\r\n\tIt has been established that energy/nutrient depletion, calcium flux injury, or oxidative stress disrupt endoplasmic reticulum homeostasis and even induce accumulation of misfolded/unfolded proteins leading to endoplasmic reticulum stress. Under endoplasmic reticulum stress conditions, an adaptive mechanism of coordinated signaling pathways, defined unfolded protein response (UPR), is activated to return the endoplasmic reticulum to its healthy functioning state. The aging causes a decrease of the protective adaptive response of the UPR and an increase of the pro-apoptotic pathway together with endoplasmic reticulum ultrastructural injury. Controlling endoplasmic reticulum stress response, maintaining the appropriate endoplasmic reticulum ultrastructure and homeostasis, and retaining mitochondria interplay are crucial aspects for cellular health.
\r\n
\r\n\tThis book presents a comprehensive overview of endoplasmic reticulum, including, but not limited to, endoplasmic reticulum ultrastructural anatomy, MAMs, endoplasmic reticulum stress, and their implication in health and diseases. Additionally, identifying perturbations in the endoplasmic reticulum stress response could lead to early detection of age-related disease and may help develop therapeutic approaches.
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She is currently engaged as a researcher for the Scientific-Disciplinary Sector BIO/16 Human Anatomy at the Anatomy and Pathophysiology Division, Department of Clinical and Experimental Sciences, University of Brescia (Italy).\r\nDr. Favero focuses on aging-related morphological dysfunctions as the prelude to various pathophysiological processes in her research programs. The central hypothesis is that natural antioxidants and, in particular, melatonin may act as molecular "switches" that modulate cells and tissues by suppressing, at various levels, oxidative stress and inflammatory signalling cascades. These research approaches represent powerful tools for developing innovative preventive strategies and identifying novel prognostic biomarkers for several diseases. 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1. Introduction
The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. There are several diseases that human beings can acquire by ingesting some type of pollutants, for example, chemical contamination can lead to acute poisoning or long-term diseases such as cancer. Furthermore, foodborne diseases (FBDs) can cause disability; these diseases can be caused by the toxins produced by the bacteria or other toxic substances in food [1].
It is important to know that poisoning is the cause of morbidity and mortality worldwide. There are different types of intoxication: (a) intoxication caused by chemical substances (such as drugs, pesticides, heavy metals, gases, and solvents) where the patient has direct contact with the toxic substance, and (b) food poisoning, of which the transmission vehicle is contaminated food with pathogens or chemical products. Nowadays, chemical poisoning is a health problem; about six million chemicals are known, of which 80,000 to 100,000 are commonly used in different daily products. In 2006, the World Health Organization (WHO) estimated that more than 25% of poisonings and 5% of cases of cancer, neuropsychiatric disorders, and vascular diseases worldwide were caused by chemical exposure [1, 2].
It is difficult to diagnose chemical poisoning, since a chronological record of the patient’s life is required, considering the exposure routes, dose, and time of exposure to the chemical. However, there are protocols that facilitate the diagnosis of chemical poisoning and how to treat incidents from chemical poisoning [1].
Furthermore, food poisoning or foodborne disease (FBD) is one of the main problems in public health worldwide. According to the WHO, each year 600 million people around the world, or 1 out of 10, become ill after consuming contaminated food. Among all these people, 420,000 die, including 125,000 children under 5 years of age, due to the vulnerability of this population to develop a diarrheal syndrome, about 43% of FBDs occur in these patients. About 70% of FBDs result from food contaminated with a microorganism [2–4].
Among the microorganisms causing FBDs are bacteria that have different virulence factors that give them the ability to cause a disease; among these factors, we can find toxins that can be produced in food or once the pathogen has colonized the digestive tract.
It is to be noted that the aim of this chapter is to convey information about some characteristics of the main pathogens producing toxins in food, the diseases they can cause, their complications and treatment options as well as the main sources of contamination in restaurants or street markets.
1.1. Types of bacterial toxins
A bacterial toxin is a macromolecule mainly of protein origin, which can cause toxic damage in a specific organ of the host [5]. Toxins can be divided in endotoxins and exotoxins:
Endotoxins or lipopolysaccharides (LPS): These are the components of the outer membrane of the Gram-negative bacteria; they are considered the most important antigen of the bacteria; they are released into the medium after different processes such as lysis and cell division. This endotoxin is capable of causing endotoxic shock and tissue damage [5–7].
Lipid A is a glycolipid formed by a disaccharide (glucosamine) bound to fatty acids, that are usually capric, lauric, myristic, palmitic, and stearic acids, which are inserted in the outer membrane of the bacterium.
The nucleus a heteropolysaccharide derived from hexoses and heptoses.
Lipid A and the nucleus are bound by the sugar acid 2-keto-3-deoxyoctanate (KDO).
The O chain is a repeating unit polymer of 1–8 glycosidic residues; this polymer is highly variable among bacterial species and genus.
In addition to the pyrogenicity of the endotoxin, an important role has been attributed to the adherence mechanism of the bacteria to the host cell; since in previous studies, it has been observed that when LPS is modified or not expressed, the adherence observed is modified or inhibited.
Exotoxins: These are the macromolecules of protein origin, which are produced and later released to the medium by the microorganism. Depending on their mechanism of action, exotoxins are divided as follows:
Toxins Type I. These toxins modify the host’s cells without internalizing in the cells; for example, the superantigens produced by Staphylococcus aureus and Streptococcus pyogenes.
Toxins Type II. Within this group there are hemolysins and phospholipases; this group of toxins is characterized by pore formation and/or destroying the membranes of the host cells. With this virulence factor, the pathogen can invade the host cell; for example, aerolysin and GCAT protein produced by Aeromonas spp.
Toxins Type III. These toxins are known as A/B due to their binary structure. Fraction B has the function of binding to the receptor of the cell and fraction A is the unit that possesses enzymatic activity, which, depending on the toxin and its mechanism of action, will be the damage to the cell; for example, the Shiga toxin produced by Escherichia coli O157:H7, the Cholera toxin (Ctx) produced by Vibrio cholerae, and the Anthrax toxin produced by Bacillus anthracis [5, 6].
Exotoxins of Gram-negative enteropathogenic bacteria play an important role in the pathogenesis of diarrheal disease, causing hypersecretion of liquids without the destruction and death of intestinal mucosal cells. These toxins are generically referred to as enterotoxins that are different from cytotoxins [8].
There are also two other groups of toxins, those that alter the cytoskeleton and those with neurotoxic activity; however, some toxins may present activity corresponding to more than one of the groups described in Table 1.
Toxin type
Definition
Enterotoxin
It produces a net secretion in ligated intestinal segments without histological evidence of intestinal lesion or damage to nonerythrocytic cells in in vitro tests. It stimulates the increase in the short circuit current (Isc) and the potential difference (PD) in the using chamber without evidence of intestinal damage; this result involves the secretion of (active) electrogenic anions. Additionally, a toxin can impair electrically neutral NaCl absorption, which also results in a net secretion of ions.
Cytoskeleton-altering toxin
It alters the cellular form and has been frequently shown to be caused by the F-actin rearrangement. The toxin can cause limited cell damage but is not lethal, and it may or may not be associated with the evidence of net secretion in in vivo or in vitro disease models in intestinal epithelial cells.
Cytotoxin
It causes cell or tissue damage, usually ending with cell death. The toxin may or may not be associated with net secretion in in vivo or in vitro disease models in intestinal epithelial cells.
Neurotoxins
It involves the release of one or more neurotransmitters from the enteric nervous system. It alters the activity of smooth muscle in the intestine.
Toxins produced by pathogens involved in foodborne diseases are as follows:
Cholera toxin (Ctx) (Vibrio cholerae), Thermolabile toxin (LT) Thermostable toxin (ST) (Enterotoxigenic E. coli), Shiga Toxin (Shigella dysenteriae and E. coli O157:H7) Botulinum toxin (BTX) (Clostridium botulinum), CPE Enterotoxin (Clostridium perfringens), Alpha-Toxin, Beta-Toxin, Epsilon-Toxin and Iota-Toxin (C. perfringens), Toxin A/Toxin B (Clostridium difficile), Enterotoxins (A, B, C1, C2, D and E, G, H, I, J), Toxic Shock Syndrome Toxin (TSST-1), Cereulide, and hemolysin BL (HBL), nonhemolytic enterotoxin (NHE) (S. aureus), Citotoxin K or CytK (Bacillus cereus) [9–15].
1.2. Epidemiology
The high population growth and the food marketing, have generated pathogens causing FBDs to be quickly transported, this has produced outbreaks in different regions, affecting the morbidity, mortality, and economy of the population involved. The trend seen in the United States, the United Kingdom, and Europe indicates that the incidence of FBDs is increasing; this will be a health problem in the following years [4, 16].
There are different types of genus commonly associated with FBDs such as Campylobacter spp., enterotoxigenic E. coli (ETEC), enteropathogenic E. coli (EPEC), Salmonella spp., Shigella spp., Shiga toxin-producing E. coli (STEC) and V. cholerae [4, 17].
A total of 66% of foodborne diseases is caused by bacteria. Major diseases include botulism caused by C. botulinum, gastroenteritis caused by E. coli strains, Salmonellosis and Staphylococcal poisoning. Moreover, B. cereus and V. cholerae are bacteria frequently reported as causative agents of toxicoinfection by food [18, 19].
In some countries, food poisoning caused by S. aureus is the most prevalent; reports indicate that S. aureus can be responsible for up to 41% of food poisoning outbreaks. Although it can affect people of any age, the range with the highest incidence goes from 20 to 49 years of age, where up to 48% of the cases can be concentrated. The main food products related to food poisoning caused by S. aureus are chicken and eggs, cakes, pastas, sauces, milk, and its derived products [20].
Globally, the highest number of cases is caused by ETEC, 233 million cases, and Shigella spp., 188 million cases; however, the highest numbers of deaths are caused by EPEC, 121,455 deaths; ETEC, 73,041 deaths, and Shigella spp., 64,993 deaths. In total, 40% of the cases and 43% of the deaths caused by FBDs occurred in children under the age of 5 years old [17].
Food poisoning caused by B. cereus can occur any time of the year; it does not present a defined geographical distribution, and because it is naturally found in the environment, its distribution in various types of food occurs easily, especially in those of plant origin such as cereals and rice. Reports about food poisoning outbreaks caused by B. cereus are underestimated due to the lack of diagnostic tools; however, globally, there are figures where food poisoning caused by this pathogen occupies from 1 to 17.5% of the total cases of food poisoning caused by bacteria [21, 22].
Food poisoning caused by C. botulinum is less frequent and the epidemiological information about it is scarce; outbreaks of food poisoning caused by this pathogen usually include members of one family, that is, they do not involve a large number of individuals and the main cause of such outbreaks is the consumption of canned food at home [23, 24].
Food poisoning caused by C. perfringens occurs at any time of the year, but it is more frequent in the last months of the year. It does not present a geographical distribution; in some countries like the United States, the outbreaks caused by this pathogen occupy the second place in foodborne diseases. Generally, this type of outbreaks affect a large number of individuals, therefore, they have a high range of morbidity. In total, 90% of the cases are caused by the intake of meat and poultry products; the contamination of meat and other food products occurs by the contact of pipelines with feces or contaminated surfaces [24, 25].
Nevertheless, the distribution of pathogens varies depending on the region, due to cultural and economic factors that allow both incidence and mortality to be different for each pathogen associated with FBDs. For example, in Europe, Campylobacter and Salmonella are reported pathogens; their reservoirs are livestock and domestic animals, and food contamination is produced due to bad practices in the food production chain and by cross-contaminations; however, although they play an important role in enteric diseases, they are less frequent than in countries defined by the World Health Organization (WHO) as high-mortality countries (Western Pacific Region and Africa Region), where the sanitary conditions and food and water contamination are factors that increase the incidence and mortality of these genera [17].
In 2010, WHO wrote a report about the main pathogens involved in FBDs, dividing all countries in regions; these regions were grouped based on adult and infant mortality (Figure 1).
Figure 1.
Geographical distribution of countries by region. Subregions are defined on the basis of infant and adult mortality. Stratum/Layer A = very low infant and adult mortality; stratum B = low infant mortality and very low adult mortality; stratum C = low infant mortality and high adult mortality; stratum D = high infant and adult mortality; and stratum E = high infant mortality and very high adult mortality. AFR: African subregion, AMR: American subregion, EMR: Eastern Mediterranean, EUR: European subregion, SEAR: South-East Asian subregions, WPR: Western Pacific subregion. Adapted from World Health Organization [26].
The risk group causing FBDs depends on the region, in developing countries such as African regions, South America, and South Asia, pathogens causing diarrheal diseases and the invasive pathogens causing infectious diseases and bacteria are the group that causes FBDs, followed by some cestodes and helminths; nevertheless, African regions, cestodes, and helminths are the group that causes FBDs because health and economic conditions limit proper food handling and preservation [17, 26].
With the above, as each risk group is different for each region, in the same way, the distribution of the main pathogens involved in FBDs depends on each region, as well as their incidence; however, developing countries continue to show a great number of cases of FBDs. In addition, the prevalence of pathogens in these countries is higher than in developed countries (Figure 2) [4, 26].
Figure 2.
Global burden of FBDs by subregion (DALYS per 100,000 inhabitants) caused by major pathogens. DAYLs: Disability-adjusted life years metric, AFR: African subregion, AMR: American subregion, EMR: Eastern Mediterranean, EUR: European subregion, SEAR: South-East Asian subregions, WPR: Western Pacific subregion. Adapted from World Health Organization [26].
Additionally, each region has different socioeconomic characteristics, this creates an impact on the incidence and the mortality of FBDs associated with different bacterial pathogens; the Shigella genus occupies the first place in deaths in all regions; however, each region shows a different distribution among the genus that produce the highest number of deaths; this is due to the fact that medical care is different in each region, which means that in some regions a genus causes high mortality and in other regions it is only of medical relevance (Figure 3) [4, 17, 26].
Figure 3.
Median rate per 100,000 of diarrheal illnesses and deaths by region. The scale is on logarithmic basis 10. Adapted from Pires et al. [17].
In accordance with the above, it is emphasized the importance of medical authorities to know the incidence of the pathogens causing FBDs that circulate in their regions; not only to know the morbidity and mortality rate, but also to provide the population with the appropriate medical care directed to the pathogen causing FBDs.
2. Risk factors and prevention measures associated with food poisoning
The main risk factor involved in bacterial food poisoning is food contamination by pathogenic bacteria that produce toxins; such contamination can occur at any time, that is, from the crop, in the case of vegetables or, just before eating them, due to the consumer’s manipulation; in this way, all the people living on the earth are susceptible to food poisoning. Therefore, food poisoning is a worldwide public health problem, generally the most affected are children, the elderly, pregnant women, and immunocompromised people. As expected, individual factors such as age, gender, place of residence, socioeconomic factors, among others, are crucial in food poisoning acquisition and development [27–29].
Food contamination can occur from primary production to the final consumer, consequently, there are different contamination risks according to the practices carried out in the different stages such as agricultural, livestock, and fish production; industrialization (in the case of processed food); marketing (points of sale), and transportation to the final consumer (homes, community dining rooms, and restaurants) [30].
During the primary production, producers should consider the particular characteristics of the environment where they grow or breed and reproduce livestock, by applying measures to prevent any pollution caused by the air, water, or natural fertilizers. In general, the main risk of contamination in primary production is the unsafe agricultural practices such as the use of manure as natural fertilizer and irrigation with sewage, which violates the fundamental principle of preventing, at all costs and contamination of raw materials from fecal matter [31, 32].
Additionally, another important factor to ensure food safety and good quality is the adequate control of time and temperature when cooking, processing, cooling, and storing food. To achieve a good control of such parameters, it is necessary to consider the physical, chemical, and microbiological characteristics of each type of food, for example, water activity, pH and type, and the initial number of microorganisms presented there. Similarly, other aspects need to be taken into account such as shelf life and usage, that is, whether it is a raw, processed, packaged, or ready-to-eat food [33, 34].
Microbiological contamination can occur through direct contact or through air, utensils, contact surfaces, or the handler’s hands; therefore, ready-to-eat foods must be separated in space and time from raw or unprocessed foods. In addition, the latter must always be washed or disinfected. In all stages of the food chain, it is indispensable to use water; hence, this could be the main source of food contamination. It is then necessary to control and monitor the type and the source of the water used at each stage; however, when it is used for food handling, water has to be drinkable water that meets the physical, chemical, and microbiological criteria that its name requires [29, 31, 35].
In terms of facilities, it is important to establish and monitor systems that ensure their maintenance, cleaning, and sanitation. These systems also include an adequate waste management and an effective pest control. The latter constitute a potential risk of any type of contamination; that is why it is necessary to implement measures that prevent the entrance of any type of pests, as well as measures to avoid their nesting and proliferation. Finally, pest eradication must be carried out by any physical, chemical, or biological method that does not represent a threat to health and food safety [27, 31].
Within the food chain, food transportation plays an important role in preventing contamination and proliferation of microorganisms in food; thus, it is necessary to consider measures to prevent any type of contamination and to provide an environment to control the proliferation of pathogenic microorganisms and the production of bacterial toxins. Some important factors to consider during food transportation are temperature, direct exposure to sunlight, humidity, and airflows. At this stage, the type of containers and the type of packaging also play an important role; the aforementioned and transport conditions should be chosen based on the characteristics of the food that is being transported [36].
Another important measure is the information that producers and suppliers offer to consumers regarding the characteristics and proper handling of prepackaged foods; this is why, generally, food must be packaged and labeled in such a way that the consumer has enough information to handle, store, and prepare the products appropriately without threatening his or her health. Labels should also include a batch number allowing rapid identification and market recalls of products potentially being dangerous for human consumption [37, 38].
In general, microorganisms, more specifically bacteria, can proliferate under very different conditions; that is why they can be found in any type of environment. Even though bacteria are good at adapting to the environments they are in, there are certain conditions that promote bacterial growth more than others. These conditions include food, humidity, acidity, temperature, time, and oxygen; all of these are grouped in what is known as FATTOM (Food, Acidity, Time, Temperature, Oxygen, and Moisture). Knowing and avoiding these optimal conditions can help to prevent bacterial growth, bacterial infections, and food poisoning [39–41].
Most foods contain nutrients required for microbial growth, which makes them easy targets for the microorganisms to develop; therefore, perishable. To reduce the breakdown of food and to prevent foodborne diseases, the proliferation of microorganisms under certain conditions must be controlled, as well as the conditions that must be used to reduce food spoilage to lengthen the time during which physicochemical and organoleptic characteristics must be kept under minimum acceptance parameters. Factors affecting the proliferation rate of microorganisms can be considered as intrinsic and extrinsic [42, 43].
2.1. Intrinsic parameters
Intrinsic factors affecting the proliferation rate are more related to the internal characteristics of food products, and the way in which these characteristics maintain or affect the growth of microorganisms; these factors include water activity, pH, oxidation-reduction potential, content and type of nutrients, inhibiting substances, and biological structures [44, 45].
2.1.1. Water activity
It is defined as the amount of water available for the growth of microorganisms; microbial proliferation decreases when water availability also decreases. The water available for metabolic activity determines the degree of microbial growth instead of the total moisture content. The unit of measurement for the water that microorganisms require is usually expressed as water activity (Aw), which is defined as the water vapor pressure of food substrate, divided by the water vapor pressure of pure water, at the same temperature. This concept is related to relative humidity (RH), thus: RH = 100 × Aw. The approximate optimal Aw for the growth of most microorganisms is 0.99; most bacteria require an Aw greater than 0.91 to grow. Gram-negative bacteria require higher values than Gram-positive bacteria. Most of the natural food products have an Aw of 0.99 or more. Generally, bacteria have the highest requirements of water activity, fungi have the lowest, and yeasts have intermediate requirements. Most bacteria that decompose food do not grow with an Aw less than 0.91, but fungi and yeasts can grow with values of 0.80 or less, including surfaces partially dehydrated. The lowest value reported for bacteria in food is 0.75 for halophytes, while xerophilic fungi and osmophilic yeasts have shown growth at Aw values of 0.65 and 0.61, respectively [46, 47].
2.1.2. pH
The pH is defined as the negative logarithm of hydronium ions concentration; it is considered as a unit of measure to establish acidity or alkalinity levels of a substance, in this case food, and it is determined by the number of free hydrogen ions (H+). The effects of adverse pH affect at least two aspects of the microbial cell-functioning of its enzymes and nutrients transportation to the cell.
