Fumonisins in food / edited by Lauren S. Jackson, Jonathan W. DeVries, and Lloyd B. Bullerman

"Proceedings of an American Chemical Society Symposium on Fumonisins in Food, held April 2-7, 1995, in Anaheim, California"--Title page verso

Includes bibliographical references and index

1. Fumonisins: History, World-Wide Occurrence and Impac r/ Walter F.O. Marasas -- 2. Occurrence of Fumonisins in the U.S. Food Supply / Albert E. Pohland -- 3. Occurrence of Fusarium and Fumonisins on Food Grains and in Foods / Lloyd B. Bullerman -- 4. Occurrence and Fate of Fumonisins in Beef / J. Scott Smith and Rohan A. Thakur -- 5. Analytical Determination of Fumonisins and other Metabolites Produced by Fusarium moniliforme and Related Species on Corn / Ronald D. Plattner, David Weisleder and Stephen M. Poling -- 6. Quantitation and Identification of Fumonisins by Liquid Chromatography/Mass Spectrometry / Steven M. Musser -- 7. NMR Structural Studies of Fumonisin B[subscript 1] and Related Compounds from Fusarium moniliforme / B.A. Blackwell, O.E. Edwards, A. Fruchier, J.W. ApSimon and J.D. Miller

These proceedings reflect an explosion in research around fumonisins which are found in corn, have been implicated in a variety of animal diseases, and are speculated to be responsible for the high incidence of esophageal cancer in regions where corn is a staple. International researchers from academia, government, and industry review: the history of fumonisins in food, methods for analysis, fungal species that produce fumonisin, genetic and biochemical aspects, toxicological research, methods for reducing content in foods, and risk assessment and regulation policy