An Assignment

On
Food Toxicants

Course No: FN-2203

Course Title: Food Chemistry-Ⅱ
Submitted To:
Mostafi Rafika Anwari
Lecturer
Food and Nutrition Department
KCC Women’s College, Khulna
Affiliated to Khulna University
Submitted By:
Samira Rahman
Roll: KCCWC-FN-191007
2nd Year,2nd Term
Food and Nutrition Department
KCC Women’s College, Khulna
Affiliated to Khulna University
Submission date:23/02/2021
 Contents:

1. Food toxicants
2. Toxicants
3. Occurrence of toxicants
4. Classification of toxicants
5. Natural toxicants in food
6. Toxin
7. Biocides
8. Aquatic biotoxins
9. Mycotoxins
10.Food toxicants analysis
11.Intoxicants
12.Health effect of toxicants
 Food toxicants:
Food contains natural chemicals, including carbohydrates, sugars, proteins and
vitamins. But some foods contain potentially harmful natural toxins. Sometimes a
toxin is present as a naturally occurring pesticide to ward off insect attack or to
protect the plant from spoilage when damaged by weather, handling, UV light or
microbes. Food Toxicants covers different aspects from the field of analytical food
toxicology including emerging analytical techniques and applications to detect
food allergens, genetically modified organisms, and novel ingredients (including
those of functional foods). Focus will be on natural toxins in food plants and
animals, cancer modulating substances, microbial toxins in foods (algal, fungal,
and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic
pollutants, metals, packaging materials, hormones and animal drug residues.
Food toxicants- Processing & Packaging; Toxicants generated during food
processing such as nitrosamines, acrylamide, benzene, dioxins and furans;
persistent organic pollutants.
Food toxicants are substance that, upon ingestion, produce changes in
homeostasis that are threating to the normal function of the organism.
Some examples of food toxicants:
 AlflatoxinB1 cause of mycotoxin which is found in moldy grain, nuts,
oilseeds, raw egg.
 Oxalic acid found rhubarb reduce the calcium in calcium of body.
 Solanine found in potato, tomato and apple cause of glycoalkaloid.

Toxicant:
A toxicant is any toxic substance. Toxicants can be poisonous and they may be
man-made or naturally occurring. In contrast, a toxin is a poison produced
naturally by an organism. The different types of toxicants can be found in the air,
soil, water, or food.

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 Occurrence:
Toxicants can be found in the air, soil, water, or food. Humans can be exposed to
environmental toxicants. Fish can contain environmental toxicants. Cigarette
smoke contains toxicants. E-cigarette aerosol also contains toxicants. The
emissions of a heat-not-burn tobacco product contains toxicants. Most heavy
metals are toxicants. Diesel exhaust contains toxicants. Pesticides, benzene, and
asbestos-like fibers such as carbon nanotubes are toxicants. Possible
developmental toxicants include phthalates, phenols, sunscreens, pesticides,
halogenated flame retardants, perfluoroalkyl coatings, nanoparticles, e-cigarettes,
and dietary polyphenol.

Classification of toxicants:

Toxicants

Synthetic toxicants Naturally

Endogeneous toxicants occuring
toxicants
A toxicant is ant chemical substances that can be elicit a detrimental effect in a
biological system. Food toxicant can be divided into three categories, namely
endogenous, naturally occurring and synthetic.
1. Endogenous toxicants: Substances produced by tissue cells in plants and
other biological raw materials. Chemical substances often serve the
purpose of protecting plant tissues from pests. As well as from pathogenic
organisms. Examples include flavonoids, goitrogens, coumarins, cyanogenic
compounds, herbal extracts, and mushrooms toxin.

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 2. Synthetic toxicants: They are those that are synthetically produced, which
found their way into our food supply through contamination of the food
processing environment. E.g., pesticides, additives, preservatives. Pesticides
include insecticides, additives, preservatives. Amide herbicides which is
used extensively to control harmful weeds in rice crops could cause liver
damage, central nervous system depression and death.
3. Naturally occurring toxicants: They are those produced by organisms that
contaminate the food products. Microorganism such as dinoflagellates,
fungi, and bacteria can produce toxicants that upon consumption can cause
diseases. Some toxin-producing organisms produce toxins in the food
matrix (which can cause intoxication if consumed), while others produce
toxins inside the victim). Some able to withstand heating temperature used
in cooking, while others are able to tolerate extremes of pH without losing
activity. Some of these microorganisms cause very serious diseases such as
typhoid, dysentery, salmonellosis, cholera and food intoxication.