The cytoplasmic membrane of microorganisms is relatively impermeable to H+ and OH− ions; its concentration in the cytoplasm remains reasonably constant, despite the wide variations that may occur in the pH of the surrounding medium. When microorganisms are in an environment below or above the neutral level, their ability to proliferate depends on their ability to change the environmental pH to a more appropriate range, since key components like DNA or ATP require a neutral medium [42, 43, 47].
The pH for the optimal growth of most microorganisms is close to neutrality (pH = 6.6–7.5). Yeasts can grow in an acid environment and thrive in an intermediate range (4.0–4.5), although they survive in values between 1.5 and 8.5. Fungi tolerate a wide range (0.5–11.0), but their growth is generally higher in an acid pH (too acid for bacteria and yeast). Bacterial growth is usually favored by pH values closer to the neutral level. Nevertheless, acidophilic bacteria grow on substrates with a pH of up to 5.2 and below that point the growth reduces dramatically [42, 48].
In general, fruits, vinegars, and wines have pH values lower than those required for bacterial growth, so they can usually be decomposed by fungi and yeasts. Most vegetables have pH values lower than those from fruits, and consequently, vegetables are more exposed to bacterial or fungi decomposition. In contrast, most meats and sea products have pH values equal or greater than 5.6, making them susceptible to decomposition by bacteria, fungi, and yeasts [44, 48, 49].
2.1.3. Oxidation-reduction potential
The oxidation-reduction potential (O/R) is an indicator of the oxidizing and reducing power of a substrate; that is, the O/R potential of a substrate can be generally defined as the ease with which a substrate loses or gains electrons (when a food product loses electrons, it oxidizes, whereas, when it gains electrons it is reduced; thus, a food product that easily gives electrons is a good reducing agent and the one that receives electrons is a good oxidizing agent). To achieve optimum growth, some microorganisms require reducing conditions and others require oxidizing conditions. The O/R potential of a system is expressed with the Eh symbol (when electrons are transferred from one compound to another, a potential difference is created between the two compounds; this difference can be measured and expressed as millivolts [mV]). The more oxidized a substance is, the more positive the electrical potential will be; and the more reduced a substance is, the more negative the electrical potential will be. When the concentration of oxidant and reducer is equal, there is an electrical potential of zero [39].
Saprophytes that are capable of transferring hydrogen as H+ and e− (electrons) to molecular oxygen are aerobic; that is, aerobic microorganisms require positive Eh values (oxidized) for their growth, whereas anaerobic microorganisms require negative values of Eh (reduced). Facultative microorganisms can grow under any of the conditions. It has to be considered that maximum and minimum Eh values (in mV) necessary for aerobic and anaerobic growth could be lethal to the other group. Among food substances that help to maintain reducing conditions are the –SH groups in meats and the ascorbic acid, as well as, reducing sugars in fruits and vegetables. Some aerobic bacteria grow better under slightly reducing conditions being known as microaerophiles such as Lactobacillus and Campylobacter. Most of fungi and yeasts found in food are aerobic, although a few tend to be facultative anaerobes. Regarding the Eh value of food, vegetables, especially juices, tend to have Eh values of +300 to +400 mV; so, it is not surprising to find that aerobic bacteria and fungi are the common cause of decomposition in this type of products. Meats have Eh values around −200 mV; in ground meats, Eh is usually around +200 mV. Various types of cheese show Eh values between −20 and −200 mV [46].
2.1.4. Content of nutrients
Microorganisms have nutritional requirements, most of them need external sources of nitrogen, energy, minerals, as well as vitamins, and related growth factors; these requirements are found in our food, so if they have the right conditions to develop, they will. In general, fungi have the lowest nutrient requirement, followed by Gram-negative bacteria, then yeasts and finally, Gram-positive bacteria, which have the highest requirements [46, 50].
The primary sources of nitrogen used by heterotrophic microorganisms are amino acids. A great number of other nitrogen compounds may serve for this function for several types of organisms. For example, some of them can use free nucleotides and amino acids, while others can be capable of using peptides and proteins. In general, simple compounds like amino acids will be used by almost all of the organisms before attacking more complex compounds such as high molecular weight proteins. The same applies to polysaccharides and lipids [39, 51].
Microorganisms in food tend to use as energy sources, sugars, alcohols, and amino acids. Fungi are the most efficient in the use of proteins, complex carbohydrates, and lipids because they contain enzymes capable of hydrolyzing these molecules into simpler components; many bacteria have a similar capacity, but most yeasts require simpler molecules. All microorganisms need minerals, although vitamin requirements vary. Fungi and some bacteria can synthesize enough B vitamins to meet their needs, while others need to have a source of vitamins, food products being an excellent source of them [39, 50].
Gram-positive bacteria are the ones that have lower synthesized capacity, so they need one or more of these components to grow. In contrast, Gram-negative bacteria and fungi are capable of synthesizing the most, if not all, of their requirements and consequently, these two groups of organisms can grow in food products with low content of B vitamins [46, 52, 53].
2.2. Extrinsic parameters
Food factors are very important for the development of microorganisms; there are external or extrinsic factors. This term refers to environmental factors that affect the growth rate of microorganisms; these factors include temperature, oxygen availability, and relative humidity, as well as, the presence and activities of other microorganisms [46].
2.2.1. Storage temperature
Microorganisms have an optimal range, as well as a minimum and maximum temperature to grow. Therefore, ambient temperature determines not only the proliferation rate, but also the genera of microorganisms that are going to be developed, along with the microbial activity degree that is registered. The change in only a few degrees in temperature will favor the growth of completely different organisms, and it will result in a different type of food decomposition and/or foodborne disease. Due to these characteristics, thermal treatment is employed as a method to control microbial activity [46, 54].
The optimal temperature for the proliferation of most microorganisms ranges from 14 to 40°C, although some genera develop below 0°C, and other genera grow at temperatures above 100°C. Nevertheless, food quality must be taken into account when selecting storage temperature. Although it can be desirable to storage all food products at temperatures equal or less to those of refrigeration, this is not the best thing to do to maintain a desirable quality in some food products such as banana, whose quality is best maintained in storage at 13–17°C than at 5–7°C. Similarly, many vegetables are favored at temperatures near 10°C such as potatoes, celery, cabbage, and many others. In each case, the success of storage temperature depends, to a large extent, on the relative humidity and the presence or absence of gases such as carbon dioxide and ozone [46, 55].
2.2.2. Oxygen availability and presence of other gases in the environment
Like temperature, the oxygen availability determines the microorganisms that will be active. Some have an absolute requirement for oxygen, while others grow in total absence of it, and others may grow with or without oxygen. Microorganisms that require free oxygen are called aerobic microorganisms, while those that thrive in the absence of oxygen are called anaerobic; and those that grow both in presence or absence of free oxygen are known as facultative microorganisms [43, 46, 56].
Carbon dioxide is the most important atmospheric gas that is used to control food microorganisms. Along with oxygen, it is used in packaged food with modified atmosphere. Ozone is another atmospheric gas with antimicrobial properties, and for decades, it has been used as an agent to lengthen shelf life of certain types of food. Although being effective against a variety of microorganisms, it is a highly oxidizing agent;thus, it cannot be used in food products with high lipid content, as it could accelerate rancidity. Normally, ozone levels of 0.15–5.00 ppm in the air inhibit the growth of some bacteria that decompose food as well as yeast growth [46, 57].
2.2.3. Relative humidity in the environment
Relative humidity (RH) of the environment is important from the point of view of water activity within food and the growth of microorganisms on surfaces. This extrinsic factor affects microbial growth and can be influenced by temperature. All microorganisms have a high-water requirement, this being needed for their growth and activity [46, 54].
When the Aw of a food product is set at 0.60, it is important that this food is stored under RH conditions that do not allow food to draw humidity from the air and, therefore, it increases its own Aw from the surface and subsurface to an extent where microbial growth can occur. A high relative humidity can cause humidity condensation in food, equipment, walls, and ceilings. Condensation causes wet surfaces, which lead to microbial growth and decomposition. Microbial growth is inhibited by a low relative humidity. When food products with low Aw values are placed in high RH environments, food takes in moisture until they reach balance. Similarly, food products with high Aw lose moisture when placed in an environment with low RH. There is a relationship between RH and temperature that must be taken into account when selecting the appropriate storage environments for food products. Overall, the higher the temperature, the less the RH, and vice versa [46, 54, 58].
Bacteria require higher humidity than yeasts and fungi. The optimal relative humidity for bacteria is 92% or higher, while yeasts prefer 90% or higher, and fungi thrive if the relative humidity is between 85 and 90%. Food products suffering superficial decomposition by fungi, yeasts, and specific bacteria, should be stored under low RH conditions. Poorly packed meats such as whole chickens and beef cuts, tend to suffer a lot of superficial decomposition inside the refrigerator before internal decomposition occurs, usually, due to high RH in refrigerators, and to the fact that the biota decomposing meat is essentially aerobic in nature [46, 59].
Although it is possible to decrease the possibility of superficial decomposition in certain food products by storing them in low RH conditions, it should be remembered that the food itself will lose moisture into the atmosphere under such conditions, and thus, it will become undesirable. When selecting appropriate RH conditions, there should be taken into account both the possibility of superficial microbial growth and the quality that the food product needs to have. By altering the gas atmosphere, it is possible to delay superficial decomposition without lowering the relative humidity [46, 60].
2.2.4. Presence and activities of other microorganisms
Some food origin organisms produce substances that can inhibit or be lethal for other organisms; these include antibiotics, bacteriocins, hydrogen peroxide, and organic acids. Bacteriocins produced by lactic acid-producing bacteria originated in various food products such as meat, are of high interest. Bacteriocins produced by Gram-positive bacteria are biologically active proteins with bactericidal action. Some bacteriocins produced by these bacteria inhibit a variety of food pathogens including, B. cereus, C. perfringens, Listeria spp., A. hydrophila, and S. aureus, among others [39, 46].
Normally food products can reach the final consumer at home, in community dining rooms, or restaurants. Measures to prevent food poisoning should be implemented at these locations, particularly in areas where large volumes of food are distributed such as cold chain, frozen chain, hot chain, and vacuum cooking. Likewise, in the frozen chain, food temperature is gradually lowered to −18°C and defrosted at temperatures higher than 65°C at the time it will be served to the costumer (not before); while in the hot chain, for example, in a buffet, food is kept at temperatures higher than 65°C and it should be consumed within 12 h maximum [61].
Other important measures are the use of food preservation methods, which can be physical or chemical. Within the physical methods, there are the traditional or industrial pasteurization, dehydration, preservation in modified atmosphere, and irradiation. In order to maintain an adequate quality control and to minimize the risk of food poisoning, microbial markers can be used; these markers do not represent a potential health risk, however, a large number of them indicate deficiencies in hygiene and sanitary quality of food products; it also leads to a decrease in the shelf-life and could be related to the presence of pathogenic microorganisms. The main microbial markers are aerobic mesophilic, total coliforms, fecal coliforms, Enterococci, E. coli, S. aureus, and lactic acid bacteria [62].
Once the risk factors are identified, it is necessary to establish a system that allows to prevent and decrease all of them; to do this, a method with scientific basis and systematic profile has been established, this is known as Hazard Analysis and Critical Control Point (HACCP). A microbiological approach should consider the type of microorganism or metabolite (toxins) that threatens human health; the analytical methods for its detection and quantification; the number of samples to be taken and the size of the analytical unit; and the microbiological limits considered to be adequate at specific points in the food chain [63].
3. Foodborne diseases
In food products, we can find different types of toxins such as, bacterial, fungal (mycotoxins), algae or plant toxins, as well as metals, toxic chemicals (zinc, copper, and pesticides), and physical contaminants that can cause diseases in people who eat them; all of these can cause the well-known “foodborne diseases” [64].
Foodborne diseases can be classified into two groups: poisoning and infection.
Poisoning is caused by the intake of chemical or biological toxins; or toxins produced by pathogens, the latter can be found in food, even if the bacterium is not there.
Infection is caused by the intake of food containing viable pathogens. Furthermore, a toxic infection (toxicoinfection), formerly known as a toxin-mediated infection, is caused by eating food with bacteria that grow and produce a toxin inside the body [18, 64–66].
To meet the ideal conditions, microorganisms in food grow and produce toxins. By ingesting contaminated food, toxins are absorbed through the intestinal epithelial lining, and it causes local tissue damage. In some cases, toxins can reach organs such as the kidney or the liver, the central nervous system or the peripheral nervous system, where they can cause some damage [18].
The most common clinical symptoms of foodborne diseases are diarrhea, vomit, abdominal cramps, headaches, nausea, pain, fever, vomit, diarrhea with mucus and blood (dysentery), and rectal tenesmus. Some of the microorganisms causing foodborne diseases, either from poisoning, intoxication or toxicoinfection are described in Tables 2–4. These diseases are generally diagnosed based on the patient’s clinical record or their symptoms [18–20].
Bacteria
Disease/medical complications
Food products involved
Salmonella enterica serovar Typhi and Salmonella enterica serovar Paratyphi
Typhoid and paratyphoid fever.
Undercooked pork, beef and poultry, contaminated eggs, and milk.
Toxins produced by pathogens involved in foodborne diseases have different characteristics, some of them are shown in Table 5 [9, 11–15, 67].
Name
Biological effect
Cholera toxin (Ctx) (A-5B)
It activates the adenylyl cyclase; increases the levels of intracellular cAMP promoting fluid and electrolytes secretion in the intestinal epithelium, causing diarrhea. It is a potent exotoxin.
Thermolabile toxin (LT) (A-5B)
Similar effect as the Cholera toxin.
Thermostable toxin (ST)
The binding of ST to the guanylyl cyclase receptor results in an increase of cyclic GMP, affecting the flow of electrolytes. It promotes water and electrolytes secretion from the intestinal epithelium by causing diarrhea.
Shiga toxin (A-5B)
Inactivates the ribosomal subunit 60S and inhibits protein synthesis causing the death of susceptible cells.
Botulinum toxin (A/B)
It is a neurotoxin consisting of a heavy and a light chain linked by a disulfide bond. It is a Zn++-dependent protease. It inhibits the presynaptic release of acetylcholine from peripheral cholinergic neurons, resulting in flaccid paralysis. The neurotoxin exists in seven different serotypes (A-G).
CPE enterotoxin
Lethal, cytotoxic and enterotoxic activity. Stimulates the adenylyl cyclase allowing the increase of cAMP in epithelial cells, which causes diarrhea.
Alpha-toxin
It produces gas gangrene. It has phospholipase (PLC), sphingomyelinase, hemolytic, and dermonecrotic activities. The mature protein is organized into two domains; the amino-terminal, which contains the PLC activity, and the carboxyl-terminal binding that depends on calcium. Depending on the lipid composition of the cell membrane, the Alpha-toxin may be hemolytic in the presence of calcium.
Beta-toxin
It forms selective pores for monovalent cations in lipid bilayers and sensitive cells membranes, so it functions as a neurotoxin capable of producing arterial constriction.
Epsilon-toxin
Produced and secreted by a prototoxin that, when it suffers a specific proteolytic cleavage, it acquires its maximum biological activity. Activation can be catalyzed by proteases such as trypsin, chymotrypsin, and a zinc-dependent metalloproteinase.
Iota-toxin
It has dermonecrotic, cytotoxic, enterotoxic activities, and it causes intestinal histopathological damage. This toxin is binary and consists of a binding peptide (Ib) and an enzymatic peptide (ADP-ribosyltransferase) (Ia). The first one is necessary to internalize the second one. The Iota-toxin requires proteolytic removal of a propeptide fragment, which allows the Ib unit to be inserted into the membrane and to interact with the Ia portion to form a heptameric pore that allows the K+ and Na+ ions to escape; in addition to the Ia portion entrance into the cell where it ribosylates the G-actin to depolymerize the actin filaments, with the consequent destruction of the cytoskeleton. The Iota-toxin is generally activated by the effect of the proteases present in the intestinal tract.
Toxin A/Toxin B
It modifies the Rho, a subfamily of GTP-binding proteins that regulate cytoskeletal actin. The deamination of the glutamine residue at position 63 of Rho to a glutamic acid produces a dominant-active Rho protein incapable of hydrolyzing the GTP, resulting in cellular necrosis and bloody diarrhea associated with colitis.
Enterotoxins (A, B, C1, C2, D and E, G, H, I, J)
Enterotoxins are thermostable; they differ in toxicity. Staphylococcal enterotoxins are superantigens that cause massive activation of the immune system, including lymphocytes and macrophages; the exact role in emesis is not known.
Toxic Shock Syndrome Toxin (TSST-1)
Superantigen that acts on the vascular system causing inflammation, fever, and shock.
Cereulide
Thermostable peptide, toxic for the mitochondria when acting as a potassium ionophore.
HBL, NHE, Citotoxin K or CytK
HBL is a three-component hemolysin; two protein subunits, L2 and L1 (cytolytic components), and a B protein (favors binding to the host cell), apart from the hemolytic effect, it is cytotoxic, dermonecrotic and causes vascular permeability. NHE also consists of three components (NheA is a cytolytic component and NhB and NheC favor binding to cells of small intestine). Both toxins are organized into operons (hbl and nhe), where the genes encoded the NHE components are transcribed together. CytK forms pores in the epithelial cells membrane, and it has necrotizing and cytotoxic activity.
Table 5.
Main toxins produced by pathogens involved in foodborne diseases and their biological effect.
Note: A-5B indicates that the subunits are separately synthesized but associated by noncovalent bonds during secretion and binding to target. 5B indicates that the binding domain of the protein is composed by five identical subunits. A/B denotes a toxin synthesized as a simple polypeptide divided into domains A and B that can be separated by proteolytic cleavage. HBL: hemolysin BL, NHE: nonhemolytic enterotoxin.
3.1. Foodborne diseases caused by bacterial toxins
This section will be addressed to some diseases caused by consuming food contaminated with bacterial toxins or microorganisms that produce them. Among some of the most important diseases are the ones transmitted by V. cholerae, S. aureus, B. cereus C. perfringens, C. botulinum and Listeria monocytogenes.
3.1.1. Vibrio cholerae
V. cholerae has a free life cycle, it is ubiquitous in aquatic environments; it is able to remain virulent without multiplying in fresh water and sea water for a long time. They are more frequent in temperate waters and can be isolated in seafood and fish. The most notable species are V. cholerae O1 and O139, causative serogroups of Cholera. Non-O1 strains and the rest of the species cause cholera-like diarrheal syndromes, but they are not as severe, although they frequently produce extraintestinal infections [68–70].
The CTX toxin (Cholera toxin) is the main virulence factor of V. cholerae O1 (Ogawa, Inaba, and Hikojima serotypes, Classical and El Tor biotypes) and O139; it contributes to cause profuse diarrhea, after an incubation period from 2 h to 5 days; stools have the appearance of rice water, there is dehydration and electrolyte imbalance, which can lead to death. Approximately 75% of the infected people are asymptomatic, that is, they do not develop the symptoms aforementioned; however, the pathogen is shed in their feces for 7–14 days, which is a very serious source of contamination since it is possible to infect others. The most vulnerable groups are children, adults, and people infected with the HIV virus [68, 69, 71].
This toxin can be identified by the presence of the ctxAB gene. V. cholerae no-O1 has the ctx gene but it is rarely expressed; nevertheless, a faster test is not yet available, although the WHO is currently in the process of validating new rapid diagnoses. The bacteria can be isolated and identified from stool samples by using laboratory procedures [24, 69, 71].
Efficient treatment resides in prompt rehydration through oral solutions or intravenous fluids. The use of antibiotics is suggested only when there is severe dehydration. The supply of safe drinking water, the adequate sanitation, and food security are essential to prevent the emergence of Cholera. Moreover, vaccines administration has emerged because control measures to prevent contamination are insufficient; this is the reason why oral vaccines have been developed as tools to prevent outbreaks. These vaccines are given to more vulnerable populations in areas where the disease is endemic. Experience in different mass vaccination campaigns in countries such as Mozambique, Indonesia, Sudan, and Zanzibar clearly indicates that vaccination requires careful and early planning and preparation, and therefore, it cannot be improvised at the last minute [71].
The lack of toxicity combined with stability and the relative ease to express the Cholera Toxin Subunit B (CTB) has contributed to be an easily manageable adjuvant. The ability to express protein in a wide variety of organisms broadens even further its application potential. CTB is currently being used in vaccines such as Dukoral, a vaccine against V. cholerae that consists of dead bacteria and recombinant CTB. It has been approved as adjuvant for vaccines in Europe and in Canada; and given the excellent adjuvant effect, this protein is likely to play an important role in vaccine formulation in the future [72].
