Techniques for Detection, Quantification and Control of Bacterial Toxins

A review of various methods for the detection of foodborne pathogens and toxins

“…The initial approaches employed for bacterial toxin detection involved in-vivo experiments such as animal challenge tests or in-vitro methods utilizing tissue cultures. These traditional techniques are still in use despite being time-consuming and difficult, particularly for some bacterial toxins like botulinum neurotoxins (BoNT) [1] . Furthermore, these tests are the sole means of obtaining information regarding the biological activity of the toxins [4] .…”

“…It offers several advantages such as high sensitivity, the capability to detect various serotypes and subtypes, the ability to measure different aspects of active toxins, and responsiveness across diverse food matrices. However, the development of more affordable, quick, and sensitive alternatives to biological assays has been spurred by the latter's inconsistent results, high cost, time-consuming nature, ethical issues, and requirement for specialised animal facilities and trained personnel [1] .…”

“…For centuries, food have been implicated as sources of foodborne diseases due to their susceptibility to contamination by pathogenic microorganisms and their toxins, which serve as the primary causative factors. Hence, food safety is intricately linked to both pathogenic microorganisms and microbial toxins [1] . Various microorganisms, such as bacteria, viruses, and fungi, are accountable for contaminating food and water.…”

“…Scientific advancements, contributing to a deeper understanding of the mechanisms underlying microbial toxins, have led to a more comprehensive categorization of these toxins. Presently, toxins are broadly classified into three major categories based on their specific modes of action [1] . Those are:…”

“…Consequently, the reliable, rapid, and cost-effective detection, identification, and quantification of pathogenic microorganisms and their toxins in food remain an ongoing challenge for ensuring food safety. Microbiologists and scientists consistently strive to optimize the existing methods while exploring novel approaches to meet this challenge [1] . The majority of foodborne pathogens of microbial origin can proliferate discreetly within food without causing noticeable changes in flavor, color, or texture.…”