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E-raamat: Microbial Toxins and Related Contamination in the Food Industry

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Microbial Toxins and Related Contamination in the Food IndustrySuurem pilt
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This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study, and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals, and veterinarians. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems, and microbial toxins. The present book gives an introduction and overview of these various topics.
1 Histamine in Fish and Fishery Products
1(12)
Salvatore Parisi, Caterina Barone, Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso and Pasqualina Lagana
1.1 Histamine in Fish and Fishery Products: An Introduction
2(2)
1.2 Chemistry and Production of Histamine: Importance of Other Biogenic Amines
4(2)
1.3 Analytical Detection of Histamine
6(2)
1.4 New Possible Strategies Against Histamine in Fish Products
8(5)
References
9(4)
2 Biological Toxins from Marine and Freshwater Microalgae
13(44)
Antonino Santi Delia, Gabriella Caruso, Lucia Melcarne, Giorgia Caruso, Salvatore Parisi and Pasqualina Lagana
2.1 Toxin-Producing Microorganisms
14(13)
2.1.1 Generalities on Phytoplankton and Toxic Species: Spatial and Temporal Distribution---Environmental Drivers
14(3)
2.1.2 Major Toxic Algal Species: An Overview
17(8)
2.1.3 Harmful Algal Blooms: Occurrence and Causes
25(2)
2.2 Typologies of Toxins, Mechanisms of Action and Syndromes
27(9)
2.2.1 Typologies of Toxins: Chemical Structure
27(7)
2.2.2 Mechanisms of Action of Algal Toxins
34(1)
2.2.3 Syndromes Caused by Algal Toxins
35(1)
2.3 Brief Notes on Detection Methods
36(4)
2.3.1 Analytical Methods for the Determination of Algal Toxins
36(4)
2.3.2 Automatised Methods for the Detection of HAB Species
40(1)
2.4 Emerging Issues and Perspectives for Future Research
40(17)
References
46(11)
3 Brief Notes About Biofilms
57(22)
Pasqualina Lagana, Gabriella Caruso, Francesco Mazzu, Giorgia Caruso, Salvatore Parisi and Antonino Santi Delia
3.1 Biofilm: An Introduction
58(3)
3.1.1 Extracellular Polymeric Substances
58(3)
3.2 The Biofilm and Its Creation
61(2)
3.2.1 Initial Attachment
61(1)
3.2.2 Irreversible Attachment
62(1)
3.2.3 Micro-Colony Formation
62(1)
3.2.4 Maturation
62(1)
3.2.5 Dispersion
63(1)
3.3 Some Environmental Factors Affecting Biofilm Formation
63(1)
3.3.1 pH and Temperature
63(1)
3.3.2 Surface Topography
64(1)
3.3.3 Hydrophobicity and Hydrophilicity
64(1)
3.4 Food and Food Industry
64(3)
3.5 Strategies of Biofilm Control
67(1)
3.5.1 Physical Methods
67(1)
3.5.2 Chemical Methods
67(1)
3.5.3 Biological Methods
68(1)
3.6 Biofilm in Hospital Setting and Antibiotic Resistance
68(11)
3.6.1 Measurement and Observation of Biofilms
70(1)
References
71(8)
4 Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy
79(17)
Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso, Salvatore Parisi and Pasqualina Lagana
4.1 Introduction
80(1)
4.2 Diarrhoea-Associated E. coli
81(12)
4.2.1 Enteropathogenic E. coli (EPEC)
82(1)
4.2.2 Enterotoxigenic E. coli (ETEC)
83(4)
4.2.3 Enterohaemorrhagic E. coli (EHEC)
87(3)
4.2.4 Enteroaggregative E. coli (EAEC)
90(2)
4.2.5 Enteroinvasive E. coli (EIEC)
92(1)
4.2.6 Diffusely Adherent E. coli (DAEC)
92(1)
4.3 Detection Methods
93(1)
4.4 Regulatory Norms and E. coli
94(2)
References 96
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