FOOD TOXICOLOGY

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms.
The main objective of food toxicology is assessing the presence of toxic compounds in food and their relation to adverse effects on human health.Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.

1. Food Toxicology Represent By: Sobia saleem Roll NO.938

2. FOOD Food Mixture of chemicals Nutrients (99.9%) Toxin Contaminants Additives Proper Food Handling

3. Toxicology The science that deals with adverse effect of chemicals on living system and assesses the probability of their occurrence.

4. Food Toxicology Food toxicology is the study of the nature, properties, effects and detection of toxic substance in food and manifestation in human.

5. Types of Toxins

6. Natural Toxins B. Natural contaminants - edible plant + toxin - toxic substances by animal - microbial toxins (bacterial toxin, mycotoxin) A. Endogenous Toxins of Plant Origin

7. Endogenous Toxins of Plant Origin

8. Flavonoid A class of plant pigments that are widely present in human food are the flavonoid

9. flavanone isoflavanone flavone chalcone aurone

10. Toxicity of flavonoids

11. Tannins Tannins are a heterogeneous group of broadly distributed substances of plant origin.

12. Types

13. Source of Tannins

14. Tannins A cup of ground coffee: 72-104 mg instant coffee: 11-128 mg A person can ingest 1g of tannins per day.

15. Toxicity

16. Toxicity If ingested in high quantity inhibit the absorption of minerals such as iron lead to anemia

17. Coumarin

18. Safrole

19. Cyanogenic glycosides

20. Cyanogenic glycosides

21. Glucosinolates

22. Natural toxins

23. Microbial toxin

24. Characteristics of Microbial Toxins

25. Mycotoxins

26. Aflatoxins

27. Types Type B is more toxic than type G.

28. Molecular Mechanism of Toxicology

29. 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

30. 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

31. Diseases due to Food Toxicity

32. Food poisoning It occurs by swallowing contaminated food. It is most commonly caused by Staphylococcus or E.Coli .

33. Preventions

34. Botulism

35. Foods associated with botulism