Food safety

FOOD SAFETY: CONTAMINANTS

AND TOXINS

FOOD SAFETY: CONTAMINANTS AND

TOXINS

Merly Fiscal-Arjona

www.delvepublishing.com

Food Safety: Contaminants and Toxins

Merly Fiscal-Arjona

Delve Publishing

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Merly Fiscal-Arjona, M.A.T, Full time Professor of Laguna State Polytechnic

University, Siniloan,Campus, Siniloan Laguna, Philippines.

She graduated from the Laguna State Polytechnic University, Siniloan, Cam￾pus, with the degree of Master of Arts in Teaching, Major in Technology and

Home Economics. Her professional experience includes an assessor in different

Hotel and Restaurant Competency in TESDA. She was also the former Dean of

the College of Hospitality Management and Tourism, Siniloan Campus, Sini￾loan, Laguna, Philippines. She is an active member of Association of Adminis￾trators in Hospitality Hotel and Restaurant Management Educational Institution

(AAHRMEI) and has attended seminars and trainings in Hotel and Restaurant

Management and member of several professional organizations, and now she is

pursuing her Doctor of Philosophy in Education major in Educational Leader￾ship and Management at St. Joseph’s College, Quezon, and City.

At present, she is an Associate Professor IV at the LSPU. Her greatest joy at the

moment is to share her knowledge, expertise and give prestige to her students.

ABOUT THE AUTHOR

List of Figures........................................................................................................xi

List of Tables........................................................................................................xv

Preface........................................................................ ......................................xvii

Abstract.............................................................................................................. xix

Chapter 1 Principles of Food Safety...........................................................................1

1.1. Introduction........................................................................................2

1.2. Food Hygiene .....................................................................................2

1.3. Importance Of Food............................................................................3

1.4. Unsafe Food .......................................................................................4

1.5. Food Control.......................................................................................5

1.6. Major Hazards Associated With Food Safety .......................................5

1.7. How to Maintain The Safety of Foodstuffs ...........................................8

1.8. Food Safety Practices In Institutions ..................................................19

Chapter 2 Food Safety Disciplines...........................................................................23

2.1. Introduction......................................................................................24

2.2. Food Microbiology ...........................................................................24

2.3. Food Virology ...................................................................................34

2.4. Parasitology And Food Safety ............................................................46

Chapter 3 Food Additives and Their Side Effects......................................................55

3.1. Introduction......................................................................................56

3.2. Food Coloring and Its Side Effects.....................................................57

3.3. Food Preservative and Their Side Effects............................................60

3.4. Flavor Enhancers and Their Side Effects.............................................65

3.5. Food Antioxidants and Their Health-Related Effects...........................68

3.6. Food Sweeteners and Their Side Effects.............................................70

3.7. Food Stabilizers and Their Side Effects...............................................77

TABLE OF CONTENTS

viii

3.8. Food Emulsifiers and Their Side Effects..............................................77

Chapter 4 The Safety of the Street Foods.................................................................79

4.1. Introduction......................................................................................80

4.2. The Quality Of Street Foods..............................................................81

4.3. Challenges to Street Foods................................................................81

4.4. Types of Food Retailers in Urban Areas.............................................82

4.5. Supply of Foodstuffs to the Outlets....................................................88

4.6. Improving Food Outlets In the Urban Areas......................................89

4.7. Fruit And Vegetables .........................................................................90

4.8. Beef Meat Retailing Systems .............................................................97

4.9. Quality Assurance of Fish Processing Industry.................................102

Chapter 5 Biocides and Antibiotic Residues in Foodstuffs......................................107

5.1. Introduction....................................................................................108

5.2. Types of Biocides And Their Impacts ...............................................108

5.3. Toxicology Of Biocides...................................................................113

5.4. The Risk of Consuming Foodstuffs With Biocides Residues..............115

5.5. Analysis of The Routes of Pesticides Exposure to Animals................117

5.6. Occurrence And Levels of Pesticide Residues in Animal Products...119

5.7. Antibiotics in Foodstuffs..................................................................122

Chapter 6 The Impacts of Mycotoxins on Food Safety...........................................127

