1456 cover 6/24/02 1:15 PM Page 1 C M Y CM MY CY CMY K FOOD SCIENCE AND TECHNOLOGY Altug With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Introduction to Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives.
Introduction to The book begins with a general overview of the concepts and principles TOXICOLOGY of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers TOXICOLOGY and FOOD the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about “chemopreventers” — those foods and food components that have antimutagenic or anticarcinogenic effects.
With its easy-to-read style and its clear discussions of the science of toxicology, FOOD food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists. Features • Identifies the nature, sources and formation of toxic substances in foods • Covers new groups of contaminants such as fumonisins and bisphenol and A and new food additives • Includes the legal and safety aspects as well as the functions of food additives • Discusses 12 groups of contaminants and their toxic effects, even when consumed in small amounts • Reviews the properties of 18 sources of natural compounds in foods that may cause adverse effects Tomris A ltug • Describes significant chemopreventers in the diet, presenting results of the most recent studies on this subject 1456 CRC PRESS www.com CRC PR E S S Composite Introduction to TOXICOLOGY FOOD and 1456_frame_FM Page ii Monday, June 24, 2002 12:28 PM Introduction to TOXICOLOGY FOOD and Tomris A ltug CRC PR E S S Boca Raton London New York Washington, D. CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2002 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U. Government works Version Date: 2012914 International Standard Book Number-13: 978-1-4200-5824-6 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources.
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For organizations that have been granted a pho- tocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.com and the CRC Press Web site at http://www.com 1456_frame_FM Page v Monday, June 24, 2002 12:28 PM DEDICATION To my dear mother and brother, who were always there when I needed them v 1456_frame_FM Page vi Monday, June 24, 2002 12:28 PM 1456_frame_FM Page vii Monday, June 24, 2002 12:28 PM PREFACE Food science is a multidisciplinary subject with relationships to such sciences as chemistry, biochemistry, microbiology, nutrition, engineering and toxicology. The safety of foods is one of the most important quality characteristics that affect their acceptability by consumers, as well as the legal authorities.
The different varieties of foods available to today’s consumers may contain several chemicals that could affect their safety. Food is a complex structure that consists of natural chemical compo- nents such as proteins, carbohydrates, fats, minerals, vitamins, enzymes, etc. Most of these substances that compose the chemical structure of foods are necessary for the human being to survive and do not cause toxic symptoms at normal levels of consumption. However, there are also some substances, such as cyanides, oxalates, saponins, etc., in foods that, while naturally present, may have toxic effects when consumed at normal levels of use.
Besides these natural components, several chemicals may be incorpo- rated, either intentionally or not, during the production, processing, han- dling, packaging, storage or transportation of foods. The intentional addition of chemicals for specific purposes in foods goes back to early history with the application of practices like salting, smoking and pickling for preservation of meat and fish, improving flavor by using spices and herbs and attracting consumers by the addition of colors. The use of chemical additives in foods for various purposes such as preservation, increasing shelf life, improving sensory properties, producing foods for special groups of consumers and aiding in the different stages of food manufacture, is gaining wide acceptance all over the world. On the other hand, foods may be contaminated by unintended chemicals during various stages of production, beginning from the cul- tivation of the crops or the breeding of animals, throughout processing operations up to the finished products and even during the transportation, vii 1456_frame_FM Page viii Monday, June 24, 2002 12:28 PM viii Introduction to Toxicology and Food storage and sales stages of such foods in the market.
The toxicological problems related to these foreign chemicals come mainly from contam- inants whose presence cannot be avoided in many cases. The health hazards that may result by their consumption can only be inhibited by effective food control techniques. Intentional chemical additives are authorized only if no harmful effects of any kind can be shown after extensive toxicological testing, and many food additives have undergone more rigorous testing than some foods or food components. A good deal of work is performed in establishing specifications and limits of use of these chemicals in food, and the benefits of intentional additives are gaining importance with food tech- nologists every day.
Therefore, advances in food technology have created the need for gaining information about the science of toxicology and toxicants in foods. Today, many consumer groups encourage the production of foods that are safe from a toxicological point of view. Consumers are also interested in foods that can be used for functional purposes and that supply the necessary nutrients to survive and prevent some diseases. Among the foods or food components that are consumed for the latter purpose, the substances that may have antimutagenic or anticarcinogenic effects are gaining importance every day.
