On the Chemistry, Toxicology and Genetics of the Cyanobacterial Toxins, Microcystin, Nodularin, Saxitoxin and Cylindrospermopsin

The cyanobacteria or “blue-green algae”, as they are commonly termed, comprise a diverse group of oxygenic photosynthetic bacteria that inhabit a wide range of aquatic and terrestrial environments, and display incredible morphological diversity. Many aquatic, bloom-forming species of cyanobacteria are capable of producing biologically active secondary metabolites, which are highly toxic to humans and other animals. From a toxicological viewpoint, the cyanotoxins span four major classes: the neurotoxins, hepatotoxins, cytotoxins, and dermatoxins (irritant toxins). However, structurally they are quite diverse. Over the past decade, the biosynthesis pathways of the four major cyanotoxins: microcystin, nodularin, saxitoxin and cylindrospermopsin, have been genetically and biochemically elucidated. This review provides an overview of these biosynthesis pathways and additionally summarizes the chemistry and toxicology of these remarkable secondary metabolites

Microbial Hazards of Street-Vended Grilled Chicken Intestine

Microbial hazards associated with street-vended grilled chicken intestine (isaw) were studied. Grilling of isaw effected ≥89.00% decrease in the total microbial load of the sample. Cooked isaw contained about 105-106 cfu/g aerobic plate counts and 103-104 MPN/g coliform counts. Salmonella per 25 g sample was isolated from cooked isaw samples. Grilling eliminated Staphylococcus aureus and Listeria monocytogenes cells initially present in pre-cooked samples. Different sauces of isaw showed increasing numbers of total aerobic microorganisms and coliform during vending operations. The total plate counts and coliform counts of the sour sauce, which ranged from 103-105 cfu/g and 101 MPN/g, respectively, were observed to be lower than those found in the sweet sauce. Sources of microbial contaminants of grilled chicken isaw included the natural flora of the raw materials, contaminations from food-contact surfaces, bamboo skewers, and the hands of the food handlers. Among the critical control points identified in the street-vending operation of chicken isaw were the control of time and temperature during cooking and hold-on periods during vending operations

Growth response and toxin concentration of cultured Pyrodinium bahamense var. compressum to varying salinity and temperature conditions

10.1016/j.toxicon.2007.04.021Toxicon504518-529TOXI

Corrigendum to "Growth response and toxin concentration of cultured Pyrodinium bahamense var. compressum to varying salinity and temperature conditions" [Toxicon 50 (2007) 518-529] (DOI:10.1016/j.toxicon.2007.04.021)

10.1016/j.toxicon.2007.11.015Toxicon5161129-TOXI

Development of a flow cytometry based method for rapid and sensitive detection of a novel marine fish iridovirus in cell culture

10.1016/j.jviromet.2004.12.005Journal of Virological Methods125149-54JVME