6.1. Introduction....................................................................................128

6.2. Aspergillus......................................................................................129

6.3. Penicillium ....................................................................................129

6.4. Fusarium.........................................................................................130

6.5. Ochratoxins....................................................................................131

6.6. Trichothecenes................................................................................132

6.7. Zearalenone ...................................................................................133

6.8. Sterigmatocystin .............................................................................134

6.9. Aflatoxins .......................................................................................134

Chapter 7 Food Safety During Preharvest, Harvesting, and Postharvest................141

7.1. Introduction....................................................................................142

7.2. Pre-Harvest Food Production And Management Practices...............142

ix

7.3. Harvesting Stage .............................................................................149

7.4. Post-Harvest Food Production And Management Practices..............151

Chapter 8 Heavy Metal Toxicology........................................................................169

8.1. Introduction....................................................................................170

8.2. A Brief Overview of Heavy Metal Poisoning ...................................170

8.3. Mercury Toxicity .............................................................................173

8.4. Cadmium Toxicity...........................................................................175

8.5. Copper Toxicity...............................................................................178

8.6. Lead Toxicity...................................................................................182

8.7. Manganese Toxicity ........................................................................184

8.8. Zinc Toxicity ...................................................................................184

8.9. Iron Toxicity....................................................................................186

8.10. Aluminum Toxicity........................................................................187

8.11. Nickel Toxicity..............................................................................187

Chapter 9 Plants Toxins.........................................................................................189

9.1. Introduction....................................................................................190

9.2. Elaeodendron Buchananii...............................................................192

9.3. Cycads Plants .................................................................................193

9.4. Senecio Plants ................................................................................195

9.5. Catha Edulis....................................................................................198

9.6. Black Nightshade Plant...................................................................201

9.7. Cassava Plant..................................................................................207

9.8. Datura Poisoning ............................................................................214

9.9. Legumes.........................................................................................215

9.10. Potato Plant Toxicity......................................................................219

Chapter 10 Trends in Food Industry ........................................................................225

10.1. Introduction..................................................................................226

10.2. Agricultural Commercialization And Food Safety ..........................226

10.3. Food Policy ..................................................................................230

10.4. Genetically Modified Crop And Potential Human Health..............231

10.5. Food Safety, Nutrition Requirements, and Development ...............232

10.6. Population Growth on Food Production........................................234

x

References.............................................................................................239

Index.....................................................................................................245

LIST OF FIGURES

Figure 1.1. Organization of food storage.

Figure 1.2. Illustrating different types of foodstuffs and their optimal

temperature during storage.

Figure 1.3. The right internal cooking temperatures for certain foodstuffs.

Figure 1.4. Sick employees should not be allowed to handle any foodstuffs

until she/he is cleared by a physician.

Figure 1.5. Using hand gloves for food safety.

Figure 2.1. Vibrio parahaemolyticus.

Figure 2.2. Illustration of how Vibrio parahaemolyticus affect human beings

after consuming contaminated foodstuffs.

Figure 2.3. Shows a Clostridium botulinum.

Figure 2.4. Major symptoms of bean yellow-spot virus.

Figure 2.5. Major signs of maize stripe mosaic virus.

Figure 2.6. Symptoms of rhizomania disease on spinach.

Figure 2.7. Effects of beet curly top virus.

Figure 2.8. Shows the blight of spinach caused by comovirus group.

Figure 2.9. Poorly filled maize cob due to sugarcane mosaic virus.

Figure 2.10. Stunted maize plants due to maize dwarf mosaic virus.

Figure 2.11. Shows a cassava tuber infected by cassava mosaic virus.

Figure 2.12. Whiteflies (main vectors in transmission of cassava mosaic virus).

Figure 2.13. Shows dead cassava plants caused cassava mosaic virus.

Figure 2.14. A larvae of Yellow-headed borer boring through the stem of a

plant.

