Introduction

Food is one of the most essential materials for the survival of living organisms, in addition to oxygen and water. Food toxicology deals with the substances found in food that, when consumed, may cause harm to the consumers. It is concerned with assessing the injurious effects on living systems of chemicals present in foods. The chemical agents can be man-made like pesticide residues, food additives and contaminants originating with processing machinery or packaging materials and of natural origin such as microbial, animal or plant toxins.

They can, also be generated in the course of preparing, processing, and preserving foods. Food toxicology involves detecting toxic substances in food, characterizing their properties, studying their fate in the body by processes like absorption, distribution, metabolism, and excretion and investigating their adverse health effects.

Toxins in food

Toxic substances can be naturally present in food, formed when the food is cooked, added directly to food, or they can find their way into food from the immediate environment, such as packaging. Among various sub disciplines of toxicology, food toxicology has received wider public attention in recent years. This has been driven by an increased awareness of the health effects of foods, foodborne illness, as well as the rapid availability of information to consumers.

Some natural toxins can be formed in food as defense mechanisms of plants, through their infestation with toxin-producing mould, or through ingestion by animals of toxin-producing microorganisms. Adverse health effects can be acute poisoning ranging from allergic reactions to severe stomachache and diarrhoea, and even death. Long-term health consequences include effects on the immune, reproductive or nervous systems, and also cancer.

Side Effects

Algal toxins can cause diarrhea, vomiting, tingling, paralysis and other effects in humans, other mammals or fish. The algal toxins can be retained in shellfish and fish or contaminate drinking water. Another one is Ciguatera Fish Poisoning (CFP) which is caused by consuming fish contaminated with dinoflagellates that produce ciguatoxins. Some fish known to harbour ciguatoxins include barracuda, black grouper, dog snapper, and king mackerel.  Cyanogenic glycosides are phytotoxins which occur in plant species, of which a number of species are used as food in some areas of the world.

Cassava, sorghum, stone fruits, bamboo roots and almonds are especially important foods containing cyanogenic glycosides. Death due to cyanide poisoning can occur when the cyanide level exceeds the limit an individual is able to detoxify. Furocoumarins are present in many plants such as parsnips, celery roots, citrus plants and some medicinal plants. These are stress toxins and are released in response to stress, such as physical damage to the plant.

Many types of beans contain toxins called lectins, and kidney beans have the highest concentrations, especially red kidney beans. A few raw beans can cause severe stomachache, vomiting and diarrhoea. Mycotoxins are naturally occurring toxic compounds produced by certain types of moulds. Moulds that can produce mycotoxins grow on numerous foodstuffs such as cereals, dried fruits, nuts and spices. Long term effects on health of chronic mycotoxin exposure include the induction of cancers and immune deficiency.

The Journal of “Clinical Pharmacology and Toxicology Research” is using Editorial Tracking System to maintain quality and transparency to the author in the peer-review process. Review processing will be performed by the editorial board members of the Journal of “Clinical Pharmacology and Toxicology Research” or by Reviewers (outside experts in the field). Two independent reviewer’s approval (Minimum reviewer’s approval) followed by editor approval is obligatory for acceptance of any manuscript excluding an editorial.

Regards

Mary Wilson

Editorial office

Clinical Pharmacology and Toxicology Research

E-mail: pharmatoxicol@eclinicalsci.com