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This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update topics previously treated, but most describe in depth the toxicologic and chemical aspects of other topics. Thus volumes 1 and 6 together prov
Author : Richard F. Keeler,Anthony T. Tu Publisher : CRC Press Page : 964 pages File Size : 51,7 Mb Release : 1983-11-30 Category : Medical ISBN : 0824718933
The Bad Bug Book by FDA,U S Food & Drug Administrati Pdf
The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
Natural Toxins presents the proceedings of the 6th International Symposium on Animal, Plant and Microbial Toxins, held in Uppsala, Sweden on August 1979. This book presents the methods for detection, diagnosis, treatment, and prevention of diseases that natural toxins cause. Organized into 17 parts encompassing 84 chapters, this compilation of papers begins with an overview of the embryonic development, structure, and function of the compound oral glands of venomous and non-venomous snakes in comparison with other exocrine glands. This text then examines the occupational hazards of snakebites in both agriculture and fishing in the Asian areas. Other chapters consider the toxicity and immunological relationships among venoms of several Agkistrodon species. This book discusses as well the characterization of cytotoxins and their mechanisms of action upon model lipid and cell membrane systems. The final chapter deals with neurotoxins as tools for the characterization of molecular components involved in nerve impulse propagation. This book is a valuable resource for biochemists, toxicologists, and pharmacologists.
Natural Toxins 2 by Bal Ram Singh,Anthony T. Tu Pdf
From beach encounters, aquaculture perils, and processed-food poisoning to snake bites and biological warfare, natural toxins seem never to be far from the public's sight. A better understanding of toxins in terms of their origin, structure, structure-function relation ships, mechanism of action, and detection and diagnosis is of utmost importance to human and animal food safety, nutrition, and health. In addition, it is now clear that many of the toxins can be used as scientific tools to explore the molecular mechanism of several biological processes, be it a mechanism involved in the function of membrane channels, exocytosis, or cytotoxicity. Several of the natural toxins have also been approved as therapeutic drugs, which has made them of interest to several pharmaceutical companies. For example, botulinum neurotoxins, which have been used in studies in the field of neurobiology, have also been used directly as therapeutic drugs against several neuromus cular diseases, such as strabismus and blepherospasm. Toxins in combination with modem biotechnological approaches are also being investigated for their potential use against certain deadly medical problems. For example, a combination of plant toxin ricin and antibodies is being developed for the treatment of tumors. The great potential of natural toxins has attracted scientists of varying backgrounds-pure chemists to cancer biologists-to the study of fundamental aspects of the actions of these toxins.
The 9th World Congress on Animal, Plant and Microbial Toxins was sponsored by the International Society on Toxinology which recently celebrated its 25th anniversary. The Society was organized to promote research into all aspects of natural toxins, and to help with the dissemination of knowledge. This book presents the most recent information on natural toxins from animal, plant and microbial origins and describes the state of research and clinical studies in the field. The material included is illustrated, referenced and fully indexed.
Food Safety and Natural Toxins by Mary Fletcher,Gabi Netzel Pdf
Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.
This volume describes the structure and function of bacterial toxins and presents a comprehensive review of virulence factors, providing recent information concerning cell physiology and biochemistry, as well as new toxin tools for experimental studies and clinical therapy. A wide variety of toxic proteins, including the toxins that cause diptheria, cholera, pertussis, shigellosis, tetanus, botulism and anthrax, are discussed.;The work is aimed at microbiologists, biochemists, endocrinologists, toxicologists, infectious disease specialists, pathologists, public health officials, and upper-level undergraduate and graduate students in these disciplines.
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail. Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals.
The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
Handbook of Natural Toxins, Volume 8 by Joel Moss Pdf
This volume describes the structure and function of bacterial toxins and presents a comprehensive review of virulence factors, providing recent information concerning cell physiology and biochemistry, as well as new toxin tools for experimental studies and clinical therapy. A wide variety of toxic proteins, including the toxins that cause diptheria
Toxins in Food by Waldemar M. Dabrowski,Zdzislaw E. Sikorski Pdf
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
