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TABLE OF CONTENTS
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Title Page
Approval Page
Dedication
Acknowledgment
Table of Content
List of Tables
List of Figures
CHAPTER ONE
1.1Â Â Introduction
CHAPTER TWO
2.1Â Â Definition of Toxicants
2.2Â Â Occurrence of Toxicants
2.3Â Â Categories of Toxicants
2.3.1 Carcinogens
2.3.2 Antienzymes/Inhibitors
2.3.3 Cholinesterase inhibitors
CHAPTER THREE
3.1 Types of Toxicants
3.1.1 Aflatoxins
3.1.2 Malformins
3.1.3 Oxalic Acid
3.1.4 Okadaic Acid
3.1.5 Phytic Acid
3.1.6 Saponins
3.1.7 Tannins
CHAPTER FOUR
4.1Â Â Toxins and Animals Health
4.2Â Â Analytical Techniques for toxins
4.2.1 Sampling and Sample Preparation
4.2.2 Liquid Chromatography
4.2.3 Thin Layer Chromatography
4.2.4 Immunochemical Methods
4.2.5 Prevention of toxin contamination of food
Conclusion
References
CHAPTER ONE
1.1Â Â Introduction
Food is a mixture of chemicals generally regarded as its natural components. Food is taken with the ultimate intention of producing energy and maintaining body anatomical and physiological functions. A food is deemed adulterated if it bears a poisonous or deleterious substance which may render it injurious to health (FDA, 2001).
The diet may contain non-nutrients which are cause for toxicological concern. Many plants and animals that man uses for food contain natural constituent chemical substances known to have toxic properties. Toxicants may later nutrient intake, to digestion, transport, activation, metabolism or elimination.
Conversely, food consumption, timing, nutrient intake, and nutritional status alter the actions, potencies, and detoxification of toxicants. The responses of organisms to toxic substances vary widely depending on the organism and the identity of the substances, dose, route of administration, timing, synergists or antagonists, and numerous other factors.
Depending on the substances and its specific effects, the response may be acute or chronic. Although acute poisoning is usually avoided, the public health significance associated with naturally occurring toxicant is usually in the realm of chromic toxicity. A number of possible cause and effect relationships of this kind exist, but usually they only point to the presence of a toxicant.
This is true because the intake is too small to cause severe effects, and because chronic effects are difficult to identify. Recognition of factors in the environment that may affect public health is basic to the eventual control of those factors.
According to FDA regulation, toxic chemicals in food may be of normal components, natural contaminants, microbial and non-microbial, Ag-pesticides, fertilizers, food additives, produced in food during processing and accidental sources. Toxic chemicals in food include (FDA, 2001).
Antivitamins e.g avidin which bind biotin in raw egg and increase the need for more biotin to avoid deficiency
Enzymes e.g ascorbic acid oxidase found in apples, thiaminase found in raw fish and trypsin inhibitor found in soyabeans
Oxalic acid present as oxalates in spinach, binds calcium and increase the requirement for both calcium and vitamin
Goitrogens e.g. isothiocynate present in cabbage which interfere with iodine utilization since it has the same size, shape and charge as iodine.
Chorine esterase inhibitors e.g. solanine, a teratogen, found in carrots blocks nerve impulses.
Pressor amines found in cheese and wine, and are high when cheese and red wines are aged. When combined with mono amine oxidase inhibitors causes increased blood pressure which has been implicated in deaths
Lathryogens, present in chick pea and related species, cause either bone malfunction or spastic paralysis of legs.
Favism, an acuite hemolytic anemia usually in persons of the Mediterranean area descent. It occurs when an individual with glucose-6-phosphate dehydrogenase deficiency of erythrocytes eats the beans or inhales the pollen of vicia fiba. It is fatal in children but adults usually recover in a day or two.
Cardiac glycosides found in some types of honey, are known to contain digoxin and digitoxin which are potent heart stimulants that are used to treat congestive heart failure. They were discovered originally in Digitalis purpurea (purple foxglove).
Cyanogenic glycosides release HCN (cyanide) which is a potent inhibitor of cytochrome oxidase. Cassava, apricot and apple seeds are some of the sources.
Tannins which are polyphenolic compounds high in tea, coffee, banana and millet, can bind to proteins and make them less digestible.
All toxicants occurring naturally in foods are classified under the categories or enzymes inhibitors, carcinogens and choline esterase inhibitors (Committee on food protection, 1973).
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