Food Forensics and Toxicology by Msagati, Titus A.M. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Table of Contents Preface List of Acronyms and Abbreviations 1 Food Forensics: Introduction

Reference

2 Food Provenance and Food Fingerprinting: Authentication and Traceability of Foods and Food Products

Introduction Food Fraudulence and Adulteration Scientific Methods and Strategies for Verification of Food Fraudulence Cases Scientific Verification of Geographical Indications and Designation of Origin of Foods Processes, Steps and Procedures to Distinguish the Geographical Origin of Foods Geographical Identification, Quality Verification and Authentication of the Origin for Fruit Nectars, Fruit Juices, Vegetable Juices, and Non‐alcoholic Beverages Stable Isotope Ratio Analysis (SIRA) of Sugars in Fruit Juices and Fruit Nectars: Isotope Signature Stable Isotope Ratio Analysis (SIRA) and Multi‐element Stable Isotope Analysis Techniques Multi‐element Pattern Analysis: Targeted Analysis Methods for Food Provenance: Examples for Honey, Fish, and Meat Products Non‐targeted Metabolomic Methods for the Determination of Maturation, Expiry, and Shelf Life of Meat Products Methods for Dairy Products Authentication Advanced Spectroscopic Methods: Vibrational Spectroscopy Sampling Approaches for Vibrational Spectroscopy Techniques Phenols, Polyphenols and Phenolic Flavonoids Organic Acids in Fruit Juice and Fruit Nectar as Indicators for Geographical Origin Authentication of Alcoholic Beverages Chemometric Tools and Methods for Food Authentication and Fingerprinting Conclusions References

3 Food Forensics Cases Related to Food Allergenomic Sabotage and Food Intolerance: Allergens and Allergenicity of Processed Foods

Food Allergy and Food Intolerance, What is the Difference? Labeling of Foods that Contain Allergens Diagnosis of Food Allergy Reactions Detection of Allergenic Species in Foods Proteomics Based Methods for Food Allergens Immunochemical Identification and Detection Methods for Food Allergens Molecular Biology Based Methods for the Determination of Food Allergens Determination of Food Allergens Using Chromatography and Mass Spectrometry Based Methods Conclusion References

4 Food Forensics Cases Related to Food Bioterrorism/Food Bio‐Weapons and Food Poisoning Agents: Agrochemical Food Poisoning Agents

5 Food Forensics Cases Related to Food Bioterrorism/Food Bio‐Weapons and Food Poisoning Agents: Biological Food Poisoning Agents

Major Groups of Biological Agents with Potential for Being Used in Food Poisoning/Bioterrorism The Chemistry of Cereulide Emetic Toxin: Biosynthetic Pathways and Mode of Action Clostridium botulinum and its Toxic Metabolites (Botulinum Toxins) in Foods Clostridium perfringens and C. perfringens Toxins in Food Forensics Mechanism of Action of Beta Toxins Epsilon Toxin (ETV) and Food Forensics The Chemistry and Mode of Action of Iota Toxin (ITX) and Food Forensics Clostridium perfringens Beta 2 Toxin (CPB2): Chemistry and Mode of Action Clostridium perfringens Enterotoxin (CPE): Chemistry and Mode of Action Staphylococcus Aureus Staphylococcal Food Poisoning (SFP) and Food Forensics The Chemistry, Mode of Section, and Genetics of SE and SEls Toxins Gram‐negative Bacteria and Lipopolysaccharide Endotoxins in Food Forensics Vibrio Parahaemolyticus in Food Forensics Salmonella Bacilli and Typhoid/Parathyphoid Toxins in Food Forensics Campylobacter Species (C. jejuni and C. coli) and Food Forensics Campylobacter Species, Cytolethal Distending Toxin (CDT) in Food Forensics: Chemistry, Genetics, and Mode of Action Algae/Cyanobacterial Toxins in Drinking Water and Food Forensics Fungi Derived Mycotoxins and Food Forensics Plant Derived Phytotoxins and Food Forensics Analysis and Detection Methods for Protein Based Biotoxins in Food Poisoning Cases Classification of Food Poisoning Agents Conclusions References