3.1.2. Staphylococcus aureus
Staphylococcal foodborne illness is one of the most common diseases acquired by S. aureus. It is one of the most concerned diseases by public health programs in the world; it is due to the production of one or more toxins by the bacteria during their growth at permissive temperatures; however, the incubation period of the disease depends on the amount of ingested toxin. Small doses of enterotoxins can cause the disease; for example, a concentration of 0.5 ng/mL in contaminated chocolate milk has been reported to cause large outbreaks [73].
S. aureus produces various toxins. Staphylococcal enterotoxins are a family of nine thermostable enterotoxin serotypes belonging to a large family of pyrogenic toxins (superantigens). Pyrogenic toxins can cause immunosuppression and nonspecific T cell proliferation. Enterotoxins are highly stable and they resist high temperatures (which makes them suitable for industrial use) and environmental conditions of drying and freezing. They are also resistant to proteolytic enzymes (pepsin and trypsin) at low pH, enabling them to be fully functional in the digestive tract after infection [73].
The mechanism by which poisoning is caused is not entirely clear yet. However, enterotoxins have been observed to directly affect the intestinal epithelium and the vagus nerve causing stimulation of the emetic center. It is estimated that 0.1 μg of enterotoxin can cause staphylococcal poisoning in humans. Apart from causing poisoning, S. aureus can also cause toxic shock syndrome due to the production of the Toxic Shock Syndrome Toxin 1 (TSST-1) and Enterotoxin Type B [65, 73, 74].
Symptoms include nausea, vomit, abdominal cramps, salivation, diarrhea could be present or absent. The first three symptoms are the most common ones. Usually, it is a self-limiting disease and can be cured in 24–48 h, but it can become severe, especially in children, the elderly, and immunocompromised people. Toxic shock syndrome is characterized by high fever, hypotension, erythematous rash (similar to scarlet fever, peeling of the skin during recovery, flu-like symptoms, vomiting, and diarrhea) [73–75].
The diagnosis of the disease is carried out by detecting the staphylococcal enterotoxin in the food or by recovering at least 105S. aureus/g from food leftovers. The enterotoxin can be detected by several methods: bioassays, molecular biology, and immunological techniques. The isolated strains can be genetically characterized by multilocus sequences from the spa or SCCmec gene, and pulsed-field electrophoresis [73].
The mainly involved food products in outbreaks and where S. aureus can grow optimally, since they are stored at room temperature, are meat and its derived products, poultry and eggs, milk and its derived products, salads, and bakery products (cream-filled cakes and stuffed sandwiches) [65, 73].
Other factors that must be taken into account are the emergence of methicillin resistant strains, which may be found in food (mainly in meat and milk). It is important to note that many of the isolates obtained from outbreaks are not tested for antimicrobial susceptibility; due to the various problems that these strains can create, the antimicrobial susceptibility test should be performed. They have been reported to be causative agents of outbreaks in blood infections and wounds in immunocompromised patients in hospitals [65, 73].
Foodborne illness due to S. aureus may be preventable. It is known that the permissible temperature for the growth and production of the enzyme is between 6 and 46°C; thus, food products could be cooked above 60°C and refrigerated below 5°C. Therefore, maintaining the cold chain of food can prevent the growth of the microorganism. By using good manufacturing practices and good hygiene practices, the contamination by S. aureus can be prevented [73].
3.1.3. Bacillus cereus
B. cereus is a ubiquitous microorganism in the environment, and it can easily contaminate any food production and processing system, due to the formation of endospores. The bacterium can survive pasteurization and cooking processes [11, 15].
It has been demonstrated that this microorganism produces, cereulide or emetic toxin; three enterotoxins, hemolysin BL (HBL), nonhemolytic (NHE), cytotoxin K (CytK), which are responsible for the emetic syndrome and diarrhea; and three phospholipases, phosphatidylinositol hydrolase, phosphatidylcholine hydrolase, and hemolytic sphingomyelinase. Cereulide is a thermostable cyclic peptide that causes emesis by stimulating the afferent vagal pathway through its bond to the serotonin receptor. The toxin is produced during the stationary phase of growth of the microorganism and it accumulates in food over time. The structure of the toxin explains its resistance to food processing methods. In contrast, inside the small intestine of the host, the thermolabile enterotoxins, HBL and NHE, produced during the exponential phase of the vegetative growth of the bacterium are the cause of diarrheal syndrome; the proteins that form enterotoxins (binding and lithic factors) are unable to traverse intact the gastric barrier; that is why it is considered that preformed or extracellular enterotoxins in food are not involved in the pathogenesis of the bacterium. It is believed that the spore germination that reaches the small intestine, the growth, and the simultaneous production of the enterotoxin are the ones that cause diarrhea. HBL is a hemolysin formed by three components, two protein subunits (L2 and L1), and one B protein; it has hemolytic, cytotoxic, and dermonecrotic effect, and it induces vascular permeability. NHE also consists of three components: NheA, NheB, and NheC. It has been demonstrated that strains producing emetic toxin do not produce enterotoxin. The cytotoxin K is similar to the Alpha-toxin of S. aureus and the Beta-toxin of C. perfringens [13, 15, 76].
Furthermore, the enterotoxin FM (EntFM) has been described; it is a 45 kDa polypeptide encoded by the entFM gene, located in the bacterial chromosome. It has not been directly involved in food poisoning; however, the presence of the gene in strains that cause diarrheal outbreaks has been detected; in experiments with mice and rabbits, it causes vascular permeability [11].
The emetic syndrome is characterized by nausea and vomit similar to those produced by S. aureus poisoning. Symptoms appear soon after consuming food contaminated with the preformed toxin. Generally, poisoning develops with mild symptoms, usually lasting no more than 1 day, but severe cases require hospitalization. The diarrhea that is caused belongs to the secretory type, similar to the one produced by V. cholerae. Colic pain occurs similar to that of C. perfringens poisoning. Both syndromes are self-limiting [13, 15, 77].
Enterotoxins can be detected by immunoassays or molecular biology (conventional PCR and multiple PCR) by looking for the ces gene (nonribosomal production of cereulide); by detecting the hblD, hblC, and hblA genes encoding the L1, L2, and B protein components of the HBL toxin, respectively; or the nheA, nheB, and nheC genes of the NHE toxin components. The 16S ribosomal gene can be looked for by real-time PCR [11, 13, 77].
Apart from causing food poisoning, B. cereus can also cause local and systemic infections in immunocompromised patients, neonates, people taking drugs, and patients with surgical or traumatic wounds, or catheters [15].
The most susceptible food products to be contaminated include flours, meats, milk, cheese, vegetables, fish, rice and its derived products; generally, in food with high content of starch. The strains produced by the emetic toxin grow well in rice dishes (fried and cooked) and other starchy products; although, there have been studies where it has been demonstrated that the toxin can be in different types of food products; while strains producing diarrheagenic toxins grow in a wide variety of food products, from vegetables to sauces and stews [15, 77].
Strains isolated from infections have been shown to be sensitive to chloramphenicol, clindamycin, vancomycin, gentamicin, streptomycin, and erythromycin; they are resistant to β-lactam antibiotics, including third-generation cephalosporins [15].
Inadequate cooking temperatures, contaminated equipment, and poor hygiene conditions at the food processing and preparation sites are the major factors that contribute to food poisoning by B. cereus and its toxins; that is why, it is suggested to store food at temperatures lower than 4°C or to cook them at temperatures higher than 100°C, and to reheat or cool food rapidly, to avoid prolonged exposure to temperatures that allow spore germination and to diminish the risks of a possible poisoning [11].
3.1.4. Clostridium perfringens
C. perfringens is an anaerobic bacterium that creates spores that survive in soil, sediments, and areas subject to both human and animal fecal contamination. It is widely distributed in the environment and is frequently found in the human intestine and in several domestic and wild animals’ intestines [78].
C. perfringens is classified into five groups (A, B, C, D, and E), due to the different toxins it produces (alpha, beta, epsilon, and iota). The Alpha-toxin is produced by all the five groups. The Beta-toxin forms selective pores for monovalent ions in the lipid bilayers, functioning as a neurotoxin capable of producing arterial constriction. The Epsilon-toxin is the most potent clostridial toxin after tetanus and botulinum neurotoxins (BoNTs). It is produced and secreted by a prototoxin that acquires its maximum biological activity by undergoing a specific proteolytic cleavage; its activation can be catalyzed by trypsin, chymotrypsin, and a zinc metalloprotease [12].
The toxin receptor is unknown, but it is known to be a surface protein anchored by glycosylphosphatidylinositol. Its main biological activity is the edema generation; it is lethal but not hemolytic. The Iota-toxin is a member of the binary toxin family, since it is formed by a binding peptide (Ib) necessary for the internalization of the enzymatic peptide (Ia; ADP-ribosyltransferase). Proteolytic removal of a propeptide fragment is required to allow Ib to be inserted into the membrane and to interact with Ia. Ib, when inserted into the membrane, forms a heptameric pore that allows the exit of K+ and Na+ ions, and the entry of Ia, which once inside the cell, is ribosylated by the G-actin; it depolymerizes the filaments of Actin by destroying the cellular cytoskeleton. The Iota-toxin is dermonecrotic, cytotoxic, enterotoxic, and induces intestinal histopathological damage [12].
However, the virulence of this bacterium is not only due to the presence of these 4 toxins; there have also been described 15 toxins within which the CPE enterotoxin is responsible for causing diarrhea in humans and animals, and it is produced by Type A strains. This toxin is associated with 5 or 15% of gastrointestinal diseases in humans different from food poisoning such as diarrhea produced by antibiotics; the NetB toxin is frequently related to necrotic enteritis in birds and the Beta2-toxin is apparently associated with enteritis. The production of toxins in the digestive tract is associated with sporulation. The disease is foodborne; and only one case has implied the possibility of poisoning caused by the preformed toxin [12, 78, 79].
C. perfringens causes food poisoning characterized by severe abdominal cramps and diarrhea beginning after 8–22 h of food intake, the disease ends 24 h after the intake; although, in some cases the disease may persist for 1–2 weeks. Additionally, there is a more severe but less frequent disease caused by eating a food product contaminated with type C strains; this disease is known as necrotic enteritis or pig-bel disease, and it is often fatal. Deaths caused by necrotic enteritis are due to intestinal infection and necrosis, as well as by septicemia, the elderly people being the most affected population [78].
The disease diagnosis is confirmed by the presence of the toxin in the stools of patients; either by traditional methods (culture from the stools or the food involved) or by molecular methods by looking for the following genes: cpe (CPE toxin), plc (Alpha-toxin), and etx (Epsilon-toxin) [12, 78, 79].
Among the main food products involved are meat and its derived products. The disease can be prevented if the food has been properly cooked; although, there may be a risk of cross-contamination if the cooked food comes in contact with raw and contaminated ingredients, as well as contaminated surfaces [78].
There is no specific treatment or established cure for the infections caused by the toxins of the bacteria. Supportive care includes administration of intravenous fluids, oral rehydration salts solutions, and medication for fever and pain control. The treatment of gas gangrene is based on surgical measures with debridement and removal of the affected tissue and administration of high doses of antibiotics. Necrotizing enterocolitis is treated systemically with penicillin G, metronidazole or chloramphenicol; 50% of the cases require surgical treatment in which a segmental jejunum resection is performed. The antibiotics active against anaerobic bacteria are effective; however, there are strains resistant to penicillin and clindamycin, therefore, it is suggested to perform antimicrobial susceptibility tests, especially in patients with severe disease and those requiring long-term treatments [9, 80].
3.1.5. Clostridium botulinum
C. botulinum is a spore-forming microorganism; these spores can remain viable for long periods of time when the environmental conditions are absolutely unfavorable for the development of the microorganism [60].
Four groups are recognized in C. botulinum, as well as seven antigenic variants of botulinum neurotoxins (A–G). Groups I and II are primarily responsible for botulism in humans; Group III is responsible for causing botulism in several animal species, and Group IV appears not to be associated with the disease in either humans or animals. Group I is also known as C. botulinum-proteolytic (mesophilic microorganisms), while group II is known as C. botulinum-non-proteolytic (psychrophilic microorganisms). Group I forms spores that are highly resistant to heat, the “Botulinum cook” (121°C/3 min) given to canned foods with a low content of acid is designed to inactivate them; neurotoxins formed in this group are A, B, F, and H. Group II forms moderately heat-resistant spores, and the neurotoxins formed are B, E, and F. Botulism types A, B, E, and F rarely cause the disease in humans, whereas in animals it is caused by types C and D. Toxins are resistant to proteolytic reactions and to denaturation into the gastric apparatus. Botulinum toxins are metalloproteins with endopeptidase activity that require zinc; the general structure shows two chains with a molecular weight of 150 kDa, the double chain is subdivided into a heavy (H) structure constituted by a nitrogen terminal domain (HN), and a carboxyl-terminal (HC), and a lighter structure (L) that performs the catalytic function of the toxin. HC is responsible for binding to presynaptic receptors for internalization, and HN is called translocation domain [81–83].
C. botulinum, is a bacterial species known simply for producing the botulinum toxin. The number of genes in Group II strains coding for the neurotoxin is variable; there may be one to three genes that encode one to three different neurotoxins; if there are two genes, there can be one active toxin and an inactive toxin, or both toxins can be active. In Group II, the presence of only one gene has been described, that is why there is only one neurotoxin; however, in other studies it has been demonstrated that in Type F strains the toxin has part of Type B and Type E neurotoxins. Botulinum neurotoxins form complexes with accessory proteins (hemagglutinin and nonhemagglutinin), which protect the neurotoxin and facilitate their adsorption into the host. The hemagglutinin complex of the neurotoxin type A specifically binds the cell adhesion protein, E-cadherin, by binding the epithelial cell and facilitating the adsorption of the neurotoxin complex from the intestinal lumen. Dual toxin-producing strains have been isolated from botulism in humans, the environment, and food; recently there have been found strains that produce three botulinum toxins called F4, F5, and A2. The significance of producing two or more toxins on virulence, as well as the evolutionary consequences are not yet clear. Phylogenetic studies show evidence of horizontal gene transfer; the production of the dual toxin in Group I and the production of a single toxin in Group II is still not clear. Therefore, studies with toxins isolated and purified from the different groups of C. botulinum are still being carried out [81–83].
Botulism is a severe disease with a high fatality rate. The typical symptoms are flaccid muscle paralysis, sometimes it starts with blurred vision followed by an acute symmetrical decrease of bilateral paralysis that, if untreated, can lead to paralysis of the respiratory and cardiac muscles. If severe cases are not fatal, the patient may improve his/her condition after months or even years. There are three types of botulism: infant/adult intestinal botulism, wound botulism, and foodborne botulism. The first type (infant/adult intestinal botulism) is an infection associated with the multiplication of the microorganism and neurotoxin formation in the intestine; the second type (wound botulism) is an infection associated with cell multiplication and toxin formation in the wound, often acquired after drug abuse; and the third type (foodborne botulism) is a poisoning caused by the consumption of neurotoxin preformed in food. An amount of 30 ng of toxin is enough to cause the disease and sometimes death. Symptoms appear between 2 h and 8 days after the intake of contaminated food, although they may occasionally appear between 12 and 72 h [81, 82].
Botulism can be diagnosed only by clinical symptoms, but its differentiation from other diseases can be difficult. The most effective and direct way of confirming the disease in the laboratory is by demonstrating the presence of the toxin in the serum, in stools of patients, or in food products consumed by them. One of the most sensitive and widely used methods to detect the toxin is through neutralization in a rodent. This test takes 48 h, and culture of specimens takes from 5 to 7 days. Infant botulism is diagnosed by detecting botulinum toxins and the microorganism in the stools of children [78].
Approximately 90% of the reported cases are related to the consumption of home-made preserved food, especially vegetables; the industrial preparation of meat and fish is rarely associated with botulism. Food products where spores of the bacteria or the botulinum toxin can be found are canned corn, pepper, soups, beets, asparagus, ripe olives, spinach, tuna chicken, chicken liver, ham, sausages, stuffed eggplants, lobster, and honey, just to name a few [78, 82].
To prevent the chances of getting botulism through food, it is necessary to carry out appropriate control measures in food processing and handling, especially when new technologies are introduced or modified. Applying the “Botulinum cook” in the modern industry allows to secure canned foods. The use of chlorine and chlorinated compounds can help sanitize places that handle food industrially. Spores can also be inactivated with ozone and ethylene oxide [81, 82].
3.1.6. Listeria monocytogenes
L. monocytogenes is a facultative intracellular microorganism widely distributed in nature, capable of surviving both in the soil and the cytosol of a eukaryotic cell. Considering somatic (O) and flagellar (H) antigens, this bacterium can be classified into 13 serotypes (1/2a, 1/2b, 1/2c, 3a, 3b, 3c, 4a, 4b, 4b, 4c, 4d, 4e, 7), but only the serotypes 1/2a, 1/2b, and 4b are responsible for more than 98% of the cases of human listeriosis. Furthermore, it has also been grouped into four lineages (I, II, III, and IV), where lineage I (serotypes: 1/2b, 3b, and 4b) and lineage II (serotypes: 1/2a, 1/2c, 3a, and 3c) include most strains isolated from clinical cases; lineage I strains have a greater pathogenic potential. Lineages III and IV include strains of serotypes 4a, 4c, and an atypical 4b [84].
L. monocytogenes expresses multiple virulence factors, which allow to enter and survive in several nonphagocytic cells. After cellular internalization, listeriolysin O (LLO) and two phospholipases mediate the escape of the bacterium from the endocytic vesicle into the cytoplasm, where the microorganism divides and submits the F-actin based on mobility to spread from cell to cell. The LLO (coded by the gene hly) is a cholesterol-dependent toxin; it is able to form pores in the membrane of phagosomes, allowing L. monocytogenes to escape from primary and secondary vacuoles. The cytolytic activity of LLO increases with the action of a phosphatidylinositol phospholipase C (PI-PLC), the substrate of which is phosphatidylinositol; and a phosphatidylcholine phospholipase C (PC-PLC), which is a lecithinase with enzymatic activity over phosphatidylcholine, phosphatidylserine, and phosphatidylethanolamine. PC-PLC is expressed as a protoenzyme and zinc-dependent metalloprotease Mpl is required for its maturation; so once free in the cytosol, the bacterium acquires the necessary nutrients for intracellular multiplication. Some studies have shown that LLO is a critical invasion factor, which perforates the plasma membrane of the host cell to activate the internalization of the bacterium in human hepatocytes. Moreover, other studies have shown that LLO fails to mediate the intracellular survival of L. monocytogenes in neutrophils, where early degranulation leads to the release of proteases such as matrix metalloproteinase (MMP)-8, degrading LLO and avoiding the perforation of the membranes [84–86].
L. monocytogenes causes a severe infection known as listeriosis, which is usually acquired after the intake of food contaminated with the microorganism. The disease mainly affects pregnant women, newborns, the elderly, and immunocompromised people, so it is rare for the disease to occur outside the aforementioned groups. Listeriosis is a mild disease in pregnant women, but it is severe in fetus and newborns. People over 65 years of age or immunosuppressed people can develop infection in the bloodstream (sepsis) or in the brain (meningitis or encephalitis). Sometimes the infection can affect bones, joints, thorax, and abdomen. Listeriosis can cause fever and diarrhea similar to that caused by other foodborne microorganisms and is rarely diagnosed. Pregnant women with listeriosis have fever, fatigue, and muscle pain (flu-like symptoms). During pregnancy, the organism can cause miscarriage, stillbirth, premature labor, and infection in the newborn. In the other risk groups, the symptoms are headaches, neck stiffness, confusion, loss of balance, seizures, fever and muscle pain. People with invasive listeriosis usually develop symptoms from 1 to 4 weeks after ingesting food contaminated with the bacterium; although symptoms have been reported after 70 days of exposure or on the same day of the poisoning. The disease is usually diagnosed by culturing the bacterium from tissues or fluids such as blood, cerebrospinal fluid, or placenta. From food products, this microorganism can be detected by various methods such as the use of chromogenic media; immunological methods, although some are nonspecific; molecular methods (hybridization, PCR, and real-time PCR); microarrays or biosensors; and also specific commercial methods. The detection of the plcA virulence gene coding for PI-PLC is generally employed to differentiate hemolytic and nonhemolytic strains. Pathogenic and nonpathogenic Listeria species can be differentiated by their activities of hemolysin or PI-PLC [87, 88].
L. monocytogenes is a microorganism that can be present in many food products, mainly in dairy products, soft cheeses, cheeses made with unpasteurized milk, celery, cabbage, ice cream, hot dogs, and processed meats [87].
