Introduction to Food Toxicology

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.



Readership
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


Table of 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





Author Information
By Takayuki Shibamoto, University of California, Davis, USA and Leonard F. Bjeldanes, University of California, Berkeley, USA