Description The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds
found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This second edition of
Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of
food toxicology.
Introduction to Food Toxicology 2nd edition includes new and updated coverage of key topics including the circulatory
systems and their influence on toxicity, molecular mechanisms of absorption and excretion, the multiplicity and specificity of phase
I and II reactions, toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton,
focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins, regulations,
including the Food Quality Control Act, solid-pfase extraction, immuno assay, and LC/MS, mechanisms of regulation of xenobiotic activation
and deactivation, developments in the modes of action and impact of natural toxins in food plants, a comprehensive review of the issues
surrounding dioxins, the function of antioxidants and their toxicological aspects, acrylamide, its occurrence, toxicity and regulation
on its use, phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
and diet and drug interactions.
Audience
Both professionals and those in academic institutions who need to understand this steadily growing field. Upper level undergraduate students
in food science, nutrition, toxicology, environmental studies, dietetics. Entry level food safety and industry professionals whose responsibilities
include this area. These readers will be both continuing education credit seekers and independent readers as well. Educated consumer
readers interested in food sources and public health issues.
Course names: Food Toxicology; Foodborne Hazards; Nutritional Toxicology
and Food Safety; Food Toxicology and Safety; Public Health
Contents
Chapter 1 - Principles of Toxicology
I. Branches of toxicology
II. Dose-response
III. Potency
IV. Hormesis
V. Margin of Safety
VI. Biologic Factors That Influence Toxicity
VII. Absorption
VIII. Types of membrane transport
IX. Toxin absorption in the alimentary tract
X. Intestinal microflora
XI. The Blood-Brain Barrier
XII. Xenobiotic
absorption into lymph
XIII. Translocation
XIV. Distribution
XV. Storage
A. Organ storage
B. Lipid
storage
C. Bone storage
XVI. Excretion
XVII. Kidney
XVII. Effects of maturation on kidney excretion
A.
Fecal excretion of xenobiotics
Chapter 2 - Determination of Toxicants in Foods
I. Sampling
II. Qualitative
and Quantitative Analyses of Toxicants in Foods
A. Sample Preparation for Analysis of Toxicants
B. Isolation and Identification
by Chromatography
III. Biological Determination of Toxicants
A. Acute Toxicity
B. Genetic Toxicity
C. Bioassay
D. Metabolism
E. Subchronic Toxicity
F. Teratogenesis
G. Chronic Toxicity
Chapter 3 – Biotransformation
I. Phase I reactions
II. Phase II reactions
III. Phase I enzymes
A. Cytochrome P450
B. CYP3A4
C.
CYP1B1
D. CYP2E1
IV. Peroxidases V. Flavin-containing monooxygenase (FMO)
VI. Epoxide hydrolase (EH)
VII.
Esterases
A. Carboxylesterases (CES) B. Paraoxonase
VIII. Phase II Xenobiotic Metabolism
A. Glucuronide Conjugation
B. Sulfate Conjugation
C. Glutathione Conjugation
Chapter 4 - Chemical carcinogenesis
I. Definitions
II. Phases of Carcinogenesis
A. Initiation
B. Promotion
C. Progression
D. Angiogenesis
III. Cancer
Epidemiology
IV. Dietary guidelines for cancer prevention
Chapter 5 - Natural Toxins in Animal Foodstuffs
I. Natural Toxins in Land Animal Foodstuffs
A. Bile Acids
B. Vitamin A
II. Transmissible spongiform encephalopathies
(TSEs) and Prions
III. Natural Toxins in Marine Foodstuffs
A. Tetrodotoxin - Puffer fish poison
B. Saxitoxin – Paralytic
Shellfish Poison
C. Paralytic Shellfish Poisoning
D. Ciguatera E. NSP - Neurotoxic shellfish poisoning
F. Amnesic
shellfish poisoning (ASP)
G. Voltage gated Na+ channels
H. Scombroid Fish Poisoning
Chapter 6
- Toxic phytochemicals
I. Phytotoxins
A. Goitrogens
B. Environmental Antithyroid Substances
II. Favism
III. Neurolathyrism
IV. Cyanogenic glycosides
V. Lectins
VI. Vasoactive Amines
VII. Caffeine
VIII.
Curare
IX. Strychnine
X. Atropine
A. Phytoalexins
B. Herb-Drug Interactions
Chapter 7 - Toxins
from Fungi
I. Mycotoxins
A. Ergotism
B. Alimentary Toxic Aleukia
C. Fumonisins
D. Aflatoxin
E.
Other mycotoxicoses
II. Mushrooms
Chapter 8 - Food Contaminants from Industrial Wastes
I. Chlorinated Hydrocarbons
A. Polychlorinated Biphenyls (PCBs)
B. Polychlorinated dibenzo-p-dioxins (PCDDs)
II. Heavy Metals
A. Arsenic
B. Lead
C. Mercury
D. Cadmium
Chapter 9 - Pesticide Residues in Foods
I. What is a pesticide?
II. History
III. Pesticides in the Food Chain
IV. Regulations
V. Insecticides
A. DDT
B. Chlorinated
Cyclodiene Insecticides
C. Organophosphate Insecticides
D. Carbamate Insecticides
VI. Herbicides
A. Chlorophenoxy
Acid Esters
VII. Naturally Occurring Pesticides
Chapter 10 - Food Additives
I. Regulations
II. Preservatives
A. Benzoic Acid
B. Sorbic Acid and Potassium Sorbate
C. Hydrogen Peroxide
D. AF-2 [2-(-Furyl)-3-(5-nitro-2-furyl)acrylamide]
III. Antioxidants
A. L-Ascorbic Acid (Vitamin C)
B. dl-a-Tocopherol (Vitamin E)
C. Propyl Gallate
D.
Butylated Hydroxyanisol and Butylated Hydroxytoluene
IV. Sweeteners
A. Saccharin and Sodium Saccharin
B. Sodium
Cyclamate
V. Coloring Agents
A. Amaranth (FD&C Red No.2)
B. Tartrazine (FD&C Yellow No. 4)
VI.
Flavoring Agents
A. Methyl Anthranilate
B. Safrole (1-Allyl-3,4-Methylenedioxybenzene)
C. Diacetyl (2,3-butane
dione)
VII. Flavor Enhancers
Chapter 11 - Toxicants Formed During Food Processing
I. Polycyclic Aromatic
Hydrocarbons (PAHs)
A. Occurrence
B. Benzo[a]pyrene (BP)
II. Maillard Reaction Products
III. Polycyclic Aromatic
Amines (PAA)
A. Occurrence
B. Toxicity
IV. N-Nitrosamines
A. Precursors
B. Occurrence in Various Foods
C. Toxicity
D. Mode of Toxic Action
E. General Considerations
V. Acrylamide
A. Formation Mechanisms of
Acrylamide in Foods
B. Toxicity
C. Mode of Action
D. General Considerations
VI. Food Irradiation
Chapter 12 - Food Factors and Health
I. Probiotcs, Prebiotics, and Synbiotics
A. Probiotics
B. Prebiotics
C. Synbiotics
II. Antioxidants
A. The Role of Oxygen in Living Organisms
B. In vivo Balance between Oxidants
and Antioxidants
C. Lipid Peroxidation
D. Toxicity of RCCs
III. Functional Components Found in Food for Disease
Prevention
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