Infection with L. monocytogenes can be treated with antibiotics such as ampicillin, although penicillin is more effective. Some experts recommend the use of gentamicin in people with impaired immunity, including neonates, and in cases of meningitis and endocarditis. Ampicillin is only used in pregnant women with isolated listerial bacteremia. Other antibiotics that can be used are trimethoprim-sulfamethoxazole and vancomycin. Cephalosporins should not be used to treat listeriosis because they are ineffective against the microorganism [89, 90].
The general guidelines to prevent listeriosis are similar to those recommended for other foodborne pathogens. For people at high risk, it is recommended not to consume soft cheeses such as Feta, Brie and Camembert, blue cheeses, or Mexican style cheeses (white cheese, fresh cheese, or panela cheese) unless they are made with pasteurized milk; it is also recommended not to consume smoked seafood, pâté or refrigerated meat spreads, hot dogs, processed meats or cold cuts, unless they have been reheated at high temperatures; these are just some of the food products that people at high risk should avoid [91].
4. Strategies for disease prevention
Multiple factors associated with the procurement, handling, and food preparation contribute to an increase in the likelihood of contamination, and consequently, consumer’s poisoning. Due to the importance of foodborne diseases, the number of cases presented and their severity, it is necessary to know those measures that help preventing or avoiding them; or getting a disease caused by food poisoning related to bacterial toxins [92–94].
Toxigenic microorganisms arrive to food products by cross-contamination; they come from the environment or they belong to the normal microbiota, in the case of animals. Once the contaminated food is ingested and reaches the intestines, the microorganisms get established, colonize, and, if the strain is toxigenic, produce the toxins responsible for the damage. Likewise, an incubation process must occur prior to the first symptoms. To prevent the occurrence of such diseases, health care measures, especially hand hygiene of food handlers, should be carried out; in that way, all food sectors such as restaurants, manufacturing, and distribution companies, pay special attention to hygiene measures for food handling to prevent food handlers from inoculating the bacteria they carry on the skin on their hands. Along with other measures, they must ensure food safety, and for this, food sectors will establish policies and activities to ensure maximum quality and food safety throughout the food chain (from procurement and production to consumption) [92, 95–98].
Some of these standards are described and taken care by the Codex Alimentarius, which, together with the World Health Organization and the Food and Agriculture Organization of the United Nations, has the responsibility to develop and standardize the international food standards. Their objective is to ensure the quality of food products and to protect human health, as well as the correct and fair implementation of these standards. The standards of the Codex Alimentarius apply to processed, semiprocessed, or raw food products. In addition to all the factors used in food processing, food quality standards seek to ensure that food products are produced in hygienic conditions, and that they preserve their nutritional quality. The main standards include microbiological processes, regarding the use of food additives, pesticide use and pest control, as well as, the permissible limits of drugs or hormones used in animal production [66, 99–103].
For proper handling of food products, facilities, materials, instruments, and equipment must be kept accessible for the cleaning and disinfection process, in order to prevent food contamination by toxigenic bacteria. Cleaning procedures will include the effective removal of food residues or other contaminants; these procedures must be continuous, because some microorganisms have the ability to settle on these surfaces and to survive in adverse conditions by forming biofilm, thus, cleaning with soap and water is not enough. The methods can be chemical, with alkaline and acidic detergents; and physical, with heat, turbulent washes, or vacuum washes. Moreover, brushes or sponges can be used to remove dirt; however, the correct method of use must be considered to ensure efficiency, as well as, not using the same cleaning instrument in areas of processed and unprocessed food. Detergents or disinfectant substances should be used under the conditions proposed by the manufacturer regarding the concentration and time of action, which will depend on the type of surface and the product’s presentation (liquid, solid, or semisolid). Such cleaning processes will be subject to regular monitoring and quality control, registering the areas that were cleaned and the person responsible for the cleaning. The cleaning method will be used depending on what is intended to be cleaned; in the case of smooth surfaces, the use of disinfectant and sponges or brushes to remove residues will be enough; this is done in situ, contrary to those dismantled equipment that require to be cleaned piece by piece. All of the above related to the establishment’s cleaning must be submitted in writing to the personnel responsible for this task for the correct and efficient implementation of cleaning methods [98, 104–106].
Another important aspect in this sector is pest control. A variety of pests lurk at sites where food is produced; special care must be taken because in most cases these pests act as vehicles for toxigenic bacteria and other pathogens, endangering the consumer’s health. The most common pests are rodents, flies, and cockroaches. To prevent the presence of pests, food facilities should avoid air vents and cracks; regarding food products, these should be stored in high places, inside sealed containers or bags to prevent rodents from smelling the food. For pest control, insect monitoring should be carried out on a continuous basis, through catch patches that may contain pheromones to attract insects, electric lamps against flying insects, among others. Of all insects, flies are the most common pest in food establishments, and they are an important source of disease transmission to food and other forms of food poisoning. It is important that food establishments eradicate flies pest to avoid any contamination of food products, in restaurants, kitchens, and other establishments where food is prepared; adhesive traps can be employed. Traps are used when managing rodent pests; however, an exhaustive planning must be done to determine the number of traps to be placed, as well as location; pest prevention include specifics such as covering air vents, avoiding cracks, and storage of food in high places, inside sealed containers or in bags to prevent rodents from smelling the food. At this point, the cleaning of the workplaces is of high importance, mainly the kitchen and the surfaces that are in contact with food, to ensure quality and food safety [87, 107, 108].
Food safety is a human right and an obligation of all the governments to ensure it; it refers to the preserved quality of food products without organoleptic alterations, the presence of chemical, physical, or biological pathogens, or other undesirable alterations in the products that may affect the consumer’s health. In order to ensure this characteristic, good practices must be put into operation; identification and control of the potential sources of contamination by the establishment, proper storage of food by separating raw food from processed food, and handling of food products depending on their origin (animal or vegetable). Proper waste management and drainage installation need to be taken into account. Regarding the design and equipment distribution, and the areas where the food is prepared, raw food should be separated, and previously processed food should not be exposed in the same surface. Staff restrooms must be distant from food preparation areas to avoid fecal contamination. The use of suitable uniforms and footwear, air quality, ventilation, and temperature control are essential for a working environment that allows a good development of food processing, and reduces, as much as possible, food poisoning by toxigenic bacteria [101, 109].
The Hazard Analysis and Critical Control Point (HACCP) system can be an efficient and systematic alternative to prevent toxico-infection; its function is to identify specific hazards and develop control measures to solve them, guaranteeing food safety by seven basic principles: identifying hazards and preventive measures, identifying critical control points, establishing limits, monitoring critical control points, using corrective measures, verifying processes, and registering the applied processes [63, 110].
As a preventive measure to avoid food contamination and foodborne diseases, World Health Organization (WHO) proposes the five keys for food safety [94].
Keep clean: It refers to washing hands before and during food preparation; after going to the toilet; washing and sanitizing surfaces and equipment for food preparation, and to keep them away from insects and animals.
Separate raw and cooked food: Prepare in different surfaces raw and cooked food and use different equipment for each type of food.
Cook thoroughly: Food cooked thoroughly allow the removal of bacteria and other pathogens; toxins produced by bacteria and pathogens can also be destroyed.
Keep food at safe temperatures: Do not leave cooked food at room temperature for more than 2 h to avoid bacteria proliferation, and try not to store frozen food for long periods of time.
Use safe water and raw materials: Safe treated water must be used when preparing food; use fresh food products and wash adequately. Pre-processed products such as pasteurized milk, should be used as directed and not be used beyond their expiry dates.
5. Research
The field of research about bacterial toxins is very wide; the determination of the toxins structure and function has allowed the development of biotechnological applications such as the development of antimicrobial drugs, anti-cancer therapy, and vaccine creation.
Almost all projects focus on the research of vaccines containing portions of attenuated toxin, in order to protect the patient against the effects of the disease. A study carried out by Secore et al., in 2017, showed the efficiency of the tretavalent vaccine against C. difficile, which causes nosocomial infections; this vaccine contains TcdA- and TcdB-attenuated toxins and toxin components CDTa and CDTb. This vaccine showed greater effeciency in golden hamsters and in Rhesus monkeys compared to vaccines containing only the TcdA and TcdB antigens. In the case of the botulinum neurotoxin (BoNT), it is known to be of use in the treatment of muscle atrophies, mainly in facial paralysis, muscular hyperactivity, and dystonias. The BoNT has also been used to prevent facial wrinkles. However, it was found to have a preventive effect on headaches, as it is able to lessen it in some diseases such as neuropathic pain, low back pain, myofascial pain, and bladder pain. Studies supporting this statement have been carried out with studies based on human pain, these studies have shown positive and negative results. They are double-blind studies with placebo control. The positive action of the Botulinum toxin (BTX) has been characterized when administered to cells previously exposed to cigarette smoke; this suggests that it is a preventive agent to reduce the risk of necrosis in the respiratory tissue of patients who smoke [111–113].
Another notable example of toxin research is the use of toxins for medical treatments. For example, in studies by Lai et al., they found that the C. jejuni distal cytolethal toxin can be incorporated to the lipid rafts on the membrane with the Cj-CdtA/CdtC subunit; the Cj-CdtB subunit goes through the cell membrane, it translocates to the interior of the cell and reaches the nucleus. This is an advantage that can be used to create drugs paired with the attenuated toxin or to a part of it, so that it can be able to reach the nucleus, be separated from the drug, and act as therapy against cancer, without the toxin causing any damage. Several in vivo and in vitro studies will be needed to establish it as an alternative cancer therapy [114].
The mechanisms that develop in the pathway that creates the pore have been revealed in the study of pore-forming toxins (PFT) in the cell membrane. Nowadays, the mechanism of formation is almost completely known stage by stage. The challenge in the research is to know the process in detail and, from that, design therapies with antibodies, drugs, or other compounds that can inhibit its effects to know how the cell senses the presence of the pore, if it is at a concentration level of ions or by cytoplasmic signals, allowing it to run repair mechanisms of membrane damage [115].
An interesting group of toxins are the immunotoxins, which are formed by a portion of antibody and a portion of toxin; the toxin has an intracellular action to kill the target cells. Most immunotoxins are designed to attack cancer cells; therefore, they are alternative to chemotherapy. The regulation of immunological signals and the treatment against viral and parasite infections are also applications of immunotoxins. Nevertheless, studies should focus on the methods for obtaining the toxin-antibody compounds, because molecular cloning to obtain a hybrid immunotoxin has not been efficient. Therefore, the methods for obtaining and purifying must be improved. The recent results are the creation of smaller immunotoxins with less immunogenicity, leaving only the site of action with the membrane, or the immunogenic site allowing its insertion into the target cell. Related studies are based on the creation and purification of monoclonal antibodies against toxins; for example, the use of an optimized anti-Alpha-toxin antibody of S. aureus causing pneumonia. This study showed a decrease in the number of bacteria in lungs and kidneys of the evaluated mice; mice showed minimal swelling and intact lung tissue. Thus, the mice had a higher percentage of survival, even with the combined treatment of the anti-Alpha-toxin antibody plus vancomycin or linezolid [95, 116].
Another alternative is the use of chemicals that inhibit the effect of bacterial toxins. A large number of research papers have been looking for substances that may inhibit the effect of bacterial toxins in human tissue; for example, the use of Bi3+ ion to prevent or treat the hemolytic uremic syndrome caused by E. coli producing shiga toxin; this ion can be applied to animals and humans. Due to the importance of toxins in the food area, with clinical and pathological consequences, these mechanisms of action and the nature of toxins should be thoroughly investigated, in order to design strategies to prevent and manage effectively toxicoinfections [117].
It should be of particular attention, the use of toxins as an alternative treatment that allows to have tools for treating diseases such as cancer, the use of immunotoxins and pharmacotoxins.
6. Conclusions
Governments should raise food safety as a public health priority, by establishing effective food safety systems to ensure that food producers and suppliers, throughout the food chain, act responsibly and provide safe food to consumers.
Food contamination can occur at any stage of the manufacturing or distribution process, although the responsibility lies primarily with the producers. Nevertheless, a large part of the foodborne diseases are caused by food that has been improperly prepared or handled at home, in food establishments, or in street markets.
It is a joint responsibility for consumers, traders, and governments to work together to implement regulations, enforce laws that support, increase, and sustain food safety.
Acknowledgments
This study was supported by the Grant Secretaría de Investigación y Posgrado del Instituto Politécnico Nacional (SIP 20160609, 20161129, 20172091, 20171254, and 20171099). Andrea Guerrero Mandujano, Luis Uriel Gonzalez Avila, and Ingrid Palma Martinez held a scholarship from CONACyT. The authors are also grateful to Sofia Mulia for her help in preparing the English version of the manuscript of the chapter.
\n',keywords:"toxins, bacteria, food poisoning, food-borne disease",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/56521.pdf",chapterXML:"https://mts.intechopen.com/source/xml/56521.xml",downloadPdfUrl:"/chapter/pdf-download/56521",previewPdfUrl:"/chapter/pdf-preview/56521",totalDownloads:5835,totalViews:6666,totalCrossrefCites:9,totalDimensionsCites:20,totalAltmetricsMentions:3,impactScore:15,impactScorePercentile:99,impactScoreQuartile:4,hasAltmetrics:1,dateSubmitted:"December 18th 2016",dateReviewed:"May 31st 2017",datePrePublished:null,datePublished:"December 20th 2017",dateFinished:"July 19th 2017",readingETA:"0",abstract:"In the environment, there are polluting substances that can cause adverse reactions in human beings when entering the body through different ways (ingestion, inhalation, injection, or absorption). The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. These can be found in different places and their effects depend on the dose and exposure time. Furthermore, foodborne diseases (FBDs) can cause disability; these diseases can be caused by toxins produced by bacteria or other toxic substances in the food, which can cause severe diarrhea, toxic shock syndrome, debilitating infections such as meningitis and even death. FBDs are transmitted through food contaminated with pathogenic microorganisms that have multiple factors of virulence, which gives them the ability to cause an infection; some bacterial genres can produce toxins directly in the food, but other genres can produce them once they have colonized the intestine. Among the pathogens involved in FBDs that are also considered to be toxigenic are Salmonella spp., Vibrio parahaemolyticus, Vibrio cholerae, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes. Foodborne diseases can be prevented and acute diarrhea syndromes, fever and even death from dehydration can be avoided, especially in children under the age of 5 and in immunocompromised people.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/56521",risUrl:"/chapter/ris/56521",book:{id:"5873",slug:"poisoning-from-specific-toxic-agents-to-novel-rapid-and-simplified-techniques-for-analysis"},signatures:"Cecilia Hernández-Cortez, Ingrid Palma-Martínez, Luis Uriel\nGonzalez-Avila, Andrea Guerrero-Mandujano, Raúl Colmenero Solís\nand Graciela Castro-Escarpulli",authors:[{id:"204160",title:"Prof.",name:"Graciela",middleName:null,surname:"Castro-Escarpulli",fullName:"Graciela Castro-Escarpulli",slug:"graciela-castro-escarpulli",email:"chelacastro@hotmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"204162",title:"Dr.",name:"Cecilia",middleName:null,surname:"Hernández-Cortez",fullName:"Cecilia Hernández-Cortez",slug:"cecilia-hernandez-cortez",email:"cecihercor@hotmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"204163",title:"MSc.",name:"Ingrid",middleName:null,surname:"Palma-Martinez",fullName:"Ingrid Palma-Martinez",slug:"ingrid-palma-martinez",email:"inpal10@hotmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"204164",title:"MSc.",name:"Luis Uriel",middleName:null,surname:"González-Avila",fullName:"Luis Uriel González-Avila",slug:"luis-uriel-gonzalez-avila",email:"u_gza@hotmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"204165",title:"MSc.",name:"Andrea",middleName:null,surname:"Guerrero-Mandujano",fullName:"Andrea Guerrero-Mandujano",slug:"andrea-guerrero-mandujano",email:"andrea_gms@hotmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null}],sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_1_2",title:"1.1. Types of bacterial toxins",level:"2"},{id:"sec_2_2",title:"1.2. Epidemiology",level:"2"},{id:"sec_4",title:"2. Risk factors and prevention measures associated with food poisoning",level:"1"},{id:"sec_4_2",title:"2.1. Intrinsic parameters",level:"2"},{id:"sec_4_3",title:"2.1.1. Water activity",level:"3"},{id:"sec_5_3",title:"2.1.2. pH",level:"3"},{id:"sec_6_3",title:"2.1.3. Oxidation-reduction potential",level:"3"},{id:"sec_7_3",title:"2.1.4. Content of nutrients",level:"3"},{id:"sec_9_2",title:"2.2. Extrinsic parameters",level:"2"},{id:"sec_9_3",title:"2.2.1. Storage temperature",level:"3"},{id:"sec_10_3",title:"2.2.2. Oxygen availability and presence of other gases in the environment",level:"3"},{id:"sec_11_3",title:"2.2.3. Relative humidity in the environment",level:"3"},{id:"sec_12_3",title:"2.2.4. Presence and activities of other microorganisms",level:"3"},{id:"sec_15",title:"3. Foodborne diseases",level:"1"},{id:"sec_15_2",title:"3.1. Foodborne diseases caused by bacterial toxins",level:"2"},{id:"sec_15_3",title:"3.1.1. Vibrio cholerae",level:"3"},{id:"sec_16_3",title:"3.1.2. Staphylococcus aureus",level:"3"},{id:"sec_17_3",title:"3.1.3. Bacillus cereus",level:"3"},{id:"sec_18_3",title:"3.1.4. Clostridium perfringens",level:"3"},{id:"sec_19_3",title:"3.1.5. Clostridium botulinum",level:"3"},{id:"sec_20_3",title:"3.1.6. Listeria monocytogenes",level:"3"},{id:"sec_23",title:"4. Strategies for disease prevention",level:"1"},{id:"sec_24",title:"5. Research",level:"1"},{id:"sec_25",title:"6. Conclusions",level:"1"},{id:"sec_26",title:"Acknowledgments",level:"1"}],chapterReferences:[{id:"B1",body:'Ospina MML, Martínez DME, Pacheco GOE, Quijada BH. Vigilancia y análisis de riesgo en salud pública. Protocolo de Vigilancia en Salud Pública. Intoxicaciones por sustancias químicas. 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DOI: 10.1371/journal.pone.0142498'},{id:"B103",body:'World Health Organization and Food and Agriculture Organization of the United Nations. Codex Alimentarius. Normas Internacionales de Alimentos [Internet]. 2017 [Updated: 15 march 2017]. Available from: http://www.fao.org/fao-who-codexalimentarius/codex-home/es/ [Accessed: February 2017]'},{id:"B104",body:'Capita R, Alonso-Calleja C. Antibiotic-resistant bacteria: A challenge for the food industry. Critical Reviews in Food Science and Nutrition. 2013;53(1):11-48. DOI: 10.1080/10408398.2010.519837'},{id:"B105",body:'Lelieveld HL, Holah J, Napper D. Hygiene in Food Processing: Principles and Practice. 2nd ed. Woodhead Publishing, U.K: Elsevier; 2014. p. 640'},{id:"B106",body:'Lelieveld HL, Holah J, Gabric D. Handbook of Hygiene Control in the Food Industry. Cambridge England: Woodhead Publishing; 2016. p. 619'},{id:"B107",body:'Stejskal V, Aulicky R, Kucerova Z. Pest control strategies and damage potential of seed-infesting pests in the Czech stores. Plant Protect Science. 2014;50(4):165-173'},{id:"B108",body:'Trematerra P. Aspects related to decision support tools and integrated pest management in food chains. Food Control. 2013;34(2):733-742. DOI: 10.1016/j.foodcont.2013.06.020'},{id:"B109",body:'Mainuddin M, Kirby M. National food security in Bangladesh to 2050. Food Security. 2015;7(3):633-646. DOI: 10.1007/s12571-015-0465-6'},{id:"B110",body:'Trafiałek J, Kolanowski W. Implementation and functioning of HACCP principles in certified and non-certified food business: A preliminary study. British Food Journal. 2017;19(4):1-30. DOI: 10.1108/BFJ-07-2016-0313'},{id:"B111",body:'Luvisetto S, Gazerani P, Cianchetti C, Pavone F. Botulinum toxin type a as a therapeutic agent against headache and related disorders. Toxins. 2015;7(9):3818-3844. DOI: 10.3390/toxins7093818'},{id:"B112",body:'Karayel H, Kaya B, Caydere M, Terzioğlu A, Aslan G. Prevention of unfavourable effects of cigarette smoke on flap viability using botulinum toxin in random pattern flaps: An experimental study. Plastic Surgery. 2015;23(3):177-182'},{id:"B113",body:'Secore S, Wang S, Doughtry J, Xie J, Miezeiewski M, Rustandi RR, Horton M, Xoconostle R, Wang B, Lancaster C, Kristopeit A, Wang SC, Christanti S, Vitelli S, Gentile MP, Goerke A, Skinner J, Strable E, Thiriot DS, Bodmer JL, Heinrichs JH. Development of a novel vaccine containing binary toxin for the prevention of Clostridium difficile disease with enhanced efficacy against NAP1 strains. PloS One. 2017;12(1):e0170640. DOI: 10.1371/journal.pone.0170640'},{id:"B114",body:'Lai CK, Chen YA, Lin CJ, Lin HJ, Kao MC, Huang MZ, Lin YH, Chiang-Ni C, Chen CJ, Lo UG, Lin LC, Lin H, Hsieh JT, Lai CH. Molecular mechanisms and potential clinical applications of Campylobacter jejuni cytolethal distending toxin. Frontiers in Cellular and Infection Microbiology. 2016;6(9):1-8. DOI: 10.3389/fcimb.2016.00009'},{id:"B115",body:'Dal Peraro M, Van Der Goot FG. Pore-forming toxins: Ancient, but never really out of fashion. Nature Reviews Microbiology. 2016;14(2):77-92. DOI: 10.1038/nrmicro.2015.3'},{id:"B116",body:'Hua L, Hilliard JJ, Shi Y, Tkaczyk C, Cheng LI, Yu X, Datta V, Ren S, Feng H, Zinsou R, Keller A, O´Day T, Du Q, Cheng L, Damschroder M, Robbie G, Suzich J, Stover CK, Sellman BR. Assessment of an anti-alpha-toxin monoclonal antibody for prevention and treatment of Staphylococcus aureus-induced pneumonia. Antimicrobial Agents and Chemotherapy. 2014;58(2):1108-1117. DOI: 10.1128/AAC.02190-13'},{id:"B117",body:'Subils T, Casabonne, C, Balagué C. The inhibitory effect of colloidal bismuth hydroxide gel on Escherichia coli O157:H7 and on the activity of Shiga toxins. BMC Research Notes. 2014;7(1):875. DOI: 10.1186/1756-0500-7-875'}],footnotes:[],contributors:[{corresp:null,contributorFullName:"Cecilia Hernández-Cortez",address:null,affiliation:'
Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de Mexico, Mexico
Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de Mexico, Mexico
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1. Introduction
Rice is one the most important food crop of India. It is cultivated in all states from North to South and East to West. India is the second largest producer of rice in the world after China. In 2018–2019 India produced 116.47 million tonnes of rice with an average productivity of 2638 kg/hectare (Indiastat.com). However, rice is constantly attacked by biotic stresses namely pathogens, insects and weeds etc. False smut of rice is a destructive inflorescence disease caused by Ustilaginoidea virens (Cooke) Takahashi (teleomorph: Villosiclava virens). It was a minor disease with sporadic occurrences. However, it has recently become emerging disease in the majority of rice-growing areas of the world due to planting of high-yielding varieties and hybrids and climate change [1, 2]. The disease caused yield losses of rice by 2.8–81% depending on the disease intensity and genotypes [3, 4]. The disease caused grain quality reduction and mycotoxins produced by the pathogen is poisonous to livestock and humans [5]. The pathogen converts individual grains of the rice panicle into greenish spore balls (false smut balls) of a velvety appearance [6], the surface of which are covered by powdery dark-green chlamydospores during maturity (Figure 1).
