Springer Shiga toxins: A Review of Structure, Mechanism, and Detection (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. From the Back Cover 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. About the Author 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,