This book focuses on the toxicological impacts of mycotoxins present in food products. It covers toxins produced by molds such as aflatoxins, ochratoxins, and fumonisins, detailing their mechanisms of toxicity and health effects. The text emphasizes prevention strategies, including agricultural practices and food storage techniques to reduce mycotoxin contamination. Suitable for food toxicologists and agricultural scientists, it promotes effective management of mycotoxin risks in the food supply.
Nash Valenzuela investigates mycotoxins in food, focusing on their toxicological impacts and prevention strategies to ensure food safety. His research explores toxins produced by molds, such as aflatoxins and ochratoxins, assessing their effects on human health, including liver cancer and immunosuppression. Nash has developed detection methods and preventive measures to reduce mycotoxin contamination in agricultural products and food processing. He has published extensively on the sources, mechanisms, and mitigation of mycotoxin contamination in the food supply. As an editor, Nash offers guidelines for food safety professionals and toxicologists to assess and manage mycotoxin risks, promoting safer food production and consumption through informed toxicological practices and preventive strategies.