NFSC 112 Lecture Notes - Lecture 21: Foodborne Illness, Cytochrome C Oxidase, Ciguatoxin
22 Nov 2016
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Document Summary
Food toxicology and health (lecture 21, week 13) Study of adverse health effects of food borne compounds on living organisms. Key concepts: dose makes the poison , dose-response curves, change in the dose, affect response, individual variation. The toxicity of a compound depends on the amount of the compound at the site of action. Depends on: absorption, metabolism, distribution and storage in the body, exertion: the use of physical energy, diet. Intoxication: foodborne illness due to ingestion of food containing toxins (naturally present, due to contamination, or produced by microorganisms) Toxin-mediated infection (intoxi cation): foodborne illness due to ingestion of bacteria that produce toxins once inside the small intestine e. g. , shigella and shiga toxin-producing e. coli. Animal toxins (primarily seafood): scombroid poisoning: spoiled sh; histamine, saxitoxin: neurotoxin; harmful algal bloom, ciguatoxin: acute symptoms within hours; vomit, diarrhea, and reversal of hot and cold sensation; cannot be destroyed by cooking, tetrodotoxin: potent neurotoxin; puffer sh.
