Handbook Of Natural Toxins

This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update topics previously treated, but most describe in depth the toxicologic and chemical aspects of other topics. Thus volumes 1 and 6 together prov

This volume describes the structure and function of bacterial toxins and presents a comprehensive review of virulence factors, providing recent information concerning cell physiology and biochemistry, as well as new toxin tools for experimental studies and clinical therapy. A wide variety of toxic proteins, including the toxins that cause diptheria, cholera, pertussis, shigellosis, tetanus, botulism and anthrax, are discussed.;The work is aimed at microbiologists, biochemists, endocrinologists, toxicologists, infectious disease specialists, pathologists, public health officials, and upper-level undergraduate and graduate students in these disciplines.

Volume 4.

This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail. Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.