Transcript Biotoxins
Food borne Biohazards Biotoxins • Biotoxin is a poisonous substance that is a specific product of the metabolic activities of a living organism (Plant, animal, bacteria, fungus). • Cause food intoxications • Toxicity depends on dose Food Intoxication • Microbes grow in foods produce toxins. • Toxins are ingested with the food and cause health problems. • Most heat treatments are effective to kill microbes, but toxins remain Toxin classification Organism Toxin Bacteria Botulinum toxin, Staphylococcus toxin Fungi Afalatoxin, Mycotoxin, Ochratoxin, Patulin Toxic algae Okadaic acid Natural toxins Histamine, Glycoalcoloids Toxin characteristics • • • • • • • Non replicative (Most are proteinaceous) Non transmittable (human to human) Nonvolatile Colorless Odorless Tasteless Most are stable at standard conditions Botulism toxin • Agent: Chlostridium botulinum • Toxicity: 1ng/kg – 500g is enough to kill the human race • Disturb the acetylecholine mechanism at neuromuscular junctions • Symptoms – Nausea, vomiting, diarrhea, headache, lethargy, double vision, respiratory stress, death Food sources • Improperly canned foods (>pH 4.6) • Smoked salmon, trout • Fermented foods (Saeurkraut, pickled vegetables) • Foods preserved in oil (Fish) Staphylococcus toxin • Agent: Staphylococcus aureus • Toxicity: 1μg cause illness • Disturbs the regulation of intestinal fluid regulation system • Symptoms: – Sudden nausea, vomiting, excessive salivation, abdominal cramps, diarrhea, dehydration • Toxin is heat stable Food sources • • • • Cooked ham, meat products, poultry Home made sausages Milk, cheese Cream filled pastries Afalatoxin • Agent: Aspergillus flarus • Afalatoxin B1, B2, G1, G2 (B1 is the most common) • Toxicity: 0.5-10 mg/kg • Liver cancer, chronic hepatitis, jaundice, cirrhosis (Low levels long time) • Cause acute toxicity, and potentially death (High exposure) Food Sources • • • • • Peanuts and peanut butter Tree nuts such as pecans Corn Wheat Oil seeds such as cottonseed Ochratoxin • Agent: Aspergillus ochraceus • Toxicity: No documented acute toxicity in humans • Tolerable weekly intake 120ng/kg (EFSA) • Has genotoxic and teratogenic effects • Relatively heat stable Food Sources • • • • • Soy beans Coffee beans Grapes Peanuts Cereals Patulin • Agent: Aspergillus clavatus. Penicillium expansum • Toxicity: No documented acute toxicity • Provisional maximum tolerable daily intake 0.4μg/kg • Relatively heat stable and not destroyed by pasteurization Food Sources • Apple and apple juice • Pears, grapes, bilberries may affect • Sweet cider How to control • Good agricultural practices to avoid insect damages and mold infection • Good storage practices (Store below 100C, control moisture, control RH) • Separation of contaminated foods before processing How to control • Follow proper food handling and canning methods • Maintain good hygienic practices • Rules and Regulations Referenes • http://www.foodsafetywatch.org/category/fac tsheets/biotoxins/ •REFERENCES: www.Slideshare.com