Sources of major toxin groups and their toxicity

Mycotoxins are secondary metabolites produced by filamentous microfungi. Fungi are major plant and insect pathogens. Disease caused by fungi growth on animal hosts called mycoses. Whereas disease caused by exposures to toxic fungal metabolites known as mycotoxicoses which is what we concern mainly in package 2 currently.

In contrast to mycoses, mycotoxicoses are examples of “poisoning by natural means”. The symptoms of a mycotoxicosis depend on the type of mycotoxin; amount and duration of exposure; age, health, and individual gender. The majority of mycotoxicoses result from eating contaminated foods. Skin contact with mould-infested substrates and inhalation of spore-borne toxins are also important sources of exposure.

While all mycotoxins are of fungal origin, not all toxic compounds produced by fungi are called mycotoxins. Acute mycotoxicoses generally has a rapid onset and an obvious toxic response, while chronic mycotoxicoses is characterized by low-dose exposure over a long time period, resulting in cancers and other generally irreversible effects.

Generally, mycotoxin exposure is more likely to occur by poor methods of food handling and storage. Controlling mycotoxins can be prevented by applying good agricultural practice and sufficient drying of crops after harvest.

Below are summary of toxin groups, sources of origination, toxicity, and legal limit:

Aflatoxin
Aspergillus flavus and Aspergillus parasiticus; Aspergillus bombycis, Aspergillus ochraceoroseus, Aspergillus nomius, and Aspergillus pseudotamari

Possess toxicity and carcinogenicity. Disease called aflatoxicoses can cause death in acute case, chronic aflatoxicosis results in cancer & immune suppression. Liver is primary targeted organ.

Citrinin
First isolated from Penicillium citrinum.Also from species of Aspergillus, strains of Penicillium camemberti (used to produce cheese) and Aspergillus oryzae. Monascus ruber and Monascus purpureus ( industrial species used to produce red pigments).

Significance for human health is unknown.

Ergot Alkaloids
Sclerotia of Claviceps species(common pathogens of grass species)

The principal animals at risk are cattle, sheep, pigs, and chickens. Clinical symptoms of ergotism in animals include gangrene, abortion, convulsions, suppression of lactation, hypersensitivity, and ataxia.

Fumonisins
Fusarium verticillioides (formerly Fusarium moniliforme = Gibberella fujikuroi), Fusarium proliferatum, Fusarium nygamai, and Alternaria alternata f. sp. lycopersici

Probable link with esophageal cancer in human. Acute exposure to fumonisin B1 may cause abdominal pain, borborygmus, and diarrhea. neural tube defects in experimental animals

Ochratoxin
Aspergillus ochraceus, Aspergillus alliaceus, Aspergillus auricomus, Aspergillus carbonarius, Aspergillus glaucus, Aspergillus melleus, and Aspergillus niger, Penicillium verrucosum(common contaminant of barley)

Kidney is primary target organ. Ochratoxin A is a liver toxin, an immune suppressant, a potent teratogen, and a carcinogen. It inhibits the enzyme in synthesis of phenylalanine-tRNA complex and also inhibits mitochondrial ATP production and stimulates lipid peroxidation. European Union Scientific Committee recommended that ochratoxin A levels be reduced to below 5 ng/kg of body weight per day.

Patulin
Mold species. Penicillium patulum (later called Penicillium urticae, now Penicillium griseofulvum), Penicillium expansum

Toxic at high concentration in laboratory settings, but evidence for natural poisoning is indirect and inconclusive. Joint Food and Agriculture Organization-World Health Organization Expert Committee on Food Additives: maximum tolerable daily intake for patulin of 0.4 mg/kg of body weight per day

Trichothecenes
fungal genera, including Fusarium, Myrothecium, Phomopsis, Stachybotrys, Trichoderma, Trichothecium

Consumption result in alimentary haemorrhage and vomiting; direct contact causes dermatitis. It’s extremely potent inhibitors of eukaryotic protein synthesis.

Zearalenone

Fusarium graminearum

recommended safe human intake: 0.05 μg/kg of body weight per day

Reference: http://www.nzfsa.govt.nz/science/data-sheets/index.htm

Grayanotoxin in honey

Name of toxin: Grayanotoxin (formerly known as andromedotoxin, acetylandromedol, and rhodotoxin)

Nature of acute disease: Honey intoxication caused by the consumption of honey produced from the rhododendrons nectar. Grayanotoxins is the cause of intoxication.

