Toxins in Food

Toxins in Food
Author: Waldemar M. Dabrowski,Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 376
Release: 2004-11-15
ISBN 10: 0203502353
ISBN 13: 9780203502358
Language: EN, FR, DE, ES & NL

Toxins in Food Book Review:

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

Handbook of Natural Toxins

Handbook of Natural Toxins
Author: R. F. Keeler
Publsiher: CRC Press
Total Pages: 672
Release: 1991-03-01
ISBN 10: 9780824783754
ISBN 13: 0824783751
Language: EN, FR, DE, ES & NL

Handbook of Natural Toxins Book Review:

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

Toxins and Other Harmful Compounds in Foods

Toxins and Other Harmful Compounds in Foods
Author: A. Witczak,Zdzislaw Sikorski
Publsiher: CRC Press
Total Pages: 492
Release: 2017-01-12
ISBN 10: 131535151X
ISBN 13: 9781315351513
Language: EN, FR, DE, ES & NL

Toxins and Other Harmful Compounds in Foods Book Review:

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing. This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are presented. Methods of analysis used for detection and determination of undesirable compounds are also discussed, making it possible to understand the effect of storage and processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.

Bad Bug Book

Bad Bug Book
Author: Mark Walderhaug
Publsiher: Createspace Independent Publishing Platform
Total Pages: 292
Release: 2014-01-14
ISBN 10: 9781495203619
ISBN 13: 1495203611
Language: EN, FR, DE, ES & NL

Bad Bug Book Book Review:

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.

Analysis of Food Toxins and Toxicants 2 Volume Set

Analysis of Food Toxins and Toxicants  2 Volume Set
Author: Richard J. Lewis
Publsiher: John Wiley & Sons
Total Pages: 816
Release: 2017-09-25
ISBN 10: 1118992725
ISBN 13: 9781118992722
Language: EN, FR, DE, ES & NL

Analysis of Food Toxins and Toxicants 2 Volume Set Book Review:

12.2.1.2 Receptor Binding Assay

Food Forensics

Food Forensics
Author: Mike Adams
Publsiher: BenBella Books, Inc.
Total Pages: 392
Release: 2016-07-26
ISBN 10: 1940363284
ISBN 13: 9781940363288
Language: EN, FR, DE, ES & NL

Food Forensics Book Review:

What's really in your food? Award-winning investigative journalist and clean food activist Mike Adams, the "Health Ranger," is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month. Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health. To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid. In Food Forensics, you'll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders. This book will forever change your view of food safety, regulation, and manufacturing. When you know what's really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.

Food Safety and Natural Toxins

Food Safety and Natural Toxins
Author: Mary Fletcher,Gabi Netzel
Publsiher: MDPI
Total Pages: 106
Release: 2020-11-13
ISBN 10: 3039364456
ISBN 13: 9783039364459
Language: EN, FR, DE, ES & NL

Food Safety and Natural Toxins Book Review:

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.

Handbook of Plant and Animal Toxins in Food

Handbook of Plant and Animal Toxins in Food
Author: Gulzar Ahmad Nayik,Jasmeet Kour
Publsiher: CRC Press
Total Pages: 470
Release: 2022-04-07
ISBN 10: 1000552977
ISBN 13: 9781000552973
Language: EN, FR, DE, ES & NL

Handbook of Plant and Animal Toxins in Food Book Review:

The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers, various regulatory authorities, and food industries. Apart from essential nutrients, several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless, there has been huge progress in agricultural practices and food processing technologies, but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention, focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine, mushroom toxins, phytates, tannins, oxalates, goitrogens, gossypol, phytohemagglutinins, erucic acid, saponins, cyanogenic glycosides, enzyme inhibitors, BOAA (lathyrogens), toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins, shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry, safety and precautions of each toxin Commencing with a brief introduction of food toxins, this book is designed in such a way that the readers will be introduced to toxicity, safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists, food toxicologists, university scholars and college students. Furthermore, the book will be of immense help for public health officials, pharmacologists, and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food

Food Safety

Food Safety
Author: J. P. Felix D'Mello
Publsiher: CABI
Total Pages: 452
Release: 2003
ISBN 10: 9780851997513
ISBN 13: 0851997511
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

Food Poisoning Toxins Novel Synthetic Peptide LT 10 Treatment

Food Poisoning Toxins  Novel Synthetic Peptide LT 10 Treatment
Author: Anonim
Publsiher: Dorrance Publishing
Total Pages: 135
Release: 2022
ISBN 10: 1434942503
ISBN 13: 9781434942500
Language: EN, FR, DE, ES & NL

