to know about the toxins present in foods that we eat and their harmful effects !

1. SUBMITTED TO : SUBMITTED BY :
Dr. Parminder kaur Shivani
5406
*

2. *Food toxins are
natural substances
covering a large
variety of molecules,
generated by fungi,
algae, plants, or
bacteria metabolism
with harmful effects
on humans or other
vertebrates even at
very low doses.
(Nanobiosensors, 2017)
DEFINITION :

3. *
* Naturally produced by living
organisms.
* Not harmful to the organisms
themselves but they may be toxic
to other creatures, including
humans, when eaten.
* Plant origin toxins found in
vegetables & fruits and Animal
origin toxins found in meat &
fish.

4. * Nitrogen containing compound
produced by potato family
(Solanaceae).
* Active as pesticides and fungicides.
* Produced by plants as natural
defense against animals, insects
and fungi.
* Toxic glycoalkaloids in potato are
α-solanine and α-chaconine.

5. - Mild gastrointestinal effects.
- Generally begins within 8-10 hours of ingestion & are resolved
within 1 or 2 days.
- Symptoms : nausea, vomitting, stomach cramps, diarrhoea,
headache.
- In serious cases neurological disorders ( hallucinations and
paralysis ) could be fatal too.
conti…
*

6. - Glycoalkaloids concentrations above
200mg/kg are associated with :
Bitter taste
Burning sensation in throat and mouth
- Prolonged exposure of potato tubers to light
on the store shelf or at home stimulate
formation of green color and glycoalkaloids.
- “ Greening ” indicate increases in level of
glycoalkaloids.
conti…

7. These alkaloids are not destroyed by cooking, baking and
frying.
The best way to minimize the hazards from these toxins is
by taking appropriate precautions against damage/ insect
attack during growing, harvesting, storing and processing
potatoes.

8. *
* Natural plant toxins that are present in several plants,
most of which are consumed by humans.
*Serves as important chemical weapons in the defense of
plant against herbivores by generating toxic hydrogen
cyanide.
* Amygdalin is the most common cyanogenic glycoside.
* Present in abundance in seeds and kernels of fruits such as
apricot, almond, apple, cherry, plum, peach etc.

9. *
* Toxicity occurs in humans at doses b/w 0.5-3.5 mg/kg
body wt.
* When cyanogenic plants are ingested by humans, enzymes
produced by the intestinal microflora are able to hydrolyze
intact cyanogenic glycoside to produce hydrogen cyanide.
* Symptoms : headache, nausea, vomiting, weakness,
mental confusion, dizziness, cardiac arrest, coma and in
extreme cases death.

10. Fruits containing Cyanogenic glycosides

11. *
* Sulfur containing compound found
in cruciferous vegetables.
* found in cabbage, broccoli, turnip,
cauliflower etc.
* inhibits iodine uptake leads to
iodine deficiency which causes
Goitre.
* can also cause gastrointestinal
irritation, anemia, and hepatic and
renal lesions.

12. *
* Mushrooms contain several toxins like
amatoxin, muscimol and muscarine.
* can cause vomiting, diarrhoea, confusion,
visual disturbances, salivation, and
hallucinations.
* symptoms occurs 6–24 hours or more
after ingestion of mushrooms.
*Cooking or peeling does not inactivate the
toxins.

13. - Fatal poisoning is usually associated with delayed onset of
symptoms which are very severe, with toxic effect on the
liver, kidney and nervous systems.

14. *
* Present in parsnips, celery roots, citrus
plants (lemon, grapefruit etc.)
* it is a stress toxin, release in response
to stress, like physical damage to plant.
* the levels of toxin drop when parsnip is
cooked by baking, microwaving or
boiling.

15. - can cause gastrointestinal problems.
- also able to cause severe skin reactions under
sunlight.

16. *
*present mainly in legumes. Proteinceous in
nature. Also k/as lectins or phytoagglutins.
* have ability to agglutinate the RBCs from
various species of animals.
*These are proteins capable of damaging
intestinal mucosa.
*Found in clover, beans, peas, chickpeas,
lentils, soybeans, peanuts, tamarind etc.

17. *Can cause severe stomach ache, vomiting &
diarrhoea.
*Lectins destroy when beans are soaked for
atleast 5-6 hrs & then boiled vigoursly for
at least 10 minutes.
*Improperly cooked beans can be more toxic
than raw ones.

18. *
*It occurs in cottonseed in free and
bound forms.
*Free gossypol is toxic entity and
causes organ damage, cardiac failure
and death.
*Other symptoms: Nausea , anorexia,
diarrhea, altered taste sensation,
small intestine obstruction, and
fatigue
*Cottonseed meal fed to bulls induced
increased sperm abnormalities and
decreased sperm production.