6 Food Forensics Cases Related to Food Bioterrorism Poisoning using Pathogenic Viruses

Pathogenic Influenza Viruses and Food Forensics Avian Influenza Viruses and their Potential Application in Food Bioterrorism The Genetics of Influenza Virus Type A Avian Influenza A Viruses that Infect Animals, Wild Birds, Poultry and Humans Mechanism of Action of Avian Influenza Viruses in Bird‐to‐Human Transmission, Pathogenesis and Host Restrictions of Interspecies Transmission Analytical Strategy for the Identification of Influenza Virus A Infection Cases Conclusions References

7 Food Forensics Cases Related to Genetically Modified Organisms (GMO) Foods

Introduction The Process of GMO Production Sampling and Sample Preparation for GMO Analysis Reference Materials in GMO Analysis and Results Validation Detection and Identification of GMOs in Food Forensics Protein‐based Methods for GMO Analysis: Immunoassay Techniques Protein Immunoblots (Western Blot Assay) Techniques Immunoassay Methods for GMOs in Food Forensics Enzyme Linked Immunosorbent Assays (ELISA)/Enzyme Immune Assay (EIA)/Ligand Binding Assays Molecular Biology PCR‐based Methods Qualitative PCR Methods for GMO Analyses Quantitative End‐point Pcr Methods for Gmo Analyses Quantitative Competitive Pcr Methods in Gmo Analyses Quantitative Real‐time Pcr in Gmo Analyses Exhaustive Limiting Dilution Pcr Method in Gmo Analyses Dna‐based Methods for Gmo Analyses Sample Preparation Methods for DNA‐based Techniques in GMO Analyses Dna Isolation Methods in Gmo Analyses Southern Blot for DNA Detection of GMO Samples Data Analysis and Interpretation Other Non‐molecular Biology‐based Methods for Gmo Analyses Conclusions References

8 Food Forensics Cases Related to Poisoning of Food and Water using Radionuclides

Radionuclides of Concern in Food Poisoning Food Products of Concern in Radionuclide Contamination Types of Radionuclide Particles/Radiation Analytical Protocol for Radionuclides in Foods and Biological Sample Specimens Radiochemical Separations Analytical Strategy for Measurement of Radionuclides in Foods and Biological Specimens Measurement and Identification of Alpha Emitters in Foods and Biological Specimens Measurement and Identification of Beta Emitters in Foods and Biological Specimens Measurement and Identification of Gamma/X‐ray Emitters in Foods and Biological Specimens Conclusion References

