This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the structure, production, and mechanism of action of Shiga toxin, and current methods of detection.
The globalization of food production has introduced new risk factors and intensified existing hazards, complicating the assurance of food safety. Foodborne illness outbreaks, such as those related to STEC, are becoming more common and more dangerous. The threat that these bacterial toxins pose to the food supply is magnified by the frequent occurrence and severity of Shiga toxin-caused disease. As a result, STEC and their toxins remain a primary concern in food safety.
This review serves as a key resource for scientists in the field and public health and regulatory officials charged with maintaining food safety. This book also looks to the future of treatment of Shiga toxin-associated disease, specifically the translation of lab bench science into clinical therapeutic strategies.
1.Outbreaks of Shiga toxin-related poisoning
An overview of the numerous major outbreaks of Shiga toxin related poisonings that have occurred in the United States and Europe, including
- the early outbreaks at McDonalds in 1982, the infamous Jack in the Box outbreak in 1993
- the European outbreak associated with fresh sprouts in 2013
- 9 outbreaks associated with spinach or lettuce from the Salinas Valley of Californias central coast.
2.Structure of Shiga toxins
-- a complex structure and mechanism of action
-- six subunits, five identicallC
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