1. Foodborne Illnesses Caused by
Naturally Occurring Chemicals

2. Food Allergens
Cause the immune system to overreact
• Symptoms: Hives, swelling of the lips,
tongue and mouth, difficulty in breathing,
vomitting, diarrhea and cramps.
• Common Food Allergens:
• Milk, soy, egg, fish, wheat protein,
shellfish, peanuts, chicken

3. Ciguatoxins
• Symptoms:
• intoxication caused by nausea, vomiting,
eating contaminated diarrhea, dizziness,
tropical reef fish. shortness of breath
• The toxin is found in • Common Foods
algae and then eaten by
reef fish, which is eaten Barracuda, mackerel,
by big fish such as snapper, triggerfish
barracuda, mahi mahi ,
bonito, jack fish, • Prevention : Toxin
snapper, in which the is not destroyed by
toxin is accumulated in cooking. Purchase sea
the flesh of these fishes. foods from
Reputable
supplier

4. Scombrotoxin
• called ‘histamine” poisoning, caused by
eating food high in a chemical compound
called “histamine” which produced by
certain bacteria.
• Leaving fish at room temperature usually
result in histamine production.

5. Scombrotoxin
• 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 : Purchase food from
reputable supplier, Store “fresh” sea food at
Temperature between 32⁰F (0⁰C)-39⁰F
• Do not accept seafood that is suspected
being thawed and Refrozen or temperature
abused.

6. Shellfish Toxin
• toxins are produced by certain algae called “
dinoflagellates” when eaten by certain
shellfish such as mussles, clams, oysters,
Scallop accumulate in their internal organs
and become
Toxic to humans.
• Common Foods : Mussel, clams, oysters,
scallop
• Prevention : Purchase shellfish from
reputable supplier

7. Mycotoxins
• Fungi are molds, yeast and mushrooms,
some of which are Causing food borne
illnesses. Molds and yeast can withstand
more
• extreme condition than bacteria
• Many mycotoxin have been shown to
cause cancer.
• “aflatoxin” is produced by certain mold

8. Amygdalin
• (kernel) of apricots and peaches, that
can turn into hydrogen cyanide in the
stomach causing discomfort and
illness.

9. Ipomeamarone
• found in “kumara”, member of the
sweet potato, results to injury,
insect attack. That can result to
bitter taste.

10. Furocoumarins
• found in “parsnips” that can cause
stomach ache, also cause a painful skin
reaction.

11. Glycoalkaloids
• found in all potatoes (particularly potato
sprouts, green potatoes. That can result to
abdominal pain, vomiting, diarrhea,
convulsion, hallucination, paralysis, and
occasionally death.

12. 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.)

13. Trypsin
• found in raw soybeans. It cause
depressed growth of rats, chicks)

14. Oxalic acid
• found in “rhubarb”, cause muscle
twitching, cramps, decreased breathing,
vomiting, pain, headache, convulsions and
coma.

15. Cucurbitacins
• 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)

16. Cyanogenic Glycosides
• found in cassava and bamboo shoots (raw
or unprocessed cassava).
• To avoid exposure to toxin, should be
prepared before eating, cook cassava
thoroughly

17. Goitrogen
• found in cabbage, broccoli, cauliflower,
canola, that can result to goiter. (they are
lost by cooking)