chapter  24
46 Pages

Mycotoxin Analysis in Poultry and Processed Meats

ByJEANDENIS BAILLY AND PHILIPPE GUERRE

Contents 24.1 Introduction ................................................................................................................. 500 24.2 Main Mycotoxins ......................................................................................................... 503

24.2.1 Trichothecenes ............................................................................................... 503 24.2.1.1 Origin and Nature ......................................................................... 503 24.2.1.2 Structure and Physicochemical Properties ..................................... 506 24.2.1.3 Analytical Methods ....................................................................... 506

24.2.2 Zearalenone ................................................................................................... 508 24.2.2.1 Origin and Nature ......................................................................... 508 24.2.2.2 Structure and Physicochemical Properties ..................................... 508 24.2.2.3 Analytical Methods ....................................................................... 508

24.2.3 Fumonisins..................................................................................................... 509 24.2.3.1 Origin and Nature ......................................................................... 509 24.2.3.2 Physicochemical Properties .............................................................510 24.2.3.3 Methods of Analysis .......................................................................510