Analysis of Food Toxins and Toxicants; Contents; List of Contributors; Foreword; Preface; Section I: Recent Analytical Technology for Food Pathogens and Toxins; 1: Omic Analysis of Protein and Peptide Toxins in Food; 1.1 Introduction; 1.2 Methods of Food Toxin Analysis; 1.3 Analytical Techniques; 1.3.1 MS-Based Proteomics; 1.3.2 Bottom-up and Top-down Proteomics; 1.3.3 Data Interpretation and Database Searching; 1.4 Food Protein and Peptide Toxins from Micro-organisms; 1.4.1 Bacterial Toxins; 1.4.2 Fungal NRP Toxins; 1.4.3 Other Fungal Toxins and LMW Mycotoxins
1.4.4 Marine and Cyanobacterial Biotoxins1.5 Phytotoxins; 1.6 Food Allergens; 1.7 Food Additives and Processing; 1.7.1 Food Preservatives; 1.7.2 Food Processing; 1.8 Conclusions; References; 2: Biotechnology-Based Sensing Platforms for Detecting Foodborne Pathogens; 2.1 Introduction; 2.1.1 Health Legislations Governing Food and Food-related Products; 2.1.2 Emerging Foodborne Pathogens; 2.2 Different Methods for Pathogen Detection; 2.2.1 Conventional Culture and Colony-Based Techniques; 2.2.2 Antibody-Based Detection Technologies; 2.3 Biosensors to Detect Foodborne Pathogen