Table Of ContentFOOD AND BEVERAGE CONSUMPTION AND HEALTH
F P
OOD OISONING
O , B S
UTBREAKS ACTERIAL OURCES AND
ADVERSE HEALTH EFFECTS
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F B C
OOD AND EVERAGE ONSUMPTION
H
AND EALTH
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FOOD AND BEVERAGE CONSUMPTION AND HEALTH
F P
OOD OISONING
O , B S
UTBREAKS ACTERIAL OURCES AND
A H E
DVERSE EALTH FFECTS
PARESH C. RAY
EDITOR
New York
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CONTENTS
Preface vii
Chapter 1 Pyrrolizidine Alkaloids: Toxic Phytochemicals Found in Food 1
Peter Fu and Qingsu Xia
Chapter 2 Nanosilver-Based Antibacterial Agents for Food Safety 35
Thabitha P. S. Dasari, Hua Deng, Danielle McShan
and Hongtao Yu
Chapter 3 Laser-Induced Breakdown Spectroscopy (LIBS) as a Potential Tool
for Food Safety 63
Rosalie A. Multari and David A. Cremers
Chapter 4 Two-Dimensional Graphene Material For Food Pathogen Diagnosis 75
Bhanu Priya Viraka Nellore, Rajashekhar Kanchanapally,
Teresa Demeritte and Paresh C. Ray
Chapter 5 Plasmonic Nano-Probe and Nano-Medicine for Selective
Detection, Ultrasensitive Quantification, and Untrendy
Treatment for Food-Borne Bacterial Infection 97
Dulal Senapati
Chapter 6 Pseudomonas and Arsenic Mediated Endemic Outbreaks of
Food and Water 151
Debashis Chatterjee, Shilajit Barua, Jishnu Adhikari
Debankur Chatterjee and Parna Choudhury
Chapter 7 Hybrid Multifunctional Nanoparticles as Platforms for
Targeted Detection, Separation, and Photothermal Destruction
of Food Pathogens 189
Brian G. Yust, Dhiraj K. Sardar and Paresh C. Ray
Chapter 8 Multifunctional SERS-Based SWCNT & Gold Nanostructures
for Targeted Detection and Photothermal Destruction of
Foodborne Pathogens 213
Ashton T. Hamme II, Yunfeng Lin and Thomas J. Ondera
vi Contents
Chapter 9 Detection of Melamine from Food in Parts Per Quadrillion
Level Using Functionalized Graphene Oxide-Gold Nanoparticle
Hybrid SERS Platform 239
Rajashekhar Kanchanapally, Zhen Fan, Willie Wesley,
Bhanu Priya Viraka Nellore, Rebecca A. Crouch,
Sudarson Sekhar Sinha, Avijit Pramanik, Suhash Reddy Chavva
and Paresh C. Ray
Chapter 10 Naphthalene Mothballs: A Silent Killer 255
Louis Z. G. Touyz
Index 265
PREFACE
Outbreaks of pathogens and chemical food poisoning occur regularly in this world. There
is no doubt that the source of food poisoning and adverse health effects are fast growing
research and technology areas in the last twenty years. Food recalls due to the presence of
food-borne pathogens and toxic chemicals are the nightmares for economic growth of the
world. Due to the lack of highly sensitive methods for the identification of pathogens and
toxic chemicals in food sample, our society needs rapid, sensitive, and reliable assay to
identify the harmful pathogens and toxic chemicals from food. The first volume in the ―Food
Poisoning: Outbreaks, Bacterial Sources and Adverse Health Effects” series contains ten
chapters covering from basic science to possible device design which can have immense
applications in our society. This book is unique in its design and content, providing depth of
science about different causes of food poison, possible health effects and the latest research
about how to detect those food-borne pathogens and toxic chemicals. I believe that the
readers will be very pleased to read the wide range of start-of-the art techniques, which can be
used to find pathogen source and to overcome adverse health effects. We thank all the expert
scientists for their contributions and Nova Science Publishers, Inc for printing and timely
publishing of the book for the future readers.
In the first chapter, Prof. Peter Fu from the National Center for Toxicological Research,
Jefferson, Arkansas, USA discusses about food poisoning caused by pyrrolizidine alkaloid-
containing plants. It is now well documented that pyrrolizidine alkaloid-containing plants are
probably the most common type of poisonous plants affecting livestock, wildlife and humans.