Food toxicology is a science that deals with the nature, sources and formation of toxic substances in foods, their harmful effects, the mecha- nism of toxic effects and the identification of the safety of these substances. A primary objective of food toxicology is an understanding of the nature and properties of all toxic substances in foods as well as the nature and magnitude of the hazard they present under different conditions. Also important is determining their safety limits. The first part of this book covers the general concepts and principles in toxicology by describing its history and branches, toxic doses, stages of toxication, effect mechanism of toxins and toxicity tests.
In the second part, the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants and food additives, are described. The third part involves information about the food components and foods themselves, which can be expressed as “chemopreventors” due to their antimutagenic or anticar- cinogenic effects in vitro and in vivo systems, as well as in epidemiological studies. I sincerely hope that this book will make a contribution to the wide area of the multidisciplinary science food toxicology. ( Tomris Altug 1456_frame_FM Page ix Monday, June 24, 2002 12:28 PM ACKNOWLEDGMENTS I would like to thank my colleague Professor Dr.
Tavman and my dear colleagues in the Food Engineering Department of Ege University, who encouraged me in the preparation of this book. I would also like to express my gratitude to Dr. Eleanor Riemer and to CRC Press for their enthusiasm and help in the publication of this book. ix 1456_frame_FM Page x Monday, June 24, 2002 12:28 PM 1456_frame_FM Page xi Monday, June 24, 2002 12:28 PM AUTHOR ( Tomris Altug is a professor of food science in the Food Engineering Department of Ege University, Turkey.
After completing her secondary and high school education in American Girls’ School in Izmir, she received B. degrees in Chemistry from Ege University. In 1979, she began working as a research assistant in the Food Engineering Department ( of Ege University and she received her Ph. in Food Science.
Altug has taught several courses in food science including Food Toxicology and Food Quality Control and supervised the master’s and doctorate thesis of several students in the Food Engineering Department of Ege University. In 1984, on a British Council scholarship, she attended a training program on aflatoxins and mycotoxins in the Tropical Development and Research Institute in London. In 1989, on a USDA scholarship, she visited the University of Wisconsin-Madison to join a research program on degrada- tion of aflatoxin B1 in dried figs and, during her stay, also visited Texas ( A&M and California-Davis Universities. Altug has published several articles and books related to food science.
She has also received Tubitak ( Scientific Motivation awards for some of her studies. Altug’s major areas of interest are related to different aspects of food quality, extending from food toxicology to the sensory properties of foods and focusing on the philosophy of “production of safe foods that are palatable to the consumer.” xi 1456_frame_FM Page xii Monday, June 24, 2002 12:28 PM 1456_frame_FM Page xiii Monday, June 24, 2002 12:28 PM CONTENTS 1 General Information on Toxicology. 1 The History of Toxicology. 3 Branches of Toxicology.
4 Forensic and Clinical Toxicology. 5 Genetic, Reproductive and Developmental Toxicology. 6 2 Definition of Toxicity and Classification of Toxins. 7 Classification of Toxins.
9 Classification According to Their Toxic Doses. 9 Classification According to the Methods of Isolation from Natural Sources. 9 Classification According to Physical States. 10 Classification According to Their Use, Labels and Chemical Structures.
10 Classification According to Physiological Effects. 10 Classification According to Their Isolations: Qualitative and Quantitative Methods of Analysis .13 Exposure, Entrance and Absorption. 15 xiii 1456_frame_FM Page xiv Monday, June 24, 2002 12:28 PM xiv Introduction to Toxicology and Food Enterohepatic Cycle. 16 Special Biological Inhibitors.
16 Distribution, Accumulation and Translocation. 18 Factors that Affect the Rate of Metabolism. 21 4 The Effect Mechanism of Toxins. 23 Nonspecific Toxic Effects.
23 Special Toxic Effects .31 In Vivo Test Systems. 31 Acute Toxicity Tests. 32 Subacute/Subchronic Toxicity Tests. 33 Chronic Toxicity Tests.
33 Short-Term (In Vitro) Tests for Detecting Mutagenicity and Carcinogenicity. 36 Toxicity Tests for Hazard Characterization in Foods. 37 6 Natural Sources of Toxicants in Foods .