Natural toxicants in food:

Natural toxins are toxic compounds that are naturally produced by living
organisms. These toxins are not harmful to the organisms themselves but they
may be toxic to other creatures, including humans, when eaten. These chemical
compounds have diverse structures and differ in biological function and toxicity.
(i) Microorganisms producing toxic metabolism may contaminate food (or raw
material used for its production). Mycotoxins such as aflatoxins, ochratoxin A,
trichothecenes, zearalenone, fumonisin, and patulin produced by toxicogenic
species of Aspergillus, Penicillium, Fusarium and other genera of fungi are of
greatest concern both in terms of toxicity and worldwide occurrence. Once
contaminating food crop and/or animal products, their removal by common food
processing practices is almost impossible (thermolabile patulin is an exception).
(ii) Also, some bacteria may produce toxins (e.g. botulin, Staphylococcus aureus
enterotoxin and Bacillus cereus enterotoxin). Many of them are proteins which
are not, contrary to most of mycotoxins, heat-stable and can be therefore in most
cases reduced/eliminated by thermal treatment of contaminated matrix.

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(iii) Some unicellular microalgae that are occasion-ally occurring in marine and
freshwater bodies throughout the world produce toxins, so called phytotoxins.
Some of them like domoic acid, saxitoxin (paralytic shellfish poisoning or PSP
toxin), and brevotoxin are of significant human health concern since they may
bioaccumulate or are magnified in the food chain by fish and shellfish. The
presence of cyanobacterial toxins (including ana-toxins, microcystin, and
nodularin) in drinking water represents another hazard.
Food is a source of nutrients for humans. But some food can contain harmful
natural occurring toxins which may lead to adverse reactions in humans and have
a carcinogenic effect.
Some of these natural toxins are:
• Glycoalkaloid: Chemical compounds produced in the green spots of stored
potatoes. To prevent its ingestion, remove green spots before cooking.
• Mycotoxins: They are toxic compounds produced by fungi grown in different
foods.
O Aflatoxin A1, A2, B1, B2: They can be present in groundnuts, tree nuts, maize,
rice, figs and other dried foods, spices and crude vegetable oils, and cocoa beans,
as a result of fungal contamination before and after harvest.
O Aflatoxin M1: It can be present in milk when cows are fed with a diet
contaminated with aflatoxin B1.
O Patulin: It is formed in the moldy and damage apples
O Ochratoxins: It was first reported in cereals, but has since been found in other
products, including coffee, dried fruits, wine, beer, cocoa, nuts, beans, peas,
bread and rice.
Mycotoxins are heat-stable molecules. Discard food products or grains presenting
fungi contamination.
• Lectins: Chemical compounds found in red kidney beans. To destroy toxins, red
kidneys have to be soaked in water for at least 5 hours and cook thoroughly.

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• Cyanogenic glucosides: Chemical compounds found in raw or unprocessed
cassava and bamboo shoots. Cook them thoroughly, either by baking, boiling or
roasting.
• Amygdalin: It is an hydrogen cyanide which occurs naturally in apple and pear
seeds. Accidental swallowing of a seed or pip is not a concern. However, do not
make it an habit.
• Tetrodotoxins: Toxin formed in the internal organs of the blowfish which can
paralyze human peripheral nerves. Normal cooking does not get rid of the
toxicity.
• Fish and algae toxins: Certain marine algae contain potent toxins produced by
cyanobacteria that impact human health through the consumption of
contaminated shellfish and finfish. Maintaining clean water reservoirs during
shellfish and finfish production is crucial to avoid the growth of cyanobacteria
which produce these toxins.
The importance of some naturally-occurring toxicants present in the food and
their possible hazards are summarized as follows. Estrogen Compounds which
possess estrogenic activity are widely distributed in plants including some
consumed by man, such as carrots, soya beans and potatoes. Small amounts of
these substances have also been detected in wheat, rice, barley, apples, plums
and cherries as well as in vegetable oils such as corn, olive, peanut and
cottonseed oils. High levels of estrogens cause breeding difficulties in sheep.
Fortunately, estro genic activity in foods is largely destroyed by cooking.
Goitrogens Substances that have antithyroid activity, are responsible for about 4%
of the incidence of goiter, affecting a total of 8 million persons. Goitrogens are
found in broccoli, kale, cabbage, cauliflower, spinach, legumes, nuts and milk.
There is no adverse effect if normal amounts of these foods are consumed, but if
they become a major part of the diet for extended periods of time, the
antithyroid effect becomes evident. Vitamins are essential for normal growth and
development but may be harmful in excess. Over consumption of vitamin A
results in toxicity, manifested by skin diseases accompanied by liver enlargement
with diffuse fibrosis, congestion and gross fatty degeneration, which may lead to
cirrhosis. Similarly, niacin may cause hepatic toxicity (cholestatic hepatitis and
periportal fibrosis). Excessive dietary vitamin D in human pregnancy has also been

