Read e-book online Food Safety and Toxicity PDF

By John De Vries

ISBN-10: 0849394880

ISBN-13: 9780849394881

From a typical technological know-how perspective, foodstuff safeguard and Toxicity takes on difficult and critical subject matters impacting nutrition researchers, regulators, manufacturers, healthcare prone, educators, and shoppers.

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The Fusarium producer strains prefer high relative air humidity at moderate temperatures (10 to 30°C). Type of food involved; prevention. , maize, wheat and rye, in the moderate climate zones. 4 Ergot alkaloids. Ergot alkaloids are produced by Claviceps purpurea, which grows in the ears of grasses and cereals. The fungus forms sclerotia (2 to 4 cm large ergot kernels), which are the hibernation stage. During the harvest the sclerotia may end up between the cereal grains. Toxicity and symptoms. Ergot alkaloids act particularly on the smooth muscles.

As this strongly reduces their toxicity, these will not be discussed here. Environmental conditions. Mycotoxin contamination of food and feed highly depends on the environmental conditions that lead to mold growth and toxin production. The detectable presence of live molds in food, therefore, does not automatically indicate that mycotoxins have been formed. On the other hand, the absence of viable molds in foods does not necessarily mean there are no mycotoxins. The latter could have been formed at an earlier stage prior to food processing.

At the pH in the duodenum, ferric phytate dissolves in the form of ferric hydroxide. Phytic acid prevents the complexation between iron and gastroferrium, an iron-binding protein secreted in the stomach. Results from animal experiments and human studies indicate interference of phytic acid with the absorption of magnesium, zinc, copper, and manganese. An important factor in the precipitation of phytates is the synergistic effect of two or more different cations, which can act together to increase the quantity of phytate that precipitates.

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Food Safety and Toxicity by John De Vries

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