cucumber farmer who used aldicarb on cucumber didnt dilute the aldicarb

Cucumber farmer who used aldicarb on cucumber didnt

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cucumber, farmer who used aldicarb on cucumber didn’t dilute the aldicarb properly, high % of aldicarb) - cholinergic poisoning (slurred speech, blurred visionn, abdominal pain, muscle twitch, excessive perspiration, diarrhea, “wriggling under my skin”) -company for 20 ppl, 45 min later, 14 ill with cramps, nausea, diarrhea, dizziness, blurred vision, eye twitching -cabbage salad (pepper added to it, pepper waas tested and found to be 13.7% aldicarb) -recovered few hrs later, (slow, irregular heart beat, cholinesterase inhibor) - mercury in fish (tuna) -from burning coal, gets into air, washed down, in water, methyl mercury, found in fish -problem for pregnant women (developing embryo susceptible to toxins) -predatory fish (eat little fish, mercury up food chain) naturally occuring toxins - coniine , hemlock plant (ancient greece) -drink from plant, toxin for death -potato, green, chlorophyll, trying to sprout, produce natural insecticide solanine -not particularly toxic, but problems of gastric problem -mushrooms (poisonous mushroom present) -death cap mushroom (one of most poisonous, because of amanitin ) -will kill humans, but rabbits can eat it (amanitin)
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-a manita muscaria (variety oo toxins, muscacrine which is lethal) -mycotoxins (mold in fridge), careful of eating molds, toxic - grains most susceptible to producing molds that are toxic - mycotoxins canbe found in cereals -family of toxins called aflatoxins (ochratoxin A, patulin, fusarium) -most carcinogenic substances known!-genetically modified corn, can cut down presence of mold (insects bite into corn, where fungus forms) -barley contaminated, peanuts as well (see mold, throw it out) Vid 3 -aged cheese, wine contains tyramine (headaches) -fish not properly preserved (smell), histamine (breakdown product of protein, when fish decomposes) -rise to scromboid poisoning (eating fish with high levels of histamine) -mahi mahi, albacore tuna, bluefin, yellowfin tuna, mackerel, sardines (high level of histamine) -inadequate refrigeration or preservation, fish convert histidine to histamine “scromboid poisoning” -tingling/burning sensation, rash on faec, thrrobbing headache, hives, nausea, vomitting, diarrhea -treatment for antihistamines like benadryl - ciguatera poisoning , barracuda (eat algae which is toxic, concentrated in body) -eat barracuda, short time, nauseas, tinging finger and toes!!!, temperature reversal (hot things taste cold opposite true) -puffer fish improperly prepared can killed (properly prepared, eaten as fugu in Japan) - tretradotoxin not present in final product (trace amounts always present) -tingling sensation in fingers and toes, stops below elbow is fine -Wade Davis (ethnobotanist) Serpant and Rainbow -zombies are real? Witch doctors in haiti fed tretradoxin, burried, took them away for slavery by resuscitation of “ zombiecucmber” atropine and scopolamine -counteract tetradotoxin poisoning - demoic acid (source from algae, muscles suck it out from water, contaminated) -3 ppl died eating mussels -short term memory loss ( amnesia), rare - cassava in africa, contamined with cyanide, not prepared well, lethal (need to let it sit out in
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