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reported to cause hypercalcaemia or to be harmful for fetal development.
Antivitamins Certain compounds which prevent vitamins from being used,
produce vitamin deficiencies. For instance, soya beans contain a lipoxidase which
inactivates carotene, thiaminase, found in raw fish, can cause thiamin deficiency,
and avidin in egg-white com- bines with biotin and prevents its absorption.
Usually these factors are destroyed by cooking. Enzyme Inhibitors Several types of
enzyme inhibitors are present in foods. Inhibitors of trypsin and chymo- trypsin
are found in important dietary staples such as legumes, cereals, potatoes and
eggs. At high dietary levels, uncooked meals containing these foods inhibit growth
of young animals. Anticholinesterase activity has also been detected in a number
of common fruits and vegetables including broccoli, potatoes, apples and
oranges. Haemagglutins or lectins are proteins which possess the ability to
agglutinate erythrocytes. The most significant dietary sources of these
compounds are the legumes but they have also been found in potatoes and
cereals. Lathyrism, a neurologic disease, is observed in India and some of
European countries following the ingestion of large amounts of a legume,
Lathyrus sativus. Likewise, kidney bean lectin is particularly resistant to digestion
and has most frequently been involved in human intoxication.

Toxin:
A toxin is a harmful substance produced within living cells or organisms; synthetic
toxicants created by artificial processes are thus excluded. The term was first used
by organic chemist Ludwig Brieger, derived from the word toxic.
A toxin is a chemical substance which damages an organism. A toxin may be as
simple as an ion or atom which negatively interferes with a cell. A toxin can also
be in the form of complex molecules such as the proteins found in snake venom.
Still other atoms and chemicals emit radiation, which has toxic effects on an
organism. The effects of toxins vary widely in different organisms, and with
different toxins. The end result of the strongest toxins is death, due to the
damage they cause across the different cells of an organism. Different toxins act
in different ways to affect the cells they damage.

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In the study of Toxicology, the central motto is that, “all substances are toxic, it is
only the dose which matters.” This fact can be demonstrated with water and
oxygen. Both substances are normally good and we consider them beneficial for
all forms of life. If your body holds too much water, your individual cells will not
be able to operate efficiently and your body will slowly “drown”, even if you
aren’t submerged in the water. And oxygen, the live giving gas, can be fatal at
certain pressures.
Types of toxin:

Endotoxin

Toxin

Exotoxin

Endotoxin: Lipopolysaccharides, also known as endotoxins, are large molecules

consisting of a lipid and a polysaccharide composed of O-antigen, outer core and
inner core joined by a covalent bond; they are found in the outer membrane of
Gram-negative bacteria.
Exotoxin: An exotoxin is a toxin secreted by bacteria. An exotoxin can cause
damage to the host by destroying cells or disrupting normal cellular metabolism.
They are highly potent and can cause major damage to the host. Exotoxins may
be secreted, or, similar to endotoxins, may be released during lysis of the cell.

