Shiga toxins

A Review of Structure, Mechanism, and Detection
1. Auflage 2017
ISBN: 978-3-319-50579-4
Verlag: Springer

Buch, Englisch, 118 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 409 g

Reihe: Food Microbiology and Food Safety

This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the structure, production, and mechanism of action of Shiga toxin, and current methods of detection.
The globalization of food production has introduced new risk factors and intensified existing hazards, complicating the assurance of food safety. Foodborne illness outbreaks, such as those related to STEC, are becoming more common and more dangerous. The threat that these bacterial toxins pose to the food supply is magnified by the frequent occurrence and severity of Shiga toxin-caused disease.   As a result, STEC and their toxins remain a primary concern in food safety.
This review serves as a key resource for scientists in the field and public health and regulatory officials charged with maintaining food safety. This book also looks to the future of treatment of Shiga toxin-associated disease, specifically the translation of lab bench science into clinical therapeutic strategies.

Zielgruppe

Research

Autoren/Hrsg.

Silva, Christopher J.

Brandon, David L.

Skinner, Craig B.

He, Xiaohua

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Biowissenschaften Mikrobiologie

Inhaltsverzeichnis

Introduction.- Outbreaks of Shiga toxin-related poisoning.- Structure of Shiga toxins and other AB5 toxins.- Regulation of Shiga toxin production.- Significant threats to human health.- Detection methods for Shiga toxins and Shiga toxin-producing E. coli.- Conclusions and a glimpse into the future.

Über Autor(innen)

Dr. Christopher J. Silva is a Research Chemist for the USDA-ARS at the Western Regional Research Center in Albany, California.  He earned a Ph.D. degree in organic chemistry from Stanford University.  His active area of research uses mass spectrometry to detect and quantify proteins, including Shiga toxins, other protein toxins and prions.  He has authored or co-authored 70 scientific publications including peer reviewed papers, invited book chapters, proceedings and reviews

Dr. David L. Brandon received an A.B. from Harvard College and Ph.D. in biochemistry from Harvard University (Cambridge, MA, USA).   He retired in 2016, after 37 years as Research Chemist with the USDA Agricultural Research Service, and has served in leadership and editorial positions in the field of analytical food safety.  He is recognized for his research in the areas of toxins and anti-nutrients in food and feed and immunoanalysis of foodborne contaminants, including bacterial pathogens and drug and pesticide residues.  His work has involved significant international collaborations, with applications to food safety, crop improvement, and food defense.  Dr. Brandon is author/inventor of over 80 publications and patents, with several technologies licensed to industry.

Dr. Craig B. Skinner attended the University of California, San Diego to receive his B.S. in Biochemistry before attending the University of California, Davis for his Ph.D in Biochemistry and Molecular Biology.  He worked at the USDA for 5 years as a postdoctoral molecular biologist in the lab of Dr. Xiaohua He.  He is currently employed by DiCE Molecules, LLC (Redwood City, CA).  During his postdoctoral tenure, Dr. Skinner developed purification procedures and molecular tools for detection of toxins, particularly the Shiga toxins.  He is the primary author or co-author of 13 papers in the food safety field and co-inventor of patented and licensed technology for Stx2f subtype-specific antibodies.

Dr. Xiaohua He is a Research Molecular Biologist in the Foodborne Toxin Detection and Prevention Research Unit at the Western Regional Research Center, USDA Agricultural Research Service, Albany, California.  She received her Ph.D. in Plant Pathology from the University of California, Riverside, and had postdoctoral experience at Purdue and Cornell Universities.  Her research focuses on development of molecular tools for sensitive detection of zoonotic pathogens and toxins in food, and environmental and clinical samples; investigation of toxin synthesis and novel mechanisms of host cell injury; and toxicokinetics. The 2015 Federal Laboratory Consortium, Far West Region, Outstanding Technology Development Award recognized her contribution to Improved Detection of Shiga Toxin through Monoclonal Antibodies.  She is active in editorial positions and international collaborations, andis author/inventor of over 70 publications and patents, with 14 technologies licensed to industry.