Chater 11:

Toxicants Formed During Food Processing

Introduction to Food toxicology: Food Preservation in Developing Countries:

2th edition Challenges and Solutions

COLLEGE OF PHARMACY
PROGRAM IN TOXICOLOGY

Yi-Shiou Chiou (邱依琇)

12/25/23 1
 Contents

Food Toxicology & Food Safety

Food processing

Classification of Toxicants

Examples: EtO (環氧乙烷), BP, Acrylamide

Discussion & QA
2
 What is Food Safety?
3

Food Safety is making a food safe to eat and

free of disease causing agents such as:

Too many infectious agents

• Toxic chemicals
• Foreign objects
https://www.google.com/search?q=Food+Safety&sxsrf=ALiCzsZGyfz72Di729mEFiD49TbEmBYoFw:1668579661608&source=lnms&tbm=v
id&sa=X&ved=2ahUKEwiptYnQh7L7AhUosVYBHdEuAEgQ_AUoBHoECAIQBg&biw=1536&bih=666&dpr=1.25#fpstate=ive&vld=cid:4
49f6a48,vid:0J2Qv_72Xzo
How to Prevent Food
Poisoning?
4
Harmful Side Effects of Food Processing

 Food processing is the transformation of cooked ingredients,

by physical or chemical means into food, or of food into
other forms.

 Food processing combines raw food ingredients to produce

marketable food products that can be easily prepared and
served by the consumer.

 Food processing typically involves activities such as mincing

and macerating, liquefaction, emulsification, and cooking
(such as boiling, broiling, frying, or grilling); pickling,
pasteurization, and many other kinds of preservation; and
canning or other packaging.

5
What are the Type of Food Hazards?
Any process-associated food preservation deteriorates
overall quality of food materials to some extent

Sources of contamination in food

6
 Types of contamination
2. Smoking
3. Salting
1. Transportation
4. Canning

5. Pickling
12. Packaging
Description
of the
contents 6. Curing
11. Storage
7. Fermentation
10. Frying
9. Drying 8. Chemical Preservation

7
 Contents

Food Toxicology & Food Safety

Food processing

Classification of Toxicants

Examples: EtO (環氧乙烷), BP, Acrylamide

Discussion & QA
8
 Smoking
9

The health-threatening substances formed due to smoking

Polycyclic aromatic hydrocarbons (PAHs) content by the smoked food

10
Polycyclic Aromatic Hydrocarbons (PAH) in Foods

11 Current Nutrition & Food Science, 2020

 Salting
12

Abnormal ratio of K/Na

results in the etiology of
cardiovascular disease
and mortality.

An optimal harmless
sodium intake of 5 g/day
salt

Potassium intake of at
least 3510 mg/day by
adults are recommended
by the WHO to ensure a
safe life
 Canning
Canning prevents microorganism growth and inactive enzymes
13

Canning materials as a source of contamination of food

Curing醃制
Nitrates/Nitrites
is mycotoxin

14
Curing
15

Effect of mycotoxins on human health

 Frying
16

To maintain the quality and the shelf life of fruit

alongside having a pretty good market, foods are
converted into chips by frying that is basically a
dehydration method in which oil acts as the medium
for heat transfer

Frying fat and protein, a substantial amount of

mutagenic polycyclic aromatic heterocycles
(PAHs) are generated

High fat and calorie

content in fried food,
result in frequent health
complications
 Chemical Preservation
17

Diseases occurred due to improper use of food additives

Harmful effects of using chemicals for
food preservation
18
Packaging Migrating components from polymer
packaging materials to food

19
Packaging-Metal Contamination
20

Effect of toxic material on the

nutritional quality of food

鈹
鎘
鉛

汞
Storage-food irradiation
21
Unirradiated and irradiated fruits
Postharvest Biology and Technology, 2013

22
 Mechanism of bacterial
decontamination by irradiation
23
 Toxicological aspects

Ionizing radiation-induced radiolysis of palmitic acid-containing triglycerides棕

榈酸的甘油三酯leading to the formation of 2-DCB in irradiated food, as well as
the reaction of 2-DCB with HA forming a ketoxime (with permission)

2-DCB: no mutagenic or genotoxic effects (low dose)

cytotoxicity and damage to the genetic material in rat and human colon cells
24 Food Chemistry, 2019
 Wholesomeness and safety aspects
of irradiated foods
✓ In recent years, food irradiation has emerged as a
viable food processing technique.

✓ Article provides an insight of the wholesomeness and

safety aspects of irradiated foods.

