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 -Temasek Poly-
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