Symptom of disease: Excess salivation, perspiration, vomiting, dizziness, weakness and paresthesia are some of the symptom found. At more serious level, loss of coordination, progressive muscular weakness, bradycardia and nodal rhythm or Wolff-Parkinson-White syndrome may present.

Food analysis: Isolation of grayanotoxins from the suspect commodity can be done by typical extraction procedures for naturally occurring terpenes. Thin layer chromatography used for grayanotoxin identification.

Reference: http://en.wikipedia.org/wiki/Food_poisoning
http://www.cfsan.fda.gov/~mow/chap44.html

Package 2 kick off!

Hi dear all:
Are all of u free on Sat night? Can we meet at 10pm? Please confirm by this coming thurs 12am if possible. Thx! =) Meantime, wuld like to highlight the reserch all of us shuld give prior first:

Me: 1.Identify toxins found in ice crean containing milk and honey.
2.Sources & toxicity of major food toxins.(i.e. Aflatoxin by aspergillus flavus)

Val: Type of toxins produced by pathogens. (i.e.Shiga toxin by E.coli)

Fresa& LiXing: 1.Principles of various lab techniques used in toxins detection.
2.Legal limit on all identified toxins.{more toxins may be identified later, but for sure thr'r aflatoxin(focus M1, B1, B2, G1, G2 oni) and orchratoxin, find on these 2 first}

Shu Jun & Shu Wen: 1.Main principles used in GM process.
2.Advantage & disadvantage of GM foods.

Whether o not we meet in this week, please send me or post a summary and oth related details on BB for above finding by 28june,this coming Sat 12am. Many many thx! =)

Recent Salmonella outbreak in USA raw tomatoes!

According to the Food and Drug Administration (FDA), 145 to 150 people in USA who were suspected to had consumed raw red tomatoes, have been sickened by salmonellosis. 25 hospitalizations were reported but there is no death. The microbe strain that cause this crisis is Salmonella Saintpaul. So far, the source of contaminated tomatoes has not yet been found. FDA is collaborating with the Centers for Disease Control and Prevention in order to work on traceability.

Salmonellosis in healthy people can cause fever, diarrhea (which can be bloody), nausea, vomiting and abdominal cramps 6 to 72 hours after infection. Generally, the illness lasts 3 to 7 days. However, dehydration may occur following severe diarrhea . To get hydrated, the victims may receive intravenous fluids and medication may be given to provide symtomatic relief. In severe cases, antibiotics are needed for treatment if Salmonella infection spread from intestine to the blood stream nad eventually cause death. The elderly, infants, and people with impaired immune system are more prone to Salmonellosis. Some people afflicted with it later experience reactive arthritis, which can have long-lasting, disabling effects.

References :
http://www.time.com/time/nation/article/0,8599,1814553,00.html
http://www.usatoday.com/news/health/2008-06-08-tomatoes_N.htm

The bacteria in our gut – Clostridium Difficile ( C. Diff. )

A gram-positive, anaerobic, and spore-forming rods bacteria which cause the severe infection of colon called pseudomembranous colitis. The illness is characterized by offensive-smelling diarrhea, fever, and aabdominal pain. It can cause toxic megacolon or even fatal.

According to an article published by Centre for Disease Control (CDC), there is a vast increment of people being hospitalized resulted from C. Diff. infection. Feces spores are the spreading medium and it’s hardly killed by conventional cleaners or antibacterial soap.

Besides, when patient take in antibiotic which works against colon bacteria, C.Diff. explodes as it is resistant to them. Virulent strain of C.Diff. is commonly found only after 2000.

Misuse of antibiotics and patients who are older and sicker are factors that cause the rising of C.Diff. infection.

A research is conducted based on more than 36 million annual discharges from non-governmental U.S. hospitals. It is to be concluded that fatal cases account for 2.3 percent or 5,500 death in other word.

Frequency of occurrence and preventive measures of C. Diff. infection are being studied by the Association for Professionals in Infection Control and Epidemiology in order to come out with a best solution.

Reference available at CDC publication: http://www.cdc.gov/ncidod/EID/index.htm

Health risk associated in star fruit!

Fruits always come along with 'healthy' and 'nutritious' in many people's mind. However, kidney failure patient may fell into a state of unconscious if star fruit is being ingested. This is what happened to a dialysis patient who is hospitalised in Intensive Care Unit after consuming star fruit. The news was found in The Star newspaper.

Ingestion of star fruit led to neurological disturbances, including hiccups, mental confusion, and even death! This is due to presence of oxalic acid and the neurotoxic effects of star fruit intoxication in mostly dialysed patients with chronic renal failure.

Say no to synthetic colouring!

