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Reusing food waste: the importance of mycotoxin detection and decontamination

Code: 9781786766922
Publication date: 23/03/2020
Extent: 34 pages

Contributions by: F. Ascencio, Centro de Investigaciones Biológicas del Noroeste, Mexico; and T. Sandoval-Contreras, Instituto Tecnológico de Tepic, Mexico

Chapter synopsis: This chapter reviews the range of techniques available for sustainable re-use of food waste. It addresses the critical safety issue of mycotoxin contamination of food waste. The chapter reviews factors affecting mycotoxin growth and the particular problem of masked mycotoxins. It also methods for detection and modelling of mycotoxin contamination, as well as processing methods to inactivate mycotoxins, with a particular focus on more environmentally-friendly techniques such as biological degradation and mycotoxin adsorbing agents.

DOI: 10.19103/AS.2019.0053.35
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Table of contents 1 Introduction 2 Recycling and reuse of food waste 3 Mycotoxins, food production and food waste 4 Factors affecting mycotoxin growth 5 The problem of masked mycotoxins 6 Detection and modeling of mycotoxin contamination 7 Processing methods to inactivate mycotoxins 8 Biological degradation of mycotoxins and mycotoxin-adsorbing agents 9 Where to look for further information 10 References

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