Toxins in Foods

Applied Food Safety Education Lab Course III July 6-8/2011 SDSU Extension Health and Nutritional Sciences
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Food Microbiology

The Good
Fermented food products Natural preservatives

The Bad

Pathogens grow in food producing toxic compounds

Spoilage
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The Ugly

Chemical Poisons, Biological Toxins

Poison A chemical substance that can cause illness or death when it enters our bodies. Toxin A poison of biological origin, specifically a protein molecule produced by a plant or animal. The terms are often used interchangeably. Toxicity depends on dose. Some substances are beneficial at low concentration and toxic at high conc.

All substances are poisonous,

there is none which is not a poison; the right dose differentiates a poison from a remedy.

Paracelsus
circa 1538

www.rsc.org/images/NaturalorManmade_tcm18-76486.ppt
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Sodium, cyanide, aspirin, (acetylsalicylic acid), table salt (sodium chloride), and water. In large enough quantities, each can be lethal.

Natural Toxins

Natural or Man-made chemicals?

Despite the widespread belief that natural is good; man-made is bad, food scientists see little scientific evidence to support this claim. Some of the deadliest chemicals are natural, like botulinal or paralytic shellfish toxins.

Toxic Lipids and Metabolic Products

Palmitoleic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid CH3(CH2)5CH=CH(CH2)7COOH 9 CH3(CH2)7CH=CH(CH2)7COOH 9 CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH 9,12 CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH 9,12,15, n-3 type CH3(CH2)4CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH 5,8,11, n-6 type
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The specificity of the structures of dietary fatty acids suggests that any structural deviation may result in adverse effects, unless the organism can successfully eliminate these fatty acids.

Toxic Lipids and Metabolic Products

Overproduction of particular oxidation products of the n-6 fatty acid, arachidonic, the so-called eicosanoids may lead to cardiovascular diseases. Eskimo population, which consume large amounts of seafood (rich in n-3 type), suggest a reduction in cardiovascular disorders.

Toxic Lipids and Metabolic Products

Several unusual unsaturated fatty acids have been shown to be toxic:

Erucic

acid occurs notably in Brassica. The oils from rapeseed and mustardseeds contain particularly high levels of erucic acid: 20-50%. Malvalic acid and sterculic acids are found in all plants belonging to the order of Malvales (okra, cacao). These acids have been found to be carcinogenic.

Toxins in Foods

All toxins in foods are chemicals.

Most

toxins in foods are natural and are made by microbes . Toxins from bacteria are large protein molecules. Mycotoxins from molds are much smaller. Peptides, short polymers of amino acids Small molecules

Introduction to Food Science. Robert Shewwfelt. CRC Press, Taylor & Francis Group. Boca Raton, London, New York. 2009.

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Toxins in Foods

Many natural components in foods are toxic chemicals, most of these are present at such low levels in food that they pose no threats to most humans.
Potato

contains more than 250 substances including solanine, which is known to cause neurotoxic effects in animals and man.

Interact with enzymes, cellular receptors Cleave essential protein residues in DNA replication

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The seven most deadly chemical/toxic compounds

Universal warning symbol used to indicate toxic substances or environments

LD50/mg/kg

Botulinum toxin A Tetanus toxin A Diphtheria toxin Dioxin* Muscarine Bufotoxin Sarin*
*Synthetic

3x 5x 3x 3x 2x 4x 4x

10-8 people choose to inject it in the form of Botox 10-6 10-4 is the most toxic man-made 10-2 Dioxin compound 10-1 10-1 10-1

The LD50 values shown in the table refer to the lethal dose for 50% of animals exposed to the chemical concerned. This value is established by carrying out tests on cats or rats/mice.
www.rsc.org/images/NaturalorManmade_tcm18-76486
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Viktor Yushchenko President of the Ukraine

July 2004

December 2004

Dioxin poisoning. Agent Orange, the chemical weapon used by the USA in the Vietnam War, contained dioxin.
The high levels of dioxin in his blood produced disfiguring cysts on his face that have left him looking far older than he is. He also suffered from ulcers in his stomach and intestines, as well as problems with his liver and spleen.

