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Microbial toxins in food systemscauses, mechanisms, complications, and metabolism /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Microbial toxins in food systemsedited by Abdel Moneim Elhadi Sulieman, Nawaf Ibrahim Alshammari.
其他題名:	causes, mechanisms, complications, and metabolism /
其他作者:	Sulieman, Abdel Moneim.
出版者:	Cham :Springer Nature Switzerland :2024.
面頁冊數:	xii, 491 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	FoodMicrobiology.
電子資源:	https://doi.org/10.1007/978-3-031-62839-9
ISBN:	9783031628399$q(electronic bk.)

Microbial toxins in food systemscauses, mechanisms, complications, and metabolism /
Microbial toxins in food systemscauses, mechanisms, complications, and metabolism /[electronic resource] :edited by Abdel Moneim Elhadi Sulieman, Nawaf Ibrahim Alshammari. - Cham :Springer Nature Switzerland :2024. - xii, 491 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783031628399$q(electronic bk.)

Standard No.: 10.1007/978-3-031-62839-9doiSubjects--Topical Terms:

189083
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 641.3001579

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