Naturally good - naturally poisonous
1981
Naturally occurring food components, as well as toxins synthesized by microbial contaminants, can cause serious illness. Food poisoning from mycotoxins, shellfish, goitrogens, and cyanogenetic glycosides is common. These substances may constitute a health hazard even when ingested in normal amounts. Although any compound may be toxic at a high enough dose, few substances are actually hazardous when included as part of a varied diet because of the body's capacity for detoxification. Thus, food poisoning from naturally occurring toxins occurs most often when one particular food is eaten in excess. Nutrient interactions also affect the toxicity of a food component. Food should be processed and handled so as to minimize or avoid the potential danger of naturally occurring toxins. Food scientists and plant breeders are developing foods free of toxic compounds. (nzm)
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS