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Biotoxins
The term "biotoxin" is sometimes used to explicitly confirm the biological origin. Biotoxins in nature have two primary functions:

Predation

(spider, snake, scorpion, jellyfish, wasp) Defense (bee, ant, termite, honeybee, wasp, poison dart frog)

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Toxin Characteristics
Non replicative Non infectious Non communicable Non transmittable (human to human) Nonvolatile Colorless Odorless, and Tasteless

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Toxin Characteristics

Effects humans through manual contamination (ingestion, injection or contact)

Organism,

tissue or pure toxin Intentional or unintentional

Most are proteinaceous Most are fairly stable at standard conditions

Ranges

for pH and temperature tolerance from toxin to toxin

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Toxins in Food
Biological agents/toxins Foods often implicated Control Inactivation Prevention

Properly

canning food (strict thermal processing) Not eating from dented or bloated can Adding salt and nitrate to vacuum-packed food
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Unsafe Foods

Simply put, an unsafe food is one that makes us sick when we eat it. There are at least five ways a food can make us sick:
Presence

of harmful microbes (including viruses and parasites) Presence of natural toxins Presence of environmental contaminants (such as pesticides) Presence of harmful additives (preservatives) Presence of an allergen
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Unsafe Foods
Bacteria die

Avoid keeping food in the temperature danger zone of 5C (40 F) - 60C (140 F)

Bacteria grow
TDZ

Bacteria stop growing

Keeping hot food hot and cold food cold

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Unsafe Foods
Factors contributing to food poisoning outbreaks 1980 - 1995
Poor personal hygiene 9% Other 6%

Unsafe food source 19%

Inadequate cooking 27%

Contaminated equipment 19%

Temperature control 20%

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Source: Crerar, S.K. et al 1996

Unsafe Foods

According to US CDC (Center for Disease Control), foodborne disease causes:

76

million illnesses 325,000 hospitalized 5,000 deaths

Estimated annual cost is $5 billion dollars Children are a high risk population for foodborne illness

rems.ed.gov/docs/Training_FY09REMS_BOMA_FoodDefense
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Unsafe Foods

Microbial food poisoning as an infection or intoxication.

An infection happens when microbe is present in a food or a beverage, we eat the contaminated item, and the microbe grows in us like a typical infectious disease.

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Unsafe Foods

An intoxication happens when the microbe grows in the food or beverage and produces a toxin. After the toxin has been produced, the item might be heated to the point where the microbe is killed, but the toxin is still present. We then consume it and the toxin makes us sick.

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Unsafe Foods

There are many things about food poisoning that most people do not know.
For

example, the last meal consumed is not usually the meal responsible for the outbreak. When people get sick and suspect food poisoning, they blame the last thing they ate.

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Unsafe Foods

Spoilage Microorganisms
Microorganisms that cause food spoilage are not the same ones that cause food poisoning Food spoilage produces undesirable aroma, color defect, and slime formation. Pathogens do not usually alter the flavor, color, or texture because the number of pathogens necessary to cause illness is fewer than the number needed to cause spoilage.

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Unsafe Foods

Discard food with

off-odors visible slime soft moldy food canned foods with off odors, color, or texture. Discard these items so animals do not consume them.

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Toxin Focus

This talk will be focusing on four main toxins:

Botulinum

toxin, a protein (neurotoxin) Staphylococcal Enterotoxin (enterotoxin, is a protein toxin released by a microorganism in the intestine ) Ricin (plant tissue toxin) Aflatoxin (fungal toxin)

In addition we will touch on two other classes of toxins

Marine

toxins (GI and neurotoxins)

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Botulism Toxin

Botulism was first discovered by the German physician, Justinius Kerner in 1793.
He

called the substance wurstgift since he found it in spoiled sausages. During this period of time, sausage was made by filling a pigs stomach with meat and blood, boiling it in water then storing it at room temperature. These were ideal conditions for clostridial spores to survive. Botulism gets it name from botulus which is Latin for sausage.
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Botulism

Etiological agent: Clostridium botulinum

Resevior:

animals Toxins A-G; A,B,E, and F cause human disease

soil, mud, water, and intestinal tact of

Toxicity = 1 ng/kg
Approximately

race

500 g is enough to kill the human

Mechanism of action
Blocks

release of acetylcholine at neuromuscular junction in the peripheral and central nervous system

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Botulism
Incubation period: 2 hours-8 days Symptoms

