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FOOD TOXICOLOGY
- 1. Food Toxicology Represent By: Sobia saleem Roll NO.938
- 2. FOOD Food has fundamental importance to life Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients e.g carbohydrates, fats, vitamins and proteins Human consumes 30 tons of food during his lifetime
- 3. FOOD Food Mixture of chemicals Nutrients (99.9%) Toxin Contaminants Additives Proper Food Handling
- 4. Toxicology • The science that deals with adverse effect of chemicals on living system and assesses the probability of their occurrence.
- 5. Food Toxicology • Food toxicology is the study of the nature, properties, effects and detection of toxic substance in food and manifestation in human.
- 7. Natural Toxins B. Natural contaminants - edible plant + toxin - toxic substances by animal - microbial toxins (bacterial toxin, mycotoxin) A. Endogenous Toxins of Plant Origin
- 8. Endogenous Toxins of Plant Origin Phenilic acid include: Flavonoid Lignin Gallic acid Tannins.
- 9. Flavonoid • A class of plant pigments that are widely present in human food are the flavonoid
- 13. Toxicity of flavonoids • Anticarcinogenic • Because it inhibit excessive cell division At low concentration • Promote cancer • Bcause it damage chromosomes & DNA in the cells At high concentrarion
- 14. Tannins • Tannins are a heterogeneous group of broadly distributed substances of plant origin.
- 15. Types Hydrolyzable tannins Tannins are tannic acid, Also known as gallotannic acid, gallotannin, or simply tannin Condensed tannins These are flavonoids, They are polymers of leukoanthocyani dins
- 16. Source of Tannins Grapes Mangoes Dates Wine Tea Cofee
- 17. Tannins –A cup of • ground coffee: 72-104 mg • instant coffee: 11-128 mg –A person can ingest 1g of tannins per day.
- 19. Toxicity If ingested in high quantity inhibit the absorption of minerals such as iron lead to anemia
- 20. Coumarin Coumarin widely occurs in a number of natural flavorings, including cassis, lavender, and lovage These flavorings are extensively used in sweets and liquors Traces of coumarin occur in citrus oils and some edible fruits.
- 21. Safrole Safrole has been shown to cause liver tumors in rats. It is found in the oil of sassafras and in black peppers.
- 22. Cyanogenic glycosides • Are Glycosides from which cyanide formed by the activity of hydrolytic enzymes Cyanogenic glycosides • High plants Source • 0.5-3.5 mg/kg body weight Lethal intakes by humans • May lead to goiter Toxicity
- 24. Glucosinolates Glucosinolates • Glucosinolates are a particular group of substances, occurring in cruciferous plants Source • cabbage • Turnips Toxicity • cytotoxic • Mutagenic
- 25. Natural toxins Plant origin can become contaminated • when mixed with toxic non-nutritive plant species. Animal origin can become contaminated • If they ingest toxic substances of natural origin Contaminants of natural origin can be the products of microorganisms
- 26. Microbial toxin Sub unit toxin (Clostridium botulinum) Membrane-affecting toxin (S. aurous) Lesion-causing toxins (C. perfringens, B. cereus) Immuno-active endotoxins (Gram negative bacteria toxin) Classification
- 27. Characteristics of Microbial Toxins • A, B, C1, C2, D,E, F and G Types • the most lethal • toxic to humans Type A Type A, B, E & F • Nausea, vomiting, headache, double vision, paralysis, respiratory problem Symptons • 30-65 Mortality
- 28. Mycotoxins Are secondary metabolites of fungi which can induce acute as well as chronic toxic effects in animals and human. e.g aspergillus, Penicillium, and Fusarium Chronic effects includes: carcinogenicity and mutagenicity Mycotoxins
- 29. Aflatoxins Aflatoxin are mycotoxin s, mainly produced by Aspegillus These are carsinogen ic, cause cancer and liver chrosis Aflatoxins are produced at relatively high moisture contents and relatively high temperatures TLC method can b used to detect aflatoxins
- 30. Types Aflatoxins B1 & B2: produced by Aspergillus flavus and A. parasiticus. Flouresence blue color Aflatoxins G1 & G2 Aflatoxins G1, G2 fluoresce green when viewed under a microscope. produced by Aspergillus parasiticus Type B is more toxic than type G.
- 32. Type I hypersensitivity reactions can trigger anaphylactic shock 1 2 low MW allergen (eg. bee venom, peanut oil) immunogenic conjugate eg. penicillin 75% of all deaths hapten mast cell IgE recognition triggers histamine release bronchoconstriction vasodilation inflammation treated with adrenaline
- 33. Type II hypersensitivity reactions deplete blood cell types These reactions can deplete: Red blood cells (haemolytic anaemia) eg. sulfonamides Neutrophiles (agranulocytosis) eg. certain NSAIDs Platelets (thrombocytopenia) eg. quinine and heparin T cell blood cell eg. RBC antigen- bound RBC cytotoxic T cell- mediated cell lysis IgG-bound RBC Cell lysis 1. toxin antigen 2. 3. complement- mediated lysis
- 34. Diseases due to Food Toxicity
- 35. Food poisoning • It occurs by swallowing contaminated food. • It is most commonly caused by Staphylococcus or E.Coli.
- 36. Causes Campylobacter enteritis Cholera E. coli enteritis Staphyloco- ccus aurous Salmonella Shigella
- 37. Symptoms Abdomina l cramps Diarrhea ( may be bloody) Fever and chills Headache Nausea and vomiting Weakness
- 38. Listeriosis Food borne disease that effect infants, elderly people and individuals with weak immune systems. Caused by the bacteria Listeria monocytogenes It is found in raw milk and raw milk products, raw meat, refrigerated processed meats, fish products and poultry. It is destroyed by temperatures over 114 degrees F
- 39. Preventions practicing good sanitation Consuming refrigerated foods in a timely manner Avoiding raw milk and raw milk products Thoroughly cooking foods
- 41. Botulism Botulism from food is most commonly associated with foods canned at home, but commercially prepared foods sometimes contain the bacteria Caused by neurotoxin C. botulinum Heating the food to 180 degrees F for 10 minutes will destroy the toxin. Normally occurs 18 to 36 hours, but can take 8 days to appear
- 42. Foods associated with botulism Canned vegetables Meat products Seafood products Sausages Soups Ripe olives Tuna Spinach Smoked Salted fish Lobster Chicken Chicken liver