additives pesticides and natural toxic ants 2010
TRANSCRIPT
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Todays Class:
Additives, Pesticides, and
Natural Toxicants
MAIN POINTS:
What is an additive? How are additives treated legally?
What is a toxin sources andtypes
How are natural toxicants treated underthe law?
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ADDITIVES
There are about 3,000 approvedfood additives
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Additives subject to 1958 Amendments to
FD&C (Food Drug and Cosmetic) Act
Regulates any substance..which becomes acomponent of food, *if* not generally recognizedassafe (by experts) or in use priorto Jan 1, 1958.
GRAS = Generally Recognized as SafeGRAS = Generally Recognized as Safe The Act excludes spices, smoke derivatives, plant
deivatives
GRAS concept, ways to gain GRAS status Grand-fathered
FDA GRAS-affirmation (Flavors- FlavorExtractManufacturers Association)
Self-affirmation
Petitionto FDA
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Otheradditive requirements
Intentional additive must work
Cannot be deceptive orconceal defects
Cannotreduce nutritional value Cannot substitute forGood
Manufacturing Practices
Musthave method ofanalysis
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The FD&C Actalso brought us
THEDELANY CLAUSE
no additive shall be deemed
safe if it is found to induce anycancer in humans or animalswhen ingested in anyin any
amountamountMany compounds naturally occurring in food
cannot meet this test.Remember furfural in bread? Aflatoxins in peanut butter?
DELANY reflects a 1958 understanding of carcinogens
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Types of Food Additives
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Antioxidants
Lipid oxidation gives rise to rancidity, offflavors, off odors,and free radicals
Anything thatcan be oxidized (Vit E, C)can serve as antioxidant
Canalso exclude oxygen, use oxygen
impermeable packaging. BHA, BHT
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Preservatives
Salt
Organicacids
Benzoates
Acetic, Citric,Lactic
Sulfurdioxide
Nitrite
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Otheradditives Flavors, natural flavor from yeast Flavorenhancers (MSG) ,can be
natural
Acidulants
Sweeteners (ingredient) Gums,thickeners and stabilizers
Surfactants
Nutrients (vitamins and minerals)
Emulsifiers
Enzymes
Chelators (EDTA) (Metals
accelerate degradative reactions)
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Toxins in Food
Mother nature can be...
well, a real mother.
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Patulin in Apple JuiceWould limiting patulin inapple juice to50 ppb protect public?
(FDA Advisory Committee)
NoObservableEffectLevel (NOEL) = 0.3 mg/kg bodyweight per week
Add 100-fold safety factor
Provisional Max Tolerated Daily Intake (PMTDI) = 0.43ug/kg bw per day
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Patulin is in Apple Juice at 500 ug/ bottle
Would limiting patulin inapple juice to 100 ug perbottleprotect public? ( assume they consume 1 bottle perday at100 ug)
NOEL = 5,000 ug/ bottle So the regulation is unneededbecause
NOEL is much higher than consumptionWRONG
Add 100-fold safety factor
(PMTDI) = 50 ug per bottle Regulation is needed because consumption isgreater than 50 ug/bottle, but the regulation (100 ug) doesnt go far
enough
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Human intake ofnaturespesticides is about 10,000
times higherthan humanintake ofsynthetic pesticidesthatare rodentcarcinogens.-American Council on Science andHealth.
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Three sources oftoxins in food
Endogenous toxins
Nat
ura
lly occ
urr
ing
toxi
ns
Synthetictoxins
Risk Assessment = Dose Response + Exposure Assessment
Dose Response: Threshold or no Threshold?
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Toxicology- Questions forSynthetic Chemicals
Risk Assessment = Dose Response + Exposure Assessment
Dose response: Threshold or no Threshold?(Relationship to Delany?)
Dose
Response
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ENDOGENOUS TOXINS
Naturally toxicchemicals in plants Hemaggultinins castorand soy beans
ricin
Cyanogens- cassava, beans Phytoalexins potato
Safarole sassafras, black pepper
Nitrites celery,dark green vegetables Cyanide apricot pits
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Solely the dose determines
thatathing is a poison.Parcelis, 16th century(i.e. The dose makes the poison.)
Myristicin incarrots is ahalluncinogen> 400 mg required*Carrots contain 0.6 ug/kg
You needto consume ~ 667 kg(> 1,000 pounds) to reachthe effective dose*Nutmeg also contains myristicin,anda few
tablespoons can get you high (orsick)
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NATURALLY OCCURING TOXINS
Fungal ToxicantsOchratoxin Cereal grains Kidney
Patulin
50 ppb
Apple products Kidney
Alimentarytoxicalukia
Cereal grains Bonemarrow
80% fatalityZeraralenone Corn, wheat Hyper-estro-
genisms
Ergot alkaloids- associated with rye, delusions and hallucinations
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Aflatoxin cornand peanuts
15 ppb ok (legally)
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Marine ToxinsFUGU FISHOne Fish, Two Fish, Blowfish,
Blue Fish
Homer manger du Fugu, un
poisson mortel, dans un restaurantjaponais. Il ne lui reste plus alorsque 24 heures vivre.
Saxitoxin clams, paralytic shell-fish poisoning, red tide
Domoic Acid - muscles
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Bioaccumulation
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Animal Testing
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Animal Testing
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Animal Testing
Animal foods
tested on humans
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Chemicals inthe environment
Pesticides actagainst insects
-Organochlorides persist (DDT)
-Organophosphates degrade Herbicides actagainst weeds
Integrated Pest Management
Use of Pesticides and Herbicideshas decreased 50% since 1980
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Pesticides
300 activeingredient
10,000 uses
1.2 billion pounds ~ 8 lbs/ person
(applied)
$20 billioncropsdestroyed (w/pesticides)
Fungicides preventaflatoxin
Increase yield,decrease crop losses
Regulated by EPA,USDA,FDA
Many arguments for and against pesticides
-impact of genetic engineering
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Pesticide Testing (is limited)
No detectable pesticides in 60% of
conventional produce
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Pesticide Testing (is limited)
No detectable pesticides in 60% of
conventional produce
Pesticides are detected in 40%
of produce
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Pesticide Testing (is limited) No detectable pesticides in 60% ofconventional produce
Pesticides are detected in 40% of produce
In 39%, detection is at less thanone-tenth of tolerance level (whichhas 100-fold safety factor)
Only 1 % of p
ro
du
ce
tes
te
dha
spesticides in excess oftolerance
Wash with warm soapy water
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Antibiotics andthe dangerof
antibioticresistance
Is agricultural use ofantibiotics a significant part
ofthe problem?
Antibiotics, 60 years - Bacteria, millions of years
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Othernasty beasties
Carcinogens in smoked foods
Pyrolysis products
PCBs chloroacne,headache,numbness
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The hypothetical
risk posed by foodadditives is greatly
exceeded by the
very real risk posedby not eating.
-Prof. Don Schaffner,
Rutgers University