INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY
CHAPTER 1 Principles of Toxicology 01 Branches of Toxicology 04 Dose-Response05 Potency 08 Hormesis 09 Margin of Safety10 Biologic Factors that Influence Toxicity12 Absorption 13 Types of Membrane Transport 16 Toxin Absorption in the Alimentary Tract18 Intestinal Microflora 19 The Blood–Brain Barrier20 Xenobiotic Absorption into Lymph 21 Translocation 22 Distribution23 Storage25 Organ Storage 25 Lipid Storage 26 Bone Storage 26 Excretion 27 Kidney27 Effects of Maturation on Kidney Excretion29 Fecal Excretion of Xenobiotics 29 CHAPTER 2 Determination of Toxicants in Foods 33 Sampling35 Qualitative and Quantitative Analyses of Toxicants in Foods 35 Sample Preparation for Analysis of Toxicants 36 Isolation and Identification by Chromatography 40 Biological Determination of Toxicants 41 Acute Toxicity 41 Genetic Toxicity 42 Bioassay 43 Metabolism 47 Subchronic Toxicity 47 Teratogenesis 48 Chronic Toxicity 50 CHAPTER 3 Biotransformation 53 Phase I Reactions 54 Phase II Reactions 57 Phase I Enzymes61 Cytochrome P450 61 CYP3A4 64 CYP1B1 66 CYP2E1 68 Peroxidases70 Flavin-Containing Monooxygenase (FMO)73 Epoxide Hydrolase (EH) 74 Esterases76 Carboxylesterases (CES) 76 Paraoxonase 77 Phase II Xenobiotic Metabolism78 Glucuronide Conjugation 79 Sulfate Conjugation 80 Glutathione Conjugation 81 CHAPTER 4 Chemical Carcinogenesis 85 Definitions85 Phases of Carcinogenesis86 Initiation 86 Promotion 88 Progression 88 Angiogenesis 89 Cancer Epidemiology 92 Dietary Guidelines for Cancer Prevention95 CHAPTER 5 Natural Toxins in Animal Foodstuffs 99 Natural Toxins in Land Animal Foodstuffs 99 Bile Acids 100 Vitamin A 100 Transmissible Spongiform Encephalopathies (TSEs) and Prions 102 Discovery of Bovine Spongiform Encephalopathy (BSE) 102 Discovery of Toxic Principle Prion 103 Mode of Action of Prion 104 Natural Toxins in Marine Foodstuffs 104 Tetrodotoxin—Puffer Fish Poison 105 Paralytic Shellfish Poisoning (PSP) 108 Ciguatera 111 Neurotoxic Shellfish Poisoning (NSP) 113 Amnesic Shellfish Poisoning (ASP) 115 Voltage-Gated Naþ Channels 117 Scombroid Fish Poisoning 118 CHAPTER 6 Toxic Phytochemicals 123 Phytotoxins 124 Goitrogens 124 Environmental Antithyroid Substances 127 Favism 129 Neurolathyrism 133 Cyanogenic Glycosides 134 Lectins 138 Vasoactive Amines 141 Caffeine 143 Curare 146 Strychnine 147 Atropine 149 Phytoalexins 152 Herb-Drug Interactions 154 CHAPTER 7 Toxins from Fungi 159 Mycotoxins 159 Ergotism 160 Alimentary Toxic Aleukia 163 Fumonisins 165 Aflatoxin 167 Mushrooms 176 Amanita phalloides 176 Amanita muscaria 178 Psilocybe 180 CHAPTER 8 Food Contaminants from Industrial Wastes 181 Chlorinated Hydrocarbons 181 Polychlorinated Biphenyls (PCBs) 181 Polychlorinated Dibenzo-p-dioxins (PCDDs) 187 Heavy Metals 192 Arsenic 193 Lead 196 Mercury 202 Cadmium 206 CHAPTER 9 Pesticide Residues in Foods 211 What is a Pesticide? 211 History 212 Pesticides in the Food Chain 214 Regulations 216 Insecticides 218 DDT 218 Chlorinated Cyclodiene Insecticides 220 Organophosphate Insecticides 222 Carbamate Insecticides 225 Herbicides 226 Chlorophenoxy Acid Esters 226 Naturally Occurring Pesticides 227 CHAPTER 10 Food Additives 229 Regulations 232 Preservatives 237 Benzoic Acid 238 Sorbic Acid and Potassium Sorbate 240 Hydrogen Peroxide 241 AF-2 [2-(-furyl)-3-(5-nitro-2-furyl)acrylamide] 241 Antioxidants 242 L-Ascorbic Acid (Vitamin C) 243 dl-a-Tocopherol (Vitamin E) 243 Propyl Gallate 244 Butylated Hydroxyanisol and Butylated Hydroxytoluene 244 Sweeteners 245 Saccharin and Sodium Saccharin 245 Sodium Cyclamate 246 Coloring Agents 247 Amaranth (FD&C Red No 2) 248 Tartrazine (FD&C Yellow No 4) 249 Flavoring Agents 250 Methyl Anthranilate 250 Safrole (1-Allyl-3,4-Methylenedioxybenzene) 251 Diacetyl (2,3-butane dione) 251 Flavor Enhancers 252 CHAPTER 11 Toxicants Formed During Food Processing 253 Polycyclic Aromatic Hydrocarbons (PAHs) 255 Occurrence 256 Benzo[a]pyrene (BP) 257 Maillard Reaction Products 260 Polycyclic Aromatic Amines (PAA) 261 Occurrence 261 Toxicity 262 N-Nitrosamines 265 Precursors 265 Occurrence in Various Foods 266 Toxicity 267 Mode of Toxic Action 267 General Considerations 268 Acrylamide 269 Formation Mechanisms of Acrylamide in Foods 270 Toxicity 272 Mode of Action 272 General Considerations 273 Food Irradiation 273 CHAPTER 12 Food Factors and Health 277 Probiotcs, Prebiotics, and Synbiotics 278 Probiotics 278 Prebiotics 278 Synbiotics 280 Antioxidants 281 The Role of Oxygen in Living Organisms 281 In vivo Balance between Oxidants and Antioxidants 282 Lipid Peroxidation 283 Toxicity of RCCs 285 Functional Components Found in Food for Disease Prevention 286