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    Lecture 1a

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    Zainab Abdullah

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    Lecture 1a

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    Zainab Abdullah
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    Lecture-1a

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    18 views22 pages

    Lecture 1a

    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 22

    Food Toxicology and Additives

    Professr Dr. Muhammad Ovais Omer


    Chairman, Pharmacology & Toxicology
    Faculty of Bio-Sciences
    UVAS, Lahore
    [email protected]
    Introduction to food toxicology

    Concepts of toxicology
    Theory:
    Introduction to food toxicology; Concepts of toxicology; Dose-response relationship;
    Pesticide residues in food, absorption, distribution and storage of toxicants; Animal drug
    residues in food; Veterinary medicine, risks and benefits; Toxicants formed during food
    processing, biotransformation and elimination of toxicants; Target organ toxicity;
    Teratogenesis, mutagenesis and carcinogenesis, toxic reactions with the molecules of life;
    Natural toxins in plants and fungi, mold and mycotoxins, marine toxins in food; Naturally
    occurring toxicants; Etiologic agents of foodborne diseases, bacterial toxigenesis; Food
    allergy, the basics of food allergens and their effects; Food intolerance and metabolic
    disorders; Food additives, introduction, types, classification; Food additive safety assessment;
    Toxicology of selected food additives, preservatives, emulsifiers, flavoring agents,
    antifoaming, anticaking, antioxidants, bleaching, coloring agents, sweeteners and thickeners;
    Safety, controlling and regulation of food additives according to CODEX alimentarius and
    FDA etc.
    Practical:
    Determination of sulphur dioxide, sodium benzoate, sodium chloride in food samples;
    Pesticide residues in plant products; Detection of veterinary medicine residues in milk and
    meat; Heavy metals in water sample; Determination of natural colors.
    Recommended Books:
    1. Fergus M. C. 1996. Food Additives: Toxicology, Regulation, and Properties. CRC
    Press.
    2. Stanley T. O. 2004. Food and Nutritional Toxicology. CRC Press.
    nd
    3. Jim S. and Lily H-S. 2011. Food Additives Data Book. 2 ed. Willey Blackwell
    publisher.
    • Definition: Food toxicology is the study of the
    nature, effects, and detection of toxic
    substances in food and their impact on human
    health.
    • Importance: Highlights the relevance of food
    toxicology in ensuring food safety and public
    health.
    Historical Background

    • Ancient Times: Early awareness of


    foodborne toxins (e.g., poisonous plants,
    spoiled food).
    • Modern Era: Advances in analytical
    techniques and understanding of food
    additives, contaminants, and naturally
    occurring toxins.
    Basic Concepts in Toxicology

    • Toxicity: The capacity of a substance to cause


    harm or adverse effects.
    • Dose-Response Relationship: The relationship
    between the amount of exposure and the
    extent of toxic effect.
    • Threshold: The lowest dose at which a
    particular toxic effect occurs.
    • LD50 (Lethal Dose, 50%): The dose of a toxin
    that kills 50% of the test population.
    Categories of Food Toxicants
    • Natural Toxicants: Naturally occurring toxins found
    in food (e.g., mycotoxins, alkaloids).
    • Environmental Contaminants: Chemicals from the
    environment that contaminate food (e.g., heavy
    metals, pesticides).
    • Food Additives: Substances added to food for
    preservation, flavor, or color that may pose health
    risks (e.g., artificial sweeteners, colorants).
    • Processing-Induced Toxicants: Toxins formed
    during food processing (e.g., acrylamide in fried
    foods).
    Mechanisms of Toxicity

    • Absorption and Distribution: How toxicants enter


    and spread within the body.
    • Metabolism: The conversion of toxicants in the
    body, potentially increasing or decreasing toxicity.
    • Excretion: The removal of toxicants from the
    body.
    • Target Organs: Organs most affected by specific
    toxicants (e.g., liver, kidneys, nervous system).
    Case Study: Mycotoxins

    • Definition: Toxins produced by fungi,


    commonly found in grains and nuts.
    • Health Effects: Aflatoxins and their role in liver
    cancer.
    • Prevention: Strategies for reducing exposure
    (e.g., proper storage, food inspection).
    • Long-term, heavy exposure to some
    mycotoxins — including aflatoxin
    produced by certain species of
    Aspergillus — has been linked to
    increased cancer risk
    • The USDA advises discarding the entire
    loaf of bread if it has developed mold, as
    its roots can quickly spread in your
    bread. Additionally, some types of fungi
    produce harmful toxins.
    Foodborne Pathogens vs. Chemical Toxicants

    • Pathogens: Bacteria, viruses, and parasites


    that cause foodborne illness.
    • Chemical Toxicants: Substances that cause
    harm through chemical reactions in the body.
    • Comparison: Discuss similarities and
    differences in terms of source, effects, and
    prevention.
    Regulatory Aspects

    • Food Safety Regulations: Overview of global


    and local regulations (e.g., FDA, EFSA).
    • Risk Assessment: The process of evaluating
    the risk posed by food toxicants.
    • Monitoring and Control: Methods for
    detecting and controlling toxicants in food.
    Emerging Issues in Food Toxicology

    • Nanoparticles: Potential risks associated with


    the use of nanoparticles in food packaging and
    supplements.
    • Endocrine Disruptors: Chemicals that
    interfere with hormone systems (e.g., BPA in
    plastics).
    • Climate Change: Impact on food safety and
    the emergence of new toxicants.
    Preventive Strategies

    • Personal Measures: Washing fruits and


    vegetables, proper cooking, avoiding
    processed foods.
    • Industry Measures: Good manufacturing
    practices, HACCP (Hazard Analysis and Critical
    Control Points).
    • Governmental Measures: Enforcement of
    food safety standards, public awareness
    campaigns.
    Case Studies in Food Toxicology

    • Example 1: Melamine in dairy products


    (China).
    • Example 2: Dioxin contamination in poultry
    (Belgium).
    • Lessons Learned: Importance of food
    monitoring and regulation.
    Ethical Considerations

    • Transparency: The responsibility of food


    companies to disclose information about
    potential toxicants.
    • Consumer Rights: The right to safe food and
    accurate labeling.
    • Sustainability: Balancing food production and
    environmental health.
    Future Directions in Food Toxicology

    • Research Needs: Identifying new toxicants,


    improving detection methods.
    • Technological Innovations: Role of AI and
    machine learning in food safety.
    • Global Collaboration: International efforts to
    improve food safety and reduce toxic
    exposure.
    Conclusion

    • Summary: Recap the key points discussed.


    • Final Thoughts: The importance of continued
    vigilance and research in food toxicology.
    • Q&A: Invite questions from the audience.

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