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Foodborne Toxins definitions

컨트롤 버튼이 '내비게이션' 모드로 변경되었습니다.
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  • Solanine
    A toxic compound found in green potatoes that can be removed by peeling or cutting away green areas.
  • Cyanogenic Glycosides
    Plant chemicals in raw lima beans that release cyanide unless destroyed by proper cooking.
  • Staphylococcal Toxins
    Heat-stable substances produced by Staphylococcus aureus that can cause illness even after cooking.
  • Botulinum Toxin
    A neurotoxin from Clostridium botulinum causing paralysis and potentially fatal botulism, especially from unsafe canned foods.
  • Botulism
    A severe illness marked by muscle paralysis, often linked to ingestion of botulinum toxin from contaminated foods.
  • Residues
    Trace amounts of chemicals, such as pesticides, intentionally used in food production and regulated to safe levels.
  • Contaminants
    Unintended hazardous chemicals like heavy metals or endocrine disruptors that should not be present in food.
  • Heavy Metals
    Elements such as lead and mercury that can harm the nervous system, especially in children and developing fetuses.
  • Lead
    A neurotoxic metal that can impair intellectual development, especially dangerous for children and found in old pipes or pottery.
  • Mercury
    A toxic metal accumulating in top food chain fish, posing risks to nervous system development in fetuses and children.
  • Biomagnification
    The process by which toxins increase in concentration as they move up the food chain, especially in large predatory fish.
  • Endocrine Disruptors
    Chemicals that interfere with hormone systems, potentially causing reproductive or developmental harm.
  • BPA
    A plastic additive linked to reproductive and developmental issues, often found in food containers and can linings.
  • Dioxins
    Industrial pollutants stored in animal fat, associated with reproductive harm and increased cancer risk.