文档介绍：Food toxicology
Qing-Shen SUN
Textook: Food Toxicology by Jose M. Concon
Part A: Principles and concepts
Period:20
Chapter I
General toxicological principles appliable to foods and food toxicants
In this chapter, we will learn:
The definition of toxicological concepts
Scope of food toxicology
Classification of food toxicants
Factors affecting toxicity pounds
The biochemical basis of the toxicity pounds
Definition of toxicological concepts
A science deals with the nature, sources and formation of toxic substances in foods, their deleterious effect, the manifestations and mechanisms of these effects.
The identification of the limits of the safety of these substances.
A substance is toxic when
It causes cellular or tissue injury by mechanisms other than physical trauma.
Toxicity: the capacity to produce toxic injury to cells or tissues.
Toxicity is conditional, depending on various exogenous and endogenous factors.
Safety, hazard and toxicity are all relative terms.
Scope of food toxicity
The factors and conditions which define toxicity
The hazard and safety of various substances found in foods
The nature of the response of the host to these substances
Endogenous factors arise from plexities of the biochemistry and physiology of the host and its interaction with the environment.
Exogenous factors are determined by the nature of the pounds, their chemical and biological relationships with ponents in the food and chemicals in the environment.
plexities pouds in foods
The interaction of ponents with environments
Food toxicology is closely related to nutritional science.
Classification of food toxicants
According to source
ponents
Naturally occurring
constituents
Biological and chemical
contaminants
Food additives and
derived substances
Classification of food toxicants
Inactive or inert
Active but nontoxic
toxic