19. *
*Produced by certain type of molds.
*Cereals, oilseeds, spices, tree nuts,
moldy fruits and vegetables can be
contaminated with mycotoxins
(aflatoxin, ochratoxin A, patulin,
fusarium ).
*Non biodegradable and destroyed
by cooking or freezing.

20. - Cause serious damage to liver, kidney and nervous
system.
- Often carcinogenic and mutagenic.
- Most potent mycotoxin is Aflatoxin – can be a hidden
toxic contaminant in some foods of tropical origin,
especially Peanuts.
- The only way to reduce exposure to mycotoxins is to
avoid foods that are not or don’t appear fresh.
- Currently, a few hundred mycotoxins are known, often
produced by genera Aspergillus, Pencillium and
Fusarium.

21. *
*Produced by certain species of Aspergillus ( A. flavus and
A. parasiticus ).
*Indicative of carcinogenic properties.
*Cause cancer and cirrhosis of liver.
*Most common commodities contaminated are tree nuts,
peanuts, corn and cotton seed oils.
https://www.nationalheraldindia.com/india/life-threatening-
toxin-found-in-milk-food-safety-survey

22. *The major aflatoxins of concern are B1, B2, G1 and G2
usually found together in various proportions.
*The major metabolic product of aflatoxin B1 is aflatoxin M
( usually excreted in the milk of dairy cattle that have
consumed aflatoxin contaminated feed ). LD50 ranges from
0.5-10 mg per kg body wt.

23. *
*Cucurbits, the gourd family
(cucuritaceae) like squash, zucchini,
cucumber, pumpkin etc may contain
cucurbitacin toxin.
*This toxins give a bitter taste. Eating
bitter vegetables can cause vomiting,
stomach cramps, diarrhea and
collapse.
*Do not eat zucchini that have a strong
unpleasant smell or taste bitter.

24. *
*Ergot ( Clavicep purpurea )is a fungus that grows on rye and less
commonly on other grasses such as wheat and causes disease
Ergotism.
*Early symptoms of poisoning include nausea, vomiting, muscle
pain and weakness, numbness, itching, and rapid or slow
heartbeat.
*Ergot poisoning can progress to gangrene, vision problems,
confusion, spasms, convulsions, unconsciousness, and death.

25. *
* Lathyrus sativus or Kesari dal contains a
neurotoxin called BOAA. Also known as ODAP
( oxalyl diamino propionic acid )
* Toxin causes disease of nervous system that
results in paralysis of lower limbs.
* Diet containing large amount of kesari dal
causes disease Lathyrism.
* Toxin can be removed by steeping or
parboiling the grain before cooking.
https://old.fssai.gov.in/portals/0/pdf/Prohibition%20of%20Sale%20of%20Khesari%20gram19oct.pdf
https://india.mongabay.com/2019/05/toxic-debate-rages-on-over-cultivation-ban-on-khesari-dal/

26. *
* Argemone seeds(weed) of Argemone
mexicana grow along with mustard seeds.
* Argemone oil contain toxin Sanguinarine
that causes swelling of legs, diarrhoea and
difficulty in breathing and can be fatal.
*Weeds of argemone should be removed
before flowering to prevent contamination
as the seeds resemble mustard seeds.

27. *
1.Ciguatera poisoning : food poisoning most typically caused by larger and
older fish that live in warm ocean waters.
* The poisoning is caused by people eating fish containing the ciguatera toxin.
* symptoms : numbness around the fingers, toes and mouth, a burning sensation
when in contact with cold, joint pain, nausea, itchiness and breathing
difficulties.
*Problems may be encountered with eating coral trout, reef cod, barracuda,
emperor, groper and kingfish.
*Under no circumstances should the head, liver be eaten, and it is wise to eat a
small portion of any large fish to test for reactions 24 hours before serving.

28. 2. Tetrodotoxin Poisoning : Potent neurotoxin found in fish
of the family Tetrodontidae.
* Concentrated in the ovaries (eggs), liver, guts and skin.
* Fish include puffer fish and porcupine fish contains this
toxin although not all the species contain the toxin.
* Initial symptoms include lip and tongue paresthesias,
numbness, salivation, nausea, vomiting, and diarrhea with
abdominal pain develop early.
* Death may occur in severe cases.

29. 3. Scombroid (histamine) fish
poisoning :
*Scombroid or histamine poisoning
is the result of inadequate
temperature control of fish.
* It can occur when fish that has
not been chilled to 4°C or below
is eaten.
*Symptoms : burning and tingling
of the lips and mouth, dizziness,
flushing of the face, itchy rash on
neck, chest and upper back,
vomiting , blurred vision and
palpitation.
*In severe cases, and particularly
in those suffering from asthma,
bronchial difficulties can occur.