Synthetic colourings are being used in food industry extensively. They are commonly found in confectionery products, ice cream, bakery products, cakes, and soft drinks. Foods may seems more colourful and attractive after coated or dyed with those 'rainbows'. However, the long term effect that synthetic colourings jeopardize our body is undeniable!

Recently read the news reported that European countries are urged to ban the use of additives in 'purely cosmetic' ingredients and foods. The colours involved are tartrazine (E 102), quinoline yellow (E 104), sunset yellow (E 110), carmoisine (E 122), ponceau 4R (E 124) and allura red (E 129). Manufacturers are encouraged to suspend the usage of these colouring and seek for alternatives.

Same goes with UK Food Standards Agency (FSA) board who decided to mandate UK manufacturers not to use these colourings and giving advice to parents on intake of synthetic colourings. However, while some industry members agree and support the action , some others claim that voluntary reformulation was underway but forcing could put unnecessary pressure and costs on them.

Representatives from other bodies such as Consumers' Association of Ireland, Friends of the earth, The Danish Ecological Council, the International Obesity Task Force, The Soil Association
and the UK Food Commision said that the Southampton study gives valid reasons to suggest that there is an appreciable risk associated with these colourings. Furthermore, dyes serve no purpose but to colour foods.

In conclusion, renewed calls for European ban on Southampton additives is in need to be implemented. All parties involved should commit their highest cooperation whenever possible in compliance with local legislation.

Article available at: http://www.foodproductiondaily.com/news/ng.asp?id=84636

Trans-fats linked to breast cancer risk in study

'No trans-fat' label is commonly seen on processed food packaging. Issue related to trans-fat has been a lattest concern of WHO. It's claimed that consumption of trans fat increase risk of getting coronary heart disease by raising 'bad' LDL cholesterol and lowering 'good' HDL cholesterol.

Trans-fat is a type of unsaturated fat with trans-isomer fatty acid. Most trans-fats found in food are produced by partially hydrogenating plant oil. The process of adding hydrogen atoms to unsaturated fat make them more saturated. Thus they possess higher melting point and more favourable in extending shelf life of baked products.

From a news I read online, European researchers reported on Friday 11 April that besides clog arteries, trans-fats may raise the risk of getting breast cancer. Women with highest blood levels of trans-fats had about twice the risk of breast cancer compared to women with lowest levels. The only recommendation by researchers in American Journal of Epidemiology is to limit the consumption of processed foods contain trans-fats.

New York and California had banned trans-fats in restaurant foods. Canada and Britain are considering the same regulation and many food companies have dropped them as ingredient.

However, women with higher level of omega-3 fatty acids are found to be more resistant to have breast cancer. Obese women are more susceptible to develope breast cancer than other types of cancer.

Complete article available at http://uk.news.yahoo.com/rtrs/20080411/thl-uk-cancer-breast-fats-acc9995.html

Food Safety Issue- Botulism

My first time came across this term is during subject FPQA conducted in year 2, knowing that it's related to can food and food safety issue. Recently, I happened to read this article called 'Botulism' in WHO web. Here is the summary of what I learned from the article.

Generally, human botulism is an foodborne intoxication caused by extremely potent toxins preformed in foods which is Bacterium Clostridium Botulinum. Transmission of botulism between human is imposssible. However, wound infections or intestinal infection in infants are exceptional. Type A, B, E and rarely F cause human botulism. Types C, D and E cause illness in mammals, birds and fish. Sporulated form of bacterium is commonly present in soils, aquatic sediments and fish. Under anaerobic conditions, the heat-resistant spores can germinate and toxin is produced by bacterium.

12 to 36 hours after exposure to bacterium, symptoms caused by toxin appears. These are usually include dry mouth,double or blurred vision, difficulty swallowing, muscle weakness, drooping eyelids,difficult breathing, slurred speech,vomiting, urinary incontinence and sometimes diarrhea. Though cases of botulism is low, the mortality rate is high if treatment is not immediately imposed.

Good food preparation practices and hygiene ought to be implemented to prevent outbreak of botulism. Inactivation of the bacterial spores in heat-treatment canned products or by inhibiting growth in all other products may also prevent botulism.

In cosmetic field, bacterium Clostridium Botulinum is used to produce Botox, an injection used for clinical and cosmetic application. Treatment is on one condition that purified and diluted A neurotoxin are being used. Injection of Botox is administered according need of patient. Some side effetcs might occur after the injection.

Article available at: http://www.who.int/mediacentre/factsheets/fs270/en/index.html
References: http://en.wikipedia.org/wiki/Botulism

What is EB and S?

