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Food Additives (Toxicity (Toxic response (Acute, Sub-acute, Chronic),…

- - - - Weakness, paralysis and reduced muscle tone
      - Block nerve functions - interfering the production of Ach
        
        Can lead to respiratory and muscle paralysis :warning:
      - Double vision, tired, loss of facial expression and trouble speaking
      - High mortality rate
        
        LD50 : 1ng/kg
    - - A, B, E, F, H
    - - Not properly cooked or preserved
      - Low acid food (pH>4.6)
      - Recontamination of adequately processed food
      - High water content (>0.93)
      - Anaerobic condition
    - - Toxin A and B - medical and cosmetic use (Botox)
      - upper motor neuron syndrome
      - Chronic migraine
      - focal hyperhidrosis - excessive sweating in body parts
- - - - produce aflatoxins
      - A.flavus
        
        produce B1 and :no_entry: B2 subtypes
        
        Aflatoxins B1
        
        Carcinogenic
      - A.parasticus
        
        produce G1 and G2 subtypes
      - Heat-stable
      - Abdominal pain, edema of legs and feet, vomit, acute hepatitis, cirrhosis, jaundice, malaise
        
        Mycotoxicosis
    - - produce zearalenone
      - corn, sorghum, wheat
    - - Produce citrinin, ochratoxin A,patulin
      - wheat, barley,peanuts,corn,silage,apples
- - - - Ileum and urinary bladder cancer in human :!:
      - Epidemiological studies show association with gastric/esophageal cancer
        :!:
  - - - Cellular
      - Molecular
      - Good alkylating agent / highly reactive electrophile
        
        Alkylate DNA via cyclopropyl ring - form DNA adducts
        
        DNA damage/ cleavage, and mutations
        
        Increase in p53 protein -indicates genetic instability