18 Questions
What is the primary source of aflatoxin contamination in foods?
Soil
Which of the following foods is NOT commonly infected with aflatoxin-producing Aspergillus?
Grapes
What is the effect of aflatoxin on human health?
It causes cancer and cirrhosis of the liver
What is the mechanism by which aflatoxin causes harm?
By inducing mutations
Which of the following is a way to reduce the risk of aflatoxin contamination?
All of the above
What type of compounds are phytates and phytic acid?
Natural toxins
What is the optimal condition for soaking to eliminate phytates?
55°C, pH 4.5-5.0
What is the protein in raw egg white that binds to iron?
Conalbumin
What is the effect of oxalates found in spinach and rhubarb on calcium absorption?
They inhibit calcium absorption
What is the outcome of consuming large amounts of cassava or fruit pits containing cyanogenic glycosides?
Poisonings
What is the effect of cooking on solanine and chaconine in potatoes?
They are not destroyed by heat
What is the effect of Agaricus bisporus mushrooms on mice?
They promote cancer
What is the action level for saxitoxin equivalent in paralytic shellfish poisoning (PSP)?
0.8 ppm
What is the effect of heating on mycotoxins?
It completely destroys them at high temperatures
What is the benefit of eating raw food in terms of natural toxins?
It reduces exposure to some natural toxins
What is the action level for okadaic acid plus 35-methyl okadaic acid in diarrhetic shellfish poisoning (DSP)?
0.2 ppm
Which of the following is NOT a recognized fish poisoning syndrome in the United States?
Flavonoid poisoning (FP)
What is the effect of roasting peanuts on the toxicity of aflatoxin B1?
It reduces the toxicity by 70%
Learn about the natural toxins found in food, including aflatoxin, ergot, and solanines, and how to neutralize them through proper preparation techniques.
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