Early:

pain Late: afebrile, headache, dizziness, lethargy, double vision, unresponsive pupils, dysphagia, ataxia, dry mouth, weakness, constipation, respiratory distress, symmetrical descending flaccid paralysis

nausea, vomiting, diarrhea and abdominal

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Botulism
Death

usually caused by respiratory failure Partial paralysis may persist for 6-8 weeks

Fatality Rate
35-65%

in 3-10 days

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Botulism

Implicated Foods

Improperly home-cured ham and, improperly canned low acid foods (>pH 4.6)
Green

beans, corn, beets, asparagus

Smoked Fish
Salmon,

trout
pickled vegetables (pickles, olives)

Fermented Foods
Sauerkraut,

Foods preserved in oil or vacuum packaging

Fish,

potatoes, cheeses

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Infant Botulism
Most common form in U.S. Spore ingestion

Germinate

then toxin released and colonize large intestine 94% < 6 months old

Infants < 1 year old

Spores from varied sources

Honey,

food, dust, corn syrup

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Cases of Botulism

September 2006-Bolthouse Farm Carrot Juice

6

cases (3 GA, 1 FL, 2 Ontario)

July 2007-Castelberrys Chili

8

cases (2 IN, 3 TX, 3 OH)

cases (40 in need of respiration, 42 comatose)

March 2009, Bamboo Shoots

152

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Ricin Toxin

Etiological agent: Ricinus Communis

Castor

bean plant Becoming increasingly abundant in SW US along stream banks and river beads

Toxicity-lethal dose = 3-5 mg/kg (ingestion)

Inhalation

is more lethal (21-24 ug/kg)

Mechanism of action
Interferes

with protein chain elongation leading to cellular death (cytotoxin)

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Ricin
Incubation period: 1-3 days Symptoms

Early:

burning sensation in mouth, nausea, vomiting (blood), abdominal pain, diarrhea, stomach and GI bleeding Late: disorientation, weakness, stupor, excessive thirst, hematuria, multisystem organ failure Death due to severe electrolyte imbalance and fluid loss

Fatality Rate: 2-6%

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Ricin
By-product of castor oil production Most reported ricin intoxication cases have been intentional in nature Unintentional poisonings due to eating or chewing on castor beans Plant increasingly being used as an ornamental garden and hose plant leading to unintentional child poisoning

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Cases of Ricin

1978-assasination by ricin
Gregori

Markov (Bulgarian defector) in London stuck in the leg with an umbrella with a platinum ball on the end containing ricin-Died 3 days later

1993-Thomas Lavy (Neo Nazi)

Arrested

in Canada en-route to the US with enough ricin to kill 300,000 people in a shooting. Raid at home finds ricin lab in basement as well as evidence he was going to grow Clostridium botulinum 38

1997-Thomas Leahy
Arrested

Cases of Ricin

2003-White Supremacy
An

undisclosed amount of ricin was uncovered in a raid of London apartment. Four men of unknown nationality suspected in white supremacy plot to attack ethnic groups Gay bars in Seattle WA received a letter indicating that the writer had in his possession 67 grams of ricin to which he would target 5 of their patrons at random
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2009-homosexulity Community Target

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Staphylococcus Enterotoxin

Etiological agent: Staphylococcus aureus

Reservoir:

skin toxins A-F

Can

anterior nares of humans, hands and

Toxicity-less than 1 ug can cause illness

cause toxic shock syndrome in large doses Inhalation dose much more potent (mortality rate 60-80%)

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Staphylococcus Enterotoxin

Mechanism of Action
When

ingested, SET causes a dysregulation of intestinal fluid regulatory system

Incubation period: 1-7 hours (usually 2-4 hours) Symptoms

Sudden

onset of nausea, excessive salivation, vomiting, retching, diarrhea, abdominal cramps, dehydration, sweating, weakness, prostration
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Staphylococcus Enterotoxin

Implicated Foods
Cooked

ham, meat products, poultry Home made sausages, dressing and gravy Cream filled pastries Potato salad Milk, cheese, bread pudding Toxin is heat stable, so reheating does not eliminate the preformed toxin in the food but kill the organism producing the toxin
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Cases of Staphylococcus Poisoning

2009 Virginia Case Study

Egg

salad sandwich prepared for adult daycare center by local church auxiliary Egg salad was reported to be made at home and not refrigerated 18 ill, 2 hospitalized Symptoms: vomiting, sweating, diarrhea

