Mycotoxin Reduction in Grain Chains
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Cereal grain safety from farm to table

Mycotoxin Reduction in Grain Chains examines the ways in which food producers, inspectors, and processors can keep our food supply safe. Providing guidance on identification, eradication, and prevention at each stop on the "grain chain, this book is an invaluable resource for anyone who works with cereal grains. Discussions include breeding and crop management, chemical control, contamination prediction, and more for maize, wheat, sorghum, rice, and other major grains. Relevant and practical in the field, the lab, and on the production floor, this book features critical guidance for every point from farm to table.


John F. Leslie, Ph.D. is a Professor in the Department of Plant Pathology, Throckmorton Plant Sciences Center, Kansas State University in Manhattan, Kansas.

Dr. Antonio F. Logrieco is the Director of Institute of Sciences of Food Production, National Research Council of Italy. He has coordinated various national and international projects dealing with plant pathology and food safety.


List of Contributors xiii

Preface xix

Chapter 1 An Introduction to the MycoRed Project 1
Antonio F. Logrieco and Angelo Visconti

Part I The Maize Grain Chain 9

Chapter 2 Identification of Toxigenic Aspergillus and Fusarium Species in the Maize Grain Chain 11
Deepak Bhatnagar, Gary Payne, Maren Klich, and John F. Leslie

Chapter 3 Determination of Mycotoxins in Maize 26
Gordon S. Shephard

Chapter 4 Breeding Maize for Resistance to Mycotoxins 37
Alessandra Lanubile, Valentina Maschietto, and Adriano Marocco

Chapter 5 Crop Management Practices to Minimize the Risk of Mycotoxins Contamination in Temperate-Zone Maize 59
Gary Munkvold

Chapter 6 Best Stored Maize Management Practices for the Prevention of Mycotoxin Contamination 78
Lakshmikantha H. Channaiah and Dirk E. Maier

Chapter 7 Good Food-Processing Techniques: Stability of Mycotoxins in Processed Maize-Based Foods 89
Lloyd B. Bullerman and Andreia Bianchini

Chapter 8 Mycotoxin Reduction in Animal Diets 101
Didier Jans, Katia Pedrosa, Dian Schatzmayr, Gérard Bertin, and Bertrand Grenier

Chapter 9 Physical and Chemical Methods for Mycotoxin Decontamination in Maize 116
Bertrand Grenier, Ana-Paula Loureiro-Bracarense, John F. Leslie, and Isabelle P. Oswald

Chapter 10 Aflatoxin B1 Chemoprevention Strategies in Countries with Frequent Exposure to Mycotoxins 130
Paul C. Turner

Part II The Wheat Grain Chain 149

Chapter 11 Identification of Fusarium spp. and Penicillium verrucosum in the Wheat Grain Chain 151
Antonio Moretti, Cees Waalwijk, and Rolf Geisen

Chapter 12 Analytical Methods for Mycotoxins in theWheat Chain 169
John Gilbert and Michelangelo Pascale

Chapter 13 Breeding for Resistance to Fusarium Head Blight in Wheat 189
Ákos Mesterházy

Chapter 14 Good Agricultural and Harvest Practices to Reduce Mycotoxin Contamination inWheat in Temperate Countries 209
Barry J. Jacobsen

Chapter 15 Good Management Practices for Minimizing the Risk of Fusarium Head Blight and Mycotoxin Contamination in Nontraditional Warmer Wheat-Growing Areas 220
Etienne Duveiller, Monica Mezzalama, and Anne Legreve

Chapter 16 Chemical Control of Fusarium Head Blight of Wheat 232
Ákos Mesterházy

Chapter 17 Predicting Mycotoxin Contamination in Wheat 248
Erick de Wolf and Pierce A. Paul

Chapter 18 Good Postharvest Storage Practices for Wheat Grain 258
Naresh Magan, David Aldred, and Esther S. Baxter

Part III Other Grain Chains 269

Chapter 19 Good Food and Feed Processing Techniques 271
Assunta Raiola and Alberto Ritieni

Chapter 20 Mycotoxins in the Sorghum Grain Chain 282
John F. Leslie

Chapter 21 Toxigenic Fungi and Mycotoxins in the Rice Grain Chain and Strategies to Reduce Them 297
Baharuddin Salleh, Yin-Won Lee, Farhana Nazira Idris, and Bahruddin Saad

Chapter 22 Global Risk Maps for Mycotoxins in Wheat and Maize 309
Paola Battilani and Antonio F. Logrieco

Index 327


“Mycotoxin reduction in grain chainsis a very helpful book both as a reference work for those involved in the fields of mycotoxins or cereal production as well as a good introduction for those who would like to start in that areas. The format of the book presenting and discussing microbiological, analytical, pre-harvest and postharvest techniques is extremely convenient. The book emphasises on current technologies which are increasingly applied for cereals but does also provides a picture of upcoming trends.”  (World Mycotoxin Journal, 1 February 2015)