Food Safety and Quality Systems in Developing Countries (eBook)

Volume One: Export Challenges and Implementation Strategies

eBook Download: PDF | EPUB

2015 | 1. Auflage
186 Seiten
Elsevier Science (Verlag)
978-0-12-801351-9 (ISBN)

Food Safety and Quality Systems in Developing Countries, Volume One: Export Challenges and Implementation Strategies considers both the theoretical and practical aspects of food safety and quality systems implementation by major world markets and new and emerging markets in developing countries. This reference examines issues facing exporters and importers of traditional foods the characteristics of the food and its distribution channels, and market access from a historical and current context to present best practices.

This must-have reference offers real-life, practical approaches for foods from around the world, offering help to those who have found it difficult to implement sustainable, certifiable food safety and quality systems into their businesses and provides scientifically sound solutions to support their implementation.

Includes accessible, relevant case studies of instances when food safety was compromised and offers practical scientific input in dealing with and preventing these issues
Discusses the role and importance of research and documentation of food safety when exporting products
Presents risk analysis examples from the past and present for products from various countries and different perspectives including the United States, Canada, Europe, Mexico, India, South Africa, Haiti, Jamaica, and more
Offers successful strategies for developing food safety and quality systems from a national and firm-level perspective relevant to academics, regulators, exporters, importers and major distributors handling food from various developing countries

Food Safety and Quality Systems in Developing Countries, Volume One: Export Challenges and Implementation Strategies considers both the theoretical and practical aspects of food safety and quality systems implementation by major world markets and new and emerging markets in developing countries. This reference examines issues facing exporters and importers of traditional foods the characteristics of the food and its distribution channels, and market access from a historical and current context to present best practices. This must-have reference offers real-life, practical approaches for foods from around the world, offering help to those who have found it difficult to implement sustainable, certifiable food safety and quality systems into their businesses and provides scientifically sound solutions to support their implementation. Includes accessible, relevant case studies of instances when food safety was compromised and offers practical scientific input in dealing with and preventing these issues Discusses the role and importance of research and documentation of food safety when exporting products Presents risk analysis examples from the past and present for products from various countries and different perspectives including the United States, Canada, Europe, Mexico, India, South Africa, Haiti, Jamaica, and more Offers successful strategies for developing food safety and quality systems from a national and firm-level perspective relevant to academics, regulators, exporters, importers and major distributors handling food from various developing countries

Chapter 2

Natural Toxins in Fruits and Vegetables: Blighia sapida and Hypoglycin

Jose Jackson-Malete1

Orane Blake2

André Gordon3
1    Botswana Institute for Technology Research and Innovation (BITRI), Gaborone, Botswana
2    A. T. Kearney Inc, Dallas, Texas, USA
3    Technological Solutions Limited, Kingston, Jamaica

Abstract

Many common foods that are widely consumed in temperate countries contain natural toxins. These include potatoes (Solanum tuberosum), which contain glycoalkaloids; rhubarb (Rheum rhabarbarum), which contains oxalic acid and anthraquinones; and eggplant (aubergine – Solanum melongena), which contains histamines. Consumption of these foods has not been restricted because consumers know how to handle them properly, resulting in a tolerable risk. Traditional fruits and vegetables from developing countries that also contain natural toxins, like cassava (Manihot esculenta), which contains cyanogenic glycosides, bok choy (Brassica rapa), which contains glucosinolates, and ackee (Blighia sapida), which contains hypoglycin A (HGA), are also now among food choices in developed countries. This chapter examines the issue of the food safety of plant-based foods that contain known natural toxins with a focus on traditional food from developing countries. It examines the issue of the toxicity of HGA, including its maximum tolerated dose (MTD) and median lethal dose (LD50) in the context of other well-known toxicants in food products. It reviews consumption and toxin-intake data and uses ackee as an example of how traditional foods from developing countries whose toxicological properties are known can be routinely consumed in a manner that ensures safety.

Keywords

developing countries

natural toxins

fruits and vegetables

Solanum melongena

Blighia sapida

hypoglycin A

MTD

LD50

2.1 Natural Toxins in Fruits and Vegetables

2.2 The Ackee Fruit

2.3 Hypoglycin (HGA), the Natural Toxin in Ackee

2.4 Dietary Exposure to the Natural Toxin Hypoglycin

2.5 Acute and Chronic Toxicity

2.6 Conclusions

2.1. Natural Toxins in Fruits and Vegetables

Fresh vegetables and fruits contain nutrients that are essential for growth and health and are important components of a healthy diet. Their nutrient composition depends not only on botanical variety, cultivation practices, and weather, but also on the degree of maturity prior to harvest and the continuation of maturation post-harvest, which is influenced by storage conditions (Potter and Hotchkiss, 1995). Some vegetables and fruits, however, may also contain natural toxins, which are poisonous substances that are present naturally and are produced by plants to defend themselves against fungi, insects, and predators. These toxins offer a protective mechanism for the plant and while not harmful to the plant themselves, may potentially be harmful to human and animal health (Crews and Clarke, 2014). Cultures that use traditional foods have learnt to avoid those which contain naturally occurring acute toxicants or to process them to remove the toxicant (Potter and Hotchkiss, 1995). Nevertheless, there have been reports of food poisoning cases suspected to have been caused by consumption of raw vegetables and fruits containing natural toxins (Crews and Clarke, 2014), indicating that the matter requires attention, particularly as regards foods widely consumed or traded across borders.