Figure 1.
Rice panicle infected with false smut.
The chlamydospores survive the winter in the soil and act as primary source of infection in the succeeding rice plants. Therefore, the pathogen is primarily soil and air-borne. The pathogen is a slow-growing fungus that forms abundant conidia in cultures which are globose in shape and echinulated under scanning electron microscope [7, 8]. False smut of rice can be managed using appropriate fungicides, cultural practices, bio-agents, plant extracts, resistant cultivar and integrated disease management techniques which are briefly discussed.
2. Management through fungicides
The most common method of plant disease management is by use of chemical pesticides. It is popular with farmers probably due to easy availability and quick action. The control of rice false smut is mostly relied on fungicides. However, they are harmful to environment and increase the cost of cultivation and hence are highly discouraged whenever possible. Therefore, it should be used judiciously as prevention but not as curative measure. The timing and dose of application of fungicides are also important to control the disease. Crop loss is common where fungicide application timing is incorrect or an inadequate concentration of the material is applied [9, 10]. Therefore, need based applications are highly advisable for their usage.
Various fungicides such as Wenquning (a suspension of Bacillus subtilis in a solution of validamycin), copper oxychloride, cuproxat, simeconazole, tebuconazole, copper hydroxide, difenoconazole and hexaconazole have been reported for the control over 70% of rice false smut disease [11, 12, 13, 14, 15, 16]. Field tests were conducted [17], to determine the effect of fungicide applications to flooded paddy water to control false smut. The results showed that the application of simeconazole granules to the paddy water two to five weeks prior to the heading stage of rice was highly effective against false smut and the fungicide application at three weeks was the most effective. Application of prochloraz + carbendazim followed by chlorothalonil were efficacious in controlling the false smut of rice [18]. There is a report that propiconazole 25EC (0.1%) recorded lowest disease severity than other treatments, followed by trifloxistrobin + tebuconazole 75 WG when sprayed at booting or 50% panicle emergence [19]. Higher yields were obtained when propiconazole 25 EC was sprayed at booting stage and also trifloxystrobin + tebuconazole 75 WG at booting. Spray of propiconazole and hexaconazole were effective in managing the rice false smut [20].
The eventual goal of reducing fungicide use in rice production will be accomplished by using different broad-spectrum, bio-rational fungicides in rotations with traditional fungicides as preventive or need based applications. Further studies are desirable to explore the best fungicide that is specific and effective against U. virens, their use as potential, economical phytochemical molecule against false smut of rice.
3. Management through cultural practices
Cultural practices prevent the disease through disease avoidance, escape or protection because they disrupt the favorable interactions of the pathogen, host and environment. Cultural practices like cleaning of bunds and fields reduce the incidence as the disease has been reported on some of the weeds [21]. Date of planting and maturity time of different genotypes have significant effects on the incidence and severity of the false smut [22]. Water management and fertilization affected false smut incidence [23]. The late-maturing varieties exhibited higher rates of infection even though three different sowing dates with an interval of 14 days were set for each variety under examination [24]. Furthermore, early maturing rice varieties escaped from false smut infection, while the late maturing ones did not. Disease avoidance by changing date of sowing/planting is an established fact and very economical and practical for marginal farmers in managing plant disease. Therefore, changing sowing time is a preventive control strategy that can be opted by the marginal farmers when the disease is endemic in a location with a susceptible cultivar.
4. Management through bio-agents
Biological control is the use of living organism to inhibit/kill the other target living organism (Figure 2). It is the most eco-friendly and economical method of plant disease management when there is no resistant variety available. The major mechanisms of biological control are follows;
Predation/Hyperparasitism
Production of Antibiotics
Production of Lytic enzymes
Production of Unregulated waste products like Ammonia, Hydrogen cyanide etc.
Competition for food, space, Siderophore scavenging
Induction of host resistance
Figure 2.
Mycelial growth inhibition of U. virens at the Centre by Trichoderma harzianum at the periphery.
The management of the rice false smut disease is not well documented, as its striking epidemiological features under field conditions are still uncertain. Therefore, integrated management of the false smut using fungicide applications, cultural practices and deployment of resistant cultivars if available, have been tried before to a certain extent with average results [25].
Biological control by Trichoderma viride, Trichoderma virens, Trichoderma harzianum and Trichoderma reesei were studied under in vitro and reported that all the isolates of Trichoderma have showed antagonistic activity against U. virens [26] but their utilization is not advisable as they are the preliminary results, which are not tested in fields. There is a report of Antennariella placitae (endophyte) as a good candidate for application as safe biological control agent against U. virens in vitro and in vivo [27]. The biological control by Bacillus subtilis showed least false smut disease severity under field evaluation (First author, unpublished). Biological control is eco-friendly and safe to the environment. They are much cheaper than fungicides. Thus, bio-control of rice false smut disease either individually or in integrated disease management approach might offer a more effective substitute to unsafe chemicals which is uneconomical and cause a substantial damage to the public health, environment as well as groundwater pollution. It is also considered as a very worthy alternative since it mimics the nature’s own way of equilibrating the population of living organisms in the ecosystem. Whenever possible, bio-agents should be used because it is a neglected area of false smut research. Future research is desirable to bring out effective bio-agent for false smut disease.
5. Management through plant extracts
The utilization of plant extracts in disease management is a contemporary eco-friendly approach and gaining attention bearing in mind that of its benefits over chemical pesticides. The advantages of such plant products are that they are easily biodegradable, without any residue, non-phytotoxic and are easily absorbed by the plants and cost-effective method. Plant products such as certain leaf extracts and plant oils could also be used to control rice false smut. A group of researchers investigated plant extracts under in vitro against rice false smut pathogen which was considerably inhibited by bulb extract of garlic (Allium sativum), rhizome extract of turmeric (Curcuma longa), leaf extracts of lantana (Lantana camara) and bael (Aegle marmelos), whereas plant oils lemon grass (Cymbopogon flexuous) cinnamon (Cinnamomum zeylanicum), and palmarosa (Cymbopogon martinii) oils that completely inhibited the U. virens growth [19]. Since, fungicides are harmful, plant extracts along with bio-agents offer safe solution to the management of false smut. Future research may focus to find out effective plant extracts to manage false smut disease in rice.
6. Management through resistant variety
Management of plant diseases by use of resistant cultivars is cost-effective, durable and practical strategy. Unfortunately, no progress has been made to develop or improve rice variety/cultivars resistance to false smut disease, which might be due to lack of efficient artificial inoculation method to evaluate disease resistance reliably or absence of resistant gene donor. There are few reports on identification of quantitative trait locus (QTL) in rice against false smut [28, 29, 30, 31]. However, their incorporation or utilization to improve rice cultivars against false smut is lacking. Therefore, R-gene should be identified and incorporated into an elite variety without compromising yield and can go a long way as resistant variety.
7. Integrated disease management
Integrated disease management utilizes all available resources, minimum use of chemicals and focus more on cultural practices. All possible methods are combined to manage the disease in a holistic manner because not a single method is effective enough to manage the disease. In the past few years, the disease has become a potential threat to rice cultivation and is difficult to manage by means of both fungicides and crop rotation alone or any other traditional control methods of plant diseases. Thus, an integrated method is important for successful management, especially under challenging conditions of rice production. Incorporation of resistant varieties, good cultural management tactics and use of recommended fungicides and bio-pesticides are indispensable for the management of false smut of rice.
Wenquning, which is a suspension of Bacillus subtilis in solution of validamycin, has been widely used in China for the management of false smut of rice [21]. However, there is limitations like the difficulty of on-time application and getting strains from the unfavorable weather around the heading dates had stalled its control efficiency and resulted in failures to control the disease. The success and sustainability of integrated disease management approach, especially with resource-poor farmers, significantly depends on their participation in helping generate locally precise methods and solutions appropriate for their particular farming systems and integrating control mechanisms that are ecologically sound and readily available to them. Future, research is required for integrated disease management in different locations wherever, false smut is severe and threatening. Such methods should be simple to follow, acceptable and easily available with the farmers.
8. Conclusion
False smut is gradually emerging as a potential threat to rice cultivation around the globe. Since, there is no single effective method to combat the disease, all-available and suitable methods should be utilized to manage the disease as a short term strategy. However, for long-term strategy, the breeding and utilization of resistant cultivars are considered as the most effective strategies to manage false smut disease. Yet, little is known about the resistance gene(s) and quantitative trait loci for this important disease as well as molecular mechanisms for resistance against U. virens. Consequently, there is an increasing demand for new and effective methods to supplement the existing disease management strategies to achieve superior control of false smut. Therefore, the research for resistant variety is the need of the hour for making the rice production a sustainable movement. Among the management methods available for false smut disease, the method should be chosen based on the disease intensity and economic status of the farmers. If the marginal farmers faced severe threat of false smut, management by cultural practices viz., change of sowing time to avoid the disease is one simple with no-cost involved and wherever available use of effective bio-agents. If the farmers can afford, timely application of fungicides in moderation as a preventive measure but not as curative. The use of resistant cultivar and integrated disease management should also be recommended for such progressive farmers when such varieties are available.
9. Future challenges
For further research, the following points may be taken up with respect to rice false smut disease.
Standardization of artificial inoculation technique for false smut disease.
The role of toxins in conferring pathogenicity of the pathogen.
Role of enzymes like chitinase in management of the disease.
The threat pose by false smut with respect to climate change.
Biological control of false smut.
A rice variety that is both climate resilient and false smut resistant may tackle the twin problems of rice farming in the future.
Management of the disease by application of nanotechnology
Conflict of interest
The authors declare no conflict of interest.
\n',keywords:"Management, false smut, rice, disease, Ustilaginoidea virens",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/76264.pdf",chapterXML:"https://mts.intechopen.com/source/xml/76264.xml",downloadPdfUrl:"/chapter/pdf-download/76264",previewPdfUrl:"/chapter/pdf-preview/76264",totalDownloads:317,totalViews:0,totalCrossrefCites:0,dateSubmitted:"February 25th 2021",dateReviewed:"March 19th 2021",datePrePublished:"April 13th 2021",datePublished:"December 8th 2021",dateFinished:"April 13th 2021",readingETA:"0",abstract:"Rice (Oryza sativa L.) is the most important food crop of the developing world. Among the biotic stresses of false smut is an emerging disease caused by Ustilaginoidea virens. The disease reduces both the quality and quantity of rice. The pathogen produces mycotoxins that are harmful to animals and humans. The disease is severe when favorable environmental conditions like high humidity (more than 80%) and temperature ranging from 25 to 30°C, late sowing and high soil fertility as well as using high amount of nitrogen. It has gained the status of a major disease of rice and causing varying yield loss depending on the weather conditions during the crop-growing period and the genotypes. Therefore, the primary concern of the farmers is the disease management methods, which are effective, simple and practical. Since, there is no single effective management strategy for false smut, we have discussed about the potential management options available depending upon the economic status and adoption capacity of the farmers. In the Plant Pathologists point of view, eco-friendly methods of disease management like cultural, biological and use of resistant variety should be advocated for sustainability of agriculture and human being.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/76264",risUrl:"/chapter/ris/76264",signatures:"Mathew S. Baite, Mukesh K. Khokhar and Ram P. Meena",book:{id:"9651",type:"book",title:"Cereal Grains",subtitle:"Volume 1",fullTitle:"Cereal Grains - Volume 1",slug:"cereal-grains-volume-1",publishedDate:"December 8th 2021",bookSignature:"Aakash Kumar Goyal",coverURL:"https://cdn.intechopen.com/books/images_new/9651.jpg",licenceType:"CC BY 3.0",editedByType:"Edited by",isbn:"978-1-83969-164-5",printIsbn:"978-1-83969-163-8",pdfIsbn:"978-1-83969-165-2",isAvailableForWebshopOrdering:!0,editors:[{id:"97604",title:"Dr.",name:"Aakash K.",middleName:null,surname:"Goyal",slug:"aakash-k.-goyal",fullName:"Aakash K. Goyal"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:[{id:"291843",title:"Dr.",name:"Mathew S.",middleName:null,surname:"Baite",fullName:"Mathew S. Baite",slug:"mathew-s.-baite",email:"mathew.baite@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"304625",title:"Dr.",name:"Mukesh K.",middleName:null,surname:"Khokhar",fullName:"Mukesh K. Khokhar",slug:"mukesh-k.-khokhar",email:"khokharmk3@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"356367",title:"Dr.",name:"Ram P.",middleName:null,surname:"Meena",fullName:"Ram P. Meena",slug:"ram-p.-meena",email:"rpm.agri@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null}],sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Management through fungicides",level:"1"},{id:"sec_3",title:"3. Management through cultural practices",level:"1"},{id:"sec_4",title:"4. Management through bio-agents",level:"1"},{id:"sec_5",title:"5. Management through plant extracts",level:"1"},{id:"sec_6",title:"6. Management through resistant variety",level:"1"},{id:"sec_7",title:"7. Integrated disease management",level:"1"},{id:"sec_8",title:"8. Conclusion",level:"1"},{id:"sec_9",title:"9. Future challenges",level:"1"},{id:"sec_13",title:"Conflict of interest",level:"1"}],chapterReferences:[{id:"B1",body:'Hu DW, Wang S. Progress and perspectives in infection mechanism of Ustilaginoidea virens. Scientia Agricultura Sinica 2012;45:4604-4611 (in Chinese with English abstract)'},{id:"B2",body:'Baite MS, Raghu S, Lenka S, Mukherjee AK, Prabhukarthikeyan SR, Jena M. Survey of rice false smut caused by Ustilaginoidea virens in Odisha. The Bioscan. 2017; 12 (4):2081-2085'},{id:"B3",body:'Singh S, Pal V, Panwar M. 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Plant Disease. 2009;93:1202-1208'},{id:"B23",body:'Biswas A. False smut disease of rice: a review. Environment and Ecology. 2001; 19:67-83'},{id:"B24",body:'Yan L, Xue – Mei Z, De Qiang L, Fu H, Pei – Sing H, Yung – Liang P. Integrated approach to control false smut in hybrid rice in Sichuan province. China Rice Science. 2014;21 (4):354-360'},{id:"B25",body:'Nessa B, Salam MU, Haque AH, Biswas JK, Abdul Latif M, Ali MA, Ansari TH, Ahmed M, Parvin N, Baki MZ, Islam S, Islam M, Galloway J. Rice false smut disease at different flowering times. Bangladesh Rice J. 2015;19(2):28-34'},{id:"B26",body:'Kannahi M, Dhivya S, Senthilkumar R. Biological control on rice false smut disease using Trichoderma species. Int J Pure App Biosci. 2016;4(2):311-316'},{id:"B27",body:'Andargie M, Congyi Z, Yun Y et al. 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Materials Science, Engineering and Technology"},signatures:"Liga Berzina-Cimdina and Natalija Borodajenko",authors:[{id:"110522",title:"Prof.",name:"Liga",middleName:null,surname:"Berzina-Cimdina",slug:"liga-berzina-cimdina",fullName:"Liga Berzina-Cimdina"},{id:"112181",title:"MSc.",name:"Natalija",middleName:null,surname:"Borodajenko",slug:"natalija-borodajenko",fullName:"Natalija Borodajenko"}]},{id:"36178",doi:"10.5772/36323",title:"Applications of FTIR on Epoxy Resins - Identification, Monitoring the Curing Process, Phase Separation and Water Uptake",slug:"applications-of-ftir-on-epoxy-resins-identification-monitoring-the-curing-process-phase-separatio",totalDownloads:20770,totalCrossrefCites:81,totalDimensionsCites:248,abstract:null,book:{id:"1591",slug:"infrared-spectroscopy-materials-science-engineering-and-technology",title:"Infrared Spectroscopy",fullTitle:"Infrared Spectroscopy - Materials Science, Engineering and Technology"},signatures:"María González González, Juan Carlos Cabanelas and Juan Baselga",authors:[{id:"107857",title:"Prof.",name:"Juan",middleName:null,surname:"Baselga",slug:"juan-baselga",fullName:"Juan Baselga"},{id:"138113",title:"Dr.",name:"María",middleName:null,surname:"González",slug:"maria-gonzalez",fullName:"María González"},{id:"138114",title:"Dr.",name:"Juan C.",middleName:null,surname:"Cabanelas",slug:"juan-c.