Extremely toxic chemical sealed same toxicity no

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Understanding Nutrition
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Chapter 14 / Exercise 04
Understanding Nutrition
Rolfes/Whitney
Expert Verified
Extremely toxic chemical = sealed = same toxicity = no hazard b/c no contact d. Not toxic = same toxicity = hazard b/c readily for contact D. Risk : the likelihood of occurrence and the magnitude of the consequences of an adverse event. 2. Explain the importance of considering the dose-response relationship. Risk assessment in regard to food safety risks D. Consider toxicity + hazard.
4. List and describe examples of naturally occurring (constituent or contaminant) and environmental toxicants in the food supply
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Understanding Nutrition
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Chapter 14 / Exercise 04
Understanding Nutrition
Rolfes/Whitney
Expert Verified
Glucosinates: Sinigrin in cabbage Protease inhibitors: protease inhibitors in soy beans Nitrites: Green leafy plants Allergens: beta-lactoglobulin in milk, peanut proteins, soy proteins Examples: aflatoxin in mouldy peanuts, vomitoxin in wheat Bacterial toxins: botulinum toxin Staphylococcal toxin Seafood Toxins: Histamine Saxitoxin Domoic acid Tetrodotoxin Example: malathion residues on fruit Heavy metals: Lead Mercury Cadmium Examples: lead in vegetables; mercury in large ocean fish (eg. swordfish) Animal drugs: Antibiotics Hormones Examples: penicillin in milk Radioisotopes: from soil or from radioactive fallout A. Constituents = chemicals part of normal composition of food material (not result of external organism/activity) B. Contaminants = present b/c of presence of moulds/bacteria, or b/c plant/animal was grown in condition that permitted toxicant to be part of food C. Natural vs. environmental = not clear. (i.e., moulds = natural, pesticides = environ. Mercury can be natural but also environmental b/c we use metals) 5. Assess your risk of food intoxication by each of these toxicants and ways to minimize this risk Natural Constituents as Toxicants Glycoalkaloid-Cholinesterase Inhibitors Chemicals that can inhibit activity of the enzyme cholinesterase (found in nerve tissues) → inhibit affects nerve function Example: Solanine in potatoes at levels of 2-13mg/100g fresh weight. Insoluble in water, not lost/destroyed when potatoes cooked. Effect of solanine poison: tummy ache, certain neurological disorders, death. Eat = drowsy, sensory sensitivity, difficulty breathing. High dose = vomit + diarrhea. Ingested not likely cause toxic symptoms

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