FOOD TOXICOLOGY THEORY

Paper Code: 
FSQ-501
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to understand:
Familiarize with hazards and toxicity associated with food and their implication for heath.
Know the various kinds of hazards.
Be familiar with various tests.
9.00
Unit I: 
UNIT I

Introduction to Food safety and toxicology: hazards-microbiological, nutritional, environmental, natural toxicants, pesticide residue.

10.00
Unit II: 
UNIT II
Assessment of food Toxicology
Risk assessment and risk benefit
Indices of human exposure
General design of toxicity assays
Acute toxicity
Mutagen city and carcinogenicity
Reproductive and developmental toxicity
Neurotoxicity and behavioral effects 
Immunotoxity 
Biotechnology and food safety
8.00
Unit III: 
UNIT III
Evaluation guidelines and computer modeling of risk assessment
Microbial problems in food safety including mycotoxins and viruses
9.00
Unit IV: 
UNIT IV
Intentional Direct Additives
Preservatives: nitrate, nitrite and N-nitroso compounds
Indirect additives, residues and contaminants: Multi- contaminants studies. Anti-microbial and veterinary drugs, pesticides, polyhalogenated aromatic hydrocarbons, polycyclic aromatic hydrocarbons. 
Organic residues, packaging materials, heavy metals, radio nuclides in foods.
9.00
Unit V: 
UNIT-V
Naturally occurring toxicants and food contaminants: Sea food toxins, biogenic amines, mutagens and carcinogens in heated and processed foods, coffee, methylxanthines, toxicity of mushrooms alkaloids, phenolic compounds, glucosinolates, protease inhibitors, phytates, other antinutritional compounds
Safety aspects of foods produced by technology and genetic engineering.
Environmental pollution sources: Air, water, sludge, soil. Hazards involved water treatment and waste management.
 
Essential Readings: 
References
1. OECD Documents (1996): Food Safety Evaluation. Organisation for Economic Co operation and development.
2. World Health Organisation (1990): Strategies for assessing the safety of foods produced by biotechnology. Report of a joint FAO/WHO Consultation- Geneva..
3. Walker and Quattrucci, E. (eds) (1980) Nutritional and Toxicology Aspects of Food Processing, Tayloss and Franis. New York.
4. Lava, K. Muller, E.I: Toxicological Aspects of Foods. Elsevier Applied Sciences, London.
5. Bronzetti, G. Hayatsu, H. De Flora, S. Water M.D and Shankel, D.M (1993): Anti carcinogenesis Mechanism Plenum Press, New York.
6. Varnham, AH. Evans, M.G.(1991): Food borne pathogens.
Academic Year: