This document discusses toxins and foodborne illnesses. It defines toxins as poisonous substances produced by living cells or organisms. Toxins can cause disease upon contact or absorption and their effects range from minor to severe. Food intoxication is caused by ingesting exotoxins made by bacteria, fungi, or consuming naturally toxic foods. Symptoms of food intoxication occur rapidly. The document then discusses specific foodborne illnesses caused by toxins, including lathyrism caused by consuming pulses, epidemic dropsy caused by adulterated mustard oil, and toxic polyphenols in cottonseed flour. Prevention methods include proper food storage, health education, and legislation.

1. Bikram Chand
MPH 1st year
Nitte University

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A toxin (Greek: τοξικόν, toxikon) is a poisonous substance
produced by living cells or organisms.
organic chemist Ludwig Brieger (1849–1919) first used
the term 'toxin‘.
Toxins can be small molecules, peptides, or proteins that
are capable of causing disease on contact with or
absorption by body tissues interacting with biological
macromolecules such as enzymes or cellular receptors.
Toxins vary greatly in their severity, ranging from
usually minor and acute.

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Food intoxication is a form of food-borne illness caused by
ingesting exotoxins made by organisms such as bacteria,
fungi etc. or by consuming the foods that are naturally toxic
to humans and animals.
Onset of illness is usually very rapid with food intoxication
and people can become very sick. Treatment varies,
depending on the toxin involved, but can include
administrating medications, providing the patient with
fluids, and offering other supportive care to help patients
recover.

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Microbial food poisonings or food borne illnesses
mainly fall into one of two categories.
The first is food infection, where the microorganism
itself grows inside the body and is the source of
symptoms.
The second is food intoxication, where a chemical or
natural toxin causes symptoms or illness.
Most bacterial food poisonings are actually food
infections.

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Toxin cannot be destroyed by cook
Organism Toxin
Bacteria Botulinum toxin, Staphylococcus toxin
Fungi Afalatoxin, Mycotoxin, Ochratoxin, Patulin
Toxic algae Okadaic acid
Natural toxins Histamine, Glycoalcoloids

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Non transmittable (human to human)
Colorless
Odorless
Tasteless
Most are stable at standard conditions

8. Food Borne
Intoxications
Due to naturally
occurring toxins in the
food grains
Lathyrism
Epidemic dropsy
Endemic ascites
Toxic polyphenol
Due to toxins
produced by fungi on
the food grains
Aflatoxin
Ergotism
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9. Neurodegenerative disorder.
Caused by consumption of pulse – lathyrus sativus for
a long period of time.
Also called as Neurolathyrism.
1833 – Sleeman – provided its record of outbreak in
India.
Seen in India, Bangladesh, Nepal, China, Pakistan,
Ethiopia, Canada and France.
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10. In India – Satna Rewa districts of MP, UP, Bihar,
West Bengal.
Also reported from Gujarat, Maharashtra, Karnataka
and Andhra Pradesh.
Diet containing over 30% of this dal for 2 to 6 months
can cause this condition.
Kesari dal ( Theora dal, Lak dal etc) – Grayish color
triangular in shape.
Use in adulteration of Bengal gram and red gram dal.
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11. Good source of protein but has a excitoxin and neurotoxin
called “ Beta Oxalyl Amino Alanine” (BOAA).
It is water soluble. Content 0.2 to 1g percent.
Age incidence : 15-45 yrs.
High among males: Agriculturist laborers.
Socioeconomic status is the most important factor.
Acton (1922) described the clinical feature :
Latent stage
No stick stage
One stick stage
Two stick stage
Crawler stage
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12. Latent stage : characterized by weakness of the lower limbs
with spasticity of leg muscles so that movement at the ankle and
knee joints is restricted and painful.
No stick stage : flexion of the knee is more marked and there is a
certain amount of inversion of food with a tendency to talk on
toes.
One stick and two stick stages : the symptoms described above
become more marked and the subject can walk only with the help
of crutches or sticks.
Crawler Stage : the knee becomes completely flexed and erect
posture and walking becomes impossible. There is atrophy of the
thigh and leg muscles.12

