Contents


Preface

Foodborne illnesses are a worldwide issue. Many different mycotoxins have been identified, but the most commonly observed include aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, and nivalenol/deoxynivalenol. Mycotoxins can cause several adverse health effects in living organisms including immunodeficiency and cancer. This book provides information about foodborne mycotoxins, their toxicities, new determination methods, prevention strategies, and regulations. It also describes different food safety strategies, risk assessment, and recent detection

Food safety is increasingly viewed as an essential global public health issue. Many countries have collaborated with the World Health Organization (WHO) in order to improve their food safety systems and have updated their national legislation. The WHO encourages national authorities to evaluate accurately the levels of mycotoxins in foodstuff on their market and comply with both national and international maximum levels, conditions, and legislation. Governments play critical roles in protecting the food supply. However, many countries do not have sufficient equipment to respond to existing and emerging food safety problems. In addition, there is limited information available to fully evaluate food safety problems and issues. In this respect, national experiences and knowledge have to

> **Dr. Suna Sabuncuoglu** Associate Professor, Faculty of Pharmacy, Department of Toxicology, Hacettepe University, Sıhhiye, Ankara, Turkey

techniques such as biosensors and nanoparticles.

be shared.
