FD6006 - FOOD TOXICOLOGY AND ALLERGY (Syllabus) 2013-regulation Anna University

FD6006 - FOOD TOXICOLOGY AND ALLERGY (Syllabus) 2013-regulation Anna University

FD6006	FOOD TOXICOLOGY AND ALLERGY	LPTC

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OBJECTIVES:

• Familiarize with hazards, and toxicity associated with food and their implications for health.
• Know the various kinds of allergens and basis of allergic reactions
• Be familiar with various natural toxins in food.

UNIT I	INTRODUCTION	12

Definition and need for understanding food toxicology; Hazards - Microbiological, nutritional and environmental. Basics of immune resources - humoral and cell media resources.Allergen and mechanism of allergic resources.

UNIT II	FOOD ALLERGY AND SENSITIVITY	12

Chemistry of food allergens, celiac disease, food disorders associated with metabolism, lactose intolerance, and asthma

UNIT III	PRINCIPLES OF TOXICOLOGY	12

Natural food toxicants - toxicity of mushroom alkaloids, seafood, vegetables, fruits, pulses, and antinutritional compounds. Biological factors that influence toxicity, toxin absorption in theG.I.track, Industrial microflora, blood, brain barrier, storage and excretion of toxins

UNIT IV	DETERMINATION OF TOXICANTS IN FOOD SAMPLING	12

Quantitative and qualitative analysis of toxicants in foods; Biological determination of toxicants Assessment of food safety – Risk assessment and risk benefit indices of human exposure, acute toxicity, mutagen city and carcinogenicity, reproductive and developmental toxicity, neurotoxicity and behavioural effect, immunotoxicity.

UNIT V	TOXICANTS FORMED DURING FOOD PROCESSING	12

Intentional direct additives, preservatives, nitrate, nitrite, and N- nitroso compound flavour enhancers, food colours, indirect additives, residues and contaminants, heavy metals, other organic residues and packaging materials. Toxicity of heated and processed foods, food carcinogens and mutagens - Polycyclic aromatic hydrocarbons, N - nitrosamines, Acrylamide and their mode of action

TOTAL : 45 PERIODS

TEXT BOOKS:

1. Helferich, William and Carl K.Winter “Food Toxicology” CRC Press, 2001.
2. Alluwalia, Vikas “Food Hygiene and Toxicology” Paragon International Publishers, 2007
3. Shibamoto, Taka yuki and Leonard F.Bjeldanzes “Introduction to Food Toxicology” 2nd Edition.Academic Press, 2009.
4. Maleki, Soheila J. A.Wesley Burks, and Ricki M.Helm “Food Allergy” ASM Press, 2006.

REFERENCES

1. Labbe, Ronald G. and Santos Garcia “Guide to Food Borne Pathogens” John Wiley & Sons, 2001.
2. Cliver, Dean O. and Hans P.Riemann “Food Borne Diseases” 2ndEdition., Academic Press/Elsevier, 2002.
3. Riemann, Hans P. and Dean O. Cliver “Food Borne Infections and Intoxications” 3rd Edition., Academic Press/Elsevier, 2006.