Nurhazwani Binte Salleh (0604625D)
Temasek Polytechnic, Applied Food Science and Nutrition TA05_2 Subject: Food Safety
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PLEASE PROCEED TO FOOD SAFETY RESEARCH. THANK YOU.
Saturday, June 14, 2008 Task 5 - Food Toxins
1) Naturally in the food - aflatoxins, mycotoxins, patulin, etc. 2) Bacterial toxin - C.Botulinum toxin, C. Perfringens toxin, staphylococcal enterotoxin, etc. 3) Environmental toxin - Pesticides, herbicides, fertilizers, etc. Some of the common NATURAL FOOD TOXINS are: - Aflatoxins are produced by Aspergillus species and are largely associated with commoditiestropics and subtropics - groundnuts, other edible nuts, figs and maize. - Ochratoxin A is produced by Penicillium verrucosum, which is generally associated with temperate climates - cereals and their products, fruit and a wide range of beverages and spices. - Patulin is associated with a range of fungal species and is found in moldy fruits, vegetables, cereals and other foods. - Fusarium toxins are produced by several species of the genus Fusarium which infect the grain of developing cereals such as wheat and maize. http://en.wikipedia.org/wiki/Mycotoxin - Ciguatera poisoning - Shellfish toxins (PSP, DSP, NSP, ASP) - Scombroid poisoning - Tetrodotoxin (pufferfish) - Mushroom toxins - Aflatoxins - Pyrrolizidine alkaloids - Phytohaemagglutinin (Red kidney bean poisoning) - Grayanotoxin (Honey intoxication) - Gempylotoxin (Gastrointestinal illness from consumption of Escolar and Oilfish) Toxin-producing pathogens: Clostridium Botulinum Staphylococcus Aureus Vibrio Cholerae Serogroup 01 Clostridium Perfringens Bacillus Cereus and other Bacillus spp. *Shigella spp. *Stretococcus spp. *some only http://www.cfsan.fda.gov/~mow/intro.html Recommended websites: http://www.food.gov.uk/multimedia/pdfs/naturaltoxins http://www.nzfsa.govt.nz/consumers/chemicals-toxins-additives/natural-toxins/index.htm Laboratory Techniques to detect toxins: 1) Microbiological: Agar media. 2) Analytical: Extraction, purification, fluorescence spectroscopy and chromatography (HPLC,TLC, GLC) 3) Molecular: Mouse Bioassay, Immunoblot, ELISA, DNA probe. (Involves the usage of proteins, antibodies and genes.) HPLC: High-performance liquid chromatography (or High pressure liquid chromatography, HPLC) is a form of column chromatographal used frequently in biochemistry and analytical chemistry to separate, identify, and quantify compounds http://en.wikipedia.org/wiki/High_performance_liquid_chromatography GLC: Gas-liquid chromatography (GLC), or simply gas chromatography (GC), is a type of chromatography in which the mobile phase is a carrier gas, usually an inert gas such as helium or an unreactive gas such as nitrogen, and the stationary phase is a microscopic layer of liquid or polymer on an inert solid support, inside glass or metal tubing, called a column. http://en.wikipedia.org/wiki/Gas-liquid_chromatography TLC: Thin layer chromatography (TLC) is a chromatography technique used to separate mixtures. It involves a stationary phase consisting of a thin layer of adsorbent material, usually silica gel, aliminium oxide or cellulose immobilized onto a flat, inert carrier sheet. http://en.wikipedia.org/wiki/Thin_layer_chromatography Examples of test kits for Natural toxins: http://www.neogen.com/FoodSafety/FS_NT_Product_List.asp?Test_Kit_Cat=200a (Aflatoxins) Examples of test kits for foodborne pathogens: http://www.neogen.com/FoodSafety/FS_FP_Product_List.asp?Test_Kit_Cat=201a (E.Coli) Mouse BioAssay (commonly used by US FDA) http://www.usbio.net/displayPage.php?ProdSku=A0725-51 Task 3 - microbial risk food safety assessment schemes
It is a tool in the management of microbial food safety issues related to known or emergent etiological agents.
