What are Food Toxins?

Food Toxins

Food Toxins are the natural toxins they are naturally produced by living organism. So toxins are not harmful to the organisms itself, but they also be toxic to other human beings when it eaten. Within the use of less familiar foods, a number of which can contain food toxic compounds. So we discuss about what are food toxins in this article.

As a results of this, diseases and deaths due to acute or chronic poisoning occur in these countries through the habitual consumption of foodstuffs containing toxic substances.

These include natural toxins, microbic toxins, environmental contaminants arising from process, accidental contaminants, and chemical additives.

1) Natural food toxins:

Some plants and animals used as food by man contain substances having toxic properties. Pulses contain variety of toxic sub stances like

1) Enzyme inhibitors

2) Haemagglutinins

3) Cyanogenic glycosides

4) Saponins

5) Lathyrism

6) Favism

A number of these also are present in alternative foods, e.g., peptidase inhibitors in cereals and potatoes, spinach and asparagus, goitrogens (which cause hypothyroidism and thyroid enlargement) in oilseed, mustard, cabbage and connected species.

Ethanedioic acid, a constituent of spinach and beet, could cause oxalic poisoning in bound people.

The substance of enzyme that is proteinous in nature suppresses the discharge of amino acids and therefore interferes with the traditional growth of animals fed with such pulses.

Raw soybean ends up in pancreatic dysplasia in rats and chicks, and will increase the assembly of duct gland enzymes, resulting in substantial removal of endogenous.

1) Enzyme inhibitors

Enzyme inhibitors are present in al most all the legumes like excretory organ beans and navy beans, that are quite made in aminoalkanoic acid, accounting for regarding 30-40 per cent of the whole aminoalkanoic acid content of the food.

However the substance makes the aminoalkanoic acid unavailable. Heat treatment destroys the substance.

2) Haemagglutinins

Haemagglutinins are proteins in nature, and are typically brought up as phytoagglutinins or lectins.

They occur wide in leguminous seeds like excretory organ beans and field beans, and have the power to agglutinate the red blood cells from varied species of animals.

They’ll conjointly combine with the cells lining the enteric wall, inflicting an impairment with the absorption of amino acids. however most of those factors are heat-liable, and lose their delete rious effects as a results of heat treatment.

3) Cyanogenic glycosides

Cyanogenic glycosides cause cyanide poisoning. On reaction of the organic compound by the enzyme B-glucosidase,hydrogen cyanide (hydrocyanic acid) is liberated within the legumes like capital of Peru beans and oilseed.

Change of state inactivates these enzymes. A cyanide content of 10-20 mg per 100 g of pulses is taken into account safe and plenty of legumes, except lima bean (Phaseolus lunatus), contain cyanide among this limit.

4) Saponins

Saponins are bitter tasting, foam-producing glycosides of high mass. These are reportable in soybean, vine (Canavalia gladiata) and jackbean (Canavalia ensiformis). Not all saponins are toxic; the poisonous ones are known as sapotoxins.

They occur in peanuts and soybeans with variable degrees of hemolytic and foam-producing activity. Noxious saponins cause nausea and inborn reflex and may be removed by soaking the beans before change of state.

Alkaloids ar acknowledged to occur within the seeds of the many legumes however they’re comparatively innocuous.

Some compounds gift in pulses seem to repair iodine therefore producing a state of iodine deficiency within the thyroid, and eventually thyromegaly.

Toxic substances in legumes turn out serious pathological conditions. These are a factors in vetchling dhal that causes lathyrism and a hemolytic think about field bean inflicting anemia.

5) Lathyrism

Lathyrism could be a illness that paralyses the lower limbs. B-Oxylyl amino-alanine (BOAA), a free amino acid compou,d is that the issue, gift in khesari (Khesari dhal), responsible for brain disorder with nerv ous symptoms. The illness is related to consumption of khesari dhal and happens normally in poor families.

Even once alternative crops fail, this legume thrives and therefore in times of inadequacy poor individuals ar forced to eat this Cajanus cajan.

However, lathyrism develops only if the consumption of Cajanus cajan is high (300 g daily), it’s taken for a protracted time (6 months or more), and therefore the diet doesn’t contain adequate quantities or cereals.

In lathyrism, the toxic substance interferes with the formation of traditional albuminoid fibre within the animal tissue. The concentra tion of the poison depends upon its stage of development.

