Analysis of Food Toxins and Toxicants: 2 Volume Set

Food safety compromised by food toxins and toxicants is a widely discussed global issue. Over the past two decades, we have experienced various food crises and many of them have caused profound impacts on people s health and the business of food industry. In addition, the absence of well–developed food management and measurement systems inevitably lead to potentially life threatening exposures and resource waste. Provision of reliable measurement methods based on advanced and versatile technologies is an important prerequisite for investigating the cause of food poisoning incidents and preventing the occurrences of food catastrophes.

Analysis of Food Toxins and Toxicants consists of five sections providing up–to–date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre–treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

This book will provide a comprehensive review and practical guidance for scientists, analytical chemists and food scientists both in industry and academia, on how to choose the most appropriate and effective methodology and technology to identify food toxins and toxicants.

Section I: Recent Analytical Technology for Food Pathogens and Toxins

1 Omic Analysis of Protein and Peptide Toxins in Food

2 Biotechnology Based Sensing Platforms for Detecting Food Borne Pathogens

3 Review on Sample Treatments and the State–of–the–art of Analytical Techniques for Mycotoxins in Food

4 Isothermal DNA Amplification for Food Toxicity Analysis

Section II: Microbial and Plant Toxins

5 Determination of mycotoxins in foods

6 Mycotoxins Detection in Asia

7 Surface Plasmon Resonance Analysis of Food Toxins and Toxicants

8 Food Poisoning Case Studies: Mushroom and Fish Toxin Investigation

9 The Analysis of Pyrrolizidine Alkaloids in Honey

10 Pyrrolizidine Alkaloids in Food: Analytical, Toxicological and Health Considerations

Section III: Marine Toxins

11 The Determination of Marine Biotoxins in Seafood

12 Detection of Paralytic Shellfish Poisoning Toxins in Molluscs

13 Determination of saxitoxin and tetrodotoxin in fish

14 Determination of Saxitoxin, Tetrodotoxin and Common Phycotoxins

15 Ciguatoxin detection methods and high–throughput assays

Section IV: Biogenic Amines and Common Food Toxicants

16 Detection of histamine based on biosensor system

17 Flow–based technology for analysis of food pesticides

18 Residual Pesticides and Heavy Metals Analysis in Food

19 Microarray Methodologies for Pesticides and Other Toxins in Foods

Section V: Quality Assurance and Regulatory Development

20 Accreditation a key recognition for the analysis of food toxins and contaminants

21 Quality Assurance and Control for Accurate Measurement of Food Toxins

22 Analytical Methods and Development of Reference Materials for Toxic Metals and Metal Species in Food and Dietary Supplements

23 Overview of Toxin and Toxicants in Food and their Regulatory Limits

24 Development of management thresholds for allergenic foods