Mycotoxins and Phycotoxins: International Symposium Proceedings(Bioactive Molecules)

The multidisciplinary nature of investigations on mycotoxins and phycotoxins is reflected by the wide range of subjects covered by the 57 invited papers in this volume focusing on ecology, analysis, epidemiology, pharmacology, toxicology, chemistry, intoxication and regulation. They provide up-to-date information on the remarkable progress made in research into mycotoxins as food and feed contaminants, and in marine toxins which has led to the establishment of a new field of study in the area of phycotoxins with their unique structures and diverse biological activities.

Table of Contents:
A SELECTION OF THE CONTENTS: Mycotoxins. Nucleic acid relatedness of mycotoxin-producing fungi (D.T. Wicklow, C.P. Kurtzman). Environmental factors influencing fumitremorgin production by Neosartorya fischeri (L.R. Beuchat et al.). Ecology of toxigenic fungi associated with grains in Manitoba, Canada (J.T. Mills). Aflatoxin biosynthesis by mutants of Aspergillus parasiticus (K.Yabe et al.). Monitoring aflatoxin exposure at a macromolecular level in man with immunological methods (R.C. Garner). Human exposure to mycotoxins monitored by immunoassay (M.R.A. Morgan et al.). Worldwide natural occurrence of Fusarium mycotoxins, nivalenol, deoxynivalenol and zearalenone (T. Tanaka, Y. Ueno). Potential human health hazards of mycotoxins (D.P.H. Hsieh). The effect of chloropeptide (cyclochlorotine) on the fragmentation action of the gelsolin family on actin filament (Y. Nonomura et al.). A first-line defence in animals against mycotoxins (K.-H. Kiessling). Control of mycotoxins: an overview (P.M. Scott). A review of the study on fungi and mycotoxins in foodstuffs in Beijing during the last 10 years (Z.Z. Jia). Mold-fermented foods of Europe: hazards and developments (L. Leistner et al.). Antifungal effects of commercial foods and spices, and their components (S. Morozumi et al.). Prevention of mold growth and mycotoxin production through control of environmental factors (J. Lacey). Removal of mycotoxins during food processing (H. Kamimura). Technology of aflatoxin decontamination (R.J. Cole). Recent advances on the chemistry of mycotoxins (P.S. Steyn, R. Vleggaar). The mystery of trichothecenes in higher plants (B.B. Jarvis et al.). Chemistry, occurrence and toxicology of the hemorrhagic mycotoxin (wortmannin) produced by Fusarium (C.J. Mirocha, H.K. Abbas). Apotrichothecenes: minor metabolites of the Fusarium species (R. Greenhalgh et al.). The regulation for aflatoxin in Japan and the current situation of aflatoxin contamination of food imported from throughout the world (K. Aibara, K. Maeda). Current situation on regulation for mycotoxins (H.P. van Egmond). Risk assessment of mycotoxins (T. Kuiper-Goodman). II. Phycotoxins. Ciguatera: what we know and what we would like to know (P.J. Scheuer). Algal toxins contaminating shellfish and shellfish monitoring in Sweden (M. Hageltorn). Monoclonal antibody in detection of ciguatoxin and related polyethers by the stick-enzyme immunoassay in fish tissues associated with ciguatoxin poisoning (Y. Hokama et al.). Latest advances in HPLC analysis of paralytic shellfish toxins (Y. Oshima et al.). Analytical methods for determination of diarrhetic shellfish toxins (J.S. Lee et al.). Derivatized brevetoxins and their use as quantitative tools in detection (D.G. Baden et al.). A unique composition of PSP in ``hiogi'' scallop Chlamys nobilis (T. Noguchi et al.). Analysis of toxins in mussels from the Atlantic coast of Spain (J.A. Rodriguez Vazquez et al.). Polyether toxins produced by dinoflagellates (T.