MYCOTOXIN: The Weapon of Fungi (PDF)
MYCOTOXIN: The Weapon of Fungi written by Prabhat Kumar is a great Mycology book for understanding defense systems of fungi, book available in PDF download. Mycotoxins are toxic compounds that occur naturally and are produced by certain types of fungi, mainly from the genera Aspergillus, Fusarium, Penicillium, and Claviceps. These powerful toxins are created by fungi under specific environmental conditions, often while growing on agricultural products like grains, nuts, fruits, and other crops. When ingested in large amounts, mycotoxins can lead to serious health issues for both humans and animals, resulting in a range of acute and chronic illnesses. Beyond their direct health impacts, mycotoxins can also contaminate food and feed supplies, posing a significant risk to global food security.
The term "mycotoxin" comes from "myco," which means fungus, and "toxin," which refers to a poisonous substance. These toxic compounds can be categorized into several groups, such as aflatoxins, ochratoxins, trichothecenes, fumonisins, and zearalenone, based on their chemical structure, the fungi that produce them, or their toxic effects. Mycotoxin-producing fungi are prevalent in nature, and the conditions that promote their growth and toxin production—like high humidity, temperature, and poor storage—are often found in agricultural settings, making mycotoxin contamination a serious global concern.
The negative effects of mycotoxins extend beyond food contamination; they can also occur in indoor environments, where fungal growth on damp materials can lead to exposure through inhalation. As research on mycotoxins progresses, scientists are continually uncovering new toxins and emerging strains of fungi, which complicates our understanding and management of these harmful substances.
PREFACE
CHAPTER 1: UNDERSTANDING MYCOTOXINS
- DEFINITION AND OVERVIEW OF MYCOTOXINS
- BIOLOGICAL PRODUCTION OF MYCOTOXINS
- CLASSIFICATION OF MYCOTOXINS
CHAPTER 2: THE FUNGAL SOURCES OF MYCOTOXINS
- ASPERGILLUS SPECIES
- FUSARIUM SPECIES
- PENICILLIUM SPECIES
- ALTERNARIA SPECIES
- CLAVICEPS SPECIES
- STACHYBOTRYS CHARTARUM (BLACK MOLD)
- OTHER MYCOTOXIN-PRODUCING FUNGI
CHAPTER 3: HARMFUL EFFECTS OF MYCOTOXINS
- TOXICOLOGICAL MECHANISMS
- HUMAN HEALTH IMPLICATIONS
- MYCOTOXINS AND FOOD SAFETY
- ENVIRONMENTAL AND ECOLOGICAL IMPACTS
CHAPTER 4: BENEFICIAL PROPERTIES OF FUNGI PRODUCING MYCOTOXINS
- INDUSTRIAL USES OF MYCOTOXIN-PRODUCING FUNGI
- MYCOTOXINS IN MEDICINE AND HEALTH
- AGRICULTURAL AND ENVIRONMENTAL ROLES
CHAPTER 5: DETECTION AND MONITORING OF MYCOTOXINS
- METHODS FOR DETECTING MYCOTOXINS
- CHALLENGES IN MYCOTOXIN DETECTION
- MONITORING MYCOTOXIN CONTAMINATION IN FOOD
CHAPTER 6: PREVENTION AND CONTROL OF MYCOTOXINS
- PREVENTION STRATEGIES IN AGRICULTURE
- POST-HARVEST MANAGEMENT
- REGULATORY MEASURES AND FOOD SAFETY
- TECHNOLOGICAL INNOVATIONS IN MYCOTOXIN CONTROL
- CASE STUDY 1: AFLATOXINS AND PEANUT CONTAMINATION
- CASE STUDY 2: OCHRATOXIN A IN WINE AND COFFEE
- CASE STUDY 3: FUSARIUM TOXINS IN CEREAL GRAINS
- CASE STUDY 4: MYCOTOXINS IN INDOOR MOLD
CHAPTER 8: THE FUTURE OF MYCOTOXIN RESEARCH
- EMERGING MYCOTOXINS AND NOVEL TOXINS
- TECHNOLOGICAL ADVANCES IN MYCOTOXIN RESEARCH
- SUSTAINABLE SOLUTIONS FOR MYCOTOXIN MANAGEMENT
- GLOBAL COLLABORATION AND PUBLIC HEALTH INITIATIVES
APPENDICES
- APPENDIX A: MYCOTOXIN PRODUCERS AND THEIR TOXINS
- APPENDIX B: COMMON SYMPTOMS AND SIGNS OF MYCOTOXIN EXPOSURE
- APPENDIX C: REGULATORY MYCOTOXIN LIMITS AND STANDARDS
- APPENDIX D: GLOSSARY OF MYCOTOXIN TERMS
- APPENDIX E: CLASSIFICATION OF FUNGI PRODUCING MYCOTOXIN
