Fusarium Mycotoxins: Chemistry, Genetics and Biology ‐ by Anne E. Desjardins

Abstract

This comprehensive book examines the chemistry, genetics, and biology of Fusarium mycotoxins. It covers major and minor mycotoxins and other biologically active metabolites that can be harmful to both human and animal health. Past and present research is covered, providing both a historical concept on the topic, as well as guidelines for further research. Descriptions of Fusarium species assist in visual identification of species, while complete profiles will help assess risk as well give a background on geographic trends. And tables summarizing the distribution of mycotoxins among Fusarium species allow for quick reference to mycotoxins and Fusarium species. The book begins by presenting landmarks in the study of Fusarium mycotoxins from 1809 to 2005. These historical case studies and controversies document the relevance of mycotoxins to human and animal health. Also included is a thorough review of the molecular genetics of both trichothecene and fumonisin biosynthesis, presenting more than 15 years of molecular biological research in an accessible form. Part one then reviews the natural occurrence and toxicity of agriculturally important mycotoxins, with historical case studies of suspected mycotoxicoses in humans and animals. These chapters also contain updates on the molecular genetics of additional mycotoxins and the importance of mycotoxins in plant diseases. This useful reference presents concise descriptions of mycotoxin-producing Fusarium species, as defined by the most recent concepts of fungal species biology and evolution. Each species report includes a risk assessment based on its mycotoxin profile, occurrence in food and feed crops, and association with human and animal mycotoxicoses. Data on species distribution, mycotoxin profiles, and animal toxicity facilitate risk assessment for food and feed safety. This book will be of interest to agronomists, biological chemists, cereal chemists, food technologists, fungal geneticists, human nutritionists, international agricultural development agencies, molecular microbiologists, mycologists, plant breeders, plant pathologists, toxicologists, veterinary scientists, and advanced students in these fields. In addition, public health regulatory agencies that are interested in assessing and managing risks associated with Fusarium mycotoxins in food and feeds will find this an excellent resource. Show Less