3. Food Allergens- Cause the immune system to
overreact
Symptoms: Hives, swelling of the lips, tongue
and mouth, difficulty in breathing, vomiting,
diarrhea and cramps.
7. “Histamine” poisoning
Symptoms : dizziness, burning sensation, facial
rash, shortness of breath, peppery taste in the mouth.
• Common Foods : tuna, anchovies, blue fish,
mackerel, amberjack, dark meat fishes.
• Prevention : Do not accept seafood that is
suspected being thawed and refrozen or temperature
abused
23. SUMMARY
Food that is considered hazardous when it contains
hazardous substances. Most food borne illnesses
results from microorganisms and occurred naturally.
Since toxins are not living organisms, cooking and
freezing will not destroy them. Purchase food from
reputable suppliers who maintains time temperature
control and certify that seafoods are harvested from safe
waters. Do not eat wild mushrooms or products made
from them.
Editor's Notes
The toxin is found in algae and then eaten by reef fish, which is eaten by big fish such as barracuda, mahi, bonito, jack fish, snapper, in which the toxin is accumulated in the flesh of these fishe
found in “parsnips” that can cause stomach ache, also cause a painful skin reaction
Lectins – found in beans (kidney, lima, peas). Raw kidney beans usually are toxic. (Do not cook beans at low temperature, soak beans for at least 5 hrs.)
found in “rhubarb”, cause muscle twitching, cramps, decreased breathing, vomiting, pain, headache, convulsions and coma. The stalks of the rhubarb resemble red stalks of celery and are the only edible portion of the plant. The heart-shaped, wide-veined leaves are concentrated with oxalic acid which can be highly toxic
found in wild zucchini that can cause vomiting, stomach cramps, diarrhea and collapse. (Do not eat zucchini that have a strong unpleasant smell or bitter taste)
found in cassava and bamboo shoots (raw or unprocessed cassava).
To avoid exposure to toxin, should be prepared before eating, cook cassava thoroughly