9 Food Forensics Cases Related to Nano and Novel/Intelligent Foods, Feeds and Agroproducts

Introduction Nanotechnology Derived Food Ingredients and the Role of Nanotechnology in the Pioneering of New Functional Food Ingredients Manufacture of Nanomaterials for Application in the Food Industry to Create Nanofoods Classes of Nanomaterials and Nanostructures Used in Foods/Feed/Agroproducts Food Grade Novel Edible Coatings and Edible Nanolaminate Films Food‐grade Nano/Microemulsions as Functional Nanostructures for Foods Nanotechnology for the Enhancement of Food Color Nano‐liposomes/Liposomes Functional Nanostructures in Foods Nanoscale Nutraceuticals Nanoparticles for Application as Food Additives, Food Supplements and in Water Purification Encapsulation in Delivery of Functional Food Ingredients Association Colloids Based Delivery System for Functional Food Ingredients Nanoemulsions Based Delivery System for Functional Food Ingredients Nanostructured Multiple Emulsions Based Delivery System for Functional Food Ingredients Nanotechnology for Active and Intelligent Food Contact Materials Food Grade Biopolymeric Nanoparticles in Food Packaging Classification of Biopolymers with Application in Food Packaging Nanophase/fillers – Bio‐nanopolymers Blends for Use as Food Packaging Classification of Nanofillers for Food Packaging Nanosensors in Foods Nanoparticles/Nanofillers for use in Bioencapsulation Materials in Functional Food Delivery Systems Solid Lipid Nanoparticles in Bioencapsulation Materials for Functional Food Delivery Systems Nanofibers and their Multi‐applications in Foods Generation of Food‐grade Polymeric Nanocomposites for Application in Food Contact Materials Criteria for Establishment of Risk Assessment for Nanofoods Potential Risks of Nanofood and Nanofood Regulations Concerning the Safety of Nanofoods Regulation Regimes for use of Nanoscaled Materials Foods Analysis and Characterization of Nanomaterials in Food Materials Electron Microscopy Based Methods for the Characterization of Nanomaterials in Foods Sampling for Electron Microscopy Analysis and Characterization of Nanomaterials in Food Sample Preparation for Electron Microscopy Analysis and Characterization of Nanomaterials in Food Scanning Electron Microscopy (SEM) Analysis of Foods Transmission Electron Microscopy (TEM) Analysis of Foods Field Flow Fractionation (FFF) Techniques in Nanofood and Food Macromolecule Analyses Hydrodynamic Chromatography for Sizing and Quantifying Nanofoods/Nanomaterials in Foods Analysis and Characterization of Nanofood Structure, Food Nanomaterials and Food Macromolecules Using Small‐angle X‐ray Scattering (SAXS) Application of Neutron Scattering Techniques in the Analysis and Characterization of Nanofoods and Nanomaterials in Foods Conclusions References

10 Food Forensics Cases Related to Application of Food Additives and Food Improvement Agents

Introduction Methods and Techniques for the Identification and Authenticity Verification of Food Additives Analysis of Food Coloring Agents Analysis of Preservatives Used for Foodstuffs Conclusions References

11 Application of Molecular Biology Techniques in Food Forensics

Introduction Molecular Biology Techniques in Food Forensics Sampling Molecular Methods for Genetic Materials Extraction Sample Preparation Methods Suitable for Molecular Biology Techniques Sample Preparation Methods Molecular Markers in Food Forensics General PCR Procedure Genome Segmentation and Identification/Typing Methods: Molecular Techniques Amplified Fragment Length Polymorphism (AFLP)‐PCR Methods in Food Forensics Gel Electrophoresis Separation of Biomolecules and PCR Products Slab Electrophoresis: (Gel Electrophoresis) – Polyacrylamide (PA) and Agarose Capillary Electrophoresis (CE) Separation of Biomolecules Using Non‐electrophoresis Techniques Application of AFLP‐PCR in Food Forensics Genotypic Detection and Identification Methods: AFLP‐PCR Identification of Toxigenic Strains in Animal Carcasses and Varieties in Plant Crops PCR: Random Amplified Polymorphic DNA (RAPD) RAPD Principle Microsatellite Techniques Inter‐sequence Simple Repeat (ISSR)‐PCR Genome Fingerprinting by Simple Sequence Repeat (SSR)‐anchored Polymerase Chain Reaction Amplification Forensically Informative Nucleotide Sequencing (FINS)/DNA/PCR Sequencing/Barcoding Conclusions

