Microbial Toxins in Dairy Products

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.

About the Editor
Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT s Technical Book Series.

Preface to the Technical Series

Preface

Chapter 1 Microbial Toxins An Overview
R. Early & A.Y. Tamime

Chapter 2 Incidence in Dairy Product
M.L.Y. Wan, H. El–Nezami and N. Shah

Review of mould and bacterial toxins in dairy products

Chapter 3 Bacterial Toxins
J.W. Austin

Structure, properties and mode of action

Chapter 4 Biogenic Amines in Dairy Products
V. Ladero, D.M. Linares, M. Pérez, B. del Rio, M. Fernández and M.A. Alvarez

Review origins in dairy products, properties, mode of action etc.

Chapter 5 Routes of Contamination Up–to the Farm Gate
R. Early

Feed of the cow and raw milk contamination

Chapter 6 Routes of Contamination Post–farm Gate to Retailing
R. Early

Contamination during the manufacture, post processing, storage and retailing of dairy products

Chapter 7 Techniques of Detection, Quantification and Control Bacterial Toxin
L. Ramchandran, A. Warnakulasuriya, O. Donkor and T. Vasiljevic

Possibility to include modelling of toxins in dairy products

Chapter 8 Techniques of Detection, Quantification and Control Mould Toxins
O. Donkor, L. Ramchandran and T. Vasiljevic

Possibility to include modelling of toxins in dairy products

Chapter 9 Approaches to Assess the Risks/Modelling of Microbial Growth and Toxins Production and Limitations and Prospects for Improvement
N. Murru, M. Mercogliano, M.–L. Cortesi, F. Leroy and R. Condoleo

Emphasis in dairy products and risk profiling and means to reduce risks associated to microbial toxins in dairy products

Chapter 10 Regulatory Measures for Microbial Toxins
M. Hickey

Measures at local and international level, impact on global trade

Index