From the reviews: "The Encyclopedia of Food Mycotoxins provides an excellent reference text for all those working in the field of mycotoxins . It is a text that will be welcomed by both researchers and those involved in food production alike. The layout of the text is simple to follow and information can be easily sourced. Overall, this is a valuable text that provides a wealth of vital information for all those concerned about the occurrence and effects of mycotoxins." (Sheila M. Maxwell, Nutrition Bulletin, Vol. Issue 26, 2001) "The main emphasis of the present book is an alphabetical list and overview of all foods which have been reported to be contaminated with mycotoxins. Data on the degree of contamination, the concentration of the toxins, the country of origin and/or detection of the contaminated food are included.

This book is a valuable supplement in the library of specialists in this scientific field, especially microbiologists, food technologists and chemists." (Advances in Food Science, Vol. 24 (1), 2002) "This monograph contains special information regarding mycotoxin contamination of foodstuffs. The book is structured alphabetically. Food relevant mycotoxins and their fungal sources are described. Different information regarding chemical data, toxicity, natural occurrence and possible mycotoxicosis of food relevant mycotoxins, including ergot alkaloids, are presented. As the author indicated in the preface, in general, this book may be used specifically to find out quickly whether a foodstuff is contaminated by a specific mycotoxin ." (E.

Razzazi, Die Nahrung/Food, Vol. 45 (4), 2001) "The book shows an excellent overview of all foods which have been reported to be contaminated with mycotoxins showing the degree of contamination and the concentration of mycotoxins as well as the country of origin and detection of the contaminated food. The Encyclopedia of Food Mycotoxins is a worthwhile work of references that gives interesting and important data and in.