By Martin Weidenbörner
ISBN-10: 1441974326
ISBN-13: 9781441974327
A mycotoxin is a toxin produced through a fungus below unique stipulations of moisture and temperature. those fungi are cardio and microscopic and, additionally, may possibly colonize many types of meals from the sector to the desk. Mycotoxins aren't just a spoilage factor for nutrition, yet in excessive doses could be a severe health and wellbeing chance for people. The booklet can be just like Weidenborner’s earlier books - “Mycotoxins in Feedstuffs” and “Mycotoxins in Foodstuffs” - in that it'll be a overview of the literature to create a finished reference for mycotoxin degrees. will probably be his 3rd (and final) publication at the subject, this time concentrating on the prevalence of a mycotoxin in people and/or animals (natural or synthetic incidence). every one access will comprise illness, focus fee, suggest focus of organs (humans and animals) with a mycotoxin, in addition to pattern structure (where attainable) and kingdom of starting place of the pattern.
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Additional resources for Mycotoxins and Their Metabolites in Humans and Animals
Sample text
1 the vitamin A content in the livers of various animals is shown. Ingestion of approximately 111 to 278 g of polar bear liver causes acute vitamin A toxicity. Chronic vitamin A toxicity is induced by 1000mg (approximately 3000 IU)/kg body weight/day. Values vary from source to source but this is the value that is commonly recognized. It is difficult to define the toxicity of excessive levels of essential nutrients because any food can cause a toxic reaction if it is ingested in excessive amounts.
However, toxicity can develop in the absence of observable color. , produce a toxin that accumulates in shellfish such as clams or mussels feeding on these algae. It appears that the toxin has no ill effects on the shellfish, but small amounts are highly toxic to humans and there is no known antidote. The toxin cannot be removed by washing and is unaffected by heat. 3 Bacterial decarboxylation of the amino acid histidine in fish. and most shellfish break down or excrete the toxin within 3 weeks after ingestion stops.
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