Author(s)
Ba Le Huy
Faculty of Biology and Environment, Ho Chi Minh City University of Food Industry (HUFI), Vietnam.
Hoan Nguyen Xuan
Ho Chi Minh City University of Food Industry (HUFI), Vietnam.
Hong Anh Le Thi
Ho Chi Minh City University of Food Industry (HUFI), Vietnam.
ISBN 978-93-5547-917-4 (Print)
ISBN 978-93-5547-918-1 (eBook)
DOI: 10.9734/bpi/mono/978-93-5547-917-4
Food always has an important meaning for human health, using unhygienic and unsafe food can be poisoned. Understanding the causes of food poisoning and prevention measures is essential to protect the health of yourself, your family and everyone in society.
Food toxicology is the study of the nature, behavior and effects of Toxicology, Toxicology in the field or related to the food sector.
Toxins, food toxins that cause food poisoning, can appear in 2 ways: -Toxins and toxins are available in foods (in bamboo shoots, mushrooms, tapioca, or accumulate through exchange and absorption of nutrients from soil, water, and air).- Foreign toxins infect food through raw materials, processing, preservation and even during use (such as E.coli, Coli form, dust, bacteria, fungi, contaminated water...)
Food poisoning, also commonly known as food poisoning or food poisoning, is a pathological manifestation that appears after eating and drinking and is also a phenomenon in which people are poisoned, poisoned by eating or drinking certain foods. foods that are contaminated, contaminated or contain toxic substances or foods that are degraded, rancid, with preservatives, additives... it can also be considered as a food-borne disease, which is the result. consequences of eating contaminated food. In other words, food and drink contain toxins, toxins, exceeding the allowable food safety limit.
People with food poisoning often manifest through clinical symptoms such as vomiting, diarrhea, dizziness, fever, abdominal pain.... Food poisoning is not only harmful to health (can lead to death). but also makes people mentally tired and spends money.
The main cause of food poisoning is eating or drinking food that has been contaminated or contaminated with chemicals (heavy metals, mycotoxins...) or toxins transmitted through the food chain.
According to experts on food safety and hygiene, summer food poisoning is often caused by food contaminated with microorganisms (bacteria, parasites), because the high summer temperature is favorable for microorganisms to multiply and develope.
In particular, foods derived from animals such as meat, eggs, fish, and milk are rich in protein, which is easy to become a good environment for microorganisms, especially pathogenic bacteria, to grow, and then the foodstuffs will become healthy. The food turned into poison.
Infectious diseases caused by microorganisms, food-borne toxins, or food poisoning caused by chemicals or by ingesting poisonous leaves, fruits, mushrooms and fungi, etc., are common all over the world. gender. It is estimated that in the United States alone, more than 75 million cases occur annually, causing about 5,000 deaths each year.
Along with the strong development of industry, agriculture, commerce, service, economy, people's food needs are increasingly demanding. But no matter how high, sophisticated, or complicated the food needs of humans, the raw materials (or origins) to make that food are still plants and animals on earth. The strong development in all fields of people, especially industry and agriculture, sometimes, if not every day, has a negative impact on the earth's environment, which means effects on flora and fauna. These effects can be seen very clearly such as the mass death of animals, the reduction of forests... but they can also be silent and dangerous effects such as the creeping and accumulation of toxic wastes. in the food chain and in our everyday food. So there have been many cases of acute poisoning, death or unrecognizable cases, and then some time later the cancer was incurable.- Food poisoning (referred to as food poisoning - NDTP) has been studied for a long time and studied a lot. But with the perspective of Food Toxicology, we will learn the origin and status of poisoning through the food chain or through food and its effects on humans and the community, in order to protect health from the very beginning not happen.
Food toxicology is a branch of science that is concerned with toxins, toxins, their generation or infection and their harmful effects, as well as not forgetting to mention the prevention and control of poisoning.
There are three concepts that always go together:
Food poisoning is a medical condition that occurs due to eating or drinking contaminated food with substances that are harmful to human health. Food poisoning usually manifests in two forms: acute poisoning and chronic poisoning:-Acute poisoning: usually manifests about 30 minutes or days after eating contaminated food. Manifestations of poisoning with these foods are: passing loose stools many times a day, abdominal pain, nausea or vomiting continuously, fatigue, irritability, headache, dizziness, dizziness, ... Acute toxicity is usually caused by ingestion of food contaminated with microorganisms or chemicals in large quantities.
-Chronic poisoning: there are usually no obvious signs after eating contaminated food, but the toxins contained in this food will accumulate in parts of the body, affecting the body's processes. metabolism of substances, disorders of absorption causing weakness, prolonged fatigue or other chronic diseases, sometimes toxic substances cause cell changes and cause cancer. Chronic poisoning is usually caused by eating food contaminated with chemicals continuously for a long time.
Food poisoning refers to all diseases caused by pathogens present in food. Foodborne illnesses can be divided into two groups:
+ Diseases caused by poisons (poisonings): Diseases are caused by toxins, which can be caused by microorganisms, raw materials, chemicals from livestock, farming and processing.
+ Infections: Food-borne infections are caused by the presence of pathogenic bacteria in food, bacteria that enter the body by the digestive tract and affect the body, due to the presence and its own poisons.
Food safety is understood as the ability of food not to cause poisoning to humans. The cause of food poisoning is not only in pathogenic microorganisms but also expands to chemical substances, physical factors. Possibility of poisoning is not only in the food but also in a pre-harvest production process. In a broad sense, food safety is also understood as the ability to provide adequate and timely food in both quantity and quality when a country encounters natural disasters or other reasons.
-Food hygiene is a scientific concept to say that food does not contain pathogenic microorganisms and does not contain toxins. In addition, the concept of food hygiene also includes other contents such as organization of hygiene in transporting, processing and preserving food.
Food hygiene and safety should be understood as any measures and efforts to ensure that ingested food does not cause harm to the health of consumers. The purpose of food safety, after all, is to prevent acute food poisoning or cumulative poisoning from contaminated food. Therefore, food hygiene and safety is a job that requires the participation of many related industries, from processing to production, preservation and use. For users, having basic knowledge of food and food hygiene and safety is the best way to protect themselves and their families' health.
It should also be added that, the above three concepts seem to be relatively independent of each other, but in some cases they are identical "Three in one".
The book Toxicology and Food Safety was born to serve lessons in universities or for experts to refer to.
There may be many mistakes, omissions, omissions, sincerely hope to receive comments from readers.
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