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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.130

Foodborne Bacterial Toxins

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Indexed Articles

Description

Foodborne bacterial toxins such as the ones produced by Staphylococcus, Bacillus, and Clostridium, represent a major threat to consumer health and lead to considerable economic losses. According to EFSA, bacterial toxins cause over 8,000 reported cases of illness per year in the EU alone. Recently, several newly described bacterial toxins and various bacterial species so far not considered foodborne pathogens were implicated in foodborne outbreaks. Amongst others, the role of newly-described staphylococcal enterotoxins in Staphylococcal Food Poisoning has been controversially discussed. In addition, Bacillus thuringiensis and Clostridium difficile have been implicated as potential causative organisms in outbreak investigations. However, data is limited due to underreporting and a shortage of suitable detection methods with adequate sensitivity and high throughput screening possibilities. The aim of the Special Issue is to present novel findings in the field of foodborne bacterial toxins and to present readers with an overview of the state of the art in the field. We therefore welcome both original articles and review articles.

Potential topics include but are not limited to the following:

● Outbreak investigations, in particular those providing new insights with regard to newly described toxins or species not typically regarded as foodborne pathogens
● Toxin formation under conditions encountered during food production
● Identification of characteristics that allow for risk-based screening (e.g. identification of unique genomic characteristics of high-level toxin producers)
● Novel strategies minimizing bacterial toxin formation in the food matrix
● Potential targets for therapeutic interventions
● Novel strategies for toxin detection
● Quantitative microbial risk assessment of toxin formation during food processing and storage

Keywords

Staphylococcus, Bacillus, Clostridium, food borne toxins


Journal Archive

Volume: 6 Issue: 1 Volume: 5 Issue: 7 Volume: 5 Issue: 6 Volume: 5 Issue: 5 Volume: 5 Issue: 4 Volume: 5 Issue: 3 Volume: 5 Issue: 2 Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

Journal Recent Articles

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Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study.
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Emerging mycotoxins in botanicals: benefit and risk
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Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis
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Textural Properties and Cooking Quality Characteristics of Noodles Prepared from Blends of Broken Rice (Oryza sativa), African Yam Bean (Sphenostylis stenoca
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Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monoc
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Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage
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The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells
By Jin Chengyu
Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine
By Uzoukwu Anthonia.E
Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine
By SHAMSHER ALI
Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes
By NGOY BULAYA EMMANUEL
NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO
By Fatemeh Ghorbani
The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Agains
By Baoshan Wang
Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage
By Zhenmin Hu
Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye

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