Since the use of dietary supplements and functional foods has grown rapidly in the last twenty
years, we have to ensure that commercial herbal plants and herbal products are free from
pyrrolizidine alkaloids. Current chapter entitled “Pyrrolizidine Alkaloids: Toxic
Phytochemicals Found in Food” deals with the sources, routes of human exposure, and
underlying mechanisms leading to hepatototoxicity of pyrrolizidine alkaloids present in
herbal plants and herbal products. It also discusses the underlying mechanism by which
pyrrolizidine alkaloids induce liver tumors in experimental animals. As an outlook, authors
discuss the development of practical and liable methods for determining genotoxicity and
tumorigenicity mechanism is very important.
Second chapter entitled “Nanosilver-Based Antibacterial Agents for Food Safety” by
Shareena et, al. from USA reports the importance of food safety issues, the use of silver and
nanosilver as antibacterial agents and the mechanism of action on microbial pathogens and
parasites. Extensive research reports indicate that nanosilver, an ancient antibiotic, can be
viii Paresh C. Ray
reconsidered to be used as an antibiotic in combination with some of the outdated antibiotics
for the treatment of infections. Current chapter summarizes bacteria-related food safety
issues, mechanisms of antimicrobial/antiparasitic properties of nanosilver, and the use of
nanosilver-based antimicrobials. It also discusses the synergistic effects and mechanistic
pathways of combined antibiotics and nanosilver on microbial pathogens and parasites. At the
end, they conclude that the antibacterial effect of nanosilver-antibiotic combination is greatly
dependent on the size, stabilizer of nanosilver as well as the type of antibiotic molecules.
Silver nano technology with combination of antibiotics has good potential to overcome
microbial drug resistance, which is the main theme of this chapter.
In the third chapter entitled “Laser-Induced Breakdown Spectroscopy (LIBS) as a
potential tool for food safety”, Prof. Rosalie A. Multari from Applied Research Associates,
Albuquerque, New Mexico, USA discusses the potential of LIBS as a tool for food safety
applications. Over last few decades, LIBS has been shown to be useful for the detection of
toxic metals from soil. It has been also reported that LIBS can be used for biological and
chemical elements from fresh vegetables and food powders. Current chapter deals with the
use of LIBS as a diagnostic tool for certain food safety applications. It discusses in detail the
analysis of LIBS spectra for accurate identification of chemical and biological moieties in
food. At the end, they conclude that after better design, the use of LIBS for food safety would
allow for near real-time detection of both chemical and bacterial contaminations, thereby
enhancing food safety.
Chapter 4 entitled “Two Dimensional Graphene material for Food Pathogen Diagnosis”
by Bhanu Priya et al. illustrates the current status of the use of graphene material for food-
borne pathogen sensing. Current chapter focuses on the basic concepts and critical properties
of graphene materials that are useful for the pathogen sensing from food sample. Due to the
remarkable electronic and structural properties, graphene based device may have immense
applications in food industry. At the end, authors discuss about the possible future research in
this area for the next generation scientific community.
In the fifth chapter entitled “Plasmonic Nano-Probe and Nano-Medicine for Selective
Detection, Ultrasensitive Quantification, and Untrendy Treatment for Food-borne Bacterial
Infection” by Dulal Senapati from Saha Institute of Nuclear Physics, India, reviews the
plasmonic nanomaterials-based optical and spectroscopic techniques for strain-specific
detection, quantification and efficient destruction of different food-borne bacteria. Since last
ten years, intense research has been performed on how to use nanomaterial's size and shape
dependent plasmonic properties for selective food-pathogen detection and photothermal
killing. Current chapter reviews different types of food-borne bacterial species and their
possible adverse health effects. It discusses about recent development on nano-materials
based optical and spectroscopic techniques for detection, diagnosis and use of plasmonic
nanoparticle for the treatment for food-borne bacterial infection. At the end, the author
concludes that continuous research activity will likely lead to the development of exciting
plasmonic based techniques which can resolve our society's problem on food poisoning.
Chapter 6, entitled “Pseudomonas and Arsenic mediated endemic outbreaks of food and
water” by Debashis Chatterjee et al. from India discusses about a brief history of different
factors such as lack of food storage and transport facilities, which causes contamination of
food by several microorganisms and chemicals. Current chapter deals with food spoilage by
Pseudomonas and arsenic which affects fresh water source of life for several millions people,
mainly in Asia. This chapter also highlights several issues and concerns on public health of
