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Summary Food Toxicology
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Read the summary and the most important questions on Summary Food Toxicology
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1 Introduction to the field and the course
This is a preview. There are 12 more flashcards available for chapter 1
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What are the 3 major aims of the field of food toxicology?
- Define toxicity, mechanisms of action and structure activity relationships for chemicals to which humans are exposed via food
- risk assessment: evaluation of health and environmental hazards and risks
- advisory task for authorities, industries and consumers
- Define toxicity, mechanisms of action and structure activity relationships for chemicals to which humans are exposed via food
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What are the 3 phases of food changes (historical perspective)
- Phase 1:
hunting ,fishing ,gathering
- Phase 2:
agriculture development
- Phase 3:
industrial development
- Phase 1:
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Describe phase 1 of food changes (historical perspective)
Phase 1:hunting ,fishing ,gathering - knowledge on
acute toxic properties ofplants ,mushrooms ,minerals - no knowledge on
long-term exposure/chronic disease
- knowledge on
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Describe phase 2 of food changes (historical perspective)
Phase 2:agricultural development5000 -3000 B.C.cooking allowed cultivation of new plants containing toxins ascrop storage andtransport induced new toxic compounds such as molds (mycotoxins )
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Describe phase 3 of food changes (historical perspective)
Phase 3: industrial development- distance between food source and consumer increases
- new
preservation methods canning - addition of food
additives forpreservation orcoloring - regulation and control to guarantee safe food
- legal steps
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Why are there regulations and control needed to guarantee safe food?
Because there are more hazards in modern food chain- avoidable and unavoidable chemicals
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What is the difference between avoidable and unavoidable chemicals?
- Avoidable chemicals:
- added on purpose by men
- can be regulated
- unavoidable chemicals
- present in nature
- cannot be regulated
- Avoidable chemicals:
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Give examples of avoidable chemicals
- Additives (E-numbers)
- flavorings
- veterinary medicine
- pesticides
- supplements
- packaging materials
- Additives (E-numbers)
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Give examples of unavoidable chemicals
- Contaminants
- persistent organic pollutants (POPs)
- metals
- natural toxins
- from plants
- from animals
- nanomaterials
- mycotoxins
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What are the 4 most important metals in the field of food safety?
- Mercury (Hg)
- Lead (Pb)
- Cadmium (Cd)
- Arsenic
- Mercury (Hg)
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