Chemicals

Food Allergens- Cause the immune system to overreact

Symptoms: Hives, swelling of the lips, tongue and mouth, difficulty in breathing, vomiting, diarrhea and cramps.

CIGUATOXIN

Ciguatoxins – intoxication caused by eating contaminated tropical reef fish

Symptoms : nausea, vomiting, diarrhea, dizziness, shortness of breath

Common Foods : Barracuda, mackerel, snapper, triggerfish

Prevention : Toxin is not destroyed by cooking. Purchase sea foods from reputable supplier

SCOMBROTOXIN

“Histamine” poisoning Symptoms : dizziness, burning sensation,

facial rash, shortness of breath, peppery taste in the mouth.

• Common Foods : tuna, anchovies, blue fish, mackerel, amberjack, dark meat fishes.

• Prevention : Do not accept seafood that is suspected being thawed and refrozen or temperature abused

Shellfish Toxin

“Dinoflagellates” a poisonous algae, ingested by some shellfish

Common food: clams , mussles, oysters

Mycotoxin

Mycotoxin

Illness cause by mouldy nuts

“Aflatoxin” – may cause liver

cancer

Amygdalin

Apricot, peaches kernel contains hydrogen cyanide

Ipomeamarone

Furocoumarins

Glycoalkanoids

Can result to abdominal pain, vomiting, diarrhea, convulsion, hallucination, paralysis, and occasionally death

Lectins

Trypsin

Oxalic Acid

Cucurbitacins

Cyanogenic Glycosides

Goitrogen

SUMMARY

Food that is considered hazardous when it contains hazardous substances. Most food borne illnesses results from microorganisms and occurred naturally. Since toxins are not living organisms, cooking and freezing will not destroy them. Purchase food from reputable suppliers who maintains time temperature control and certify that seafoods are harvested from safe waters. Do not eat wild mushrooms or products made from them.