Lecture 10/10 Flashcards
Food security
all people at all times have physical, social, and economic access to sufficient, safe, and nutrrious foods that meet their food preferences and dietary needs
Food Safety
food that is free of pathogentic organism, unsafe additives or contaminants
Food Quality
consumer attributes including orgin, freshness, color, taste, nutritional value
Mycotoxin
toxic compound that is naturally produced by certain types of fungi
-over 400 identidied and 20 occur frequenty in our food
Aflatoxin
maize and other cereals, ground nut, tree nuts, oil seeds and spices
Fumonisin
maize, wheat barley
Ochratoxin
coffee beans, dry vine fruit, wine and grape juice, spices and licorice
Patulin
rotting apples and other fruits
Property of mycotoxin
products of fungi
-stucture is chemically stable and cannot be eliminated by food processing
Property of aflatoxin
carcinogen
metabolite
toxic to both animals and huamns both the lethal dose is different due to different metabolic rates
Acute exposure of aflatoxin
deadly outbreak in kenya, 125 dead
Chronic exposure of aflaoxin
-hepatocellular carcinoma
-immunosuppression
-poor growth
Identify points of exposure of food to aflatoxins and examples within each route
field contamination
-Disease
Drought
Elevation
Soil quality
Temperature
Post harvest practice
-Drying
Pests
Storage
Temperature
Household/plate
-Dietary diversity
Food preparation
Purchasing practices
Sorting
Body
-co-ocurring infections
Polciies regarding reducing aflatoxin exposure
regulatory limits in foods
-USA 20ppb
-International: 5 ppb for aflatoxin
cost of detection is high
- up to 1.66 billion in USA
What is the goal of mycotoxin mitigation trial?
provide experimental evidence about the effect of aflatoxin ingestion on linear growth in infants and young children between 6 and 18 months of age
–Measuring LAZ score
