Toxins in Food EDITED BY Waldemar M. Da˛browski Ph.D., D.Sc Professor Department of Food Microbiology Faculty of Food Sciences and Fisheries Agricultural University of Szczecin, Poland Zdzislaw⁄ E. Sikorski Ph.D., D.Sc Professor Department of Food Chemistry, Technology and Biotechnology Faculty of Chemistry Gdan´sk University of Technology, Poland CRC PRESS Boca Raton London New York Washington, D.C. Copyright © 2005 CRC Press LLC Library of Congress Cataloging-in-Publication Data Toxins in food / edited by Waldemar M. Dabrowski and Zdzislaw E. Sikorski. p. cm. – (Chemical and functional properties of food series) ISBN 0-8493-1904-8 (alk. paper) 1. Food–Toxicology. 2. Toxins. I. Dabrowski, Waldemar M. II. Sikorski, Zdzislaw E. III. Chemical and functional properties of food components series RA1258.T727 2004 615.9054–dc22 2004050301 Thisbookcontainsinformationobtainedfromauthenticandhighlyregardedsources.Reprinted materialisquotedwithpermission,andsourcesareindicated.Awidevarietyofreferencesare listed.Reasonableeffortshavebeenmadetopublishreliabledataandinformation,buttheauthor andthepublishercannotassumeresponsibilityforthevalidityofallmaterialsorforthe consequencesoftheiruse. Neitherthisbooknoranypartmaybereproducedortransmittedinanyformorbyanymeans, electronicormechanical,includingphotocopying,microfilming,andrecording,orbyany informationstorageorretrievalsystem,withoutpriorpermissioninwritingfromthepublisher. TheconsentofCRCPressLLCdoesnotextendtocopyingforgeneraldistribution,forpromotion, forcreatingnewworks,orforresale.SpecificpermissionmustbeobtainedinwritingfromCRC PressLLCforsuchcopying. DirectallinquiriestoCRCPressLLC,2000N.W.CorporateBlvd.,BocaRaton,Florida33431. 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VisittheCRCPressWebsiteatwww.crcpress.com # 2005 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 0-8493-1904-8 Library of Congress Card Number 2004050301 Printed in the United States of America 1234567890 Printed on acid-free paper Copyright © 2005 CRC Press LLC Preface Globalization,thecharacteristictrendofthepastfewdecades,affectsfood throughmassproductioninmega-processingplantsandbyglobaldistribution ofproductsthatonceusedtobesoldlocally.Thedevelopmentsinfood technologyalsoincludeverysignificantimprovementsinhygieneoffood production.Novelsystems,suchasGMP,HACCPorTFQM,arebeing introducedtoassureahighstandardoffoodquality.However,foodborne poisoningsstillposeaveryserioushazardtoconsumers’health,bothin developedandindevelopingcountries;dueinparttoalackofknowledge amongsomeproducersandconsumersregardingtherisksandbenefitsrelated tofood.Thus,theupdatingofinformationonfoodbornepoisoningagentsis anessentialelementfortheimprovementoffoodhygiene. Thisbookcontainsaconcise,yetwell-documented,presentationofthe currentstateofknowledgeonthecontent,chemicalproperties,modesof action,andbiologicaleffectsoftoxinsoccurringinfood.Thefirstchapter offersauniqueintroduction,outliningthecurrenttoxicologicalhazards connectedwithfood.Chapters2,3,4,6,and7describethetoxinsthat occurnaturallyinrawmaterials,suchasplantandmushroomtoxins,biogenic amines,andfishtoxins,whilechapters8to12dealwithtoxiccompounds presentinfoodsduetoneglectduringprocessingorasaresultof environmentalorraw-materialcontamination,suchasbacterialtoxins, mycotoxins,heavymetals,pesticides,andantibiotics.Toxicsubstancesthat maybegeneratedinfoodduringprocessing,packaging,andstorageare presentedinchapters13and14.Thehealthaspectsoffoodallergiesandthe medicalimpactoftoxinsinfoodarediscussedinchapters5and15. In preparing this book, we have been fortunate to work with highly- qualified specialists in the respective areas from the U.S. and Europe, who accepted our invitation and agreed to all reasonable editorial suggestions. The monographic chapters are based on their personal research experience and on critical evaluation of the present knowledge, as presented in the current world literature. We are pleased to acknowledge their collaboration. Thanks to their expertise, this volume may become a valuable source of information not only for food scientists, food technology, biology and biotechnology students, but also for all persons interested in food safety. We are honored to dedicate this book to Dr. Eleanor Riemer, who heartily promoted the idea of establishing the series Chemical and Functional Properties of Food Components and helped the editors to shape the volumes according to the needs of the potential readers. Thank you, Eleanor, for your contribution. Waldemar Dabrowski and Zdzislaw E. Sikorski Copyright © 2005 CRC Press LLC About the Editors Waldemar Dabrowski received an M.Sc. degree from the Faculty of Biology and the Earth Sciences at the University of