Mycotoxin and Food Safety in Developing Countries

Edited by Hussaini Anthony Makun, ISBN 978-953-51-1096-5, 280 pages, Publisher: InTech, Chapters published April 10, 2013 under CC BY 3.0 license

DOI: 10.5772/3414

This book provides information on the incidence of fungi and mycotoxins in some African countries, the health implications and possible intervention control strategies for mycotoxins in developing countries and in Africa in particular. It will therefore be of interest to students, educators, researchers and policy makers in the fields of medicine, agriculture, food science and technology, trade and economics. Food regulatory officers also have quite a lot to learn from the book. Although a lot of the generated data in the area of mycotoxicology are available to the developed world, information on the subject area from Africa is scanty and not usually available in a comprehensive form. This book attempts to address the gap. Being an open access book, it will be of great benefit to scientists in developing countries who have limited access to information due to lack of funds to pay or subscribe for high quality journals and data from commercial publishing and database companies.

Chapter 1 Fungal and Mycotoxin Contamination of Nigerian Foods and Feedsby Olusegun Atanda, Hussaini Anthony Makun, Isaac M. Ogara, Mojisola Edema, Kingsley O. Idahor, Margaret E. Eshiett and Bosede F. Oluwabamiwo

Chapter 2 A Decade of Aflatoxin M1 Surveillance in Milk and Dairy Products in Developing Countries (2001-2011): A Reviewby Mwanza Mulunda, Lubanza Ngoma, Mathew Nyirenda, Lebohang Motsei and Frank Bakunzi

Chapter 3 Mycotoxins-Induced Oxidative Stress and Diseaseby Hossam El-Din M. Omar

Chapter 4 Avian Mycotoxicosis in Developing Countriesby Adeniran Lateef Ariyo, Ajagbonna Olatunde Peter, Sani Nuhu Abdulazeez and Olabode Hamza Olatunde

Chapter 5 Strategies for the Prevention and Reduction of Mycotoxins in Developing Countriesby Gabriel O. Adegoke and Puleng Letuma

Chapter 6 Sustainability and Effectiveness of Artisanal Approach to Control Mycotoxins Associated with Sorghum Grains and SorghumBasedFoodinSahelianZoneofCameroonby Roger Djoulde Darman

Chapter 7 Nigerian Indigenous Fermented Foods: Processes and Prospectsby Egwim Evans, Amanabo Musa, Yahaya Abubakar and Bello Mainuna

Chapter 8 Control of Toxigenic Fungi and Mycotoxins with Phytochemicals: Potentials and Challengesby Toba Samuel Anjorin, Ezekiel Adebayo Salako and Hussaini Anthony Makun

Chapter 9 Antioxidant Properties of Selected African Vegetables, Fruits and Mushrooms: A Reviewby R.U. Hamzah, A.A. Jigam, H.A. Makun and E.C. Egwim

Chapter 10 Regulation and Enforcement of Legislation on Food Safety in Nigeriaby Jane Omojokun