FNH 200 Chapter Notes - Chapter 12: Foodborne Illness, Naturopathy, Ergot
1 Feb 2019
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Ch 12: toxicants in food and foodborne disease. Poison: chemcial w 50 mg or less/kg body weight. Toxicity: inherent capacity of substance to damage biological system. Hazard: cause adverse health effects: 2 components involved in assessing hazard, capacity to cause harm, probability of contact b/w substance and target. 12. 2 dose response and risk analysis: consider toxicity and hazard, dose response curve. Toxicants can be: environmental: contaminants, presence of moulds/bacteria, natural: constituents, normal composition of food. Glycoalkaloid-cholinesterase inhibitors: chemicals that inhibit cholinesterase enzyme, eg. Solved by peeling b/c exist mostly on skin. Symptoms:gi disturbance, neuro disorders, death: hazard of poisoning is low. Cyanogenic glycosides: yield hcn when treated w acid/hydrolytic enzymes. Lecture: greening of potatoes: increase solanine, reduce greening: store away from sun light, Mycotoxins: produced by moulds, ergot alkaloid, rye and other cereal grains, similar to lsd, aflatoxins, peanuts, corn, wheat, rice, cottonseed, nuts, milk, eggs, cheese, produce toxin, highly toxic, potently carcinogenic.