Osteomyelitis

The first day i reported to Ms. Teoh Sok Li, Head of Quality Assurance(QA) Department, she ordered me to assist a QA assisstant, named Yong. End of the day, I didn't do much but intro myself to other staffs in QA. So, it was an ice-breaking day!

Second day, there are chances for me to flip through some documents in QA office. From their daily laboratory card, I can clearly see that sensory assessment, physical test as well as microbe test are being run for certain products.

'EB' and 'S' which appear under microbe test catch my eyes. After verification, i got to know that EB stands for Enterobacteriaceae and S is Salmonella. EB are a large family of bacteria, including many of the more familiar pathogens, such as Salmonella and Escherichia coli. EB are rod-shaped, basically 1.5 micro meter in length. They are facultative anaerobes and possess Gram-negative stains.

Whereas Staphylococcus aureus is a sperical bacterium which cause a range of illnesses from minor skin infections, such as pimples, impetigo, boils, cellulitis folliculitis, furuncles, carbuncles, scalded skin syndrome and abscesses, to life-threatening diseases, such as pneumonia, meningitis, osteomyelitis endocarditis, Toxic shock syndrome (TSS), and septicemia. Illness cause by Staph aureus is usually associated with hygiene aspetc as they are frequently living on human's skin and in nose. About 20-30% of population are 'staph carrier'

References :

http://en.wikipedia.org/wiki/Staphylococcus_aureus

Photo available at:

http://images.google.com.my/imgres?imgurl=http://thefootblog.files.wordpress.com/2006/11/osteoforefoot.jpg&imgrefurl=http://thefootblog.org/2006/11/&h=417&w=534&sz=30&hl=en&start=4&tbnid=nTkMhBkni8UCXM:&tbnh=103&tbnw=132&prev=/images%3Fq%3Dstaphylococcus%2Baureus%26gbv%3D2%26hl%3Den

Tropical fruit- Soursop.

Neighboor gave us 2 soursops where the auntie said it's not local but origin from Sabah. Mum stored in fridge for few days and its skin turns black.

Today, i peeled it off while it's cold. The flesh of the fruit consists of an edible white pulp and a core of undigestible black seeds. The flesh's texture is pudding-liked, white in color, and taste like sweet mango! Compared to dragon fruit which contains uncountable seeds, seeds of soursop are kind of frustrated because they are large in size! I cant digest but to spit them out.


After some research done, I had found out that soursop is native to Carribean, Central and South America, and is commonly grown in South-East Asia. It is adapted to areas of high humidity and relatively warm winters, temperatures below 5 °C will cause damage to leaves and small branches, and temperatures below 3 °C can be fatal.


Nutritionally, the fruit is high in carbohydrates, particularly fructose. The fruit also contains significant amounts of vitamin C, vitamin B1 and vitamin B2. People in Caribbean believe that laying the leaves of soursop on a bed below a person with a fever will break the fever by the next morning. Boiling the leaves and drinking as a tea are believed to induce sleep too!

Reference from: http://en.wikipedia.org/wiki/Soursop

Photo available at: www.britannica.com/ebc/art-7486/Soursop

Nestle

picture taken from panipat.nic.in/Nestle.htm

Founder Henri Nestlé developed the first milk food for infants in 1867, and saved the life of a neighbor’s child, the Nestlé Company has aimed to build a business based on sound human values and principles.

Nestlé with headquarters in Vevey, Switzerland was founded in 1866 and is today the world's biggest food and beverage company. It employs around 276 050 people and have factories or operations in almost every country in the world.

Nestle presents a wide range of products from beverages to chocolate, frozen foods, infant formula and petcare foods.

Causes of Avian Flu

Summary: Any influenza viruses that have adapted to a specific host will cause Avian influenza which is commonly known as Bird flu.

Identified virus: Influenza A virus

Recent outbreak cases:
Fresh bird flu outbreak in India http://news.bbc.co.uk/2/hi/south_asia/7287665.stm
Hanoi reports bird flu outbreak http://www.thanhniennews.com/healthy/?catid=8&newsid=36481
Fresh bird flu outbreak reported in southwest China http://www.channelnewsasia.com/stories/afp_asiapacific/view/331147/1/.html
Ukraine to cull 25,000 birds in bird flu outbreak http://en.rian.ru/world/20080118/97302438.html
Bird flu outbreak confirmed in Tibet http://www.upi.com/NewsTrack/Science/2008/02/21/bird_flu_outbreak_confirmed_in_tibet/5775/

Total calories i ate today.

MOF Tempura Bento + Kalian = Redundant calories!