Food Poisoning Toxins Novel Synthetic Peptide LT 10 Treatment Book Review:

Toxins and Contaminants in Indian Food Products

Toxins and Contaminants in Indian Food Products
Author: Ramesh Kumar Sharma,Salvatore Parisi
Publsiher: Springer
Total Pages: 65
Release: 2016-11-04
ISBN 10: 3319480499
ISBN 13: 9783319480497
Language: EN, FR, DE, ES & NL

Toxins and Contaminants in Indian Food Products Book Review:

This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial exploitation of native botanical ingredients, and the question if such ingredients should be regarded as foods or drugs. It also sheds light on chemical aspects of organic farming practices in India. Readers will also find information on pesticides and other detrimental chemicals detection in Indian farming. The authors present a useful opinion on how and why food contaminants can lead to border rejections during export, in particular to the European Union.

Immunoassays for Food poisoning Bacteria and Bacterial Toxins

Immunoassays for Food poisoning Bacteria and Bacterial Toxins
Author: G. M. Wyatt
Publsiher: Springer Science & Business Media
Total Pages: 130
Release: 2012-12-06
ISBN 10: 1461520010
ISBN 13: 9781461520016
Language: EN, FR, DE, ES & NL

Immunoassays for Food poisoning Bacteria and Bacterial Toxins Book Review:

Consumer safety has become a central issue of the food supply system in most countries. It encompasses a large number of interacting scientific and tech nological matters, such as agricultural practice, microbiology, chemistry, food technology, processing, handling and packaging. The techniques used in understanding and controlling contaminants and toxicity range from the most sophisticated scientific laboratory methods, through industrial engineering science to simple logical rules implemented in the kitchen. The problems of food safety, however, spread far beyond those directly occupied in food production. Public interest and concern has become acute in recent years, alerting a wide spectrum of specialists in research, education and public affairs. This series aims to present timely volumes covering all aspects of the subject. They will be up-to-date, specialist reviews written by acknowledged experts in their fields of research to express each author's own viewpoint. The readership is intended to be wide and international, and the style to be comprehensible to non-specialists, albeit professionals. The series will be of interest to food scientists and technologists working in industry, universities, polytechnics and government institutes; legislators and regulators concerned with the food supply; and specialists in agriculture, engineering, health care and consumer affairs. One of the most difficult situations to control is the contamination of food by small numbers of pathogenic micro-organisms before they multiply to give the large populations causing food poisoning when eaten.

Food Toxicants Analysis

Food Toxicants Analysis
Author: Yolanda Picó
Publsiher: Elsevier
Total Pages: 786
Release: 2007-02-07
ISBN 10: 9780080468013
ISBN 13: 0080468012
Language: EN, FR, DE, ES & NL

Food Toxicants Analysis Book Review:

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants. * step-by-step guide to the use of food analysis techniques * eighteen chapters covering emerging fields in food toxicants analysis * assesses the latest techniques in the field of inorganic analysis

Microbial Toxins and Related Contamination in the Food Industry

Microbial Toxins and Related Contamination in the Food Industry
Author: Gabriella Caruso,Giorgia Caruso,Pasqualina Laganà Laganà,Antonino Santi Delia,Salvatore Parisi,Caterina Barone,Lucia Melcarne,Francesco Mazzù
Publsiher: Springer
Total Pages: 101
Release: 2015-06-29
ISBN 10: 3319205595
ISBN 13: 9783319205595
Language: EN, FR, DE, ES & NL

Microbial Toxins and Related Contamination in the Food Industry Book Review:

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.

The Toxin Solution

The Toxin Solution
Author: Joseph Pizzorno
Publsiher: HarperCollins
Total Pages: 288
Release: 2017-02-21
ISBN 10: 0062427474
ISBN 13: 9780062427472
Language: EN, FR, DE, ES & NL

The Toxin Solution Book Review:

Eliminate avoidable toxins, mitigate the effects of those you can’t avoid, and enjoy a longer life with this essential health guide from a pioneer in integrative medicine, Dr. Joe Pizzorno—the author, teacher, practitioner, and founder of Bastyr University, the country’s first and largest fully accredited university of natural medicine. Dr. Joe Pizzorno is convinced that lifelong good health rests on two key determinants: your exposure to toxins and your ability to process them in your body. While lifestyle, diet, and genetics all play a major role in well-being, many symptoms of declining health and chronic disease are rooted in toxic overload—our exposure to a barrage of chemicals, heavy metals, radiation, electromagnetic frequencies, and pollution that are the byproducts of modern life. While the human body has an innate capacity to detoxify, it cannot cope with the elevated levels of toxins we are exposed to today. Most alarmingly, this toxic overload has helped transform once rare diseases into epidemics affecting people of all ages. In The Toxin Solution, Dr. Pizzorno provides the proven detox and tailored methods he has developed to heal toxic overload and restore health in just eight weeks. With this essential guide you will learn how to: Avoid toxins in food and the products you use; Mend your gut and prepare for detox; Support your body in releasing the chemicals; Repair some of the damage toxins have caused. Fortunately, our bodies have a tremendous capacity for healing and recovery. With The Toxin Solution you will discover how releasing and avoiding toxins can help you to feel better today—and every day for the rest of your life.

