Microbial Toxins

Abstract

This chapter provides an overview of microbial toxins from diverse bacterial and fungal origins and their impact on foodborne illnesses. These toxins commonly consist of protein or small organic molecules, which can play a serious life-threatening role in the pathogenesis of plants, animals, and humans leading to the survival/dissemination of the host microbe. In particular, this chapter mainly focuses on the adverse effects of Clostridium spp., and Bacillius spp., Escherichia coli, Staphylococcus aureus, Helicobacter pylori, and Listeria monocytogenes. The fungi associated toxins, functions, and foodborne poisoning are addressed as well. Advancement in research provides a deeper knowledge and understanding of their pathogenic mechanism, which allow us to use them as specific probes (of receptors), novel drugs or drug-conjugates, and immunomodulating agents in medical treatments of various diseases. On the other hand, the emergence of some bacteria (i.e., Bacillus anthracis) and their toxins as biological weapons also necessitates a thorough understanding of these agents, their pathophysiology, and development of prevention, diagnosis, and treatments crucial for human health and safety. Recently increased mobile lifestyle, eating habits, and the effect of global warming and climate change may trigger impact on human health via emergence of various vector-borne and infectious diseases caused by toxin-producing microorganisms.