12 Application of Atomic and Molecular Spectroscopic Techniques in Food Forensics

Introduction Atomic Absorption Spectrometry (AAS) Atomic Emission Spectrometry: Inductively Coupled Plasma Techniques Applications of Ion Chromatoraphy and Atomic Spectrometry in Food Forensics The Relationship Between Mineral Composition in Foods, Fruit Bearing Plants, Flowers, Vegetables/Vegetable Derived Products, and Soil Structure Atomic Spectrometry (AAS, ICP‐OES, ICP‐MS) Sample Preparation for Elemental Composition Analysis in Foods Ultraviolet‐visible (UV‐Vis) Spectroscopic Methods for Food Forensics Application of Molecular Spectroscopy Methods in Food Forensics: Fluorescence Spectroscopy Fluorescence Coupled Techniques for Application in Food Forensics Proton (1H) 13NMR and C NMR Spectroscopy for Food Fingerprinting and Food Provenance Application of 19F in Food Forensics Phosphorus NMR and the Application of 31P NMR Spectroscopy in Food Forensics Assignment of Chemical Shifts for Food Components in 31P NMR Application of 31P NMR in Plant Based Food Samples 31P NMR for Foods of Animal Origin Application of 31P NMR for Seafood Forensics Application of 31P NMR for Food Additives Forensics Nitrogen NMR in Food Forensics 14N and 15N NMR Techniques in Food Forensics Multidimensional NMR Techniques Application of Vibrational Spectroscopy in Food Forensics Monitoring of Foods in which Processing has Altered the Composition by Vibrational Spectroscopic Techniques Application of Mid‐infrared Spectroscopy Mid‐infrared and Chemometric Methods Application of Near Infrared in Food Forensics THz‐based Techniques for Food Forensics Food Forensics Application of Microwave Rotational Radiation Different Microwave Techniques for Food Forensics Food Forensics Application of Multi‐dimensional Raman Spectroscopic Pattern Signatures Conclusions References

13 Application of Microscopy Techniques in Food Forensics

Forensic Food Microscopy Methods Light Microscopy Techniques Types of Light Microscopy Techniques for Food Forensics Electron Energy Loss Spectrometry (EELS) and Electron Spectroscopic Imaging (ESI) Other Microscopy and Imaging Techniques in Food Forensics Potential Application of AFM in Nanofood Simulation, Optimization and Characterization Scanning Tunneling Microscopy (STM) Other Scanning Probe Microscopy Techniques Conclusions References

14 Application of Ionizing Radiations (X‐rays/γ‐Rays) Techniques in Food Forensics

X‐ray Techniques in Food Forensics X‐ray Techniques for Food Forensics Ionizing Radiation in Food Preservation X‐ray‐(Micro) Computed Tomography (CT) X‐ray Photoelectron Spectroscopy and its Potential Application to Food Forensics X‐ray Diffraction (XRD) X‐ray Fluorescence Techniques for Food Forensics Total Reflection X‐ray Fluorescence (TXRF) Summing‐up X‐ray Applications in Food Forensics Application of Gamma Rays in Food Forensics: Radionuclide Food Poisoning Sampling, Storage and Sample Preparation Methods for Food Specimens Suspected of Radionuclide Contamination Packaging Before Analysis Sample Preparation Methods for Radionuclides in Foods Detection Techniques for Radionuclides in Foods Detection of Radionuclides in Foods Conclusions References

15 Application of Chromatographic Techniques in Food Forensics

Introduction Chromatography and Food Forensics High Performance Liquid Chromatography (HPLC) and Food Forensics Mobile Phases in HPLC Stationary Phases for Separation of Analytes (HPLC Columns) Ion Exchange Chromatography (IEC) Interactions Types of Stationary Phases Used in Ion Exchange Stationary (IEC) Affinity Chromatography (AC) Interactions Size Exclusion Chromatography (SEC) Gas Chromatography (GC) for Food Forensics GC Derivatization Strategies for Food Forensics GC Pyrolysis for Food Forensics: Analysis and Identification of Polymeric Components of Food Wrappings and Food Packaging Stable Isotope Ratio Mass Spectrometry (IRMS) for Food Forensics Conclusions References