30. *
* Chemical compounds that
can enter into food
intentionally or accidently
and can affect the human
body.

31. *
*Food additives are
substances added to
food to preserve
flavor or enhance its
taste, appearance,
or other qualities.

36. *
*A flavor enhancer often found in
soups, seasonings and many
restaurant foods.
* it is known to overexcite brain cells
in the hypothalamus.
*Studies have shown this may
increase hunger and trigger strong
food cravings, leading you to
overeat.

37. *
*Artificial sweeteners are made with
chemicals known to be neurotoxins and
carcinogens, affecting brain function.
*Some of these chemicals affect weight
by triggering the hormone that
instructs body to store fat, and
decreasing levels of serotonin (which
regulates your mood, sleep cycle, and
digestion).
Believe it or not, plain old sugar is better than what’s inside those
little pink, blue, and yellow packets.

38. *
*HFCS is a highly refined
sweetener that’s found in most
processed foods.
*This additive is so calorie-dense
it’s one of the major contributors
to the obesity epidemic.
*Like trans fats, it raises bad
cholesterol levels and can lead to
diabetes.
* also cause heart problems,
arthritis and insulin resistance.

39. *
* These food additives are used
to preserve, flavor, and add
color to processed meats to
stop bacterial growth.
*They’re carcinogenic and can
negatively affect the function
of the liver and pancreas, the
organ responsible for insulin
production.

40. *
*Used in food to enhance the taste
and extend the shelf life.
*trans fats are dangerous because
they increase the body’s LDL
(“bad”) cholesterol while
decreasing HDL (“good”)
cholesterol.
*they also heighten the risk of heart
disease, diabetes, and a host of
other health problems.

41. *
* These compounds are usually
used to preserve dry fruits,
canned fruits, corn syrup, pepper,
canned olives and wine and
vinegar.
*These compounds lead to varied
side effects like palpitations,
allergic reactions like asthma and
rhinitis.
*Sulfites also induce joint pain,
headache, and can even cause
cancer in some cases.

42. *
*Red #40: Found in many foods to alter color. All modern food
dyes are derived from petroleum. A carcinogen that is linked
to cancer. Also can cause hyperactivity in children.
*Blue #1: Used in bakery products, candy and soft drinks. Can
damage chromosomes and lead to cancer.
*Blue #2: Used in candy and food beverages. Can cause brain
tumors.
*Citrus red #1: Sprayed on oranges to make them look ripe.
Can damage chromosomes and lead to cancer.

43. *
* Green #3: Used in candy and beverages. May cause bladder
tumors.
*Yellow #5: Used in desserts, candy and baked goods.
Thought to cause kidney tumors.
*Red #2: A food coloring that may cause both asthma and
cancer.
*Red #3: A carcinogen. that is added to cherry pie filling, ice
cream and baked goods. May cause nerve damage and
thyroid cancer.

44. *
* Propyl gallate is generally used in
meat products, pickles, sauces and
even chewing gums.
*It is a harmful preservative that can
cause complications at birth and even
lead to liver damage in the long run.
* It can also lead to many other
problems like skin and stomach
irritability ,breathing ailments and
allergic reactions, so is banned in
many countries.

45. *
* A commonly used agent in the ripening process is
calcium carbide. Most commonly used for welding
purposes.
* Calcium carbide treatment of food is extremely
hazardous because it contains traces of arsenic
and phosphorous.
* Once dissolved in water, the carbide produces
acetylene gas.
* Acetylene gas may affect the neurological system
by inducing prolonged hypoxia.
* Symptoms: headache, dizziness, mood
disturbances, sleepiness, mental confusion,
memory loss, cerebral edema and seizures.

46. * https://www.jillianmichaels.com/blog/food-and-nutrition/10-chemicals-avoid-food-
products
* https://mphprogramslist.com/50-jawdroppingly-toxic-food-additives-to-avoid/
* https://www.stylecraze.com/articles/harmful-food-preservatives-and-their-side-
effects/#gref
* https://www.slideshare.net/jumasiah/food-additives-34843999?next_slideshow=1
* https://www.slideshare.net/seanclarkluinor/food-additives-and-its-health-hazards
* https://www.thebetterhealthstore.com/043011_top-ten-toxic-ingredients-in-
processed-food_01.html
* https://microbionotes.com/types-of-chemical-hazards-in-food/
* https://mphprogramslist.com/50-jawdroppingly-toxic-food-additives-to-avoid/

47. *THANK YOU