Etiological:The study of causes or origins. Risk analysis has 3 parts: 1) Risk assessment - the scientific part of the process in which the hazards and risk factors are identified and the risk posed by the agent is calculated. Risk assessment have 4 elements: - Hazard identification -identifies particular hazards in a product or process - Exposure assessment- estimates the intake of the hazard by the consumer and frequently generates quantitative data on the prevalence/number of the parasite at various points along the chain from raw to finished product (ie farm to fork approach) - Hazard characterization - relates exposure to the hazard with a public health effect (illness/ death) frequently by assessing the dose-response relationship - Risk characterization - calculates the risk from the exposure (intake) and dose-response estimate (effect). 2) Risk management - evaluation on the acceptability of the risk posed and the implementation of measures to reduce this risk if necessary. 3) Risk communication - involves transparent communication between the risk assessors (scientists) and the risk managers (regulators, industry, government agencies etc.) http://www.teagasc.ie/ashtown/research/foodsafety/fs_quantitative_micro_risk_assess.htm http://foodsafe.msu.edu/Documents/RiskCommunicationiInFoodSafety_TheFutureDirection OfRiskAnalysis.pdf Recommended websites: http://www.cfsan.fda.gov/~dms/rafw-1.html http://www.cfsan.fda.gov/~dms/qmrisk.html Food Safety Package 2
Package 2: GM Foods and Toxicology of GM Foods.
Product chosen: Sugar Rolls Possible GM ingredient: Wheat flour and Corn flour. -------------------------------------------------------------- Part 1: Genetically Modified Food / Genetically Engineered Food. Task 1 of HFLA: What is GM Food? They are food ingredients produced from traditional plant that were cross bred with varieties of the same species in order to obtained certain desired qualities in the final product. This involves natural genes, as it comes from the same organism species. Example: A disease resistant wheat is cross bred with a high yield type of wheat. Genetically engineered food may involve the exchange of genes between unrelated species that cannot naturally exchange genes with each other. Example: Planting scorpion toxin genes into maize or fish antifreeze genes into tomatoes. This may result to a possibility that the scorpion toxin may get to the consumers although the scorpion gene has become part of the maize gene. For further reading, visit this website: http://www.geneticfoodalert.supanet.com/gmfood1.htm Main principle of GM process It often involves the isolation, manipulation and reintroduction of DNA into cells or model organisms, usually to express a protein. The aim is to introduce new characteristics such as making a crop resistant to a herbicide, introducing a novel trait, or producing a new protein or enzyme. Since a protein is specified by a segment of DNA called a gene, future versions of that protein can be modified by changing the gene's underlying DNA. One way to do this is to isolate the piece of DNA containing the gene, precisely cut the gene out, and then reintroduce (splice) the gene into a different DNA segment. Together with ligase, which can join fragments of DNA together, restriction enzymes formed the initial basis of recombinant DNA technology. Terminology "Transgenic organism" is now the preferred term for genetically modified organisms with extra-genome (foreign genetic) information, as opposed to "genetically engineered" or "genetically modified" organisms (which may refer to changes made within the genome such as amplification or deletion of genes). For further reading, refer to this website: http://www.gm-news.co.uk/ Here's a simple diagram to that explains genetic modification process.  For further reading, refer to this website: http://www.foodstandards.gov.au/_srcfiles/GM%20Foods_text_pp_final.pdf (credits to Genie) Are GM Foods safe for consumption? Based on Genetic Modification Advisory Committee ( Singapore ) Foods produced from GMOs can be as safe as foods from non-GMOs. Since the first GM food was commercialized more than a decade ago, there had been no known reports of hazards resulting from the consumption of GM foods. Another report was issued in 2005 by the International Council of Science (ICSU), an organization whose membership consists of 111 national academies of science and 29 scientific unions. After comprehensive analyses of 50 science-based reviews, the ICSU concludes that “currently available genetically modified foods are safe to eat.” The World Health Organization agrees that current varieties of GM foods "are not likely to present risks for human health.” GM foods commercially available in Singapore have undergone various lines of scrutiny for safety. 1) Under international food practices, before a GM food can be considered for commercialization, its producer must subject it to rigorous tests on quality, allergenicity, toxicity, composition, and nutritional value. 2) All food products derived from GMOs must be assessed to be safe by the competent national regulatory bodies of the exporting countries. 3) In accordance to the GMAC’s Guidelines on the Release of Agriculture-Related GMOs, applications for import or release of agriculture-related GMOs in Singapore are first submitted to GMAC, where an expert scientific committee examines the GMOs' origin, the experimental procedures used to create them, and the methods used to prove that they are safe for consumption. GMAC’s endorsement of a GM product will be one of the main factors that the AVA will take into account when considering the final approval. In addition, AVA monitors the presence of GM foods in our market through regular testing in their laboratories. For further reading: http://www.gmac.gov.sg/Index_FAQs_Genetically_Modified_Foods.html#three But all these test were done on short term basis. As for long term consequences, no research was being done, thus the real effects are still unknown. This is due to lack of government bodies support and funding for a long term research on GM foods. For further reading: http://www.geneticfoodalert.supanet.com/gmfood1.htm -Temasek Poly-
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