-cabanelas",fullName:"Juan C. Cabanelas"}]},{id:"53973",doi:"10.5772/66927",title:"Phenolic Compounds in Water: Sources, Reactivity, Toxicity and Treatment Methods",slug:"phenolic-compounds-in-water-sources-reactivity-toxicity-and-treatment-methods",totalDownloads:7209,totalCrossrefCites:70,totalDimensionsCites:152,abstract:"Phenolic compounds exist in water bodies due to the discharge of polluted wastewater from industrial, agricultural and domestic activities into water bodies. They also occur as a result of natural phenomena. These compounds are known to be toxic and inflict both severe and long‐lasting effects on both humans and animals. They act as carcinogens and cause damage to the red blood cells and the liver, even at low concentrations. Interaction of these compounds with microorganisms, inorganic and other organic compounds in water can produce substituted compounds or other moieties, which may be as toxic as the original phenolic compounds. This chapter dwells on the sources and reactivity of phenolic compounds in water, their toxic effects on humans, and methods of their removal from water. Specific emphasis is placed on the techniques of their removal from water with attention on both conventional and advanced methods. Among these methods are ozonation, adsorption, extraction, photocatalytic degradation, biological, electro‐Fenton, adsorption and ion exchange and membrane‐based separation.",book:{id:"6029",slug:"phenolic-compounds-natural-sources-importance-and-applications",title:"Phenolic Compounds",fullTitle:"Phenolic Compounds - Natural Sources, Importance and Applications"},signatures:"William W. Anku, Messai A. Mamo and Penny P. Govender",authors:[{id:"195237",title:"Dr.",name:"Messai",middleName:"A.",surname:"Mamo",slug:"messai-mamo",fullName:"Messai Mamo"},{id:"196465",title:"Dr.",name:"William Wilson",middleName:null,surname:"Anku",slug:"william-wilson-anku",fullName:"William Wilson Anku"},{id:"196466",title:"Dr.",name:"Penny",middleName:null,surname:"Govender",slug:"penny-govender",fullName:"Penny Govender"}]},{id:"36184",doi:"10.5772/36186",title:"Infrared Spectroscopy in the Analysis of Building and Construction Materials",slug:"infrared-spectroscopy-of-cementitious-materials",totalDownloads:7767,totalCrossrefCites:74,totalDimensionsCites:149,abstract:null,book:{id:"1591",slug:"infrared-spectroscopy-materials-science-engineering-and-technology",title:"Infrared Spectroscopy",fullTitle:"Infrared Spectroscopy - Materials Science, Engineering and Technology"},signatures:"Lucia Fernández-Carrasco, D. Torrens-Martín, L.M. Morales and Sagrario Martínez-Ramírez",authors:[{id:"107401",title:"Dr.",name:"Lucia J",middleName:null,surname:"Fernández",slug:"lucia-j-fernandez",fullName:"Lucia J Fernández"}]},{id:"53128",doi:"10.5772/66368",title:"Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability",slug:"phenolic-compounds-functional-properties-impact-of-processing-and-bioavailability",totalDownloads:9257,totalCrossrefCites:73,totalDimensionsCites:137,abstract:"In this chapter, we discuss the influence of the processing methods on the content of phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based‐foods are associated with delayed aging and a decreased risk of chronic disease development. Fruits and vegetables can be consumed in natura, but the highest amounts are ingested after some processing methods, such as cooking procedures or sanitizing methods. These methods are directly methods are directly related to alteration on the phenolic content. In addition, the postharvest conditions may modify several phytochemical substances. Phenolic compounds are referred to as phytochemicals found in a large number of foods and beverages. The relative high diversity of these molecules produced by plants must be taken into account when methods of preparation are employed to obtain industrial or homemade products. Phenolic compounds comprise one (phenolic acids) or more (polyphenols) aromatic rings with attached hydroxyl groups in their structures. Their antioxidant capacities are related to these hydroxyl groups and phenolic rings. Despite the antioxidant activity, they have many other beneficial effects on human health. However, before attributing health benefits to these compounds, absorption, distribution, and metabolism of each phenolic compound in the body are important points that should be considered.",book:{id:"5609",slug:"phenolic-compounds-biological-activity",title:"Phenolic Compounds",fullTitle:"Phenolic Compounds - Biological Activity"},signatures:"Igor Otavio Minatel, Cristine Vanz Borges, Maria Izabela Ferreira,\nHector Alonzo Gomez Gomez, Chung-Yen Oliver Chen and\nGiuseppina Pace Pereira Lima",authors:[{id:"146379",title:"Dr.",name:"Giuseppina",middleName:null,surname:"Lima",slug:"giuseppina-lima",fullName:"Giuseppina Lima"},{id:"194002",title:"MSc.",name:"Cristine",middleName:null,surname:"Vanz Borges",slug:"cristine-vanz-borges",fullName:"Cristine Vanz Borges"},{id:"194003",title:"Prof.",name:"Igor Otavio",middleName:null,surname:"Minatel",slug:"igor-otavio-minatel",fullName:"Igor Otavio Minatel"},{id:"194004",title:"Dr.",name:"Maria Izabela",middleName:null,surname:"Ferreira",slug:"maria-izabela-ferreira",fullName:"Maria Izabela Ferreira"},{id:"194005",title:"Prof.",name:"Hector",middleName:null,surname:"Gomez-Gomez",slug:"hector-gomez-gomez",fullName:"Hector Gomez-Gomez"},{id:"194006",title:"Prof.",name:"Chung-Yen Oliver",middleName:null,surname:"Chen",slug:"chung-yen-oliver-chen",fullName:"Chung-Yen Oliver Chen"}]}],mostDownloadedChaptersLast30Days:[{id:"55500",title:"Interpretation of Mass Spectra",slug:"interpretation-of-mass-spectra",totalDownloads:12288,totalCrossrefCites:10,totalDimensionsCites:23,abstract:"The chapter includes an introduction to the main ionisation techniques in mass spectrometry and the way the resulting fragments can be analysed. First, the fundamental notions of mass spectrometry are explained, so that the reader can easily cover this chapter (graphs, main pick, molecular ion, illogical pick, nitrogen rule, etc.). Isotopic percentage and nominal mass calculation are also explained along with fragmentation mechanism. A paragraph emphasises the ionisation energy issues, the basics of ionisation voltage, the developing potential and the energy balance. A frame time of the main theoretical milestones in both theory and experimental mass spectrometry is highlighted here. In the second part of the chapter, the molecular fragmentation for alkanes, iso-alkanes, cycloalkanes, halogen, alcohols, phenols, ethers, carbonyl compounds, carboxylic acids and functional derivatives, nitrogen compounds (amines, nitro compounds), sulphur compounds, heterocycles and biomolecules (amino acids, steroids, triglycerides) is explained. Fragmentation schemes are followed by the simplified spectra, which help the understanding of such complex phenomena. At the end of the chapter, acquisition of mass spectrum is discussed. The chapter presented here is an introduction to mass spectrometry, which, we think, helps the understanding of the mechanism of fragmentation corroborating spectral data and molecular structures.",book:{id:"5735",slug:"mass-spectrometry",title:"Mass Spectrometry",fullTitle:"Mass Spectrometry"},signatures:"Teodor Octavian Nicolescu",authors:[{id:"196775",title:"Dr.",name:"Teodor Octavian",middleName:"Octavian",surname:"Nicolescu",slug:"teodor-octavian-nicolescu",fullName:"Teodor Octavian Nicolescu"}]},{id:"57909",title:"Validation of Analytical Methods",slug:"validation-of-analytical-methods",totalDownloads:6777,totalCrossrefCites:12,totalDimensionsCites:19,abstract:"Method validation is a key element in the establishment of reference methods and within the assessment of a laboratory’s competence in generating dependable analytical records. Validation has been placed within the context of the procedure, generating chemical data. Analytical method validation, thinking about the maximum relevant processes for checking the best parameters of analytical methods, using numerous relevant overall performance indicators inclusive of selectivity, specificity, accuracy, precision, linearity, range, limit of detection (LOD), limit of quantification (LOQ), ruggedness, and robustness are severely discussed in an effort to prevent their misguided utilization and ensure scientific correctness and consistency among publications.",book:{id:"6379",slug:"calibration-and-validation-of-analytical-methods-a-sampling-of-current-approaches",title:"Calibration and Validation of Analytical Methods",fullTitle:"Calibration and Validation of Analytical Methods - A Sampling of Current Approaches"},signatures:"Tentu Nageswara Rao",authors:[{id:"220824",title:"Dr.",name:"Tentu",middleName:null,surname:"Nageswara Rao",slug:"tentu-nageswara-rao",fullName:"Tentu Nageswara Rao"}]},{id:"55440",title:"Solubility Products and Solubility Concepts",slug:"solubility-products-and-solubility-concepts",totalDownloads:2888,totalCrossrefCites:6,totalDimensionsCites:7,abstract:"The chapter refers to a general concept of solubility product Ksp of sparingly soluble hydroxides and different salts and calculation of solubility of some hydroxides, oxides, and different salts in aqueous media. A (criticized) conventional approach, based on stoichiometry of a reaction notation and the solubility product of a precipitate, is compared with the unconventional/correct approach based on charge and concentration balances and a detailed physicochemical knowledge on the system considered, and calculations realized according to generalized approach to electrolytic systems (GATES) principles. An indisputable advantage of the latter approach is proved in simulation of static or dynamic, two-phase nonredox or redox systems.",book:{id:"5891",slug:"descriptive-inorganic-chemistry-researches-of-metal-compounds",title:"Descriptive Inorganic Chemistry Researches of Metal Compounds",fullTitle:"Descriptive Inorganic Chemistry Researches of Metal Compounds"},signatures:"Anna Maria Michałowska-Kaczmarczyk, Aneta Spórna-Kucab and\nTadeusz Michałowski",authors:[{id:"35273",title:"Prof.",name:"Tadeusz",middleName:null,surname:"Michalowski",slug:"tadeusz-michalowski",fullName:"Tadeusz Michalowski"},{id:"203867",title:"Dr.",name:"Anna Maria",middleName:null,surname:"Michałowska-Kaczmarczyk",slug:"anna-maria-michalowska-kaczmarczyk",fullName:"Anna Maria Michałowska-Kaczmarczyk"},{id:"203868",title:"Dr.",name:"Aneta",middleName:null,surname:"Spórna-Kucab",slug:"aneta-sporna-kucab",fullName:"Aneta Spórna-Kucab"}]},{id:"62736",title:"Radioisotope: Applications, Effects, and Occupational Protection",slug:"radioisotope-applications-effects-and-occupational-protection",totalDownloads:4454,totalCrossrefCites:7,totalDimensionsCites:14,abstract:"This chapter presents a brief introduction to radioisotopes, sources and types of radiation, applications, effects, and occupational protection. The natural and artificial sources of radiations are discussed with special reference to natural radioactive decay series and artificial radioisotopes. Applications have played significant role in improving the quality of human life. The application of radioisotopes in tracing, radiography, food preservation and sterilization, eradication of insects and pests, medical diagnosis and therapy, and new variety of crops in agricultural field is briefly described. Radiation interacts with matter to produce excitation and ionization of an atom or molecule; as a result physical and biological effects are produced. These effects and mechanisms are discussed. The dosimetric quantities used in radiological protection are described. Radiological protections and the control of occupational and medical exposures are briefly described.",book:{id:"5903",slug:"principles-and-applications-in-nuclear-engineering-radiation-effects-thermal-hydraulics-radionuclide-migration-in-the-environment",title:"Principles and Applications in Nuclear Engineering",fullTitle:"Principles and Applications in Nuclear Engineering - Radiation Effects, Thermal Hydraulics, Radionuclide Migration in the Environment"},signatures:"Sannappa Jadiyappa",authors:[{id:"239626",title:"Dr.",name:null,middleName:null,surname:"Sannappa J.",slug:"sannappa-j.",fullName:"Sannappa J."}]},{id:"58596",title:"Linearity of Calibration Curves for Analytical Methods: A Review of Criteria for Assessment of Method Reliability",slug:"linearity-of-calibration-curves-for-analytical-methods-a-review-of-criteria-for-assessment-of-method",totalDownloads:7865,totalCrossrefCites:17,totalDimensionsCites:41,abstract:"Calibration curve is a regression model used to predict the unknown concentrations of analytes of interest based on the response of the instrument to the known standards. Some statistical analyses are required to choose the best model fitting to the experimental data and also evaluate the linearity and homoscedasticity of the calibration curve. Using an internal standard corrects for the loss of analyte during sample preparation and analysis provided that it is selected appropriately. After the best regression model is selected, the analytical method needs to be validated using quality control (QC) samples prepared and stored in the same temperature as intended for the study samples. Most of the international guidelines require that the parameters, including linearity, specificity, selectivity, accuracy, precision, lower limit of quantification (LLOQ), matrix effect and stability, be assessed during validation. Despite the highly regulated area, some challenges still exist regarding the validation of some analytical methods including methods when no analyte-free matrix is available.",book:{id:"6379",slug:"calibration-and-validation-of-analytical-methods-a-sampling-of-current-approaches",title:"Calibration and Validation of Analytical Methods",fullTitle:"Calibration and Validation of Analytical Methods - A Sampling of Current Approaches"},signatures:"Seyed Mojtaba Moosavi and Sussan Ghassabian",authors:[{id:"216099",title:"Dr.",name:"Sussan",middleName:null,surname:"Ghassabian",slug:"sussan-ghassabian",fullName:"Sussan Ghassabian"},{id:"216101",title:"Mr.",name:"Seyed Mojtaba",middleName:null,surname:"Moosavi",slug:"seyed-mojtaba-moosavi",fullName:"Seyed Mojtaba Moosavi"}]}],onlineFirstChaptersFilter:{topicId:"8",limit:6,offset:0},onlineFirstChaptersCollection:[{id:"81908",title:"Behaviors of Multi-Droplets Impacting on a Flat Wall",slug:"behaviors-of-multi-droplets-impacting-on-a-flat-wall",totalDownloads:3,totalDimensionsCites:0,doi:"10.5772/intechopen.105007",abstract:"Microscopic characteristics of fuel spray are very important for atomization and mixture formation. The droplet size, number density, velocity distribution as well as minimum distance reveal the quality of spray and atomization, which affects the subsequent combustion and emissions for different engines such as vehicle, marine and aircraft. Moreover, in the internal combustion engine, the spray-wall impingement is difficult to avoid, which is the main source for soot emissions. Nowadays, regulations for emissions become straight by governments. Therefore, it is urgent for us to alleviate the energy and emissions crisis. In this study, the droplets behaviors will be characterized under the related engine working state. Firstly, the experimental setup and measurement were explained in detail. Then, images process method was induced to calculate the droplet size, velocity and distance among them. Finally, results of the impinging spray were presented. One thing should be noted, as the dense region is not available to detect the droplets by the observation. Therefore, a spray “slicer” was designed and applied to cut the spray slim. Finally, multi-droplets were generated, and the results can be concluded as well. All the results could provide insights into the impacting behaviors for better understanding the droplet dynamics.",book:{id:"11205",title:"Droplet Dynamics",coverURL:"https://cdn.intechopen.com/books/images_new/11205.jpg"},signatures:"Hongliang Luo and Feixiang Chang"},{id:"81902",title:"Green Methods of Chemical Analysis and Pollutant Removal",slug:"green-methods-of-chemical-analysis-and-pollutant-removal",totalDownloads:1,totalDimensionsCites:0,doi:"10.5772/intechopen.104829",abstract:"This chapter deals with chemical analysis and pollutant removal methods that follow some of the 12 principles of Green Chemistry. In this chapter, the 12 principles of the Green Chemistry along with the short description are highlighted. Several chemical analysis methods are presented, that are both used for chemical identification and concentration determination, whether conventionally or instrumentally. The conventional chemical analysis methods evaluated in this chapter include volumetric and gravimetric, while the instrumental ones presented are limited to atomic absorption spectrometry (AAS) and X-ray fluorescence (XRF) for determination of the analyte concentration, and Infrared spectrometry (IR) and X-ray diffraction (XRD) for chemical identification. Additionally, the pollutant removal methods involving conventional and advanced processes, are reviewed. The conventional chemical removal methods such as precipitation, coagulation, and adsorption are illustrated. The advanced methods in removing chemical pollutants discussed in this chapter are photocatalytic degradation, photo-oxidation/reduction, Fenton and Photo-Fenton, and ozonation. In the description of the chemical analysis and the chemical pollutant removal methods, the evaluation of the unsuitableness or suitableness toward some of the Green Chemistry principles are also accompanied. In addition, the ways to make the less green methods to be greener are also proposed.",book:{id:"11211",title:"Green Chemistry - New Perspectives",coverURL:"https://cdn.intechopen.com/books/images_new/11211.jpg"},signatures:"Endang Tri Wahyuni and Eko Sri Kunarti"},{id:"81907",title:"Fundamental Principles to Address Green Chemistry & Green Engineering for Sustainable Future",slug:"fundamental-principles-to-address-green-chemistry-green-engineering-for-sustainable-future",totalDownloads:2,totalDimensionsCites:0,doi:"10.5772/intechopen.104717",abstract:"The background of green chemistry represents the dramatic module of a new millennium, the substantiable chemical process steam for evaluation in designing phase to incorporate the principles of GC (Green Chemistry) in 1990s. there has been a tremendous success in developing a new product and process which are more compatible with biological, zoological and botanical perspective to illuminate the sustainability goal, this chapter represents the simplified way to lookout different approach adopted in GC-research, the methodology enhance the chemical process economics, concomitant which deduct the environmental burden. This review merely focusing on eco-friendly protocol which replace the traditional method of synthesis followed in chemistry to synthesize lifesaving drugs, with prevention outgoing waste from industries. GC and chemical engineering or green engineering (GE) should produce eco-friendly chemical process for drug design which likely to be spread rapidly in next few decades. This chapter explains in-depth and compact with detailed glimpse of environment friendly-protocol and principle bridging continent and scientific discipline to create new solution.",book:{id:"11211",title:"Green Chemistry - New Perspectives",coverURL:"https://cdn.intechopen.com/books/images_new/11211.jpg"},signatures:"Nikhat Farhana, Mohammed Gulzar Ahmed, Mohammed Asif Iqbal, Natasha Naval Aggarwal, Prajitha Biju, Ashwini Somayaji, Abdul Rahamanulla, Nishmitha Gretta D’Souza, Sudhina Makuttan, Tahreen Taj, Abdullah Khan and Roshan Sayeed"},{id:"80825",title:"Contribution to the Calculation of Physical Properties of BeSe Semiconductor",slug:"contribution-to-the-calculation-of-physical-properties-of-bese-semiconductor",totalDownloads:3,totalDimensionsCites:0,doi:"10.5772/intechopen.102888",abstract:"We expose various physical parameters of binary compound BeSe in the stable zinc blend and NiAs structures using the functional HSE hybrid, GGA-PBE, and LDA. We deduce elastic constants, mechanical parameters, and wave velocities according to different orientations. BeSe semiconductor has Γ-X (2.852 eV) and Γ-K (0.536 eV) bandgap in zinc blend and NiAs structures. Electrons transit from Se-p site to the Be-s state and show covalent bonding. Optical absorption peaks result from electronic transitions under ultraviolet light irradiation.",book:{id:"11210",title:"Chalcogens",coverURL:"https://cdn.intechopen.com/books/images_new/11210.jpg"},signatures:"Mohamed Amine Ghebouli and Brahim Ghebouli"},{id:"80910",title:"Calorimetry to Quantify Protein-Ligand Binding",slug:"calorimetry-to-quantify-protein-ligand-binding",totalDownloads:3,totalDimensionsCites:0,doi:"10.5772/intechopen.102959",abstract:"Isothermal titration calorimetry (ITC) is the preferred method used to study biochemical reactions like protein-ligand binding due to its sensitivity, accuracy, and precision. ITC measures directly the heat absorbed or released (∆H) associated with a given binding process. A typical ITC experiment allows the dissection of the binding energy of a reaction into ligand-enzyme association constant (Ka), change in enthalpy (∆H), change in entropy (∆S), change in Gibbs-free energy (∆G), and the stoichiometry of association (N). The change in heat capacity (∆Cp) is obtained from the measurements of binding enthalpy over a range of temperatures. The magnitude and signs of the thermodynamic parameters that were obtained provide insight into the nature of interactions involved in the binding process. The strength of interaction is thermodynamically favorable is determined by the Gibbs free energy. ∆G is an important thermodynamic descriptor of a binding reaction since it dictates the binding affinity and is in turn defined by the enthalpy and entropy changes expressed in the following equation: ∆G = ∆H–T∆S. Up-close, this reflects the contradistinctions of two thermodynamic effects at a molecular level—the propensity to drop to lower energy (bond formation, negative ∆H), counterbalanced by the innate thermal Brownian motion’s destructive characteristic (bond breakage, positive ∆S).",book:{id:"10696",title:"Applications of Calorimetry",coverURL:"https://cdn.intechopen.com/books/images_new/10696.jpg"},signatures:"Salerwe Mosebi"},{id:"81713",title:"Transition Metals-Based Metal-Organic Frameworks, Synthesis, and Environmental Applications",slug:"transition-metals-based-metal-organic-frameworks-synthesis-and-environmental-applications",totalDownloads:6,totalDimensionsCites:0,doi:"10.5772/intechopen.104294",abstract:"This work illustrates examples of metal-organic frameworks (MOFs) derived from transition metals and their environmental applications in areas of catalysis, sorption, and hydrogen evolution. Explanation of some of the techniques employed for their synthesis has been discussed. On the other hand, the advantages of the use of hybrid materials such as the metal-organic frameworks are exposed in this book as well a detailed description of the different linkers and metals used for the synthesis of this kind of porous materials going through the methodologies and techniques utilized by different authors to obtain good-quality crystalline applicable materials. Adjustments of linker geometry, length, ratio, and the functional group can tune the size, shape, and internal surface property of an MOF for a targeted application. The uses of MOFs are exploring new different areas of chemistry such as catalysis, adsorption, carrier systems, hydrogen evolution, photocatalysis, and more. Different examples of MOFs from Scandium to Zinc are well described in this book, and finally, a brief description of some common environmental applications such as metals and azo dyes sorption, hydrogen evolution, and catalyst in the transesterification process of vegetable oils to produce biodiesel is explored and commented.",book:{id:"11216",title:"Sorption - From Fundamentals to Applications",coverURL:"https://cdn.intechopen.com/books/images_new/11216.jpg"},signatures:"Lidia E. Chiñas-Rojas, Guadalupe Vivar-Vera, Yafeth F. 