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Global food security is a major issue worldwide. Given the rapid socioeconomic changes of the last decade, food processing, food supply, and consumption patterns have undergone significant changes, increasing the number of food security problems. One of these problems is mycotoxin contamination, which can have major adverse effects on food safety and crop yield. This book presents comprehensive information on recent advances in mycotoxins and food safety. It includes five sections: "Introduction: Mycotoxins and Food Safety Overview"; "The Influence of Contaminants on Food Safety" "Mycotoxins in Feed"; "Indirect Mycotoxin Contamination of Food Safety"; and "Control and Reduction of Mycotoxin Contamination".

Food contamination. --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Contamination

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Over the last few years, the subject of food authenticity and food fraud has received increasing attention from consumers and other stakeholders, such as government agencies and policymakers, control labs, producers, industry, and the research community. Among the different approaches aiming to identify, tackle, and/or deter fraudulent practices in the agri-food sector, the development of new, fast, and accurate methodologies to evaluate food authenticity is of major importance. This book, entitled “Target and Non-Target Approaches for Food Authenticity and Traceability”, gathers original research and review papers focusing on the development and application of both targeted and non-targeted methodologies applied to verify food authenticity and traceability. The contributions regard different foods, among which some are frequently considered as the most prone to adulteration, such as olive oil, honey, meat, and fish. This book is intended for readers aiming to enrich their knowledge through reading contemporary and multidisciplinary papers on the topic of food authentication.

Technology: general issues --- COIBar–RFLP (cytochrome oxidase I barcode–restriction fragment length polymorphism) --- seafood --- fraud --- DNA barcoding --- food authenticity --- food adulteration --- food fraud --- donkey --- cytochrome b --- real-time PCR --- meat products --- honey --- regional origin --- chemometric analysis --- mineral content --- Montenegro --- Sepia --- common cuttlefish --- Sepia officinalis --- real-time PCR (Polymerase Chain Reaction) --- species identification --- food authentication --- COI (Cytochrome Oxidase I) --- Olea europaea var Sylvestris --- oleaster --- olive --- olive oil --- adulteration --- SNP --- DNA --- virgin olive oil --- quality --- volatile compounds --- sensory analysis --- chemometrics --- anti food fraud --- Curcuma longa --- DNA markers --- SYBR-GREEN real-time PCR --- Zea mays --- pasta --- Triticum aestivum --- Triticum durum --- genetic traceability --- digital PCR --- semolina --- species --- truffle --- Tuber spp. --- species differentiation --- near-infrared spectroscopy --- red deer --- roe deer --- water deer --- multiplex PCR --- capillary electrophoresis --- perilla --- sesame --- geographic origin --- metabolomics --- multivariate analysis --- metabolite profiling --- quantification --- chicken --- guinea fowl --- pheasant --- quail --- turkey --- authentication --- authenticity --- chemometric --- fish --- origin --- meat --- milk --- spectroscopy --- 1H-NMR --- GC-MS --- HPLC-UV/VIS --- protein hydrolysate --- free amino acid contents --- ProHydrAdd --- monofloral honey --- direct analysis in real time (DART) --- high resolution mass spectrometry (HRMS) --- geographical origin --- Ginkgo biloba --- plant infusions --- real-time polymerase chain reaction --- DNA extraction --- opium poppy --- seed --- pollen grains --- bakery product --- oil --- PCR --- Salmo salar L. --- fatty acids --- mislabeling --- machine learning --- n/a --- COIBar-RFLP (cytochrome oxidase I barcode-restriction fragment length polymorphism)