This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
2. • Your Description Goes Here
INTRODUCTION
• Food intoxication is a form of food-borne illness
caused by ingesting exotoxins made by organisms
such as bacteria, fungi etc or by consuming the
foods that are naturally toxic to humans and
animals.
• Onset of illness is usually very rapid with food
intoxication and people can become very sick.
Treatment varies, depending on the toxin involved,
but can include administrating medications,
providing the patient with fluids, and offering other
supportive care to help patients recover.
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• Every year around 300,000 hospitalizations are reported and
the fatality is around 2000 – 4000.
Food Poisoning Infection vs. Food Poisoning Intoxication
• Microbial food poisonings or food borne illnesses mainly fall
into one of two categories. The first is food infection, where
the microorganism itself grows inside your body and is the
source of your symptoms. The second is food intoxication,
where a chemical or natural toxin causes your symptoms or
illness. Most bacterial food poisonings are actually food
infections.
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4. Mycotoxins
• Mycotoxins are fungal metabolites. Some are highly toxic to
animals and potentially toxic to human beings.
• Recently concern is related to their carcinogenic properties
and their presence in many food items.
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5. Aflatoxin
• Aflatoxins are naturally occurring mycotoxins that are produced by
Aspergillus flavus and Aspergillus parasiticus.
• The toxin is isolated from many consumables includes corn, barley, rice,
potato , peas etc.
• In 2003, 120 people died in Kenya after eating maize with very high
aflatoxin levels
• international sources of commercial peanut butter, cooking oils (e.g. olive,
peanut and sesame oil), and cosmetics have been identified as
contaminated with aflatoxin.
• High-level aflatoxin exposure produces an acute hepatic necrosis,
resulting later in cirrhosis of the liver. Acute hepatic failure is made
manifest by hemorrhage, edema, alteration in digestion, changes to the
absorption and/or metabolism of nutrients, and mental changes and/or
coma.
Aflatoxin 5
6. Citrinin
• Citrinin is a toxin that was first isolated from Penicillium citrinum,
but has been identified in over a dozen species of Penicillium
and several species of Aspergillus.
• Some of these species are used to produce human foodstuffs
such as cheese (Penicillium camemberti), sake, miso, and soy
sauce (Aspergillus oryzae). Citrinin is associated with yellow rice
disease in Japan and acts as a nephrotoxin in all animal species
tested.
citrinin P. citrinum 6
7. Patulin
• Patulin is a toxin produced by the P. expansum.
• P. expansum is especially associated with a range of moldy
fruits and vegetables, in particular rotting apples and figs.
• It is destroyed by the fermentation process and so is not
found in apple beverages, such as cider. Although patulin
has not been shown to be carcinogenic, it has been reported
to damage the immune system in animals.
patulin
Rotten apple with P. expansum 7
8. Mushroom poisoning
• Mushroom poisoning (also known as mycetism) refers to harmful
effects from ingestion of toxic substances present in a mushroom.
• These symptoms can vary from slight gastrointestinal discomfort to death.
• Mushroom poisoning is usually the result of ingestion of wild mushrooms
after misidentification of a toxic mushroom as an edible species. The most
common reason for this misidentification is close resemblance in terms of
colour and general morphology of the toxic mushrooms species with
edible species.
• A. phalloides is one of the most poisonous of all known toadstools. It has
been involved in the majority of human deaths from mushroom poisoning.
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9. Natural toxins in foods
• Food contains natural chemicals that are essential for growth and
health, including carbohydrates, sugars, proteins and vitamins. But
some foods contain potentially harmful natural toxins.
• The reason for the presence of natural toxins is not always known.
In some foods, a toxin is present as a naturally occurring pesticide
to ward off insect attack.
Fruit seeds and pits
• Apple and pear seeds and the inner stony pit (kernel) of apricots and
peaches contain a naturally occurring substance called amygdalin.
• Amygdalin can release hydrogen cyanide in the gut causing discomfort
or illness. It can be fatal if too much is consumed in a short period of time.
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• All potatoes contain natural toxins called glycoalkaloids. The levels
are usually low but higher levels are found in potato sprouts, and
the peel of potatoes that taste bitter and causes stomach aches.
• Many types of beans contain toxins called lectins. The highest
concentrations are found in kidney beans, especially red kidney
beans. As few as four or five raw beans can cause severe stomach
ache, vomiting and diarrhoea.
• Rhubarb contains naturally occurring oxalic acid. Highest
concentrations are in the leaves and these should not be eaten.
• Oxalic acid poisoning can cause muscle twitching, cramps,
decreased breathing and heart action, vomiting, pain, headache,
convulsions and coma.
• Zucchini may occasionally contain a group of natural toxins known
as cucurbitacins.
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11. Animal toxins
Puffer fish:
• .Puffer fish can be lethal if not served properly. Puffer
poisoning usually results from consumption of incorrectly
prepared puffer soup, fugu chiri, or occasionally from raw
puffer meat, sashimi fugu. While chiri is much more likely to
cause death, sashimi fugu often causes intoxication, light-
headedness, and numbness of the lips, and is often eaten
for this reason.
sashimi fugu 11
