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<p>List of Contributors ix</p> <p>Foreword xvii</p> <p>Preface xix</p> <p><b>Volume 1</b></p> <p><b>Section I: Recent Analytical Technology for Food Pathogens and Toxins 1</b></p> <p>1 Omic Analysis of Protein and Peptide Toxins in Food 3<br /><i>Pasquale Ferranti, Chiara Nitride, and Monica Gallo</i></p> <p>2 Biotechnology-Based Sensing Platforms for Detecting Foodborne Pathogens 37<br /><i>Akbar S. Khan</i></p> <p>3 Review of Sample Treatments and the State-of-the-art of Analytical Techniques for Mycotoxins in Food 51<br />N<i>atalia Arroyo-Manzanares, José F. Huertas-Pérez, Ana M. García-Campaña, and Laura Gámiz-Gracia</i></p> <p>4 Isothermal Nucleic Acid Amplification for Food Toxicity Analyses 103<br /><i>Luis A. Tortajada-Genaro, S. Santiago-Felipe, and Angel Maquieira</i></p> <p><b>Section II: Microbial and Plant Toxins 137</b></p> <p>5 Determination of Mycotoxins in Food 139<br /><i>Muhammad Azhar Hayat Nawaz, Sajid Rauf, Akhtar Hayat, Gaelle Catanante, Rizwan Raza, and Jean-Louis Marty</i></p> <p>6 Mycotoxins Detection in Asia 169<br /><i>Chee Wei Lim, Angela Li, and Joanne Sheot Harn Chan</i></p> <p>7 Surface Plasmon Resonance Analysis of Food Toxins and Toxicants 195<br /><i>Valerija Vezočnik, Vesna Hodnik, and Gregor Anderluh</i></p> <p>8 Food Poisoning Case Studies: Mushroom and Pufferfish Toxin Investigation 217<br /><i>Samuel Tsz-chun Cheung, Winnie Wing-yan Chum, Wai-yan Ha, Pui-kwan Chan, and Tin-yau Law</i></p> <p>9 The Analysis of Pyrrolizidine Alkaloids in Honey 237<br /><i>Colin Crews and Till Beuerle</i></p> <p>10 Pyrrolizidine Alkaloids in Food: Analytical, Toxicological and Health Considerations 267<br /><i>Caroline T. Griffin, Aisling Sheehan, Martin Danaher, and Ambrose Furey</i></p> <p><b>Volume 2</b></p> <p><b>Section III: Marine Toxins 319<br /><br /></b>11 The Determination of Marine Biotoxins in Seafood 321<br /><i>Arjen Gerssen and Mirjam D. Klijnstra</i></p> <p>12 Detection of Paralytic Shellfish Poisoning Toxins in Molluscs 363<br /><i>Stephen Burrell and Andrew D. Turner</i></p> <p>13 Determination of Saxitoxin and Tetrodotoxin in Fish 403<br /><i>Sara C. McGrath and Jonathan R. Deeds</i></p> <p>14 Determination of Saxitoxin, Tetrodotoxin and Common Phycotoxins 431<br /><i>Luis M. Botana, Amparo Alfonso, Mercedes R. Vieytes, M. Carmen Louzao, Ana M. Botana, Carmen Vale, and Natalia Vilariño</i></p> <p>15 Ciguatoxin Detection Methods and High-Throughput Assays 469<br /><i>Marco Inserra, Yelena Lavrukhina, Alun Jones, Richard J. Lewis, and Irina Vetter</i></p> <p><b>Section IV: Biogenic Amines and Common Food Toxicants 489</b></p> <p>16 Detection of Histamine Based on Biosensor System 491<br /><i>Takeshi Ito</i></p> <p>17 Flow-based Technology for Analysis of Food Pesticides 505<br /><i>Antonio Ruiz-Medina, Eulogio J. Llorent-Martínez, María Luisa Fernández-de Córdova, and Pilar Ortega-Barrales</i></p> <p>18 Residual Pesticides and Heavy Metals Analysis in Food 537<br /><i>Sameeh A. Mansour</i></p> <p>19 Microarray Methodologies for Pesticides and Other Toxins in Foods 571<br /><i>Xiaofeng Hu, Suiyan Ouyang, Peiwu Li, Qi Zhang, Xianfeng Ren, Huali Xie, and Zhaowei Zhang</i></p> <p><b>Section V: Quality Assurance and Regulatory Development 593</b></p> <p>20 Accreditation, a Key Recognition for the Analysis of Food Toxins and Contaminants 595<br /><i>Wang-wah Wong</i></p> <p>21 Quality Assurance and Control for Accurate Measurement of Food Toxins 621<br /><i>Alan Richards</i></p> <p>22 Analytical Methods and Development of Reference Materials for Toxic Metals and Metal Species in Food and Dietary Supplements 639<br /><i>Stephen E. Long, Michael Ellisor, Frances Nilsen, Laura Wood, Karen Murphy, and Lee Yu</i></p> <p>23 Overview of Toxins and Toxicants in Food and Their Regulatory Limits 679<br /><i>Peter A. Brown</i></p> <p>24 Food Allergy: Managing Food Allergens 711<br /><i>Michael J. Walker and M. Hazel Gowland</i></p> <p>Index 743</p>

<p><strong> About the Editors</strong> <p><strong>Yiu-chung Wong,</strong> Analytical and Advisory Services Division, Government Laboratory, Hong Kong <p><strong>Richard J. Lewis,</strong> Institute for Molecular Bioscience, The University of Queensland, Australia

<p> Food safety compromised by food toxins and toxicants is a widely discussed global issue. Over the past two decades, we have experienced various food crises and many of them have caused profound impacts on people's health and the business of food industry. In addition, the absence of well-developed food management and measurement systems inevitably lead to potentially life threatening exposures and resource waste. Provision of reliable measurement methods based on advanced and versatile technologies is an important prerequisite for investigating the cause of food poisoning incidents and preventing the occurrences of food catastrophes. <p><em>Analysis of Food Toxins and Toxicants</em> consists of five sections providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials. <p>This book provides a comprehensive review and practical guidance for scientists, analytical chemists and food scientists both in industry and academia, on how to choose the most appropriate and effective methodology and technology to identify food toxins and toxicants.

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