The document discusses the various routes by which toxins can enter the body, including inhalation, skin absorption, ingestion, and injection. It then lists several modes of administration of toxins, such as contaminated food, water, soil, and animal feces. Finally, it notes several sources of food contamination, such as retail shops, restaurants, and foods during travel, where pathogens from raw meat and poultry can spread due to improper handling and storage.

1. MODESOF
ADMINISTRATIONOF
TOXINS
JASPREET KAUR
ASSISTANT PROFESSOR
LOVELY PROFESSIONAL UNIVERSITY

2. Routes of
Exposure
There are four routes by which a substance can enter the
body:
 inhalation,
 skin (or eye) absorption,
 ingestion, and
 injection.

3. Routes of
Exposure
 Inhalation: For most chemicals in the form of vapors,
gases, mists, or particulates, inhalation is the major route
of entry. Once inhaled, chemicals are either exhaled or
deposited in the respiratory tract.
 Skin (or eye) absorption: Skin (dermal) contact can cause
effects that are relatively innocuous such as redness or
mild dermatitis; more severe effects include destruction of
skin tissue or other debilitating conditions. Many
chemicals can also cross the skin barrier and be absorbed
into the blood system.

4. Routes of
Exposure
 Ingestion: Chemicals that inadvertently get into the
mouth and are swallowed do not generally harm the
gastrointestinal tract itself unless they are irritating or
corrosive.
 They are then transported by the blood to internal
organs where they can cause damage.
 Injection: Substances may enter the body if the skin is
penetrated or punctured by contaminated objects.

5. Modes of
Administratio
n of toxins
 Contaminated food
 Contaminated feed
 Contaminated drinking water
 Contaminated soil
 Contaminated irrigation water from rivers
 Faeces of domestic animals and pests (rodents,
cockroaches)
 Recreational sources (swimming pools)

6. Unhealthy
Cooking
Process
 Intake of nutrient-rich food does not mean always healthy diet. It
loses its terms due to improper way of processing or unhealthy
cooking which may be the cause of serious illness.
 Processing and cooking are now a challenge to keep food healthy.
Some common actions in food preparation can be mentioned
as unhealthy are as follows:
Cooking food in unhygienic conditions and environment.
Improper way of washing and cutting vegetables, fruits, fish, and
meat.
Cooking or heating food in plastic containers in microwave oven is
also unhealthy. Plastic container contains cancer-causing
substances which can get mixed with food at the time of heating
or cooking inside the microwave oven
Charcoal barbecue, a popular way of cooking fish or meat is
unhealthy. Charcoal smoke is carcinogenic and can cause
respiratory diseases

7. Intake of
Reheating
Food
 Research shows that heating over and over turns the
nitrates of celery, spinach, and beets into toxic and
release carcinogenic properties.
 Eggs, the powerhouse of protein, can cause digestive
problems after reheating.
 Botulism growth occurs in potatoes if left to cool down
after frying without refrigeration, which cannot be
killed by reheating or heating in microwave oven.
 Spores usually grow in uncooked rice, even in cooked
rice. If the cooked rice is left at room temperature,
spores multiply their growth and produce food
poisoning.

8. Retail,
Restaurant,
andTravel
Foods
 Meat, poultry products, and shell fish are significantly
considered as the vehicles for the transmission of
foodborne diseases, which often occur from retail
shops, restaurants, and travel foods made from
contaminated raw foods, cross contamination during
processing and storage, insufficient cooking,
inadequate cooling, a lapse of >12 h between cooking
and eating, improper handling by consumers or by
infected food service workers, and container leakages
increases the incidents of outbreaks.
 Different types of pathogens such as Salmonellas, E.
coli, Campylobacter jejuni, Clostridium perfringens,
Shigella, Staphylococcus, Listeria monocytogenes are
often found in fresh meat and poultry products, which
are most common in almost all retail shops and
restaurants.

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