FOOD 2010 Chapter Notes - Chapter 12: Cruciferous Vegetables, Glycoside, Goitrogen

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Produce by tissue cells in plants and other biological raw materials. They protect the plant tissue from pests and pathogenic organisms. Transmission to people can occur through the consumption of toxic plants by animals that are then used for human food. Toxicant = any chemical substance that can elicit a detrimental effect in a biologic a biological system. Synthetically produced but find way into our food supply through contamination of the food processing environment. Produced by organisms that contaminate the food product. Dose-response assessment - determination of the concentration of a particular toxicant needed to cause an unfavorable effect on a biological system. Exposure assessment - the determination of the risk of exposure of a biological system to a toxicant. Epa est 1970 to regulate and assess environmental chemical hazards. Risk assessment = evaluation of the severity of the threat. Acute effects - take place quickly (mins-days after exposure) Chronic - appear after weeks, months, even years of exposure.