✓ Irradiated food has superior shelf-life over thermal

processing.

✓ Irradiated food does not require artificial preservatives.

✓ No concrete proof to support that radiolytic products

can cause cancer or other diseases
25
https://www.google.com/search?q=Food+Safety&sca_esv=582513745&tbm=vid&sx
srf=AM9HkKnaZxoL6cfuy1Vi0_qmWh21U3JzFQ:1700021699947&ei=w0VUZf-
1OYmy2roP2rGyyA8&start=10&sa=N&ved=2ahUKEwi_o6SsksWCAxUJmVYBHd
qYDPkQ8NMDegQICRAW&biw=1536&bih=703&dpr=1.25#fpstate=ive&vld=cid:a
4566ada,vid:nGKv7l3saK4,st:0

26
 Contents

Food Toxicology & Food Safety

Food processing

Classification of Toxicants

Examples: BP, Acrylamide, EtO (環氧乙烷)

Discussion & QA
27
The sources and transport processes of
PAHs in the environment

28 Science of the Total Environment, 2021

The chemical structures of 16 PAHs

29 Science of the Total Environment, 2021

30 Science of the Total Environment, 2021
Exposure pathways
&
Adverse effects
of PAHs exposure

31 Science of the Total Environment, 2021

 The metabolic conversion of
benzo[a]pyrene (BP) into a mutagen

32 The Human Embryo, 2012

Benzo[a]pyrene (BP)

33
 Mechanism of benzo(a)pyrene-related
reproduction toxicity

Developmental deficits
Cancer in later postnatal life
Nuclear factor of
activated T-cells
(NFAT)

The Human Embryo, 2012

34
Immunosuppressive role of Benzo[a]pyrene
in induction of lung cancer in mice

35 Chemico-Biological Interaction, 2021

Dietary 5-demethylnobiletin modulates xenobiotic-
metabolizing enzymes and ameliorates colon
carcinogenesis in benzo[a]pyrene-induced mice

36 Food and Chemical Toxicology, 2021

37 Food and Chemical Toxicology, 2021
Acrylamide

38
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 https://pansci.asia/archives/135593

本文轉載自 ILSI Taiwan 專欄 2018 年 1 月號

，原標題為「你知道食品高溫加熱暗藏的危
機嗎？認識丙烯醯胺（上）」。

40
Basic pathways for the formation of acrylamide in
foods designed and modified from

Progress in Nutrition, 2019

Biotechnological method for

decreasing hazardous compound
(acrylamide) formation during phyto
food product processing human carcinogen
41
https://medicalinspire.com/posts/55846/%E3%80%90%E9%A3%9F%E7%89%A9%E5
%AE%89%E5%85%A8%E3%80%91%E8%96%AF%E7%89%87%E5%8F%8A%E8%9
6%AF%E6%A2%9D%E9%9B%B6%E9%A3%9F%E4%B8%AD%E5%90%AB%E8%8
7%B4%E7%99%8C%E7%89%A9%E4%B8%99%E7%83%AF%E9%85%B0%E8%83%
BA/
42
https://www.slideshare.net/DOCTORSCIENCEINSTRUM/ss-95581655

43
https://www.consumer.org.hk/tc/media-library/image/507-cookies-and-sweet-pastries-02
44
Ethylene oxide
(EtO,環氧乙烷)

45
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47
 Ethylene oxide
(EtO,環氧乙烷)
滅菌機理

環氧乙烷在作用時，其環狀結構斷裂，經羥化，與菌體內蛋白質上的氨基
、羧基、羥基等活性基團烷基化作用，使酶代謝過程發生障礙，從而破壞
菌體的新陳代謝，造成微生物死亡，達到殺菌的目的。

48
 Ethylene oxide
(EtO,環氧乙烷)----一級致癌物
49

我們於民國110年12
月8日臨時接到上游
供應商通知，自法國
進口之杯装冰淇淋部
份批號其中一項常用
於冰淇淋製作原料「
刺槐豆膠」有可能受
到極微量「環氧乙烷
（ETO）」的影響
刺槐豆膠屬食用植物膠，其成分為多醣用途作為增稠劑

刺槐豆膠是從刺槐—角豆樹的豆莢種子內的胚乳中提取，這種樹是常青豆科
植物產地為敘利亞和小亞細亞，後來在地中海盆地也被廣泛種植

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 Contents

Food Toxicology & Food Safety

Food processing

Classification of Toxicants

Examples: BP, Acrylamide, EtO (環氧乙烷)

Discussion & QA
53
 54

Thank You !