13. PREVENTION&
CONTROLOF
LATHYRISM
Removal of
toxins
Steeping method
Paraboiling
methodHealth
education
Cultivation of
other strains
Vitamin C
prophylaxis
500 to 1000 mg
per week
Legislation PFA Act
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14. Consumption of adulterated mustard oil with the oil of argemone
Mexicana seeds.
RL Sarkar in 1926.
It occurs mostly in the area where mustard oil is the excessively
used for cooking.
1975-98 four epidemics of dropsy have been reported in Delhi.
Govt of India has stopped the sale of mustard oil from August 26
1998.
Results in pedal edema, glaucoma, cardiac failure.
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15. Incubation period is 1-2 weeks.
Sudden onset of non-inflammatory, bilateral,
pitting edema of feet associated with pain,
burning sensation and redness over the skin.
Nausea, vomiting and diarrhea.
Cardiac insufficiency, renal failure and
glaucoma (optic atrophy and blindness).
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16. Ensuring supply of pure mustard oil by the strict
rules of PFA Act.
Avoiding the use of mustard oil in prevalent areas.
Extensive public awareness program.
Testing of blood and urine in suspected cases of
dropsy.
All patients of epidemic dropsy should be monitored
by various investigations.
All packed cooking oil should have a label
“Argemone free”.
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17. Millet panicum millaire contamination with weed
seeds of crotalaria.
Toxin –hepatotoxic.
Reported in MP -1973 and 1976 – Nagesia tribals.
Ascites and jaundice.
Preventive measure :
Deweeding of Jhunjhunia plants.
Sieving of the millet in the houses.
Health education.
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18. De oiled cotton seed flours are recommended as a
protein rich food for children in several developing
countries.
Cotton seeds are known to contain toxic –
polyphenol pigment called gossypol.
Cause anorexia, diarrhea, hemolysis, gastrointestinal
hemorrhages and pulmonary edema.
1.2% is the permissible limit or 600ppm of total
gossypol.
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19. Groundnuts – Aspergillus flavus or parasiticus.
Humidity – moisture level below 16% and temperature
11-37 degree – toxin called aflatoxin is produced.
Early childhood cirrhosis.
Jaundice and bilateral pedal edema.
1975- 100 deaths in Gujarat and Rajasthan.
Prevention & Control :
Proper storage of food grains in dry containers.
Moisture below 10%.
Not to consume if contaminated.
Health education to the local population.19

20. Bajra, jowar, rye and wheat.
Black mass fungus and seeds become black and
irregular.
Nausea, vomiting, giddiness and painful cramps in
the limbs.
Prevention and control :
By removal : when immersed 20% salt water, the
infected grains float.
Remove by air floatation or hand picking.
Health education.
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Some toxins are produced while processing
of food products and affects consumer in
many ways.
Drink beverages such as apple, grape or
orange juice that are high in vitamin C to
counteract the effects of sodium nitrite.
Do not cook with aluminum cookware.
Aluminum is a poison to the system.
Aluminum from the cookware gradually
melts into the food which is cooking and goes
into the body.

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Contaminants are substances that can
unintentionally enter food during its production
or marketing.
Residues are also food contaminants but occur
in foodstuffs as traces or derivatives thereof from
the use of agrochemicals or food processing.

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24. Hand washing is the most effective way to stop the spread of illness.
How to wash hands???
Wet hands with warm
water.
Soap and scrub for 20
seconds.
Wash under clean,
running water.
Dry completely using a
clean cloth or paper
towel.
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25. Using bathroom Sneezing, blowing
nose & coughing
Touching a cut
Handling foods
Handling pets
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26. Wash cutting
boards, knives and
utensils in hot soapy
water after preparing
each food and before
going on to the next.
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27. Separate raw, cooked, and
ready-to-eat foods while
shopping, preparing or
storing foods.
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28. USE one cutting board
for fresh produce and
a separate one for raw
meat, poultry and
seafood.
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NEVER serve foods on a
plate that previously held
raw meat, poultry or
seafood unless the plate has
first been washed in hot,
soapy water.

29. Cook foods to a safe
temperature to kill
microorganisms.
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On a hot day (90°F or higher), food should not left out for more
than one hour.
Bacteria multiply rapidly between 5-60°C

32. Set refrigerator at 40° F or
below.
Set freezer at 0° F.
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33. Raw (unpasteurized) milk or
milk products.
Raw or partially cooked eggs
and foods containing raw eggs.
Raw and undercooked meat
and poultry.
Unpasteurized juices.
Raw leaves.
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