16 Application of Hyphenated Techniques in Food Forensics

Chromatography – Mass Spectrometry Hyphenated Techniques for Food Forensics GC‐MS for Food Forensics Compound Specific Isotope Analysis (CSIA) and On‐line Combustion Gas Chromatography Coupled to Stable Isotope Ratio Mass Spectrometry (GC‐C‐IRMS) for Food Forensics Sample Preparation, Derivatization and Isotopic Calibration for CSIA‐GC‐C‐IRMS in Food Forensics CSIA‐GC‐C‐IRMS for Adulteration Tests, Authenticity and Adulteration of Foods Ion Chromatography (IC) and Atomic Spectrometry Methods in Food Forensics: Verification of Food Authenticity, Adulteration, Provenance and Isotopic Fingerprinting of Foods Conclusions References

17 Application of Electromigration Driven Techniques in Food Forensics

Indicative‐species Targeted in Electromigration Methods: Capillary Electrophoresis and Food Authenticity in Forensics Free Solution Capillary Electrophoresis (FSCE) and Food Forensics Micellar Electrokinetic Chromatography (MEKC) Considerations During the Application of Electromigration Techniques in Food Forensics Hyphenated Techniques Involving Capillary Electrophoresis Conclusions References

18 Application of Thermal Methods in Food Forensics

Introduction The Relationship Between Temperature and Food Properties Application of Thermal Gravimetric Analysis Techniques in Food Forensics Moisture Content and Water of Crystallization of Foods Using Thermogravimetry: Measure of Food Authenticity, Quality Control and Quality Assurance Sampling and Sample Preparation Methods in the Analysis of Moisture/Water Content in Foods Modern Instrumental Methods and Techniques for the Analysis of Moisture Content in Foods Considerations Needed to be Taken into Account During Data Interpretation from TGA Curves Protein Identification/Authentication and Species Differentiation Using Differential Scanning Calorimetric (DSC) Methods Application of DSC in the Analysis of Protein Thermal Stability Factors that Affect Thermodynamic Stability Properties of Proteins Differential Thermal Analysis (DTA) and Food Forensics Isothermal Titration Calorimetry (ITC) Application in Food Forensics Thermogravimetry and Cooking/Edible Oil Fingerprinting Thermogravimetry and Food Packaging and Food Contact Substances Authenticity and Compliance Biodegradable Biopolymers Used in Food Packaging and Food Contact Substances Conclusions References

19 Application of Electrochemical Methods and Biosensors in Food Forensics

Introduction Biosensors for Food Analysis Electrochemical Biosensors in Food Analyses Conclusions References

20 Application of Flow Cytometry in Food Forensics

Introduction Conclusions References

21 Application of Multivariate Statistical Analysis/Chemometrics in Food Forensics

Introduction Procedures for Sample Selection Prior to Chemometrics Data Analysis Targeted Metabolic Profiling Prior to Statistical Data Treatment The Analysis of Variance (ANOVA) Multivariate Statistical Analysis Techniques (Pattern‐recognition Methods) in Food Forensic Samples Principal Component Analysis (PCA) as a Variable‐reduction Technique Multivariate Qualitative Methods Supervised Pattern Recognition (Discriminant Analysis) Methods Partial Least Squares (PLS) Regression Multivariate Calibration and Prediction Method Linear Discriminant Analysis (LDA) Discriminant Analysis (DA) Stepwise Discriminant Analysis (SDA) Partial Least Squares Discriminant Analysis (PLS‐DA) k‐Nearest Neighbors Algorithm (k‐NN) Soft Independent Modeling of Class Analogies (SIMCA) Decision Trees: Classification and Regression Trees (CART) Artificial Neural Network (ANN) Non‐supervised Pattern Recognition Methods (Exploratory Methods) The Hierarchical Cluster Analysis (HCA) The Principal Component (PCA) Cluster Analysis Multivariate Calibration for Quantitative Analysis Validation Approaches for Chemometric Pattern Recognition Models Factors that Govern a Proper Choice of Statistical Technique in Food Forensic Samples Conclusions References

22 Conclusions and Future Trends Index End User License Agreement

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