The risk of poisoning by natural toxins in fruits and vegetables can normally be avoided or significantly reduced in traditional commerce by ensuring that the buyers have an understanding of the products being bought and taking care in the selection of the source from which the foods are procured. It is important to buy foods from reputable sources who can demonstrate a knowledge of the foods being sold, whether traditional or novel, as is currently now required of all food handlers under US, EU, and Canadian law, as well as that in many emerging economies. Informed exporters, importers, and consumers should also know that they should avoid buying or consuming products such as green potatoes or potatoes that are showing signs of sprouting or rotting. Likewise, consumers should know not to buy or consume raw or undercooked vegetables of uncertain origin if they are usually consumed cooked (FSANZ, 2014), as well as fruits that may contain natural toxicants and require special handling prior to consumption. Even with this knowledge, however, there are many plant-based foods that are routinely eaten that can be dangerous if not properly handled.

Eggplant (aubergine; Solanum melongena), also known as brinjal in Asia and South Africa, boulanger and melongene in the Caribbean, and elsewhere as guinea squash and garden egg, is commonly used in many cuisines around the world, particularly by vegetarians. This plant (Figure 2.1a), which is widely consumed in India and China, is known to cause itchy skin or mouth (oral allergy syndrome), among other symptoms, due to the presence of histamines in the plant. Thoroughly cooking eggplant prevents reactions in susceptible individuals, but at least one of the allergenic proteins survives the cooking process. Nutmeg – an important seasoning and flavoring in the meat, prepared foods, and hospitality industries – contains myristicin, which is toxic at high levels, causing headaches, nausea, dizziness, tachycardia, memory lapses, and hallucination, among other symptoms. Rhubarb (Rheum rhabarbarum), another widely consumed vegetable, and sorrel (Rumex acetosa), popular in tropical countries as a beverage, both contain oxalic acid, which is harmless in small amounts but can be fatal if consumed in large quantities. Rhubarb also contains anthraquinones. Both rhubarb and sorrel can cause severe poisoning and kidney damage that may be fatal (Canadian Food Inspection Agency (CFIA), 2012). Cabbage (Brassica oleracea capitata), a basic part of the diet in developed countries, and bok choy (Brassica rapa subspecies pekinensis and chinensis), also known as Chinese cabbage and heavily consumed in Asia and Latin America (Figure 2.1b), both contain glucosinolates. These compounds, while generally regarded as desirable for their anticancer properties, can also be toxic at high levels because of their goitrogenicity.

Fig. 2.1 Selected traditional foods: (a) eggplant, (b) bok choy, (c) sorrel.

Beans such as green beans and red and white kidney beans, as well as cassava and bamboo shoots, need to be cooked thoroughly at boiling temperature after thorough soaking them in clean water to avoid potentially negative health consequences. Raw or inadequately cooked beans should not be used in the preparation of salad dishes. Fresh fruits, such as apples, apricots, and pears, are an important and nutritious part of a balanced diet; however, eating the seeds of these fruits should be avoided. Therefore, while many foods add variety, nutrition, and other health benefits to the diet, the preparation and consumption of those that contain natural toxins is an area that requires attention, an observation also made by the Canadian Food Inspection Agency (CFIA) (2012). Selected plants and their natural toxins are indicated in Table 2.1.

Table 2.1

Selected Foods of Vegetable Origin and Their Natural Toxins

Fruit or Vegetable

Natural Toxin

Effects and Ways to Control the Toxin

Beans (such as green beans (Phaseolus coccineus), red kidney beans, and white kidney beans (Phaseolus vulgaris))

Phytohemagglutinin

Food poisoning caused by this toxin in raw and inadequately cooked beans has a short onset time (1–3 h), with symptoms of nausea, vomiting, and diarrhea. This toxin, a lectin, can be eliminated by thoroughly soaking and cooking the beans in boiling water. Canned beans that are retorted* are safe to eat without further cooking.

Cassava (Manihot esculenta) and bamboo shoots (Bambusa vulgaris)

Cyanogenic glycoside

The bitter type of cassava and fresh bamboo shoots have high levels of toxins. When inadequately cooked cassava or bamboo shoots are eaten, the toxin is transformed into hydrogen cyanide, which may result in food poisoning. Symptoms of cyanide poisoning occur within a few minutes and may include constriction of the throat, nausea, vomiting, and headache. Death has been reported in severe cases. Fresh bamboo shoots should be sliced into smaller pieces and cooked thoroughly. Cassava should be properly soaked and pressed to remove the cyanogenic glycoside.

Potatoes (Solanum tuberosum)

Glycoalkaloid
(solanine glycoalkaloids:
solanine and chaconine)

While the levels of glycoalkaloids...

Erscheint lt. Verlag	2.6.2015
Sprache	englisch
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Wirtschaft
ISBN-10	0-12-801351-6 / 0128013516
ISBN-13	978-0-12-801351-9 / 9780128013519

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