RISKS DUE TO CHEMICALS IN FOOD - PowerPoint Presentation

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RISKS DUE TO CHEMICALS IN FOOD

AYAZ MAHMOOD

(Ph. D)

ASSISTANT PROFESSOR (CHEMISTRY)

GOVT DEGREE COLLEGE, KULGAM

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Introduction

Chemicals in food stuffsTypes of chemicalsEffectsConclusion

Reference

CONTENTS

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INTRODUCTION

All foods, living matter and, indeed, our bodies themselves are made up of chemicals.

Chemicals are present in our food in many ways.

Contaminants

Additives

Pesticides or Veterinary Medicines

Some natural components of plants may themselves cause toxicity.

Eg

. glycoalkaloids in potatoes.

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CONTAMINANTS

These are the substances present in certain foodstuffs due to environmental contamination, cultivation practices, production processes or cooking practices.Some contaminants are formed naturally, carried over to food from water, soil or air. Or created as a bi-product of the food production process itself.If contaminants present above certain levels, these can pose a threat to human health.

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Acrylamide

Aflatoxin

Dioxins

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1,4-Dioxin

2, 3, 7, 8-tetrachlorodibenzo-p-dioxin

Diphenyldioxin

Acrylamide

Aflatoxin

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EFFECTSEXCESS INTAKE OF ACRYLAMIDE CAN CAUSE:DNA damageCancerDrowsinessMigraine

AFLATOXIN CAUSES LIVER DAMAGE

DIOXINS CAN CAUSE CANCER

.

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ADDITIVES

These are substances added to food to preserve flavour or enhance its taste and appearance.The best known additives are:

Preservatives

Flavours

Colours

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Preservatives

are mainly usedTo prevent bacterial and fungal growth.To prevent oxidation (which can lead to rancidity).To inhibit natural ripening of fruits and vegetables.

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Sodium benzoate and benzoic acid are food preservatives found in sauces, fruit juices, jams and pickled products. They can cause allergic reactions and other side effects.

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Potassium bromate

(KBrO3) is used in breads and other bakery products to increase their volume. The residual amount of this oxidizing agent in bread, is harmful if consumed.Sodium Nitrates (NaNO3

) and nitrites (NaNO

2

) are chemical compounds commonly used in making cured meat products like bacon and hot dogs. Excessive consumption of sodium nitrate is known to worsen asthma and decrease lung function.

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Colour additives

are used in foods for many reasons: To offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions.To correct natural variations in color.To enhance colors that occur naturallyTo provide color to colorless and "fun" foods.

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used in food products, cause many health problems. Children should be encouraged to take food made with fresh fruits and vegetables

Artificial colours are made out of petro chemicals.  Orange colour is generally used to give colour to sweet recipes. Children who consume sweet, junk and fast food with artificial colours face behaviour problems and other problems of growth. 

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Red colour that is used in these causes some types of allergies and chronic diseases like thyroid.  Usage of dark red colour caused deadly cancer and other genetic problems Dangerous tumours are formed in brain due to blue1 and blue2 colours.  Red rashes may appear on the skin.  This colour may cause skin related and other chronic allergies Green colour is used while cooking green peas, gel

,

kulfis

, paneer recipes, cakes and jams.  Excess use of this colour causes asthma and cancer.

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Isoamyl acetate

Octyl

acetate

FLAVOURS

Flavourings are chemical formulations that mimic the flavours and smells of foods.

McDonald's, for example, adds "chicken flavour" to its Chicken McNuggets

The chemical Octyl acetate is the main component in orange flavour, while isoamyl acetate is the main component of banana flavour.

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PESTICIDES Pesticides are substances or mixture of substances intended for preventing, destroying, repelling or mitigating any pest. Five common types of deadly pesticides are the herbicides, fungicides, heavy metals, insecticides and DDT.

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Herbicides kill the unwanted weeds in the field without affecting the crops. Herbicides have a high variable toxicity. It is one of the possible causes of carcinogenicity as well as other continuing problems such as being a part cause of Parkinson’s disease.

Fungicides are chemical or biological substance used against fungi or fungal spores. Residues of the fungicides have been found on the food that humans consume.

Plants also take up small amounts of heavy metals and can concentrate them. Heavy metals such as lead and cadmium are already toxic in small quantities.

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The insecticide is a pesticide used against insects that damages the crops. The insecticide is used in agriculture, industry, medicine, and in the household

DDTis a powerful pesticide.One of the better known effects of DDT is the decrease in the bird population as it reduces the thickness of the egg shells on predatory birds decreasing its viability.

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1, 1, 1-trichloro-2, 2-bis (4-chlorophenyl) ethane (DDT)

Degradation of DDT to form DDE (by elimination of

HCl

, left) and DDD (by reductive dechlorination, right)

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EFFECTS OF PESTICIDES ON HUMAN HEALTH

Reproductive system Nervous system and other organs Behavioural and developmental abnormalities Interference of hormone function & immune system

Infants and young children

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GLYCOALKALOID

(

NATURAL TOXIN)

Many plants in the 

Solanaceae

 family

Contain glycoalkaloids, and they are considered to be natural toxins.e.g., tomatoes & potatoes.

Causes nausea and vomiting, diarrhoea, stomach cramps and headache.

Serious cases cause neurological problems.

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CONCLUSION

Maintaining adequate traceability in the food supply chain is a prerequisite for controlling the hazards which may be present in many food ingredients. This is a mandatory requirement in many countries and should include robust supplier assurance programmes as well as food records of all transactions as food is traded, processed and placed on sale.

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REFERENCES

Shibamoto, T. & F. B. Leonard Introduction to food toxicology. pp. 1-6, Academic Press.1993.

Branen

. A. Larry (2002). Food additives. 2

nd edition. New York:Marcel Dekker.

Potter, Norman N. & Hotchkiss, Joseph H. (1995). Food science, 5

th

edition, New York: Chapman & Hall.

Bray, G.A. & Ryan D.H. (1991).

Mycotoxins, Cancer & Health, vol. I. Pennington centre Nutrition series Lousiana

state university press, Baton Rouge & London.

Jadhav

S. J., Sharma R. D.,

Salunkhe

D.K., (1981). Naturally

ocurring

toxic

alkoloids

in food. Critical Reviews in Toxicology 9:249-296.

Friedman M., Dao L., (1992). Distribution of

glycoalkoloids

in potato plants and commercial potato products – Journal of Agricultural and Food Chemistry.

David, M.

Alon

, B.J. (1983). Toxic hazards in food, New York: Raven press.

Branen

, L.A. Davidson, P.M. &

Salminen

S. (1990). Food additives, Markel Dekker Inc, NY.

Gorham, R.J. Hard foreign objects in food as a cause of injury and disease: Review in food borne disease. Handbook, Vol. 3 Marcel Dekker. (1992).

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EAT HEALTHY & STAY HEALTHY

THANK YOU