Bio-toxins are naturally occurring substances present in living organisms as a way of conferring biological defense or protection on such organisms. But their presence in food have been found to be a threat to unassuming food consumers.  While they are exploited as biocontrol agents, as biological defense mechanism against pests and predators on the field, bio-toxins are implicated in foodborne illness in humans if consumed. Naturally occurring substances present in food includes glycoalkaloids found in potatoes, lectins (phytohemagglutinin) in green beans and red kidney beans. Biotoxins in Food: Threats and Benefits discusses the natural poison present in food, the threats posed, and the possible detection methods. This book assesses the implications of these bio toxins in food by evaluating the threats posed by the consumption of these naturally occurring poison and the various emerging detection procedures available in the food industry. Several reports from contributing authors focus on the various threats linked to various food products and offer solutions in terms of removal. Early detection of these bio-toxins to prevent food illnesses is well documented.
 Key Features:
• Discusses the emerging concepts of types, sources and distribution of biotoxins in food
• Addresses the prevalence and applications of biotoxins in food products
• Analyzes the current detection technology of biotoxins in foods