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Visualization of Bacterial Toxin Induced Responses Using Live Cell Fluorescence Microscopy
Published on: October 1, 2012
Microorganisms and microbial toxins
1Department of Food Science and Technology, University of California-Davis 95616, USA.
Abstract:
The primary concern in food safety issues focuses on microorganisms and microbial toxins. Effective food preservation requires that the growth and proliferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented. The traditional effective preservation methodologies, such as canning, are being supplemented by new technologies which are less destructive of the food qualities. New strategies are therefore needed to prevent the transmission of microbial contamination or to prevent the formation of microbial toxins which remain in food. This paper discusses the role of modern processing methodologies in helping protect consumers from hazards of microbial origin.
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