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The whole process of submitting an article and editing of the submitted article goes extremely smooth and fast, the number of reads and downloads of chapters is high, and the contributions are also frequently cited.",author:{id:"55578",name:"Antonio",surname:"Jurado-Navas",institutionString:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRisIQAS/Profile_Picture_1626166543950",slug:"antonio-jurado-navas",institution:{id:"720",name:"University of Malaga",country:{id:null,name:"Spain"}}}}]},series:{item:{id:"11",title:"Biochemistry",doi:"10.5772/intechopen.72877",issn:"2632-0983",scope:"Biochemistry, the study of chemical transformations occurring within living organisms, impacts all areas of life sciences, from molecular crystallography and genetics to ecology, medicine, and population biology. Biochemistry examines macromolecules - proteins, nucleic acids, carbohydrates, and lipids – and their building blocks, structures, functions, and interactions. Much of biochemistry is devoted to enzymes, proteins that catalyze chemical reactions, enzyme structures, mechanisms of action and their roles within cells. Biochemistry also studies small signaling molecules, coenzymes, inhibitors, vitamins, and hormones, which play roles in life processes. Biochemical experimentation, besides coopting classical chemistry methods, e.g., chromatography, adopted new techniques, e.g., X-ray diffraction, electron microscopy, NMR, radioisotopes, and developed sophisticated microbial genetic tools, e.g., auxotroph mutants and their revertants, fermentation, etc. More recently, biochemistry embraced the ‘big data’ omics systems. Initial biochemical studies have been exclusively analytic: dissecting, purifying, and examining individual components of a biological system; in the apt words of Efraim Racker (1913 –1991), “Don’t waste clean thinking on dirty enzymes.” Today, however, biochemistry is becoming more agglomerative and comprehensive, setting out to integrate and describe entirely particular biological systems. The ‘big data’ metabolomics can define the complement of small molecules, e.g., in a soil or biofilm sample; proteomics can distinguish all the comprising proteins, e.g., serum; metagenomics can identify all the genes in a complex environment, e.g., the bovine rumen. 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Dr. Blumenberg’s research is focused on the epidermis, expression of keratin genes, transcription profiling, keratinocyte differentiation, inflammatory diseases and cancers, and most recently the effects of the microbiome on the skin. 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From\r\n1964 to 1974, he worked as Assistant in Biochemistry at the School of MedicineUniversidad Nacional de La Plata, Argentina. From 1974 to 1976, he was a Fellowof the National Institutes of Health (NIH) at the University of Connecticut, Health Center, USA. From 1985 to 2004, he served as a Full Professor oBiochemistry at the Universidad Nacional de La Plata, Argentina. He is Member ofthe National Research Council (CONICET), Argentina, and Argentine Society foBiochemistry and Molecular Biology (SAIB). His laboratory has been interested for manyears in the lipid peroxidation of biological membranes from various tissues and different species. Professor Catalá has directed twelve doctoral theses, publishedover 100 papers in peer reviewed journals, several chapters in books andtwelve edited books. Angel Catalá received awards at the 40th InternationaConference Biochemistry of Lipids 1999: Dijon (France). W inner of the Bimbo PanAmerican Nutrition, Food Science and Technology Award 2006 and 2012, South AmericaHuman Nutrition, Professional Category. 2006 award in pharmacology, Bernardo\r\nHoussay, in recognition of his meritorious works of research. Angel Catalá belongto the Editorial Board of Journal of lipids, International Review of Biophysical ChemistryFrontiers in Membrane Physiology and Biophysics, World Journal oExperimental Medicine and Biochemistry Research International, W orld Journal oBiological Chemistry, Oxidative Medicine and Cellular Longevity, Diabetes and thePancreas, International Journal of Chronic Diseases & Therapy, International Journal oNutrition, Co-Editor of The Open Biology Journal.",institutionString:null,institution:{name:"National University of La Plata",institutionURL:null,country:{name:"Argentina"}}},editorTwo:null,editorThree:null},{id:"12",title:"Human Physiology",coverUrl:"https://cdn.intechopen.com/series_topics/covers/12.jpg",isOpenForSubmission:!0,editor:{id:"195829",title:"Prof.",name:"Kunihiro",middleName:null,surname:"Sakuma",slug:"kunihiro-sakuma",fullName:"Kunihiro Sakuma",profilePictureURL:"https://mts.intechopen.com/storage/users/195829/images/system/195829.jpg",biography:"Professor Kunihiro Sakuma, Ph.D., currently works in the Institute for Liberal Arts at the Tokyo Institute of Technology. He is a physiologist working in the field of skeletal muscle. He was awarded his sports science diploma in 1995 by the University of Tsukuba and began his scientific work at the Department of Physiology, Aichi Human Service Center, focusing on the molecular mechanism of congenital muscular dystrophy and normal muscle regeneration. His interest later turned to the molecular mechanism and attenuating strategy of sarcopenia (age-related muscle atrophy). 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Dr. Chen\\'s research interests include bioactive compounds, chromatography techniques, in vitro culture, medicinal plants, phytochemicals, and plant biotechnology. 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Military Reserve Officer serving with the 100 Support Command, 100 Troop Command, 40 Infantry Division, CA National Guard.",institutionString:null,institution:{name:"Loma Linda University",institutionURL:null,country:{name:"United States of America"}}}]},{type:"book",id:"6925",title:"Endoplasmic Reticulum",subtitle:null,coverURL:"https://cdn.intechopen.com/books/images_new/6925.jpg",slug:"endoplasmic-reticulum",publishedDate:"April 17th 2019",editedByType:"Edited by",bookSignature:"Angel Català",hash:"a9e90d2dbdbc46128dfe7dac9f87c6b4",volumeInSeries:2,fullTitle:"Endoplasmic Reticulum",editors:[{id:"196544",title:"Prof.",name:"Angel",middleName:null,surname:"Catala",slug:"angel-catala",fullName:"Angel Catala",profilePictureURL:"https://mts.intechopen.com/storage/users/196544/images/system/196544.jpg",biography:"Angel Catalá studied chemistry at Universidad Nacional de La Plata, Argentina, where he received a Ph.D. in Chemistry (Biological Branch) in 1965. From 1964 to 1974, he worked as an Assistant in Biochemistry at the School of Medicine at the same university. From 1974 to 1976, he was a fellow of the National Institutes of Health (NIH) at the University of Connecticut, Health Center, USA. From 1985 to 2004, he served as a Full Professor of Biochemistry at the Universidad Nacional de La Plata. He is a member of the National Research Council (CONICET), Argentina, and the Argentine Society for Biochemistry and Molecular Biology (SAIB). His laboratory has been interested for many years in the lipid peroxidation of biological membranes from various tissues and different species. Dr. Catalá has directed twelve doctoral theses, published more than 100 papers in peer-reviewed journals, several chapters in books, and edited twelve books. He received awards at the 40th International Conference Biochemistry of Lipids 1999 in Dijon, France. He is the winner of the Bimbo Pan-American Nutrition, Food Science and Technology Award 2006 and 2012, South America, Human Nutrition, Professional Category. In 2006, he won the Bernardo Houssay award in pharmacology, in recognition of his meritorious works of research. Dr. Catalá belongs to the editorial board of several journals including Journal of Lipids; International Review of Biophysical Chemistry; Frontiers in Membrane Physiology and Biophysics; World Journal of Experimental Medicine and Biochemistry Research International; World Journal of Biological Chemistry, Diabetes, and the Pancreas; International Journal of Chronic Diseases & Therapy; and International Journal of Nutrition. He is the co-editor of The Open Biology Journal and associate editor for Oxidative Medicine and Cellular Longevity.",institutionString:"Universidad Nacional de La Plata",institution:{name:"National University of La Plata",institutionURL:null,country:{name:"Argentina"}}}]},{type:"book",id:"6924",title:"Adenosine Triphosphate in Health and Disease",subtitle:null,coverURL:"https://cdn.intechopen.com/books/images_new/6924.jpg",slug:"adenosine-triphosphate-in-health-and-disease",publishedDate:"April 24th 2019",editedByType:"Edited by",bookSignature:"Gyula Mozsik",hash:"04106c232a3c68fec07ba7cf00d2522d",volumeInSeries:3,fullTitle:"Adenosine Triphosphate in Health and Disease",editors:[{id:"58390",title:"Dr.",name:"Gyula",middleName:null,surname:"Mozsik",slug:"gyula-mozsik",fullName:"Gyula Mozsik",profilePictureURL:"https://mts.intechopen.com/storage/users/58390/images/system/58390.png",biography:"Gyula Mózsik MD, Ph.D., ScD (med), is an emeritus professor of Medicine at the First Department of Medicine, Univesity of Pécs, Hungary. He was head of this department from 1993 to 2003. His specializations are medicine, gastroenterology, clinical pharmacology, clinical nutrition, and dietetics. His research fields are biochemical pharmacological examinations in the human gastrointestinal (GI) mucosa, mechanisms of retinoids, drugs, capsaicin-sensitive afferent nerves, and innovative pharmacological, pharmaceutical, and nutritional (dietary) research in humans. He has published about 360 peer-reviewed papers, 197 book chapters, 692 abstracts, 19 monographs, and has edited 37 books. He has given about 1120 regular and review lectures. He has organized thirty-eight national and international congresses and symposia. He is the founder of the International Conference on Ulcer Research (ICUR); International Union of Pharmacology, Gastrointestinal Section (IUPHAR-GI); Brain-Gut Society symposiums, and gastrointestinal cytoprotective symposiums. He received the Andre Robert Award from IUPHAR-GI in 2014. Fifteen of his students have been appointed as full professors in Egypt, Cuba, and Hungary.",institutionString:"University of Pécs",institution:{name:"University of Pecs",institutionURL:null,country:{name:"Hungary"}}}]},{type:"book",id:"8008",title:"Antioxidants",subtitle:null,coverURL:"https://cdn.intechopen.com/books/images_new/8008.jpg",slug:"antioxidants",publishedDate:"November 6th 2019",editedByType:"Edited by",bookSignature:"Emad Shalaby",hash:"76361b4061e830906267933c1c670027",volumeInSeries:5,fullTitle:"Antioxidants",editors:[{id:"63600",title:"Prof.",name:"Emad",middleName:null,surname:"Shalaby",slug:"emad-shalaby",fullName:"Emad Shalaby",profilePictureURL:"https://mts.intechopen.com/storage/users/63600/images/system/63600.png",biography:"Dr. Emad Shalaby is a professor of biochemistry on the Biochemistry Department Faculty of Agriculture, Cairo University. He\nreceived a short-term scholarship to carry out his post-doctoral\nstudies abroad, from Japan International Cooperation Agency\n(JICA), in coordination with the Egyptian government. Dr.\nShalaby speaks fluent English and his native Arabic. He has 77\ninternationally published research papers, has attended 15 international conferences, and has contributed to 18 international books and chapters.\nDr. Shalaby works as a reviewer on over one hundred international journals and is\non the editorial board of more than twenty-five international journals. He is a member of seven international specialized scientific societies, besides his local one, and\nhe has won seven prizes.",institutionString:"Cairo University",institution:{name:"Cairo University",institutionURL:null,country:{name:"Egypt"}}}]}]},openForSubmissionBooks:{},onlineFirstChapters:{},subseriesFiltersForOFChapters:[],publishedBooks:{},subseriesFiltersForPublishedBooks:[],publicationYearFilters:[],authors:{paginationCount:617,paginationItems:[{id:"158492",title:"Prof.",name:"Yusuf",middleName:null,surname:"Tutar",slug:"yusuf-tutar",fullName:"Yusuf Tutar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/158492/images/system/158492.jpeg",biography:"Prof. Dr. Yusuf Tutar conducts his research at the Hamidiye Faculty of Pharmacy, Department of Basic Pharmaceutical Sciences, Division of Biochemistry, University of Health Sciences, Turkey. He is also a faculty member in the Molecular Oncology Program. He obtained his MSc and Ph.D. at Oregon State University and Texas Tech University, respectively. He pursued his postdoctoral studies at Rutgers University Medical School and the National Institutes of Health (NIH/NIDDK), USA. His research focuses on biochemistry, biophysics, genetics, molecular biology, and molecular medicine with specialization in the fields of drug design, protein structure-function, protein folding, prions, microRNA, pseudogenes, molecular cancer, epigenetics, metabolites, proteomics, genomics, protein expression, and characterization by spectroscopic and calorimetric methods.",institutionString:"University of Health Sciences",institution:null},{id:"180528",title:"Dr.",name:"Hiroyuki",middleName:null,surname:"Kagechika",slug:"hiroyuki-kagechika",fullName:"Hiroyuki Kagechika",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/180528/images/system/180528.jpg",biography:"Hiroyuki Kagechika received his bachelor’s degree and Ph.D. in Pharmaceutical Sciences from the University of Tokyo, Japan, where he served as an associate professor until 2004. He is currently a professor at the Institute of Biomaterials and Bioengineering (IBB), Tokyo Medical and Dental University (TMDU). From 2010 to 2012, he was the dean of the Graduate School of Biomedical Science. Since 2012, he has served as the vice dean of the Graduate School of Medical and Dental Sciences. He has been the director of the IBB since 2020. Dr. Kagechika’s major research interests are the medicinal chemistry of retinoids, vitamins D/K, and nuclear receptors. He has developed various compounds including a drug for acute promyelocytic leukemia.",institutionString:"Tokyo Medical and Dental University",institution:{name:"Tokyo Medical and Dental University",country:{name:"Japan"}}},{id:"40482",title:null,name:"Rizwan",middleName:null,surname:"Ahmad",slug:"rizwan-ahmad",fullName:"Rizwan Ahmad",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/40482/images/system/40482.jpeg",biography:"Dr. Rizwan Ahmad is a University Professor and Coordinator, Quality and Development, College of Medicine, Imam Abdulrahman bin Faisal University, Saudi Arabia. Previously, he was Associate Professor of Human Function, Oman Medical College, Oman, and SBS University, Dehradun. Dr. Ahmad completed his education at Aligarh Muslim University, Aligarh. He has published several articles in peer-reviewed journals, chapters, and edited books. His area of specialization is free radical biochemistry and autoimmune diseases.",institutionString:"Imam Abdulrahman Bin Faisal University",institution:{name:"Imam Abdulrahman Bin Faisal University",country:{name:"Saudi Arabia"}}},{id:"41865",title:"Prof.",name:"Farid A.",middleName:null,surname:"Badria",slug:"farid-a.-badria",fullName:"Farid A. Badria",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/41865/images/system/41865.jpg",biography:"Farid A. Badria, Ph.D., is the recipient of several awards, including The World Academy of Sciences (TWAS) Prize for Public Understanding of Science; the World Intellectual Property Organization (WIPO) Gold Medal for best invention; Outstanding Arab Scholar, Kuwait; and the Khwarizmi International Award, Iran. He has 250 publications, 12 books, 20 patents, and several marketed pharmaceutical products to his credit. He continues to lead research projects on developing new therapies for liver, skin disorders, and cancer. Dr. Badria was listed among the world’s top 2% of scientists in medicinal and biomolecular chemistry in 2019 and 2020. He is a member of the Arab Development Fund, Kuwait; International Cell Research Organization–United Nations Educational, Scientific and Cultural Organization (ICRO–UNESCO), Chile; and UNESCO Biotechnology France",institutionString:"Mansoura University",institution:{name:"Mansoura University",country:{name:"Egypt"}}},{id:"329385",title:"Dr.",name:"Rajesh K.",middleName:"Kumar",surname:"Singh",slug:"rajesh-k.-singh",fullName:"Rajesh K. Singh",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/329385/images/system/329385.png",biography:"Dr. Singh received a BPharm (2003) and MPharm (2005) from Panjab University, Chandigarh, India, and a Ph.D. (2013) from Punjab Technical University (PTU), Jalandhar, India. He has more than sixteen years of teaching experience and has supervised numerous postgraduate and Ph.D. students. He has to his credit more than seventy papers in SCI- and SCOPUS-indexed journals, fifty-five conference proceedings, four books, six Best Paper Awards, and five projects from different government agencies. He is currently an editorial board member of eight international journals and a reviewer for more than fifty scientific journals. He received Top Reviewer and Excellent Peer Reviewer Awards from Publons in 2016 and 2017, respectively. He is also on the panel of The International Reviewer for reviewing research proposals for grants from the Royal Society. He also serves as a Publons Academy mentor and Bentham brand ambassador.",institutionString:"Punjab Technical University",institution:{name:"Punjab Technical University",country:{name:"India"}}},{id:"142388",title:"Dr.",name:"Thiago",middleName:"Gomes",surname:"Gomes Heck",slug:"thiago-gomes-heck",fullName:"Thiago Gomes Heck",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/142388/images/7259_n.jpg",biography:null,institutionString:null,institution:{name:"Universidade Regional do Noroeste do Estado do Rio Grande do Sul",country:{name:"Brazil"}}},{id:"336273",title:"Assistant Prof.",name:"Janja",middleName:null,surname:"Zupan",slug:"janja-zupan",fullName:"Janja Zupan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/336273/images/14853_n.jpeg",biography:"Janja Zupan graduated in 2005 at the Department of Clinical Biochemistry (superviser prof. dr. Janja Marc) in the field of genetics of osteoporosis. Since November 2009 she is working as a Teaching Assistant at the Faculty of Pharmacy, Department of Clinical Biochemistry. In 2011 she completed part of her research and PhD work at Institute of Genetics and Molecular Medicine, University of Edinburgh. She finished her PhD entitled The influence of the proinflammatory cytokines on the RANK/RANKL/OPG in bone tissue of osteoporotic and osteoarthritic patients in 2012. From 2014-2016 she worked at the Institute of Biomedical Sciences, University of Aberdeen as a postdoctoral research fellow on UK Arthritis research project where she gained knowledge in mesenchymal stem cells and regenerative medicine. She returned back to University of Ljubljana, Faculty of Pharmacy in 2016. She is currently leading project entitled Mesenchymal stem cells-the keepers of tissue endogenous regenerative capacity facing up to aging of the musculoskeletal system funded by Slovenian Research Agency.",institutionString:null,institution:{name:"University of Ljubljana",country:{name:"Slovenia"}}},{id:"357453",title:"Dr.",name:"Radheshyam",middleName:null,surname:"Maurya",slug:"radheshyam-maurya",fullName:"Radheshyam Maurya",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/357453/images/16535_n.jpg",biography:null,institutionString:null,institution:{name:"University of Hyderabad",country:{name:"India"}}},{id:"311457",title:"Dr.",name:"Júlia",middleName:null,surname:"Scherer Santos",slug:"julia-scherer-santos",fullName:"Júlia Scherer Santos",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/311457/images/system/311457.jpg",biography:"Dr. Júlia Scherer Santos works in the areas of cosmetology, nanotechnology, pharmaceutical technology, beauty, and aesthetics. Dr. Santos also has experience as a professor of graduate courses. Graduated in Pharmacy, specialization in Cosmetology and Cosmeceuticals applied to aesthetics, specialization in Aesthetic and Cosmetic Health, and a doctorate in Pharmaceutical Nanotechnology. Teaching experience in Pharmacy and Aesthetics and Cosmetics courses. She works mainly on the following subjects: nanotechnology, cosmetology, pharmaceutical technology, aesthetics.",institutionString:"Universidade Federal de Juiz de Fora",institution:{name:"Universidade Federal de Juiz de Fora",country:{name:"Brazil"}}},{id:"219081",title:"Dr.",name:"Abdulsamed",middleName:null,surname:"Kükürt",slug:"abdulsamed-kukurt",fullName:"Abdulsamed Kükürt",position:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRNVJQA4/Profile_Picture_2022-03-07T13:23:04.png",biography:"Dr. Kükürt graduated from Uludağ University in Turkey. He started his academic career as a Research Assistant in the Department of Biochemistry at Kafkas University. In 2019, he completed his Ph.D. program in the Department of Biochemistry at the Institute of Health Sciences. He is currently working at the Department of Biochemistry, Kafkas University. He has 27 published research articles in academic journals, 11 book chapters, and 37 papers. He took part in 10 academic projects. He served as a reviewer for many articles. He still serves as a member of the review board in many academic journals.",institutionString:null,institution:{name:"Kafkas University",country:{name:"Turkey"}}},{id:"178366",title:"Associate Prof.",name:"Volkan",middleName:null,surname:"Gelen",slug:"volkan-gelen",fullName:"Volkan Gelen",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178366/images/system/178366.jpg",biography:"Volkan