Chemical poisoning is a condition in which the body is exposed to a potentially harmful chemical in an amount that causes disease, damage to cells, organs or body systems. Now-a-days many chemicals are used in food. Chemicals are harmless when they are in small amount by cause severe illness when present in large amount. Chemical poisoning results from eating plant or animal that contains a toxin or from food additives.

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2. Disease due to poisonous chemicals in food

3. Definition:
Chemical poisoning is a condition in which the body is exposed to a potentially
harmful chemical in an amount that causes disease, damage to cells, organs or
body systems.
Now-a-days many chemicals are used in food. Chemicals are harmless when they
are in small amount by cause severe illness when present in large amount.
Chemical poisoning results from eating plant or animal that contains a toxin or
from food additives.

4. Symptoms
The most common symptoms are:
 Mild Poisoning:
 Nausea
 Vomiting
 Diarrhea
 Fatigue
 Moderate poisoning:
 Blurred vision
 Cough
 Mental confusion
 Severe poisoning:
 Fever
 Rapid breathing
 Paralysis

5. Name of poisonous Chemicals
Sodium nitrate
Sulfur dioxide
Nitrates & nitrites
Carbon dioxide
Benzoate
Methylene chloride
Hydrogen cyanide
Amygdalin
Oxalate

6. Sodium nitrate(NaNO3)
 Sodium nitrate is a preservative found in processed meats ,such as hot dogs ,bologna
,salami, ham and other deli meats. It prevents the growth of the bacteria.
 Source:
 Cured meats
 Poultry and fish
 Health effect:
 High blood pressure
 Inhibited Oxygen Transportation
 Cancer
 Abdominal pain

7. Sulphur dioxide(SO2)
 Sulphur dioxide uses as a preservative and its effect on a asthma. It is
widely used in the food and drinks industries for its properties as a
preservative and antioxidant. It also prevents enzymatic and non-enzymatic
brewing.
 Source:
 Sulphur dried fruits and vegetables
 Soft drinks
 Alcoholic beverages
 Meat and flour.
 Health effect:
 Breathing problems
 Allergy
 Destroy vitamin B1
 Small amount may cause asthma and anaphylactic shock
 Rare cases, death

8. Nitrates and Nitrites
 Manufactures add nitrates and nitrites to food such as cured sandwich
meats, bacon, salami or sausages to give them color and to prolong their
shelf life. When added to processed foods in this way, both nitrates and
nitrites can form nitrosamines in the body, which can increase our risk of
developing cancer.
 Source:
 Arugula lettuce
 Spinach
 Iceberg lettuce
 Carrot etc.
 Health effect:
 Ingestion
 Increase cancer risk
 Chromosomal abnormalities
 Methemoglobinemia

9. Carbon dioxide(CO2)
 Carbon dioxide is a colorless gas. It is a food additive use as a propellant
and acidity regulator in food. It also use for making dry ice long term
preservation of ice-cream.
 Source:
 Beverage products
 Smoked fish
 Dry ice etc.
 Health effect:
 Headaches
 Dizziness
 Breathing difficulty
 Increase heart rate and blood pressure

10. Sodium benzoate(NaC6H5CO2 )
 Sodium benzoate is a preservative found in a variety of foods, beverages
and condiments. While it is generally recognized as safe in small doses,
Sodium benzoate may cause harmful health effects under certain
conditions.
 Source:
 Cola soft drinks
 Salad dressing
 Jams and fruit juice
 Pickles etc.
 Health effect:
 Vomiting
 Irritation of stomach
 Anemia
 Rapid heart rate
 Cancer (long term exposure of benzene)
 Convulsions

11. Methylene chloride(CH2Cl2 )
 Methylene chloride, also known as dichloromethane. It is a volatile colorless
liquid with a chloroform like odor, evaporates very quickly, and will not
easily burn. It is used to remove caffeine from coffee. It is widely used as an
industrial solvent and as a paint stripper.
 Source:
 Coffee and tea
 Hops
 Health Effect :
 Liver damage
 Affect nervous system
 Repeated exposure to the substance can produce target organ
damage
 Mental confusion
 Dizziness and fatigue
 Vomiting
 Nausea

12. Hydrogen cyanide (HCN)
 Hydrogen cyanide sometimes called prussic acid, is a chemical compound with the
chemical formula HCN . It is a colorless ,extremely poisonous and flammable liquid
boils slightly above room temperature at 25.6 °C .
 Source:
 Cherries
 Apricots
 Apples and
 Bitter almonds etc.
 Health effect:
 Respiratory and cardiovascular effect
 Headache
 Nausea and vomiting

13. Amygdalin(C20H27NO11 )
Amygdalin is a naturally occurring chemical compound, famous for falsely being
promoted as a cancer cure. It is found in many plants, but most notably in the seeds.
 Source:
 Apple
 Apricot
 Bitter almonds
 Cherry
 Beans
 Nuts and sprouts
 Health effect:
 Fever
 Sickness
 Headaches
 Dizziness
 Liver damage
 Confusion, coma and eventually death

14. Oxalate(C2O4-2)
Oxalate is a compound found in some foods and it is also produced as a waste
product by the body. It exists the body through the urine. Too much oxalate cause kidney
stone in the body.
 Source:
 Rhubarb
 Spinach
 Swiss chard
 Peanuts
 Beet greens etc.
 Health effect:
 Kidney stone
 Vulvar pain
 Abdominal pain
 Severe dizziness
 Severe nausea or vomiting
 Restlessness

15. Miscellaneous poisonous chemicals
 Food coloring, artificial flavor, sweeting agent, garbage etc. can cause poisoning in
food. After ingestion of those poisonous chemicals, some disorder may occur such as-
 Burning of chest and neck
 Cramping of stomach
 Abdominal pain
 Cessation of liver function
 Eye pain
 Hyper pigmentation
If consume in excess also cause cancer.

16. Treatment:
 The first step in treating chemical poisoning is preventing its
occurrence.
 Specific treatment plan depends on the types of poison by which a
person is affected.
 Most treatments involve identifying the offending chemical and
avoiding future exposures to the offending agent.
 A healthy diet, nutritional supplements or detoxification therapy are
helpful.
Detoxification therapy is especially effective for the liver which is the
organ that metabolizes most toxins.

17. Prevention:
Tips to avoid poisonous chemicals in food:
 Limit canned food and plastic containers.
 Avoid non-stick pans.
 Filter drinking water.
 Avoid artificial flavor.
 Avoid food dyes. Many foods on the market contain food dyes, 90% of
which are derive from petroleum.

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