Food Poisoning: Outbreaks, Bacterial Sources and Adverse Health Effects


Paresh Chandra Ray (Editor)
Department of Chemistry and Biochemistry, Jackson State University, Jackson, MS, USA

Series: Food and Beverage Consumption and Health
BISAC: MED078000

Hygienic food and water are essential for healthy life. Outbreaks of pathogens and chemical food poisoning occur regularly in this world, which kills around 2.2 million people globally every year. Food recalls due to the presence of food-borne pathogens and toxic chemicals are a nightmare for world economical growth. Even in the 21st century, due to the biological diversity and low infection dose, it is a continual challenge to prevent infectious disease outbreaks due to harmful pathogens. To tackle these challenges, the source of food poisoning and adverse health effects are one of the fastest growing research and technology areas in the last twenty years. This book contains ten chapters covering basic science to possible device design which can have immense applications in our society.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Pyrrolizidine Alkaloids: Toxic Phytochemicals Found in Food (pp. 1-34)
Peter Fu and Qingsu Xia (Division of Biochemical Toxicology, National Center for Toxicological Research, Jefferson, Arkansas 72079, USA)

Chapter 2 – Nanosilver-Based Antibacterial Agents for Food Safety (pp. 35-62)
Thabitha P. S. Dasari, Hua Deng, Danielle McShan and Hongtao Yu (Department of Chemistry and Biochemistry, Jackson State University, Jackson, MS 39217, USA)

Chapter 3 – Laser-Induced Breakdown Spectroscopy (LIBS) as a Potential Tool for Food Safety (pp. 63-74)
Rosalie A. Multari and David A. Cremers (Applied Research Associates, Incorporated, 4300 San Mateo Boulevard Northeast, Suite A-220, Albuquerque, New Mexico 87110, USA)

Chapter 4 – Two-Dimensional Graphene Material For Food Pathogen Diagnosis (pp. 75-96)
Bhanu Priya Viraka Nellore, Rajashekhar Kanchanapally, Teresa Demeritte and Paresh C. Ray (Department of Chemistry and Biochemistry, Jackson State University, Jackson, MS, USA)

Chapter 5 – Plasmonic Nano-Probe and Nano-Medicine for Selective Detection, Ultrasensitive Quantification, and Untrendy Treatment for Food-Borne Bacterial Infection (pp. 97-150)
Dulal Senapati (Nanophotonics Group, Chemical Sciences Division, Saha Institute of Nuclear Physics, 1/AF, Bidhannagar, Kolkata-700064, India)

Chapter 6 – Pseudomonas and Arsenic Mediated Endemic Outbreaks of Food and Water (pp. 151-188)
Debashis Chatterjee, Shilajit Barua, Jishnu Adhikari Debankur Chatterjee and Parna Choudhury (Department of Chemistry, University of Kalyani, Kalyani, Nadia-741235, West Bengal, India)

Chapter 7 – Hybrid Multifunctional Nanoparticles as Platforms for Targeted Detection, Separation, and Photothermal Destruction of Food Pathogens (pp. 189-212)
Brian G. Yust, Dhiraj K. Sardar and Paresh C. Ray (Department of Physics & Geology, University of Texas-Pan American, Edinburg, TX, US)

Chapter 8 – Multifunctional SERS-Based SWCNT & Gold Nanostructures for Targeted Detection and Photothermal Destruction of Foodborne Pathogens (pp. 213-238)
Ashton T. Hamme II, Yunfeng Lin and Thomas J. Ondera (Department of Chemistry, Jackson State University, Jackson, Mississippi 39217, USA)

Chapter 9 – Detection of Melamine from Food in Parts Per Quadrillion Level Using Functionalized Graphene Oxide-Gold Nanoparticle Hybrid SERS Platform (pp. 239-254)
Rajashekhar Kanchanapally, Zhen Fan, Willie Wesley, Bhanu Priya Viraka Nellore, Rebecca A. Crouch, Sudarson Sekhar Sinha, Avijit Pramanik, Suhash Reddy Chavva and Paresh Chandra Ray (Department of Chemistry and Biochemistry, Jackson State University, Jackson, MS, USA)

Chapter 10 – Naphthalene Mothballs: A Silent Killer (pp. 255-264)
Louis Z. G. Touyz (Periodontics; Faculty of Dentistry, McGill University, Montreal QC Canada)


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