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Marine toxins

Very fast acting GI and neurological symptoms

Saxitoxin
Paralytic

shellfish poisoning Sodium channel blocker

Ciguatoxin
Reef

fish including grouper, snapper and mackerel GI, itching, cardiovascular disorder, CNS dysfunction
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Marine toxins

Conotoxin
Paralytic

poison of Pacific cone snail Blocks nerve impulse from nerve to muscle

Scombroid poisoning
Most

common form of fish poisoning in US-Tuna, mahi-mahi, sardines and anchovies GI and neurological-flushing and rash

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Marine toxins

Tetrodotoxins
Pufferfish,

starfish, parrotfish-produced by associated bacteria Neurotoxin (sodium channel blocker)

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Classification of Natural Toxins According to Their Origin

Toxins Bacterial toxins Organisms Bacteria Toxic products (examples) Botulinum toxin

Mycotoxins
Fycotoxins Fytotoxins

Fungi
Algae Plants

Aflatoxin
Diarrhetic shellfish poison Solanin

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Foods Where Toxigenic Molds and Their Toxins May be Found

Fungal species Toxin Foods it may contaminate

Aspergillus flavus
Aspergillus parasaticus Fusarium moniliforme Claviceps pupurea

aflatoxins
aflatoxins fumonisins ergot alkaloids

corn, peanuts, copra

some nuts corn rye

Penicillium verrucosum

ochratoxins

barley

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Target Organs of Some Mycotoxins

Mycotoxin

Target Organ

Aflatoxin
Ochratoxin A Zearalenone

liver
kidney Female genital tract

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Natural Toxic Constituents and Effect of Cooking

Mycotoxins

Mycotoxins (toxins produced by molds) are completely destroyed at their melting point, which is generally at high temperatures:
164

C (327 F) for Zearalenone 170 C (338 F) for Rubratoxia.

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Natural Toxic Constituents and Effect of Cooking

When roasting peanuts, the toxicity of aflatoxin B1 is reduced by 70%, and that of aflatoxin B2 by 45%. Thus, heat treatment cannot be considered as a satisfactory means to eliminate mycotoxins.

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Natural Toxic Constituents and Effect of Cooking

Potatoes

Potatoes contain solanine and chaconine, which are not hazardous unless large quantities are eaten. They don't accumulate in the body, and are not destroyed by heat.

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Natural Toxic Constituents and Effect of Cooking

Spinach and Rhubarb

These contain oxalates, which among other effects inhibit calcium absorption They are not hazardous unless large quantities are eaten. They don't accumulate in the body, and are not destroyed by heat

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Natural Toxic Constituents and Effect of Cooking

Red kidney beans

Dried red kidney beans contain natural toxins called lectins, which can cause stomach aches and vomiting. These are destroyed if you soak the dried beans for at least 12 hours and then boil them vigorously for at least 10 minutes in fresh water.

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Natural Toxic Constituents and Effect of Cooking

Lectins
Toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them.

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Avoiding Natural Toxins

Usually natural toxins will only be harmful if you consume them in large quantities over a long period of time. But you can help to reduce the amount you eat by doing the following things:
Eat

a wide variety of foods Throw away foods after the 'Use by' date Store food properly

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Avoiding Natural Toxins

Dont

assume that if something is 'natural' it automatically means its safe Prepare and cook foods properly Throw away bruised, damaged or discolored foods Throw away any foods that dont smell or taste fresh, or have unusually bitter taste

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References

www.health.qld.gov.au/foodsafetymatters/documents/2186 3.ppt www.cfs.gov.hk/english/.../ras27_natural_toxin_in_food_pl ant.pdf www.azdhs.gov/phs/oids/pdf/conf/presentations/Kemp.pdf www.rsc.org/images/NaturalNotes_tcm18-115179.pdf

Public health risks associated with pesticides and natural toxins in foods http://EzineArticles.com/1691789

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References

Challenges in working with Food. Detection of Toxins and bacterial Pathogens in Food for human Consumption. LaKeta kemp. FERN regional Coordinator, Pacific region. The Center for Food Security and Public Health, Iowa State University Food Safety and Toxicity. Edited by John de Vries, Boca Raton, New York, London, Tokyo, CRC Press 1997. www.food.gov.uk/multimedia/pdfs/publication/naturaltoxi

ns.pdf

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