Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This volume provides an overview of microbial toxins from diverse bacterial and fungal origins. These molecules, produced by various species and consisting of protein or small organic molecules, can play a pivotal role in pathogenesis of plants, animals, and humans that in turn can lead to the survival/dissemination of the host microbe. Many of these microbes, due to their toxins, impact our society from a health and economic perspective. In particular, this volume address the diverse niches of these organisms focused upon their associated toxins. The structures, functions, and genetics of toxins will be addressed. Besides the ill-effects elicited by these toxins, it must be noted that there is immense potential for turning some of these harmful molecules into useful tools as specific probes (of receptors), novel drugs or drug-conjugates for the treatment of various diseases, and immunomodulating agents for targeted vaccine delivery for research and unique medicines. Recent progress in bacterial genome mapping and establishment of three-dimensional crystal structures of several bacterial toxins provides a deeper knowledge and greater understanding of structure-function relationships. Moreover, the emergence of some bacteria (i.e., Bacillus anthracis, Burkholderia pseudomallei, Staphylococcus aureus), and their toxins, as biological weapons also necessitates a thorough understanding of these agents, their pathophysiology, and development of countermeasures. This volume will also be a common resource for researchers interested in many other medically-relevant microorganisms, and their toxins, that include Clostridium botulinum, C. difficile, C. perfringens, C. tetani, Escherichia coli, Helicobacter pylori, and Listeria monocytogenes. Recent studies have correlated the effect of global warming and climate change as a trigger for natural disasters and impact on human health via emergence of various vector-borne and infectious diseases caused by toxin-producing microbes. The 2003 Institute of Medicine (IOM) report, “Microbial Threats to Health,” identified the influence of changing ecosystem on the emergence and spread of infectious diseases and economic development of specific regions of the world. This current handbook is a major reference work on microbial toxins written by a panel of International experts and organized into 24 chapters.

Human biochemistry --- Human medicine --- Staphylococcus --- Escherichia --- Escherichia coli --- medische biochemie --- Bacillus --- geneeskunde --- besmettelijke ziekten --- vaccinatie --- moleculaire biologie --- klimaatverandering

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition,  a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.  .

General microbiology --- Nutritionary hygiene. Diet --- Food science and technology --- Escherichia --- Escherichia coli --- voedselmicrobiologie --- voedingstechnologie --- groene chemie --- voedselveiligheid --- microbiologie --- voeding --- voedingsleer --- Campylobacter