Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism / edited by Abdel Moneim Elhadi Sulieman, Nawaf Ibrahim Alshammari.

Format:

Book

Contributor:

Elhadi Sulieman, Abdel Moneim, editor.

Alshammari, Nawaf Ibrahim, editor.

Language:

English

Subjects (All):

Microbiology.

Food--Microbiology.

Food.

Food science.

Bacteria.

Fungi.

Mycology.

Food Microbiology.

Food Science.

Local Subjects:

Microbiology.

Food Microbiology.

Food Science.

Bacteria.

Fungi.

Physical Description:

1 online resource (486 pages)

Edition:

1st ed. 2024.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2024.

Summary:

When food items become contaminated with pathogenic microorganisms, these microorganisms secrete microbial toxins which promote infection by attacking the host tissue’s immune system, thereby leading to foodborne intoxication, or poisoning, in consumers. Because these toxic microorganisms are not typically identifiable by taste, smell or sight, it is crucial to the safety of our food systems that they be detected through microbial testing. Microbial Toxins in Food Systems: Causes, Mechanisms, Complications and Metabolism is a comprehensive overview of the life of these toxins from their pathogenesis through to their implications for human and environmental health. Including examples of salmonella, botulism, listeria and more, this text will be of immense value to microbiology researchers as well as food industry professionals. Beyond foodborne illness, this text also unpacks environmental toxicology and the role of microbial toxins in the development of novel anti-cancer drugs. Emerging techniques in the detection of microbial toxins will be discussed, setting this text apart from existing books on the subject. The use of proteomics in toxin identification, for example, allows for the determination of metabolic pathways and biomarkers of pathogenicity and resistance of biotoxins. Microbial Toxins in Food Systems: Causes, Mechanisms, Complications and Metabolism furthers the study of foodborne hazards and has important implications for the improvement of safety in the food industry.

Contents:

Introduction: Concept, Significance and Properties of Microbial Toxins

Toxicological Terms

Pathogenicity Mechanisms of Bacteria

Beneficial roles of microbial toxins

Detection of Bacterial Toxins

Microbial toxins degradation

Environmental toxicology

Bacterial Toxins: Genetics, Cellular Biology and Practical Applications

Food Industry and Microbiological Toxins Contamination

Proteomics as a tool for studying of microbial toxins

Detection and Identification of microbial toxins by Proteomics Approaches

Food Intoxication Prevention, Diagnoses, and Treatment

Significance of bacterial toxins

Bacterial protein toxins

Bacterial Toxins and Human Health

Bacterial Toxins and cancer

Endotoxins and external bacterial toxins

New discoveries in toxins from Gram-positive bacteria, Staphylococcus aureus

New discoveries in toxins from Gram positive bacteria, Clostridium botulinum

New discoveries in toxins from Gram negative bacteria Eschrichia coli

New discoveries in toxins from Gram negative bacteria Salmonella

New discoveries in toxins from Gram negative bacteria Vibrio Cholerae

New discoveries in toxins from Gram-positive bacteria, Listeria monocytogenes

New discoveries in toxins from Campylobacter

Mycotoxins, producing fungi, types and properties

Aflatoxins Occurrence, Toxicity Effects and Degradation

Ochratoxins Toxins

Zearalenone Toxins

Mushroom poisons

Patulin Toxins

Citrulline Toxins

Algal toxins

Viral Toxins

Implications of Mycotoxins in Food Safety and Regulations

Bacterial toxins in the management of colon cancer Current perspective.

Notes:

Includes bibliographical references and index.

ISBN:

3-031-62839-X