This poison is inac tivated by heat treatment. BOAA is water soluble and leaches out simply following the steeping method.

Soaking the grains in water, steaming for 15-20 minute and sun-drying, take away regarding 80-90% of the poison.

A genetic approach has conjointly led to a low-toxin strain. The illness will be prevented by making certain an inexpensive balance between intake of khesari dhal and alternative foodstuffs.

6) Favism

Favism is caused by eating broad beans or by inhaling the spore of its flower. Divicine and Isouramil are glycosides containing pyrimidine bases, present in broad beans or faba beans (Vicia faba).

They cause a discount in glutathione content and aldohexose 6-phosphate dehydrogenase activity in corpuscle and, hence, could also be answerable for the event of anaemia, that may be a hemolytic anemia.

In severe cases death might occur inside 24-48 hours of the onset of the attack. These constituents, in some legumes like soybean protein, interfere with convenience of minerals like Zn, Cu, Mn and metallic element by binding with these metals.

They are partly eliminated by heat treatment or by chelating agents like EDTA.

Djenkolic Acid may be a substance gift in djenkol beans availab. in indonesia, Java and island. within the concentration of 1.2 per cent, it ends up in acute excretory organ bother.

Mimosine or Leucenine an uncommon aminoalkanoic acid that happens within the seeds and leaves of Leucaena glauca causes sightlessness.

Antivitamin factors: excretory organ beans contain anti-vitamin E that produces recrosis of liver and muscular dystrophy. oilseed contains an anti-pyridox ine issue that depresses growth.

The issue accountable is L-amino-D-pro line that happens as a amide linatine together with aminoalkanoic acid.

L amino-D-proline is regarding four times as active as linatine. The issue can be eliminated by extracting the meal with water.

Raw soybean containing lipoxidase, oxidizes axerophthol and carotene gift in foods, leading to lowered plasma axerophthol and carotene.

Unwarmed isolated legume supermolecule is found to possess an anti-Vitamin D issue manufacturing rachitis in experimental animals. Autoclaving the meal destroys the anti-Vitamin D gift.

Amylase inhibitors interfere with starch digestion and are extracted from twelve sorts of beans, however not from cowpeas, chickpeas and lentils.

Though the precise biological significance of enzyme inhibitors isn’t glorious, presence of undigested starch has been rumored within the faces of rats fed raw beans containing high enzyme substance activity.

It’s going to maybe get destroyed on cookery even as different inhibitors.

Legumes contain extended quantity of phytic acid which will have an effect on the absorption of minerals by forming insoluble salts.

In excretory organ beans, ninety nine of the overall Phytic acid is in soluble kind, and it is, therefore, simple to decrease or take away its level within the product.

Thiocyanates and isothiocyanates yielded by chemical reaction of thioglycosides present in bound oil seeds, viz. Rapeseed, mustard etc., act as goitrogenic.

Phenoplast Glycosides gift within the red skin of groundnut are found to possess goitrogenic properties. Possibly, the phenoplast metabolites fashioned are preferentially iodinated and deprive the thyroid of accessible iodine.

Raw soybean results in marked enlargement of ductless gland. Heat treatment helps in overcoming the matter. Groundnuts also are well-known to own goitrogenic properties.

Direct heat treatment prevents any libera tion of goitrogenic agent however it’ll not destroy any of the goitrogenic sub stances that are free before heat treatment.

2) Microbic food toxins

i) Mycotoxin food toxins

Mycotoxins are metabolites careful by a range of fungi such as Aspergillus, genus Penicillium, mould and Fusarium. consumption of the toxin-containing food causes the syndrome called ‘mycotoxicosis.

The primary form of mycotoxicosis recorded was that because of Claviceps purpurea (Claviceps purpurea). Food grains, particularly bajra, rye and jowar, get infected with the ergot plant, and consumption the infected grain causes poisoning.

Mycotoxins made by moulds like Aspergillus flavus and A. parasiticus are called aflatoxins. Aspergillus spp. develop in several foods, notably ground nut and oilseed, and their cakes and flour.

Among fourteen with chemicals connected toxins, mycotoxin B is that the one most often found in food and could be a accepted substance. Incidence of carcinoma because of mycotoxin is high in our country.

ii) Microorganism food toxins

Microorganism spoilage of foods could also be of two sorts, i.e. Food Intoxication and Food Infection. Food intoxication refers to health problem caused by the consumption of toxin fashioned within the food.

