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Microbial Toxins and Related Contamination in the Food Industry

Part of the SpringerBriefs in Molecular Science Book Series

DOI: 10.1007/978-3-319-20559-5

ISBN: 978-3-319-20558-8

Publisher: Springer International Publishing - Springer Journals

Jun 30, 2015

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Chapter 1Histamine in Fish and Fishery Products

Parisi, Salvatore; Barone, Caterina; Caruso, Giorgia; Santi Delia, Antonino; Caruso, Gabriella; Laganà, Pasqualina

Pages: 1 –11

[The consumption of certain fish products containing high levels of histamine (and other biogenic amines) can result in an acute illness with allergy-like symptoms called scombroid syndrome. Fish accumulate toxic levels of histamine when their high level of histidine in muscle tissues is coupled...
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Chapter 2Biological Toxins from Marine and Freshwater Microalgae

Santi Delia, Antonino; Caruso, Gabriella; Melcarne, Lucia; Caruso, Giorgia; Parisi, Salvatore; Laganà, Pasqualina

Pages: 13 –55

[In the last decades the increased occurrence of intoxications caused by biological toxins produced from marine and freshwater microalgae has underlined their relevance as emerging risks for food safety. Biological toxins from algae (i.e. saxitoxin, brevetoxin, okadaic acid, domoic acid) are...
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Chapter 3Brief Notes About Biofilms

Laganà, Pasqualina; Caruso, Gabriella; Mazzù, Francesco; Caruso, Giorgia; Parisi, Salvatore; Santi Delia, Antonino

Pages: 57 –78

[The biofilm is a microbial community characterised by sessile bacterial cells strongly adherent to a substrate and/or an interface and incorporated in a polymeric matrix of microbial origin. In this condition, microbial cells exhibit an altered phenotype in comparison to corresponding free or...
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Chapter 4Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy

Caruso, Giorgia; Santi Delia, Antonino; Caruso, Gabriella; Parisi, Salvatore; Laganà, Pasqualina

Pages: 79 –101

[When speaking of food microbiology, analysts and hygiene professionals are accustomed to starting their discussions with a relatively less number of food pathogen bacteria, in spite of the great variety of microbiological risks in the food and beverage sector. A few micro-organisms are well...

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