Figure 2.15. Illustrating nematode parasite and the root-knot nematode

infection.

Figure 2.16. Meat affected by bovine cysticercosis.

Figure 2.17. The life cycle of the Taenia saginata.

xii

Figure 3.1. Sorbic acid (E200) structure.

Figure 3.2. Allergic reaction due to sorbic acid.

Figure 3.3. Benzoic acid (E210) structure.

Figure 3.4. Natural honey.

Figure 3.5. Maple syrup and syrup extraction from a maple tree.

Figure 3.6. Molasses from sugar canes.

Figure 3.7. Stevia food sweetener.

Figure 3.8. Sucrose from sugar cane.

Figure 3.9. The prevalence of obesity among the adults and youths in the

United States.

Figure 4.1. An example of a general grocery shop.

Figure 4.2. A greengrocery shop.

Figure 4.3. Fishmongers.

Figure 4.4. An example of a self-service store.

Figure 4.5. An ice store.

Figure 4.6. Formal market area.

Figure 4.7. An informal market.

Figure 4.8. Cabbage.

Figure 4.9. Illustrating kales vegetable.

Figure 4.10. Green peas.

Figure 4.11. Carrots.

Figure 4.12. Potatoes.

Figure 4.13. Major indigenous vegetable consumed around the world.

Figure 5.1. Shows the chemical structure of DDT.

Figure 5.2. Shows the chemical structure of carbofuran.

Figure 5.3. Chemical structure of trifenmorph.

Figure 5.4. Chemical structure of niclosamide.

Figure 5.5. The mortality plotted against the concentration of the pesticide.

Figure 5.6. Major pesticide residues studies and their characteristics.

Figure 6.1. Illustrating infected maize crop with Aspergillus species.

Figure 6.2. Shows the impact of Penicillium on foodstuffs.

xiii

Figure 6.3. Shows the effects of Fusarium species on maize crop.

Figure 6.4. Illustrating ochratoxins infection on maize.

Figure 6.5. Shows trichothecenes on maize.

Figure 6.6. Effect of zearalenone on maize.

Figure 7.1. Damaged maize ear by birds.

Figure 7.2. Development of a hybrid variety.

Figure 7.3. Illustrating a drum drying system.

Figure 7.4. Shows the browning effects of drying foodstuffs.

Figure 7.5. Shows shrunken dates due to drying and fresh dates.

Figure 7.6. Direct solar drying method.

Figure 7.7. Indirect solar drying method.

Figure 7.8. Cereal foodstuffs in sacks and stacked in the main house.

Figure 7.9. Cribs used for storing foodstuffs.

Figure 7.10. Cereals storage containers.

Figure 7.11. Shows grains attacked by moth.

Figure 8.1. Major essential and non-essential metals.

Figure 8.2. Major effects and routes of mercury toxins in human.

Figure 8.3. Major contamination properties of cadmium.

Figure 8.4. Effect of cadmium toxicity.

Figure 8.5. Major symptoms of copper toxicity.

Figure 8.6. Major routes for copper absorption and distribution in the body.

Figure 8.7. Effects of lead toxicity in the human body.

Figure 8.8. Effects of zinc elements in the human body.

Figure 8.9. Foodstuffs high in iron.

Figure 9.1. An image of elaeodendron buchananii.

Figure 9.2. Shows encephalartos hildebrandtii (one of the examples of cycads

plants).

Figure 9.3. An example of Senecio plants used for fruit.

Figure 9.4. Major signs of seneciosis in cattle.

Figure 9.5. Khat chewing.

Figure 9.6. Black nightshade plant.

xiv

Figure 9.7. Shows a cassava crop and tubers.

Figure 9.8. A spastic paraparesis (konzo) commonly associated with cassava

poisoning.

Figure 9.9. Common signs of Cyanide toxicity.

Figure 9.10. Illustrating glycoalkaloids in potato plant.

Figure 9.11. Distribution of glycoalkaloid in potato.