34 Handbook of herbs and spices
There is a need for more research into biomarkers, which enable constant monitoring
of mycotoxin. Thus, effective techniques enabling toxin-contaminated products to be
separated at source could also be developed. Another important matter, particularly
in developing countries, is to do something about the present lack of effective
organisations bringing information to farmers and to ensure inter-disciplinary
collaboration in this respect. The setting up of international working groups would be
extremely useful in terms of achieving a regular exchange of information concerning
mycotoxins.
1.7 Sources of further information and advice
CAST (Council for Agricultural Science and Technology) (2003), Task Force Report
No. 139. Mycotoxins: Risks in Plant, Animal and Human Systems CAST, Ames,
Iowa, USA.DeVries J W, Trucksess M W, and Jackson L S (2002), Mycotoxins and Food Safety,
New York, Kluwer Academic/Plenum Publishers, 173–179.
FAO (Food and Agriculture Organization of the United Nations) (2001), Manual on
the application of the HACCP system in mycotoxin prevention and control, FAO/
IAEA training and reference centre for food and pesticide control, Rome.Barug D, Van Egmond H P, Lopez-Garcia R, Van Osenbruggen W A, and Visconti A
(2004), Meeting the Mycotoxin Menace, Netherlands, Wageningen Academic
Publishers, 69–80.Samson R A, Hoekstra E S, and Frisvad J C (2004), Introduction to food and airborne
fungi, Baarn, The Netherlands, Centraalbureau voor Schimmelcultures, 7th edition.
1.8 References
ABDEL-HAFEZ S I I and EL-SAID H M (1997), ‘Effect of garlic, onion and sodium benzoate on the
mycoflora of pepper, cinnamon and rosemary in Egypt’ Int Biodet and Biodeg, 39 (1), 67–77.
ABDULKADAR A H W, AL-ALI A A, AL-KILDI A M and AL-JEDAH J H (2004), ‘Mycotoxins in food products
avaliable in Qatar’, Food Control, 15 , 543–548.
ABOU-ARAB A A K, KAWTHER M S, EL TANTAWY M E, BADEAA R I and KHAYRIA N (1999), ‘Quantity
estimation of some contaminants in commonly used medicinal plants in the Egyptian market’,
Food Chem, 67 , 357–363.
ACCERBI M, RINALDI V E A and NG P K W (1999), ‘Utilization of highly deoxynivalenol-contaminated
wheat via extrusion processing’, J. Food Prot, 62 , 1485–1487.
ADAMS J and WHITAKER T B (2004), ‘Peanuts, aflatoxin, and the US origin certification program’, in
Barug D, Van Egmond, H P, Lopez- Garcia R, Van Osenbruggen W A and Visconti A, Meeting
the Mycotoxin Menace, Netherlands, Wageningen Academic Publisher, 183–196.
AHMED I A (2000), ‘Mycotoxins-detection and analysis by classical techniques’, in Robinson R K,
Batt C A and Patel R D, Encyclopedia of Food Microbiology NY, Academic Press, 1526–1532.
AKGÜL A and KıVANÇ M (1998), ‘Inhibitory effects of Turkish spices and oregano components on
some foodborne fungi’, Int J Food Microbiol, 6 , 263–268.
ANKLAM E and STROKA J (2002), ‘The European perspective of mycotoxins and food safety’ in
Proceedings of the International Mycotoxin Workshop, July, 22–26. College Park, Maryland,
U.S.A.
AZIZ N H and YOUSSEF Y A (1991), ‘Occurrence of aflatoxins and aflatoxin-producing molds in fresh
and processed meat in Egypt’, Food Add Cont, 8 , 321–331.
AZIZ N H, YOUSSEF Y A, EL-FOULEY M Z and MOUSSA L A (1998), ‘Contamination of some common
medicinal plant samples and spices by fungi and their mycotoxins’, Bot Bull Acad Sin, 39 , 279–
281.