Toxins in Food
Features
• Presents the current state of knowledge on the content, chemical properties, and mode of action of toxins in food
• Provides data on natural toxins and those generated during food processing
• Shows examples of loss in the nutritional value of food caused by overprocessing
Summary
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety.
Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxins that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food.
This comprehensive volume updates our knowledge and increases our awareness of the toxins found in food. It is a valuable source of information for anyone interested in improving the safety and nutritional quality of the food supply.
Contents
INTRODUCTION, Waldemar Dabrowski
Toxins in Food - The Past and the Present
Food Contamination
The Effect of Food Components on Humans
What Affects the Food Safety Issues Nowadays?
Population Changes
Trends in Food Production
Food Allergy or Food Intolerance?
Links Between Food and Health - Tracing a Human Genome
NATURAL TOXINS OF PLANT ORIGINS, Kip E. Panter
Nitrogen-Containing Plant Toxins
Nitrogen-Free Plant Toxins
MUSHROOM TOXINS, Heinz Faulstich
Introduction
Amatoxins
Orellanine
Gyrometrin
Coprin
Psilocybin, Psilocin
Ibotenic Acid and Muscimol
Muscarin
Mushrooms Causing Gastrointestinal Disorders
PHYTOESTROGENS IN FOOD PLANTS, Paola Albertazzi
Sources of Phytoestrogen and Estrogenic Effects
Phytoestrogen Metabolism
Effect of Processing Phytoestrogens and their Activity
Beneficial and Adverse Effects of Phytoestrogens in Humans
Methodology for the Detection of Phytoestrogens
Methodology for the Detection of Phytoestrogens
FOOD ALLERGIES AND FOOD INTOLERANCE, Elzbieta Kucharska
What is an Allergy?
Influence of Genetic Factors
Influence of the Environmental Factors
Food Allergens
Patomechanism of Food Allergy
Food Allergy Symptoms
Non-allergic Hypersensitivity Reaction
BIOGENIC AMINES IN FOODS, George J. Flick, Jr. and Linda A. Granata
Toxicity
Fish
Prevalence in Cheese
Prevalence in Fermented Meats
Prevalence in Fresh Meats
Prevalence in Wines and Beers
Prevalence in Other Foods
MARINE PHYCOTOXINS IN SEAFOOD, Lorraine C. Baker, Helen Schurz-Rogers, Lora E. Fleming, Barbara Kirkpatrick, and Janet Benson
Organisms, Toxins, and Syndromes
Toxin Detection and Monitoring
Mitigating the Impact of Harmful Algal Blooms
Research and Public Health Issues
BACTERIAL TOXINS, Waldemar Dabrowski and Dagmara Madrala
Clostridium botulinum
Staphylococcus aureus
MYCOTOXINS, Ana M. Calvo
Biology and Ecology of the Various Molds Species that Produce Relevant Mycotoxins
The Effects of Processing, Handling and Storage on Toxin Stability
Medical and Financial Aspects of Mycotoxin Poisonings
Selected Cases of Foodborne Mycotoxin Poisoning
Detection, Identification, and Determination of Mycotoxins in Foods and Seeds
Official Regulation Regarding Mycotoxin Content in Food and Methods of Control
HEAVY METALS, Mikokaj Protasowicki
Mercury
Cadmium
Lead
Arsenic
Copper
Zinc
Tin
PESTICIDES IN FOOD, Carl K. Winter
Pesticides: Types, Toxicity, and Use
Regulating Pesticides in Food
Pesticide Monitoring
Dietary Pesticide Risk Assessment
ANTIBIOTIC AND HORMONE RESIDUES IN FOODS AND THEIR SIGNIFICANCE, Stanley K. Katz and Paula Marie L. Ward
Antibiotic Usage in Animals
Antibiotic Residues
Animal Residue Data
Sampling Procedures
Antibiotic Residues in Imports
Antibiotic Residues in Milk
Antibiotic Residues in Eggs and Fish
Hormone Residues in Foods of Animal Origin
THE EFFECT OF PROCESSING ON THE NUTRITIONAL VALUE AND TOXICITY OF FOODS, Zdzislaw E. Sikorski
The Effect of Heating
Health Impairing Oxidation Products
Undesirable Effects of Chemical Processing of Fats
Toxic Compounds in Smoked Foods
The Effect of Other Chemical Reactions
Toxic Residues in Foods After Treatment with Fumigants
TOXIC COMPONENTS OF FOOD PACKAGING MATERIALS, Barbara Piotrowska
Regulatory Control
Toxic Materials Employed in Processing and Packaging
Migration of Toxic Components
EPIDEMIOLOGICAL AND MEDICAL IMPACT OF TOXINS IN FOODS, Elzbieta Kucharska
Foodborne Poisoning and Infections
Selected Non-Bacterial Poisonings
Xenobiotic Poisonings
