Clostridium botulinum, a polyphyletic Gram-positive taxon of bacteria, is classified purely by
their ability to produce botulinum neurotoxin (BoNT). BoNT is the primary virulence factor …

Bacterial toxins are food safety hazards causing about 10% of all reported foodborne
outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are …

Naturally occurring protein switches have been repurposed for the development of
biosensors and reporters for cellular and clinical applications. However, the number of such …

Fluorescence is the most popular technique in chemical and biological sensing because of
its ultimate sensitivity, high temporal and spatial resolution and versatility that enables …

Multidrug-resistant Salmonella spp. is one of the leading causes of worldwide foodborne
disease outbreaks. Animal-derived foods, particularly chicken and poultry products, are the …

Frequent contamination of foods with microbial toxins produced by microorganisms such as
bacteria, fungi, and algae represents an increasing public health problem that requires the …

Nowadays, special importance is given to quality control and food safety. Food quality
currently creates significant problems for the industry and implicitly for consumers and …

The food industry is unceasingly searching for accurate ways to check food safety. The
presence of microbial toxins such as bacterial toxins, fungal toxins, and algal toxins in food …

Human botulism is a severe disease characterized by flaccid paralysis and inhibition of
certain gland secretions, notably salivary secretions, caused by inhibition of neurotransmitter …

Biotoxins are pervasive in food and the environment, posing significant risk to human health.
The most effective strategy to mitigate the risk arising from biotoxin exposure is through their …