Lo´dz´, Poland, a Ph.D. from the Faculty of Veterinary Medicine at the University of Warmia and Mazury in Olsztyn, Poland, and a D.Sc. from the Medical University of Poznan´, Poland. He worked for several years as a lecturer in the Department of Microbiology and Immunology of the Pomeranian Medical University of Szczecin. Later, for almost six years, he was in charge of a microbiological laboratory in Libya. At present, he is a professor in the Faculty of Food Sciences and Fisheries and head of the Department of Food Microbiology at the Agricultural University of Szczecin, Poland. He has published approximately 120 papers, mainly in food microbiology, medical microbiology, and immunology. His research focuses on food microbiology, particularly on the presence and intraspecies diversity of Listeria monocytogenes isolates from food and food-processing environments. Zdzisbaw E. Sikorski received his Ph.D. and D.Sc. from the Gdan´sk University of Technology, and an additional doctorate from the Agricultural University in Szczecin. He gained practical experience in several food industry plants in Poland and Germany, as well as on a fishing trawler. He was organizer and head of the Department of Food Chemistry and Technology. He served for five years as Dean of the Faculty of Chemistry at Gdan´sk University of Technology and for seven years as chairman of the Committee of Food Technology and Chemistry of the Polish Academy of Sciences. He worked as researcher/professor in the Department of Agricultural Biochemistry, Ohio State University, Columbus, Ohio; CSIRO in Hobart, Australia; DSIR in Auckland, New Zealand; and National Taiwan Ocean University, Keelung. His research deals mainly with functional properties of food proteins and interactions of food components. He has published approximately 210 journal papers, 14 books (in Polish, English, Russian or Spanish), nine chapters on marine food science and food chemistry in other books, and holds seven patents. In 2003, he was elected a fellow of the International Academy of Food Science and Technology. Copyright © 2005 CRC Press LLC ListofContributors Chapter1 WaldemarDabrowski,Ph.D.,D.Sc. Professor DepartmentofFoodMicrobiology, FacultyofFoodSciencesandFisheries, AgriculturalUniversityofSzczecin,Poland [email protected] Chapter2 KipE.Panter,Ph.D. ResearchAnimalScientist USDAARSPoisonousPlantResearchLaboratory,Logan,UT,USA [email protected] Chapter3 HeinzFaulstich,Ph.D. Professor Max-Planck-Institutfu¨rZellbiologie,Rosenhof,Germany [email protected] Chapter4 PaolaAlbertazzi,Ph.D. SeniorLecturer CentreforMetabolicBoneDisease,Hull,UnitedKingdom [email protected] Chapter5 Elzzbie_ taKucharska,M.D.,Ph.D. AssistantProfessor DepartmentofHumanNutrition, FacultyofFoodSciencesandFisheries, AgriculturalUniversityofSzczecin,Poland [email protected] Chapter6 George J. Flick, Jr. Ph.D. University Distinguished Professor Food Science and Technology Department Virginia Polytechnic Institute Blacksburg, VA, U.S.A. fl[email protected] Linda Ankenman Granata, Ph.D. Food Science and Technology Department Virginia Polytechnic Institute Blacksburg, VA, U.S.A. Copyright © 2005 CRC Press LLC Chapter7 LorraineC.Backer,Ph.D.,MPH NationalCenterforEnvironmentalHealth, CentersforDiseaseControlandPrevention, Atlanta,Georgia,U.S.A. [email protected] HelenSchurz-Rogers,Ph.D. NationalCenterforEnvironmentalHealth, CentersforDiseaseControlandPrevention, Atlanta,Georgia,U.S.A. [email protected] LoraE.Fleming,M.D.,Ph.D.,MPH AssociateProfessor, NIEHSMarineandFreshwaterBiomedicalSciencesCenter, RosenstielSchoolofMarineandAtmosphericSciences, UniversityofMiami,VirginiaKey,Florida,U.S.A. lfl[email protected] BarbaraKirkpatrick,Ed.D. MoteMarineLaboratory,Sarasota,Florida,U.S.A. [email protected] JanetBenson,Ph.D.,DABT, LovelaceRespiratoryResearchInstitute,Albuquerque,NewMexico,U.S.A. [email protected] Chapter8 WaldemarDabrowski,Ph.D.,D.Sc. Professor DepartmentofFoodMicrobiology, FacultyofFoodSciencesandFisheries, AgriculturalUniversityofSzczecin,Poland [email protected] DagmaraMedrala,Ph.D. DepartmentofFoodMicrobiology, FacultyofFoodSciencesandFisheries, AgriculturalUniversityofSzczecin,Poland [email protected] Chapter9 Ana M. Calvo, Ph.D. Assistant Professor Department of Biological Science, Northern Illinois University DeKalb, Illinois, U.S.A. [email protected] Copyright © 2005 CRC Press LLC Chapter10 Miko b ajProtasowicki,Ph.D.,D.Sc. Professor DepartmentofToxicology, FacultyofFoodSciencesandFisheries, AgriculturalUniversityofSzczecin,Poland [email protected] Chapter11 CarlK.Winter,Ph.D. Director,FoodSafeProgramand ExtensionFoodToxicologist DepartmentofFoodScienceandTechnology UniversityofCalifornia Davis,California,U.S.A. [email protected]