Introduction to the field and the course

4 important questions on Introduction to the field and the course

What types of natural toxins are there in the modern food chain?

  1. Mycotoxins (from fungi)
  2. Phytotoxin (from plants)
  3. Phycotoxin (from marine algae) 
  4. animal toxins (e.g. Pufferfish)
  5. bacterial toxins

Why is zero risk not a realistic option in food toxicology? Why do we need to define safe levels of exposure in some cases (some unavoidable chemicals) even acceptable risk?

Analytical methods are ever faster and more sensitive > more can be detected.
  • more residue problems
  • newly emerging problems

safe level of exposure needs to be defined
  • acceptable risk instead of zero risk

Rate from 1 to 5 the food related health risks according to scientists and according to general public

Consumer
  1. food additives
  2. environmental contaminants
  3. unbalanced diet
  4. natural toxins
  5. microbial toxins

scientist
  1. unbalanced diet
  2. microbial toxins
  3. natural toxins
  4. environmental contaminants
  5. food additives
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What is the difference between natural toxins and microbial toxins?

Microbial toxins are produced by bacteria and fungi alone

The question on the page originate from the summary of the following study material:

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