Biocides:
 A biocide is defined as a chemical substance or microorganism intended to
destroy, deter, render harmless or exert a controlling effect on any harmful
organism by chemical or biological means. Biocides find broad application
in the food and food processing areas. They are commonly used to reduce
the number of microorganisms (e.g. bacteria, fungi, algae) in food and on
any material coming into contact with the food. control harmful or
unwanted organisms through a chemical or biological action – common
examples are disinfectants, wood preservatives and insect repellents
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  do not have to kill the harmful organism as the law also includes products
that control or stop the organism’s harmful action – repellents are an
example of biocidal products that do not kill
 will typically be a mixture of chemicals including the ‘active substance’ (the
one that has the controlling effect on the harmful organism)
 could be 100% active substance with no other components
 could be articles that have been impregnated with the active substance,
such as disinfecting wipes
 might not be a chemical – active substances can be bacteria, viruses or
other micro-organisms
 might not contain an active substance – it could be created when the
product is used, either from mixing the product with another chemical, or
from a reaction with the air or moisture – this is called ‘in-situ generation’
and is still covered by the law, even if no products are supplied and the
biocide is generated from everyday things like seawater or the air itself
(such as ozone generated from oxygen in the air by a machine and used as
a disinfectant)
Biocides play an essential role in limiting the spread of infectious disease. The
food industry is dependent on these agents, and their increasing use is a matter
for concern. Specifically, the emergence of bacteria demonstrating increased
tolerance to biocides, coupled with the potential for the development of a
phenotype of cross-resistance to clinically important antimicrobial compounds,
needs to be assessed. In this study, we investigated the tolerance of a collection
of susceptible and multidrug-resistant (MDR) Salmonella enterica strains to a
panel of seven commercially available food-grade biocide formulations. Biocides
are widely used in the food industry for the disinfection of production plants and
of food containers, the control of microbial growth in food and drinks.

Aquatic biotoxin:

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Aquatic biotoxin are naturally occurring chemicals, caused by certain types of
toxic algae that accumulate in fish and shellfish. When people consume such
contaminated seafood, depending on the toxins, the symptoms can be diarrheic,
paralytic, amnesic, and neurologic.
Marine toxins are naturally occurring chemicals that can contaminate certain
seafood. The seafood contaminated with these chemicals frequently looks,
smells, and tastes normal. When humans eat such seafood, disease can result.
The most common diseases caused by marine toxins in United States in order of
incidence are scombroid fish poisoning, ciguatera poisoning, paralytic shellfish
poisoning, neurotoxic shellfish poisoning and amnesic shellfish poisoning. Marin
If mussels contain high levels of marine biotoxins, their consumption can lead to
food poisoning. Depending on the toxin, the symptoms can vary. One of these
marine biotoxins is okadaic acid. Ingestion of high concentrations leads to
intestinal problems with severe diarrhea, vomiting and abdominal pain.

Mycotoxins:
A mycotoxin is a toxic secondary metabolite produced by organisms of the fungus
kingdom and is capable of causing disease and death in both humans and other
animals. The term 'mycotoxin' is usually reserved for the toxic chemical products
produced by fungi that readily colonize crops. Mycotoxins are toxic compounds
that are naturally produced by certain types of molds (fungi). Molds that can
produce mycotoxins grow on numerous foodstuffs such as cereals, dried fruits,
nuts and spices. Mold growth can occur either before harvest or after harvest,
during storage, on/in the food itself often under warm, damp and humid
conditions. Most mycotoxins are chemically stable and survive food processing.
he effects of some food-borne mycotoxins are acute with symptoms of severe
illness appearing quickly after consumption of food products contaminated with
mycotoxins. Other mycotoxins occurring in food have been linked to long-term
effects on health, including the induction of cancers and immune deficiency.
Aflatoxins are amongst the most poisonous mycotoxins and are produced by
certain molds (Aspergillus flavus and Aspergillus parasiticus) which grow in soil,
decaying vegetation, hay, and grains. Crops that are frequently affected by
Aspergillus spp. include cereals (corn, sorghum, wheat and rice), oilseeds
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(soybean, peanut, sunflower and cotton seeds), spices (chili peppers, black
pepper, coriander, turmeric and ginger) and tree nuts (pistachio, almond, walnut,
coconut and Brazil nut). The toxins can also be found in the milk of animals that
are fed contaminated feed, in the form of aflatoxin M1. To minimize the health
risk from mycotoxins, people are advised to:
 inspect whole grains (especially corn, sorghum, wheat, rice), dried figs and
nuts such as peanuts, pistachio, almond, walnut, coconut, Brazil nuts and
hazelnuts which are all regularly contaminated with aflatoxins for evidence
of mould, and discard any that look mouldy, discoloured, or shrivelled;
 avoid damage of grains before and during drying, and in storage, as
damaged grain is more prone to invasion of moulds and therefore
mycotoxin contamination;
 buy grains and nuts as fresh as possible;
 make sure that foods are stored properly – kept free of insects, dry, and not
too warm;
 •not keep foods for extended periods of time before being used; and
 ensure a diverse diet – this not only helps to reduce mycotoxins exposure,
but also improves nutrition.