Whereas food infection refers to health problem caused by the doorway of microorganism into the body through consumption of contaminated foods. the most important varieties of food-bornn intoxication and infection ar given below:

A) Intoxications

  1. cocci intoxication (Staphylococcal enterotoxicosis): caused by an cytotoxin made by cocci aureus;
  2. Botulism: caused by a toxin made by clostridia botuli num.

(B) Infections

  1. Salmonellosis: because of toxin of salmonella spp.;
  2. True bacteria illness: Because of an cytotoxin discharged throughout asexual reproduction of true bacteria within the enteric tract;
  3. True bacteria caryophylloid dicot genus gastroenteritis: caused by an exoenterotoxin discharged throughout lysis of true bacteria caryophylloid dicot genus within the enteric tract;
  4. Enteropathogenic escherichia infection: caused by many forms of E. coli some invasive and a few enterotoxigenic;
  5. Yersiniosis, dysentery, eubacteria parahaemolyticus infection, etc.

Staphylococcal gastrointestinal disorder is probably the foremost normally occurring food-borne illness, however it’s abundant less serious than gastrointestinal disorder.

The health problem sometimes starts 2-6 hours once body process of the contaminated food and is manifested by the onset of nausea, vomiting, abdominal pain and looseness of the bowels.

In severe cases, dehydration and collapse could oc cur. change of state kills the staphylococci however the poison should still stay. dish soning are often avoided by preventing the infection of food, destruction of the bacterium by heat and restriction of their growth by refrigeration.

The illness caused by the toxins of C. botulinus is understood as gastrointestinal disorder. The toxins that are made once an time period of 18-36 hours act on the system. they’re potent poisons.

A dose of but 1.0 µg is fatal to man and death happens in one or a pair of days. The toxins are made solely below anaerobic conditions, like found in canned products in airtight packages.

C. botulinus survives at freez ing temperature however doesn’t grow. Hence, frozen foods don’t gift the hazard of gastrointestinal disorder. The toxins inflicting gastrointestinal disorder are unstable and lose their activity on heating at 80oC for half-hour.

Hence, canned foods, low in acid, might be unsafe if they need not been sufficiently heated to kill the spores of the organism which could be gift.

Food-poisoning bacterium grow in a very food and infect the persons consumption it. enteric bacteria spp., eubacteria parahaemolyticus, escherichia, Yersinia enterocolitica, true bacteria and Compylobacter jejuni belong to the present cluster.

Salmonella spp. are present, however they’re additional common in foods like pork, poultry and eggs, and products containing them. The health problem caused by this organism is understood as food poisoning.

It starts 12-36 hours once body process of food and continues for 1-7 days. The symptoms are looseness of the bowels, abdominal pain, instinctive reflex and fever. Infants square measure additional at risk of this infection than adults. Acids and poster paint ture tend to destroy the being.

Clostridium perfringens grows within the epithelial duct professional ducing the poison some 8-12 hours once the body process of contaminated food.

The symptoms of health problem are looseness of the bowels, abdominal pain, and nau ocean, however seldom instinctive reflex, however there’s no fever.

The spores of the organ doctrine will face up to heating at 100°C for one hour, however there are marked variations between strains.

It has been reportable that intestinal flu in humans is caused by food contaminated with the enterococcus, streptococci faecalis, that is often found within the human enteric tract. Poisoning is caused by inadequately cold food contaminated with the organism.

Bacilius caryophylloid dicot genus, a gram-positive, aerobic, spore-forming or ganism, has been reportable to be the etiologic agent in various gastrointestinal disorder outbreaks.

The spores are heat-resistant and survive a con siderable degree of change of state. The poison is made once an time period of 8-16 hours and is active for 12-24 hours. Abdominal pain, diarrhoea, instinctive reflex and nausea are the ill-effects of the poison.

(iii) Viruses

Many viruses square measure proverbial to be transmitted through food and water and cause infection in humans and animals.

E.g., infantile paralysis virus through milk and infectious disease virus (causing jaundice) through consuming sew age-contaminated water and ocean foods. The onset of symptoms happens a protracted time once intake.

Some viruses are proverbial to survive even at low tem perature and may cause issues once cold food is employed while not correct process.


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One thought on “What are Food Toxins?

  • December 17, 2021 at 6:21 am

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