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    Lecture 1b

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    Zainab Abdullah

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    Lecture 1b

    Uploaded by

    Zainab Abdullah
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    Lecture-1b

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    3 views17 pages

    Lecture 1b

    Uploaded by

    Zainab Abdullah

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17

    Concepts of toxicology

    •Introduction to Toxicology
     Toxicology Definition: Toxicology is the scientific study
    of the adverse effects of chemical, physical, or biological
    agents on living organisms and the ecosystem, including
    the prevention and amelioration of such effects.
     Relevance in Food Toxicology: Toxicology plays a critical
    role in food safety by assessing the risks associated with
    exposure to harmful substances in food. These
    substances can be natural, synthetic, or environmental
    contaminants.
    2. Key Concepts in Toxicology
    •a. Toxicity
     Definition: Toxicity refers to the ability of a substance
    to cause harm or adverse effects to a living organism.
     Factors Affecting Toxicity:
    o Dose: The amount of substance ingested, inhaled, or
    absorbed.
    o Duration of Exposure: Short-term (acute) vs. long-term
    (chronic) exposure.
    o Route of Exposure: Ingestion, inhalation, dermal contact,
    etc.
    o Individual Susceptibility: Age, gender, genetics, and health
    b. Dose-Response Relationship

     Concept: This relationship describes how the


    magnitude of exposure to a substance (dose) is related
    to the extent of the toxic effect (response).
     Threshold Concept: The dose below which no adverse
    effect is observed. It is critical in determining safe levels
    of exposure.
     LD50 (Lethal Dose, 50%): A common measure of
    toxicity, representing the dose required to kill 50% of a
    test population. A lower LD50 indicates higher toxicity.
    c. Exposure Assessment

     Definition: The process of measuring or


    estimating the intensity, frequency, and
    duration of human exposures to an
    environmental agent.
     Importance in Food Toxicology: Determines
    the potential health risk from contaminants
    and helps in setting safe exposure limits.
    d. Mechanisms of Toxicity
     Absorption: How toxicants enter the body (e.g., through the
    gastrointestinal tract, skin, or lungs).
     Distribution: How toxicants spread throughout the body, often
    depending on solubility and transport mechanisms (e.g., blood
    circulation).
     Metabolism (Biotransformation): The chemical alteration of
    substances within the body, typically in the liver. Metabolism can
    detoxify substances or sometimes produce more toxic metabolites.
     Excretion: The process by which toxicants are eliminated from the body
    (e.g., through urine, feces, sweat).
     Target Organ Toxicity: Toxicants often affect specific organs or systems,
    such as the liver, kidneys, or nervous system, depending on their
    properties and metabolic pathways.
    3. Categories of Food Toxicants

    •a. Natural Toxicants


     Definition: Toxic substances that occur naturally in
    foods or plants.
     Examples:
    o Mycotoxins: Produced by fungi (e.g., aflatoxins in
    contaminated grains).
    o Alkaloids: Found in certain plants (e.g., solanine in
    potatoes).
    o Phytotoxins: Plant toxins like ricin in castor beans.
    o Marine Toxins: Found in seafood (e.g., ciguatoxin,
    saxitoxin).
    b. Environmental Contaminants

     Definition: Toxic chemicals that contaminate food


    from the environment.
     Examples:
    o Heavy Metals: Lead, mercury, cadmium, and arsenic can
    accumulate in food chains.
    o Pesticides: Residues from agricultural chemicals used to
    protect crops.
    o Polychlorinated Biphenyls (PCBs): Industrial chemicals
    that can accumulate in animal fat.
    c. Food Additives

     Definition: Substances added to food to


    enhance flavor, appearance, or preservation.
     Concerns:
    o Some additives may pose health risks, especially
    with long-term exposure.
    o Controversial additives include artificial
    sweeteners (e.g., aspartame) and food colorants.
    d. Processing-Induced Toxicants