Food toxicants analysis:

Food Toxicants Analysis covers different aspects from the field of analytical food
toxicology including emerging analytical techniques and applications to detect
food allergens, genetically modified organisms, and novel ingredients (including
those of functional foods). Ensuring food safety and quality is a central public
health concern. Food can be contaminated by toxic metals, pesticides and
veterinary drug residues, as well as organic pollutants, radionuclides and
mycotoxins. Radiometric and related techniques, tailored to local needs, are used
in supporting national programs to control such contaminants. Microbiological
contamination of food by pathogens, such as Salmonella or E. coli, has
significantly increased over the past decades. Strengthen food safety in this area
requires a holistic approach in testing chemical and other natural contaminants

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and microbial hazards in the same foods, since the detection of a pathogenic food
hazard in end-products implies a failed process.
Pesticides and other agrochemicals are essential tools for farmers to reduce crop
losses and increase yields, but must be regulated and used correctly to avoid
endangering human health and the environment. Analytical laboratories are
critical in pesticide residue monitoring and education on the safe and effective
use of pesticides. Most developed countries have established MRLs for pesticide
residues in foods.
Residues of veterinary drugs, used to control animal diseases and improve
production, may pose health risks. They must be controlled through national
monitoring programs guided by competent laboratories to assure local and
international consumers. Tools, such as radio-receptor and -immunoassays, stable
isotope-labelled veterinary drugs and complementing chromatography methods,
enable Member States to better support the monitoring of veterinary drug
residues and related contaminants in food and environmental samples.
Mycotoxins, the secondary metabolites of several fungi, contaminate many crop
and animal foodstuff and feeds, posing health risks to consumers. They also affect
animal health and productivity, and are therefore a threat to food safety and
quality. They must be closely monitored and controlled. Competent testing
laboratories help increase Member States’ proficiency in applying radiometric and
related analytical techniques to control these toxins.
Radionuclides, naturally occurring or anthropogenic, should be as low as
reasonably achievable in food and the environment. Member States therefore
need to have laboratories that are able to accurately determine natural radiation
background levels.
Metals and other organic pollutants are potentially toxic to humans, animals and
the environment. Many countries, as well as the Codex Alimentarius Commission,
have set maximum limits or codes of practice to protect human and
environmental health. Proficient testing laboratories are essential to ensure the
competent analysis and routine monitoring of these contaminants.
Food Toxicants Analysis covers different aspects from the field of analytical food
toxicology including emerging analytical techniques and applications to detect

11
food allergens, genetically modified organisms, and novel ingredients (including
those of functional foods). Focus will be on natural toxins in food plants and
animals, cancer modulating substances, microbial toxins in foods (algal, fungal,
and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic
pollutants, metals, packaging materials, hormones and animal drug residues.

Food intoxication:
It refers to the consumption of toxic chemicals liberated or produced by bacterial
growth in food. These respective toxins results in variety of illness of the
consumers. These toxins are not visible to naked eye but will change the chemical
properties of the food.
Food intoxication is a form of food-borne illness caused by ingesting exotoxins
made by organisms such as bacteria, fungi etc. or by consuming the foods that are
naturally toxic to humans and animals. Onset of illness is usually very rapid with
food intoxication and people can become very sick. Treatment varies, depending
on the toxin involved, but can include administrating medications, providing the
patient with fluids, and offering other supportive care to help patients recover.
Food intoxication, where a chemical or natural toxin causes symptoms or illness.
Most bacterial food poisonings are actually food infections. Viruses and parasites
do not cause foodborne intoxication. Chemicals that can cause an intoxication
include cleaning products, sanitizers, pesticides and metals (lead, copper, brass,
zinc, antimony, and cadmium)
 The food borne bacteria that cause intoxication are: Clostridium
botulinum, Staphylococcus aureus, Clostridium perfringens, and Bacillus
cereus.
Symptoms of food intoxication:
 Nausea, vomiting, and diarrhea.
 Numbness and tingling around the lips can also be observed in some cases.
 The symptoms usually appear quickly because the toxins act quickly on the
body.
Food borne intoxications:

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 Lathtrism

Epidemic dropsy
Due to naturally
occuring toxins in the
food grains
Endemic ascites

Food born
intoxication Toxic polyphenol

Due to toxins Alfatoxin

produced by fungi on
the food grains Ergotism

Prevention:
 Keep clean.
 Separate raw and cooked
 Cook thoroughly
 Keep food at safe temperatures
 Use safe water and raw materials
 Cool leftovers quickly
 Respect “use-by” dates.
 Wash our hands
 Wash worktops
 Wash dishcloths
 Use separate chopping boards
 Keep raw meats separate
 Store meat on the bottom shelf
 Keep the fridge below 5 degree Celsius

Health effect of toxicants:

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A toxic substance is a substance that can be poisonous or cause health effects.
People are generally concerned about chemicals like polychlorinated biphenyls
(PCBs) and dioxin which can be found at some hazardous waste sites. Products
that we use daily, such as household cleaners, prescription and over-the-counter
drugs, gasoline, alcohol, pesticides, fuel oil and cosmetics, can also be toxic. Any
chemical can be toxic or harmful under certain conditions. Chemicals can be toxic
because they can harm us when they enter or contact the body. Exposure to a
toxic substance such as gasoline can affect your health. Since drinking gasoline
can cause burns, vomiting, diarrhea and, in very large amounts, drowsiness or
death, it is toxic. Some chemicals are hazardous because of their physical
properties: they can explode, burn or react easily with other chemicals. Since
gasoline can burn and its vapors can explode, gasoline is also hazardous. A
chemical can be toxic, or hazardous, or both. Since chemicals can be toxic, it is
important to understand how they can affect health. To determine the risk of
harmful health effects from a substance, you must first know how toxic the
substance is; how much, and by what means, a person is exposed; and how
sensitive that person is to the substance.
We don't know all the effects of exposure to every chemical. We learn about the
health effects of many chemicals from human exposures and animal studies.
 Human Exposures: Information about human exposures that have occurred
at work or by accident is very useful, even though it may be incomplete. For
example, if a person has been exposed to more than one substance, it may
be hard to find out exactly which substance caused a health effect. Also,
some health effects (such as cancer) don't appear until many years after the
first exposure, making the cause of the disease hard to determine. Even
when the substance that caused the health effect is known, the exact dose
that caused the effect may not be.
Sometimes a human population that has been exposed to a toxic substance
(usually at work or from an environmental source) is compared with a population
that has not been exposed. If the exposed population shows an increase in a
certain health effect, that health effect may be related to the chemical exposure.
However, these studies often cannot determine the exact cause of a health effect.

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 Animal Studies: Many toxicity tests are done on animals. Animal tests are
often good indicators of chemical toxicity in humans even though animals
may not react exactly like people. Many things are considered when
applying the results of animal toxicity tests to humans. For example,
animals are smaller, they have shorter lifespans and their bodies
sometimes handle chemicals differently from humans. Large doses are used
in the animal studies to see if there will be any effect. When guidelines or
standards for human exposure to chemicals are developed, these
differences and others are taken into account.
 A chemical exposure can produce a health effect directly at the site of
contact (local) or elsewhere in the body (systemic), and that effect can be
either immediate or delayed.
 Area of the Body Affected: Chemicals can affect any system in the body,
including respiratory (nose, air passages and lungs), digestive (mouth,
throat, stomach, etc.), circulatory (heart, blood), nervous (brain, nerve
cells) and reproductive (sperm, egg, etc.). Some chemicals, like acids, are
nonspecific and cause damage on direct contact. Other chemicals, like
gasoline, can be absorbed into the blood, and carried throughout the body.
Some chemicals affect only certain target systems or target organs.
 Every organ system has different functions and physical characteristics. So
the effect of chemicals on each system has to be evaluated slightly
differently. As an example, consider three ways that chemicals can affect
one system: the reproductive system.
 First, chemical exposure can affect a man's or woman's reproductive
system by making the production of normal sperm or eggs more difficult.
 Second, the chemical may act directly on an unborn baby (fetus). Since
chemicals can be transferred from the mother's blood to the unborn baby's
blood, the fetus can be affected when the mother is exposed to certain
chemicals. A pregnant woman who drinks alcohol can have a baby with
fetal alcohol syndrome. The health effects can range from birth defects to
learning disabilities.

