Biotoxins in Food
Threats and Benefits
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 19 March 2025
- ISBN 9781032806709
- Binding Hardback
- No. of pages498 pages
- Size 234x156 mm
- Weight 1080 g
- Language English
- Illustrations 2 Illustrations, black & white; 23 Illustrations, color; 8 Halftones, color; 2 Line drawings, black & white; 15 Line drawings, color; 25 Tables, black & white 806
Categories
Short description:
This book discusses the natural poison present in food, the threats posed, and the possible detection methods.
MoreLong description:
Biotoxins are naturally occurring substances present in living organisms as a way of conferring biological defense or protection on such organisms. But their presence in food has been found to be a threat to unsuspecting food consumers. While they are exploited as biocontrol agents and as a biological defense mechanism against pests and predators in the field, biotoxins are implicated in foodborne illness in humans if consumed. Naturally occurring substances present in food include glycoalkaloids found in potatoes and lectins (phytohemagglutinin) in green beans and red kidney beans. Biotoxins in Food: Threats and Benefits discusses the natural poisons present in food, the threats posed, and the possible detection methods. This book assesses the implications of these biotoxins in food by evaluating the threats posed by the consumption of these naturally occurring poisons and the various emerging detection procedures available in the food industry. Several reports from contributing authors focus on the various threats linked to various food products and offer solutions in terms of removal. Early detection of these biotoxins to prevent food illnesses is well documented.
Key Features:
- Discusses the emerging concepts of types, sources, and distribution of biotoxins in food
- Addresses the prevalence and applications of biotoxins in food products
- Analyzes the current detection technology of biotoxins in foods
Table of Contents:
1. Types, Sources and Effects of Biotoxin. 2. Distributions of Microbial Toxins in Foods. 3. Mycotoxins in Children?s Foods: Global Perspectives. 4. General Evaluation of Bacterial Toxins in Food Products. 5. Mycotoxins and Global Food Safety. 6. Challenges and Benefits of Marine Biotoxin in Seafoods. 7. Plant-Based Biotoxins: Applications and Controls. 8. Industrial Applications of Biotoxins. 9. Application of Animal Toxins: Traditional and Modern Techniques. 10. The Potential of Biotoxins for Drug Discovery and Development. 11. Harmful Algal Blooms: Threat to Marine Life. 12. Therapeutic Application of Mycotoxins and Phytotoxins in Cancer Management. 13. Applications of Edible Marine Green Biotoxins. 14. Exploring the Therapeutic Potential of Snake Venom Biotoxins. 15. The Mode of Transmission of Biotoxins to Humans. 16. Emerging Applications of Biotoxins Detection in Food. 17. Availability of Biotoxins in Foods: Animal and Plant Source. 18. Extraction Techniques of Biotoxins in Food. 19. Exploring the Origin and Epidemiology of Biotoxins in Foods and Feeds: An Updated Perspective. 20. Emerging Trends in Cyanotoxins: Unravelling Threats and Discovering Benefits in Food Safety. 21. Mycotoxin in Feed and Feeding: Promising Detoxification Strategies and Mechanism of Action.
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