     Definition: Toxicants formed during the processing


    of food.
     Examples:
    o Acrylamide: Formed in starchy foods during high-
    temperature cooking (e.g., frying).
    o Polycyclic Aromatic Hydrocarbons (PAHs): Generated in
    smoked foods.
    o Heterocyclic Amines (HCAs): Created when meat is
    cooked at high temperatures.
    4. Toxicokinetics and Toxicodynamics
    •a. Toxicokinetics
     Definition: The study of how a toxicant enters, moves
    through, and exits the body, including absorption,
    distribution, metabolism, and excretion.
     Phases:
    o Absorption: Determines how much of a toxicant enters the
    bloodstream.
    o Distribution: The dispersion of the toxicant to different tissues
    and organs.
    o Metabolism: The body’s attempt to detoxify or activate the
    toxicant.
    o Excretion: The removal of the toxicant from the body.
    b. Toxicodynamics

     Definition: The study of the biochemical and


    physiological effects of toxicants and their
    mechanisms of action.
     Interaction with Cellular Targets:
    o Toxicants can interact with receptors, enzymes, and
    DNA, leading to cellular damage, mutations, or apoptosis
    (cell death).
    o Understanding these interactions helps in predicting the
    potential health effects of toxicants.
    5. Risk Assessment in Food Toxicology

    •a. Hazard Identification


     Definition: Identifying the potential adverse health effects of a
    substance.
     Process: Involves reviewing scientific data on the toxicant's effects,
    such as carcinogenicity, neurotoxicity, or reproductive toxicity.
    •b. Dose-Response Assessment
     Definition: Determining the relationship between the dose of a
    toxicant and the severity of the effect.
     Purpose: Helps in establishing safe exposure levels, such as
    Acceptable Daily Intake (ADI) or Reference Dose (RfD).
    c. Exposure Assessment

     Definition: Estimating the amount of a toxicant that people


    are exposed to from food and other sources.
     Considerations: Includes factors like dietary habits,
    concentration of toxicants in food, and frequency of
    consumption.
    •d. Risk Characterization
     Definition: Integrating hazard identification, dose-response,
    and exposure assessment to estimate the risk posed by the
    toxicant.
     Outcome: Provides a basis for regulatory decisions and the
    implementation of food safety standards.
    6. Regulatory Frameworks and Standards

    •a. Food Safety Regulations


     Global Organizations: WHO/FAO Codex Alimentarius, FDA (U.S.),
    EFSA (EU), etc.
     Role: Set maximum residue limits (MRLs) for pesticides, allowable
    levels of food additives, and guidelines for contaminants.
     Principles: Precautionary principle, risk-based approach, and
    ensuring consumer protection.
    •b. Monitoring and Surveillance
     Purpose: To ensure that food safety regulations are enforced and
    that the food supply is free from harmful levels of toxicants.
     Methods: Sampling and analysis, food safety audits, and public
    health monitoring.
    7. Emerging Issues in Food Toxicology
    •a. Nanotechnology
     Application in Food: Used in food packaging, preservatives, and as
    additives.
     Concerns: Potential for nanoparticles to cause unforeseen toxic effects due
    to their small size and high reactivity.
    •b. Endocrine Disruptors
     Definition: Chemicals that interfere with the endocrine (hormonal) system.
     Examples: Bisphenol A (BPA) in plastics, phthalates in food packaging.
     Health Risks: Linked to reproductive disorders, obesity, and cancer.
    •c. Climate Change and Food Safety
     Impact: Altered weather patterns can increase the presence of mycotoxins
    and other natural toxicants.
     Food Security: Climate change can affect food production and lead to
    increased use of pesticides, potentially raising toxicant levels in food.
    8. Preventive Measures in Food Toxicology

    •a. Personal Protective Measures


     Consumer Practices: Washing fruits and vegetables, avoiding
    processed foods, proper storage, and cooking techniques to
    minimize toxicant exposure.
     Awareness: Educating consumers on reading labels and
    understanding food additives and contaminants.
    •b. Industry Practices
     Good Manufacturing Practices (GMP): Ensuring food is
    produced under sanitary conditions.
     HACCP (Hazard Analysis and Critical Control Points): A
    systematic preventive approach to food safety that identifies
    potential hazards and implements control measures.
    c. Governmental Actions
     Regulation Enforcement: Ensuring compliance
    with food safety standards.
     Public Health Campaigns: Raising awareness
    about foodborne hazards and promoting safe
    food practices.

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