Gelen is a Physiology specialist who received his veterinary degree from Kafkas University in 2011. Between 2011-2015, he worked as an assistant at Atatürk University, Faculty of Veterinary Medicine, Department of Physiology. In 2016, he joined Kafkas University, Faculty of Veterinary Medicine, Department of Physiology as an assistant professor. Dr. Gelen has been engaged in various academic activities at Kafkas University since 2016. There he completed 5 projects and has 3 ongoing projects. He has 60 articles published in scientific journals and 20 poster presentations in scientific congresses. His research interests include physiology, endocrine system, cancer, diabetes, cardiovascular system diseases, and isolated organ bath system studies.",institutionString:"Kafkas University",institution:{name:"Kafkas University",country:{name:"Turkey"}}},{id:"418963",title:"Dr.",name:"Augustine Ododo",middleName:"Augustine",surname:"Osagie",slug:"augustine-ododo-osagie",fullName:"Augustine Ododo Osagie",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/418963/images/16900_n.jpg",biography:"Born into the family of Osagie, a prince of the Benin Kingdom. I am currently an academic in the Department of Medical Biochemistry, University of Benin. Part of the duties are to teach undergraduate students and conduct academic research.",institutionString:null,institution:{name:"University of Benin",country:{name:"Nigeria"}}},{id:"192992",title:"Prof.",name:"Shagufta",middleName:null,surname:"Perveen",slug:"shagufta-perveen",fullName:"Shagufta Perveen",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/192992/images/system/192992.png",biography:"Prof. Shagufta Perveen is a Distinguish Professor in the Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia. Dr. Perveen has acted as the principal investigator of major research projects funded by the research unit of King Saud University. She has more than ninety original research papers in peer-reviewed journals of international repute to her credit. She is a fellow member of the Royal Society of Chemistry UK and the American Chemical Society of the United States.",institutionString:"King Saud University",institution:{name:"King Saud University",country:{name:"Saudi Arabia"}}},{id:"49848",title:"Dr.",name:"Wen-Long",middleName:null,surname:"Hu",slug:"wen-long-hu",fullName:"Wen-Long Hu",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/49848/images/system/49848.jpg",biography:"Wen-Long Hu is Chief of the Division of Acupuncture, Department of Chinese Medicine at Kaohsiung Chang Gung Memorial Hospital, as well as an adjunct associate professor at Fooyin University and Kaohsiung Medical University. Wen-Long is President of Taiwan Traditional Chinese Medicine Medical Association. He has 28 years of experience in clinical practice in laser acupuncture therapy and 34 years in acupuncture. He is an invited speaker for lectures and workshops in laser acupuncture at many symposiums held by medical associations. He owns the patent for herbal preparation and producing, and for the supercritical fluid-treated needle. Dr. Hu has published three books, 12 book chapters, and more than 30 papers in reputed journals, besides serving as an editorial board member of repute.",institutionString:"Kaohsiung Chang Gung Memorial Hospital",institution:{name:"Kaohsiung Chang Gung Memorial Hospital",country:{name:"Taiwan"}}},{id:"298472",title:"Prof.",name:"Andrey V.",middleName:null,surname:"Grechko",slug:"andrey-v.-grechko",fullName:"Andrey V. Grechko",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/298472/images/system/298472.png",biography:"Andrey Vyacheslavovich Grechko, Ph.D., Professor, is a Corresponding Member of the Russian Academy of Sciences. He graduated from the Semashko Moscow Medical Institute (Semashko National Research Institute of Public Health) with a degree in Medicine (1998), the Clinical Department of Dermatovenerology (2000), and received a second higher education in Psychology (2009). Professor A.V. Grechko held the position of Сhief Physician of the Central Clinical Hospital in Moscow. He worked as a professor at the faculty and was engaged in scientific research at the Medical University. Starting in 2013, he has been the initiator of the creation of the Federal Scientific and Clinical Center for Intensive Care and Rehabilitology, Moscow, Russian Federation, where he also serves as Director since 2015. He has many years of experience in research and teaching in various fields of medicine, is an author/co-author of more than 200 scientific publications, 13 patents, 15 medical books/chapters, including Chapter in Book «Metabolomics», IntechOpen, 2020 «Metabolomic Discovery of Microbiota Dysfunction as the Cause of Pathology».",institutionString:"Federal Research and Clinical Center of Intensive Care Medicine and Rehabilitology",institution:null},{id:"199461",title:"Prof.",name:"Natalia V.",middleName:null,surname:"Beloborodova",slug:"natalia-v.-beloborodova",fullName:"Natalia V. Beloborodova",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/199461/images/system/199461.jpg",biography:'Natalia Vladimirovna Beloborodova was educated at the Pirogov Russian National Research Medical University, with a degree in pediatrics in 1980, a Ph.D. in 1987, and a specialization in Clinical Microbiology from First Moscow State Medical University in 2004. She has been a Professor since 1996. Currently, she is the Head of the Laboratory of Metabolism, a division of the Federal Research and Clinical Center of Intensive Care Medicine and Rehabilitology, Moscow, Russian Federation. N.V. Beloborodova has many years of clinical experience in the field of intensive care and surgery. She studies infectious complications and sepsis. She initiated a series of interdisciplinary clinical and experimental studies based on the concept of integrating human metabolism and its microbiota. Her scientific achievements are widely known: she is the recipient of the Marie E. Coates Award \\"Best lecturer-scientist\\" Gustafsson Fund, Karolinska Institutes, Stockholm, Sweden, and the International Sepsis Forum Award, Pasteur Institute, Paris, France (2014), etc. Professor N.V. Beloborodova wrote 210 papers, five books, 10 chapters and has edited four books.',institutionString:"Federal Research and Clinical Center of Intensive Care Medicine and Rehabilitology",institution:null},{id:"354260",title:"Ph.D.",name:"Tércio Elyan",middleName:"Azevedo",surname:"Azevedo Martins",slug:"tercio-elyan-azevedo-martins",fullName:"Tércio Elyan Azevedo Martins",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/354260/images/16241_n.jpg",biography:"Graduated in Pharmacy from the Federal University of Ceará with the modality in Industrial Pharmacy, Specialist in Production and Control of Medicines from the University of São Paulo (USP), Master in Pharmaceuticals and Medicines from the University of São Paulo (USP) and Doctor of Science in the program of Pharmaceuticals and Medicines by the University of São Paulo. Professor at Universidade Paulista (UNIP) in the areas of chemistry, cosmetology and trichology. Assistant Coordinator of the Higher Course in Aesthetic and Cosmetic Technology at Universidade Paulista Campus Chácara Santo Antônio. Experience in the Pharmacy area, with emphasis on Pharmacotechnics, Pharmaceutical Technology, Research and Development of Cosmetics, acting mainly on topics such as cosmetology, antioxidant activity, aesthetics, photoprotection, cyclodextrin and thermal analysis.",institutionString:null,institution:{name:"University of Sao Paulo",country:{name:"Brazil"}}},{id:"334285",title:"Ph.D. Student",name:"Sameer",middleName:"Kumar",surname:"Jagirdar",slug:"sameer-jagirdar",fullName:"Sameer Jagirdar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/334285/images/14691_n.jpg",biography:"I\\'m a graduate student at the center for biosystems science and engineering at the Indian Institute of Science, Bangalore, India. I am interested in studying host-pathogen interactions at the biomaterial interface.",institutionString:null,institution:{name:"Indian Institute of Science Bangalore",country:{name:"India"}}},{id:"329795",title:"Dr.",name:"Mohd Aftab",middleName:"Aftab",surname:"Siddiqui",slug:"mohd-aftab-siddiqui",fullName:"Mohd Aftab Siddiqui",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/329795/images/15648_n.jpg",biography:"Dr. Mohd Aftab Siddiqui is currently working as Assistant Professor in the Faculty of Pharmacy, Integral University, Lucknow for the last 6 years. He has completed his Doctor in Philosophy (Pharmacology) in 2020 from Integral University, Lucknow. He completed his Bachelor in Pharmacy in 2013 and Master in Pharmacy (Pharmacology) in 2015 from Integral University, Lucknow. He is the gold medalist in Bachelor and Master degree. He qualified GPAT -2013, GPAT -2014, and GPAT 2015. His area of research is Pharmacological screening of herbal drugs/ natural products in liver and cardiac diseases. He has guided many M. Pharm. research projects. He has many national and international publications.",institutionString:"Integral University",institution:null},{id:"255360",title:"Dr.",name:"Usama",middleName:null,surname:"Ahmad",slug:"usama-ahmad",fullName:"Usama Ahmad",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/255360/images/system/255360.png",biography:"Dr. Usama Ahmad holds a specialization in Pharmaceutics from Amity University, Lucknow, India. He received his Ph.D. degree from Integral University. Currently, he’s working as an Assistant Professor of Pharmaceutics in the Faculty of Pharmacy, Integral University. From 2013 to 2014 he worked on a research project funded by SERB-DST, Government of India. He has a rich publication record with more than 32 original articles published in reputed journals, 3 edited books, 5 book chapters, and a number of scientific articles published in ‘Ingredients South Asia Magazine’ and ‘QualPharma Magazine’. He is a member of the American Association for Cancer Research, International Association for the Study of Lung Cancer, and the British Society for Nanomedicine. Dr. Ahmad’s research focus is on the development of nanoformulations to facilitate the delivery of drugs that aim to provide practical solutions to current healthcare problems.",institutionString:"Integral University",institution:{name:"Integral University",country:{name:"India"}}},{id:"30568",title:"Prof.",name:"Madhu",middleName:null,surname:"Khullar",slug:"madhu-khullar",fullName:"Madhu Khullar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/30568/images/system/30568.jpg",biography:"Dr. Madhu Khullar is a Professor of Experimental Medicine and Biotechnology at the Post Graduate Institute of Medical Education and Research, Chandigarh, India. She completed her Post Doctorate in hypertension research at the Henry Ford Hospital, Detroit, USA in 1985. She is an editor and reviewer of several international journals, and a fellow and member of several cardiovascular research societies. Dr. Khullar has a keen research interest in genetics of hypertension, and is currently studying pharmacogenetics of hypertension.",institutionString:"Post Graduate Institute of Medical Education and Research",institution:{name:"Post Graduate Institute of Medical Education and Research",country:{name:"India"}}},{id:"223233",title:"Prof.",name:"Xianquan",middleName:null,surname:"Zhan",slug:"xianquan-zhan",fullName:"Xianquan Zhan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/223233/images/system/223233.png",biography:"Xianquan Zhan received his MD and Ph.D. in Preventive Medicine at West China University of Medical Sciences. He received his post-doctoral training in oncology and cancer proteomics at the Central South University, China, and the University of Tennessee Health Science Center (UTHSC), USA. He worked at UTHSC and the Cleveland Clinic in 2001–2012 and achieved the rank of associate professor at UTHSC. Currently, he is a full professor at Central South University and Shandong First Medical University, and an advisor to MS/PhD students and postdoctoral fellows. He is also a fellow of the Royal Society of Medicine and European Association for Predictive Preventive Personalized Medicine (EPMA), a national representative of EPMA, and a member of the American Society of Clinical Oncology (ASCO) and the American Association for the Advancement of Sciences (AAAS). He is also the editor in chief of International Journal of Chronic Diseases & Therapy, an associate editor of EPMA Journal, Frontiers in Endocrinology, and BMC Medical Genomics, and a guest editor of Mass Spectrometry Reviews, Frontiers in Endocrinology, EPMA Journal, and Oxidative Medicine and Cellular Longevity. He has published more than 148 articles, 28 book chapters, 6 books, and 2 US patents in the field of clinical proteomics and biomarkers.",institutionString:"Shandong First Medical University",institution:{name:"Affiliated Hospital of Shandong Academy of Medical Sciences",country:{name:"China"}}},{id:"297507",title:"Dr.",name:"Charles",middleName:"Elias",surname:"Assmann",slug:"charles-assmann",fullName:"Charles Assmann",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/297507/images/system/297507.jpg",biography:"Charles Elias Assmann is a biologist from Federal University of Santa Maria (UFSM, Brazil), who spent some time abroad at the Ludwig-Maximilians-Universität München (LMU, Germany). He has Masters Degree in Biochemistry (UFSM), and is currently a PhD student at Biochemistry at the Department of Biochemistry and Molecular Biology of the UFSM. His areas of expertise include: Biochemistry, Molecular Biology, Enzymology, Genetics and Toxicology. He is currently working on the following subjects: Aluminium toxicity, Neuroinflammation, Oxidative stress and Purinergic system. Since 2011 he has presented more than 80 abstracts in scientific proceedings of national and international meetings. Since 2014, he has published more than 20 peer reviewed papers (including 4 reviews, 3 in Portuguese) and 2 book chapters. He has also been a reviewer of international journals and ad hoc reviewer of scientific committees from Brazilian Universities.",institutionString:"Universidade Federal de Santa Maria",institution:{name:"Universidade Federal de Santa Maria",country:{name:"Brazil"}}},{id:"217850",title:"Dr.",name:"Margarete Dulce",middleName:null,surname:"Bagatini",slug:"margarete-dulce-bagatini",fullName:"Margarete Dulce Bagatini",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/217850/images/system/217850.jpeg",biography:"Dr. Margarete Dulce Bagatini is an associate professor at the Federal University of Fronteira Sul/Brazil. She has a degree in Pharmacy and a PhD in Biological Sciences: Toxicological Biochemistry. She is a member of the UFFS Research Advisory Committee\nand a member of the Biovitta Research Institute. She is currently:\nthe leader of the research group: Biological and Clinical Studies\nin Human Pathologies, professor of postgraduate program in\nBiochemistry at UFSC and postgraduate program in Science and Food Technology at\nUFFS. She has experience in the area of pharmacy and clinical analysis, acting mainly\non the following topics: oxidative stress, the purinergic system and human pathologies, being a reviewer of several international journals and books.",institutionString:"Universidade Federal da Fronteira Sul",institution:{name:"Universidade Federal da Fronteira Sul",country:{name:"Brazil"}}},{id:"226275",title:"Ph.D.",name:"Metin",middleName:null,surname:"Budak",slug:"metin-budak",fullName:"Metin Budak",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/226275/images/system/226275.jfif",biography:"Metin Budak, MSc, PhD is an Assistant Professor at Trakya University, Faculty of Medicine. He has been Head of the Molecular Research Lab at Prof. Mirko Tos Ear and Hearing Research Center since 2018. His specializations are biophysics, epigenetics, genetics, and methylation mechanisms. He has published around 25 peer-reviewed papers, 2 book chapters, and 28 abstracts. He is a member of the Clinical Research Ethics Committee and Quantification and Consideration Committee of Medicine Faculty. His research area is the role of methylation during gene transcription, chromatin packages DNA within the cell and DNA repair, replication, recombination, and gene transcription. His research focuses on how the cell overcomes chromatin structure and methylation to allow access to the underlying DNA and enable normal cellular function.",institutionString:"Trakya University",institution:{name:"Trakya University",country:{name:"Turkey"}}},{id:"243049",title:"Dr.",name:"Anca",middleName:null,surname:"Pantea Stoian",slug:"anca-pantea-stoian",fullName:"Anca Pantea Stoian",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/243049/images/system/243049.jpg",biography:"Anca Pantea Stoian is a specialist in diabetes, nutrition, and metabolic diseases as well as health food hygiene. She also has competency in general ultrasonography.\n\nShe is an associate professor in the Diabetes, Nutrition and Metabolic Diseases Department, Carol Davila University of Medicine and Pharmacy, Bucharest, Romania. She has been chief of the Hygiene Department, Faculty of Dentistry, at the same university since 2019. Her interests include micro and macrovascular complications in diabetes and new therapies. Her research activities focus on nutritional intervention in chronic pathology, as well as cardio-renal-metabolic risk assessment, and diabetes in cancer. She is currently engaged in developing new therapies and technological tools for screening, prevention, and patient education in diabetes. \n\nShe is a member of the European Association for the Study of Diabetes, Cardiometabolic Academy, CEDA, Romanian Society of Diabetes, Nutrition and Metabolic Diseases, Romanian Diabetes Federation, and Association for Renal Metabolic and Nutrition studies. She has authored or co-authored 160 papers in national and international peer-reviewed journals.",institutionString:null,institution:{name:"Carol Davila University of Medicine and Pharmacy",country:{name:"Romania"}}},{id:"279792",title:"Dr.",name:"João",middleName:null,surname:"Cotas",slug:"joao-cotas",fullName:"João Cotas",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/279792/images/system/279792.jpg",biography:"Graduate and master in Biology from the University of Coimbra.\n\nI am a research fellow at the Macroalgae Laboratory Unit, in the MARE-UC – Marine and Environmental Sciences Centre of the University of Coimbra. My principal function is the collection, extraction and purification of macroalgae compounds, chemical and bioactive characterization of the compounds and algae extracts and development of new methodologies in marine biotechnology area. \nI am associated in two projects: one consists on discovery of natural compounds for oncobiology. The other project is the about the natural compounds/products for agricultural area.\n\nPublications:\nCotas, J.; Figueirinha, A.; Pereira, L.; Batista, T. 2018. An analysis of the effects of salinity on Fucus ceranoides (Ochrophyta, Phaeophyceae), in the Mondego River (Portugal). Journal of Oceanology and Limnology. in press. DOI: 10.1007/s00343-019-8111-3",institutionString:"Faculty of Sciences and Technology of University of Coimbra",institution:null},{id:"279788",title:"Dr.",name:"Leonel",middleName:null,surname:"Pereira",slug:"leonel-pereira",fullName:"Leonel Pereira",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/279788/images/system/279788.jpg",biography:"Leonel Pereira has an undergraduate degree in Biology, a Ph.D. in Biology (specialty in Cell Biology), and a Habilitation degree in Biosciences (specialization in Biotechnology) from the Faculty of Science and Technology, University of Coimbra, Portugal, where he is currently a professor. In addition to teaching at this university, he is an integrated researcher at the Marine and Environmental Sciences Center (MARE), Portugal. His interests include marine biodiversity (algae), marine biotechnology (algae bioactive compounds), and marine ecology (environmental assessment). Since 2008, he has been the author and editor of the electronic publication MACOI – Portuguese Seaweeds Website (www.seaweeds.uc.pt). He is also a member of the editorial boards of several scientific journals. Dr. Pereira has edited or authored more than 20 books, 100 journal articles, and 45 book chapters. He has given more than 100 lectures and oral communications at various national and international scientific events. He is the coordinator of several national and international research projects. In 1998, he received the Francisco de Holanda Award (Honorable Mention) and, more recently, the Mar Rei D. Carlos award (18th edition). He is also a winner of the 2016 CHOICE Award for an outstanding academic title for his book Edible Seaweeds of the World. In 2020, Dr. Pereira received an Honorable Mention for the Impact of International Publications from the Web of Science",institutionString:"University of Coimbra",institution:{name:"University of Coimbra",country:{name:"Portugal"}}},{id:"61946",title:"Dr.",name:"Carol",middleName:null,surname:"Bernstein",slug:"carol-bernstein",fullName:"Carol Bernstein",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/61946/images/system/61946.jpg",biography:"Carol Bernstein received her PhD in Genetics from the University of California (Davis). She was a faculty member at the University of Arizona College of Medicine for 43 years, retiring in 2011. Her research interests focus on DNA damage and its underlying role in sex, aging and in the early steps of initiation and progression to cancer. 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