Introduction to Food Toxicology

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.

Key Features

New information on:

--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
--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