"Aflatoxins: Occurrence, Detoxification, Determination and Health Risks" ed. by Lukman Abdulra`uf

Mycotoxins accurate identification and determination remain a herculean task due to their presence in the complex food matrix. The great public concern and the strict legislation incited the development of sensitive analytical methods that are discussed in this book.

Aflatoxins are a group of highly toxic and carcinogenic substances that occur naturally and can be found in food substances. Aflatoxins are secondary metabolites of certain strains of fungi Aspergillus flavus and Aspergillus parasiticus as well as the less common Aspergillus nomius. Aflatoxins B1, B2, G1, and G2 are the most important members, which can be categorized into two groups according to chemical structure. As a result of the adverse health effects of mycotoxins, their levels have been strictly regulated, especially in food and feed samples.

Contents
1. Aflatoxins
2. Aflatoxins: Food Safety, Human Health Hazards and Their Prevention
3. The Role of Socio-Economic Factors and Indigenous Knowledge Practices on the Mycotoxigenic Fungi Contamination of Food
4. Influence of Indigenous Processing Methods on Aflatoxin Occurrence in Africa
5. Aflatoxins in Mozambican Online Mainstream Press
6. Promising Detoxification Approaches to Mitigate Aflatoxins in Foods and Feeds
7. Occurrence of Mycotoxins in Certain Freshwater Fish Species and the Impact on Human Health: A General Review
8. Aflatoxins Occurrence in Spices
9. Aflatoxin and Disruption of Energy Metabolism
10. Chromatographic Techniques for Estimation of Aflatoxins in Food Commodities
11. Determination of Aflatoxins by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry


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