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 And finally, some chemicals can have indirect effects on the development
of the fetus. For example, smoking during pregnancy can reduce the
amount of oxygen to the fetus. The lack of oxygen can affect the baby's
growth.
 Not all chemical exposures affect reproduction, but it is best to minimize
exposure to all toxic substances during pregnancy.
 When Health Effects Will Occur Immediate health effects happen right
away. They can occur directly at the site of contact or elsewhere in the
body. For example, inhaled ammonia can irritate the linings of the nose,
throat and lungs. Alcohol can cause dizziness. Immediate health effects are
sometimes reversible and may disappear soon after the exposure stops.
However, some immediate health effects do not go away; acute exposure
to a corrosive substance, such as battery acid, may cause permanent
damage to skin or eyes.
 Delayed health effects may take months or years to appear and can result
from either acute or chronic exposure to a toxic substance. The delay
between the exposure and the appearance of health effects is called the
latency period. Delayed health effects can be reversible or permanent.
Permanent effects don't go away when the exposure stops. For example,
breathing asbestos over a period of time may cause lung disease. Once the
lung disease begins, it will continue even if the exposure stops or
decreases.
 Cancer is an example of a delayed health effect. Cancer is the uncontrolled
growth and spread of abnormal cells in the body. There are many kinds of
cancer. Cancer can be caused by a number of things, including exposure to
toxic substances, ultraviolet sunlight and ionizing radiation. Exposure to
some chemicals, such as benzene and asbestos, can produce cancer in
humans. Some chemicals produce cancer in animals, but whether they will
in humans is unknown. Because cancer may not appear until 5 to 40 years
after exposure, determining the cause of cancer is difficult.
Even though chemicals we use or are exposed to every day can be toxic,
you can protect yourself and your family from chemical exposures. No
matter how toxic a substance may be, if you are not exposed to the
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substance, it cannot affect your health. The important rule to remember is:
minimize your exposure.

Before you use a product, read the label carefully and follow the
instructions. Pay attention to warnings on the label.
Use proper ventilation. Ventilation means getting fresh air into your
home or workplace. When using strong chemicals, open your doors and
windows whenever the weather permits. When you use a toxic chemical
indoors, you may wish to blow air out the window with a fan. Have another
window or door open to let fresh air into the room. If you use chemicals in
your hobbies, use them outdoors or in a well- ventilated area away from
your living space.
Wear appropriate protective gloves when handling chemicals. If you use
substances that are harmful to breathe (like fiberglass which can lodge in
the lungs), use an appropriate mask.
Store chemicals safely and out of the reach of children. Label all
containers and do not store liquids in commonly used household containers
such as soda bottles or food cans.
If clothes become soiled while handling chemicals, change the clothes as
soon as possible to reduce exposure. Wash soiled clothes separately; then
run the machine through a rinse cycle to clean it before washing more
clothes.
If you must use a toxic substance, buy only the amount needed so there
will be less material left for storage or disposal.
Try to avoid using a toxic substance. If that is not possible, choose
products that have less toxic ingredients. For example, water-based paints
are generally less toxic than oil-based paints.
Indoor air can contain chemicals from outside air, soil or water. Radon, a
naturally occurring radioactive gas, can affect your health. It enters homes
through holes or cracks in basement floors or walls. Learn how to test for

17
radon. If the radon levels in your home are elevated, take corrective steps
as soon as possible.
Drinking water can contain harmful chemicals. Lead can leach from
(dissolve out of) lead pipes or lead solder. Reduce the amount of lead in
your water by using cold water and by running the water for a minute or
two before using it for drinking or cooking. Filters can take out some
chemicals from drinking water. Filters should only be used when necessary;
be sure that the one you use takes out the chemical you are concerned
about, and maintain the filters regularly.

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