Naturally Occurring Toxicants in Foods

S. L. Taylor, S. L. Hefle

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

There are a many substances that occur naturally in foods that have the potential to be toxic. However, it is the level of exposure that determines whether the substance has a deleterious effect or not. Consequently, the distinction between natural and artificial in food products has nothing to do with safety. Whereas intense government scrutiny is devoted to synthetic substances in food, there are very few regulatory limits on the incidence of natural toxicants. Safety from these natural substances depends largely on proper processing and preparation of food, and on the inherently low levels of some toxicants. Sometimes, however, inappropriate substances are ingested and are found to be naturally deadly. This chapter looks briefly at some of the toxicants that can be found naturally occurring in foods, but which are not covered in greater detail in other chapters.

Original languageEnglish (US)
Title of host publicationFoodborne Diseases
Subtitle of host publicationThird Edition
PublisherElsevier Inc.
Pages327-344
Number of pages18
ISBN (Print)9780123850072
DOIs
StatePublished - Feb 6 2017

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Keywords

  • Alkaloid toxins
  • Bongkrek food poisoning
  • Cyanogenic glycosides

ASJC Scopus subject areas

  • Engineering(all)

Cite this

Taylor, S. L., & Hefle, S. L. (2017). Naturally Occurring Toxicants in Foods. In Foodborne Diseases: Third Edition (pp. 327-344). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-385007-2.00016-4

Naturally Occurring Toxicants in Foods. / Taylor, S. L.; Hefle, S. L.

Foodborne Diseases: Third Edition. Elsevier Inc., 2017. p. 327-344.

Research output: Chapter in Book/Report/Conference proceedingChapter

Taylor, SL & Hefle, SL 2017, Naturally Occurring Toxicants in Foods. in Foodborne Diseases: Third Edition. Elsevier Inc., pp. 327-344. https://doi.org/10.1016/B978-0-12-385007-2.00016-4
Taylor SL, Hefle SL. Naturally Occurring Toxicants in Foods. In Foodborne Diseases: Third Edition. Elsevier Inc. 2017. p. 327-344 https://doi.org/10.1016/B978-0-12-385007-2.00016-4
Taylor, S. L. ; Hefle, S. L. / Naturally Occurring Toxicants in Foods. Foodborne Diseases: Third Edition. Elsevier Inc., 2017. pp. 327-344
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