真菌毒素是真菌在各种食物（谷物、花生、坚果、干果、咖啡、可可、葡萄、香料等）中产生的次生代谢产物，无论是在田间还是收获后，尤其是在储存期间。它们也可以在植物来源的加工食品中，或通过转移，在动物食品（牛奶、鸡蛋、肉和内脏）中发现。由于真菌毒素可导致人类和动物的急性或慢性中毒，有时甚至致命，因此引起了人们的极大关注。许多国家，尤其是欧洲国家，已经设定了食品和饲料中真菌毒素的最高可接受水平。
这本书回顾了有关真菌毒素重要方面的最新文献和创新，例如产生真菌毒素的真菌和相关生态系统、真菌毒素的发生、毒性、分析和管理。最近，利用预测模型对气候变化对真菌毒素发生的影响进行了定量估计。人们对研究食品和饲料中多种真菌毒素的发生和毒性也越来越感兴趣，包括新出现或改造的真菌毒素。还开发了创新工具来检测和量化产毒真菌及其毒素。为了减少对环境和消费者健康有害的化学品的使用，在收获前和收获后，使用微生物、天然物质或辐射处理，测试了预防和净化真菌毒素的替代方法。
Mycotoxins in Food and Beverages : Innovations and Advances, Part II
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.
The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.
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