Bacterial Toxins

Bacterial Toxins
Author: Otto Holst
Publsiher: Springer Science & Business Media
Total Pages: 379
Release: 2000
ISBN 10: 1592590527
ISBN 13: 9781592590520
Language: EN, FR, DE, ES & NL

Bacterial Toxins Book Review:

The interest of investigators across a broad spectrum of scientific dis- plines has been steadily stimulated by the field of bacterial toxin research, an area that makes use of a large variety of biological, chemical, physicochemical, and medically oriented approaches. Researchers studying bacterial toxins need to be acquainted with all these disciplines in order to work effectively in the field. To date, there has been no published collection offering detailed descr- tions of the techniques and methods needed by researchers operating across the field’sdiverse areas. The present volume Bacterial Toxins: Methods and Pro- cols, is intended to fill this gap. Bacterial Toxins: Methods and Protocols consists of two sections: one on protein toxins (15 chapters) and one on endotoxins (5 chapters). Each s- tion is introduced by an overview article (Chapters 1 and 16). The protocols collected represent state-of-the-art techniques that each have high impact on future bacterial toxin research. All methods are described by authors who have regularly been using the protocol in their own laboratories. Included in each chapter is a brief introduction to the method being described.

The Comprehensive Sourcebook of Bacterial Protein Toxins

The Comprehensive Sourcebook of Bacterial Protein Toxins
Author: Joseph E. Alouf,Daniel Ladant,Michel R. Popoff
Publsiher: Elsevier
Total Pages: 1072
Release: 2005-12-20
ISBN 10: 0080456987
ISBN 13: 9780080456980
Language: EN, FR, DE, ES & NL

The Comprehensive Sourcebook of Bacterial Protein Toxins Book Review:

This book describes the major achievements and discoveries relevant to bacterial protein toxins since the turn of the new century illustrated by the discovery of more than fifty novel toxins (many of them identified through genome screening). The establishment of the three-dimensional crystal structure of more than 20 toxins during the same period offers deeper knowledge of structure-activity relationships and provides a framework to understand how toxins recognize receptors, penetrate membranes and interact with and modify intracellular substrates. Edited by two of the most highly regarded experts in the field from the Institut Pasteur, France 14 brand new chapters dedicated to coverage of historical and general aspects of toxinology Includes the major toxins of both basic and clinical interest are described in depth Details applied aspects of toxins such as therapy, vaccinology, and toolkits in cell biology Evolutionary and functional aspects of bacterial toxins evaluated and summarized Toxin applications in cell biology presented Therapy (cancer therapy, dystonias) discussed Vaccines (native and genetically engineered vaccines) featured Toxins discussed as biological weapons, comprising chapters on anthrax, diphtheria, ricin etc.

Microbial Toxins in Foods and Feeds

Microbial Toxins in Foods and Feeds
Author: V.R. Jr. Dowell,A.E. Pohland,J.L. Richard
Publsiher: Springer Science & Business Media
Total Pages: 634
Release: 2012-12-06
ISBN 10: 1461306639
ISBN 13: 9781461306634
Language: EN, FR, DE, ES & NL

Microbial Toxins in Foods and Feeds Book Review:

The October/November 1988 symposium was jointly sponsored by the US and Japanese Panels on Toxic Microorganisms of the United States-Japan Cooperative Program on Development and Utilization of Natural Resources. This proceedings volume considers, in three sections, the cellular and molecular aspects

Introduction to Food Toxicology

Introduction to Food Toxicology
Author: Takayuki Shibamoto,Leonard F. Bjeldanes
Publsiher: Academic Press
Total Pages: 213
Release: 2012-12-02
ISBN 10: 0080925774
ISBN 13: 9780080925776
Language: EN, FR, DE, ES & NL

Introduction to Food Toxicology Book Review:

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods

Microbial Toxins in Dairy Products

Microbial Toxins in Dairy Products
Author: Adnan Y. Tamime
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2017-01-03
ISBN 10: 1118823656
ISBN 13: 9781118823651
Language: EN, FR, DE, ES & NL

Microbial Toxins in Dairy Products Book Review:

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.