Antonio Logrieco & John F. Leslie 
Mycotoxin Reduction in Grain Chains 

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.

Table of Content

List of Contributors xiii

Preface xix

Chapter 1 An Introduction to the Myco Red 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 the Wheat 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 in Wheat 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

About the author

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.