Toxic constituents of animal foodstuffs

233 Pages·1974·5.073 MB·English

by  Liener, I.E.

TOXIC CONSTITUENTS
OF ANIMAL FOODSTUFFS
FOOD SCIENCE AND TECHNOLOGY
A SERIES OF MONOGRAPHS
Editorial Board
G. F. STEWART E. M. MRAK
C. O. CHICHESTER J. K. SCOTT
JOHN HAWTHORN E. VON SYDOW
A. I. MORGAN
Maynard A. Amerine, Rose Marie Pangborn, and Edward B. Roessler, PRINCIPLES OF
SENSORY EVALUATION OF FOOD. 1965.
C. R. Stumbo, THERMOBACTERIOLOGY IN FOOD PROCESSING, second edition. 1973.
Gerald Reed, ENZYMES IN FOOD PROCESSING. 1966.
S. M. Herschdoerfer, QUALITY CONTROL IN THE FOOD INDUSTRY. Volume I — 1967.
Volume II - 1968. Volume III - 1972.
Hans Riemann, FOOD-BORNE INFECTIONS AND INTOXICATIONS. 1969.
Irvin E. Liener, Toxic CONSTITUENTS OF PLANT FOODSTUFFS. 1969.
Martin Glicksman, GUM TECHNOLOGY IN THE FOOD INDUSTRY. 1970.
L. A. Goldblatt, AFLATOXIN. 1970.
Maynard A. Joslyn, METHODS IN FOOD ANALYSIS, second edition. 1970.
A. C. Hulme (ed.), THE BIOCHEMISTRY OF FRUITS AND THEIR PRODUCTS. Volume 1 —
1970. Volume 2-1971.
G. Ohlofr and A. F. Thomas, GUSTATION AND OLFACTION. 1971.
George F. Stewart and Maynard A. Amerine, INTRODUCTION TO FOOD SCIENCE AND
TECHNOLOGY. 1973.
IRVIN E. LIENER (ed.), Toxic CONSTITUENTS OF ANIMAL FOODSTUFFS. 1974.
AARON A. ALTSCHUL (ed.), NEW PROTEIN FOODS: TECHNOLOGY 1A. 1974.
TOXIC CONSTITUENTS
OF ANIMAL FOODSTUFFS
Edited by
IRVIN E. LIENER
Department of Biochemistry
College of Biological Sciences
University of Minnesota
St. Paul, Minnesota
®
1974
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Library of Congress Cataloging in Publication Data
Liener, Irvin E
Toxic constituents of animal foodstuffs.
(Food science and technology)
Includes bibliographies.
1. Animal food-Toxicology. 2. Food poisoning.
I. Title. [DNLM: 1. Food analysis. 2. Meat-
Poisoning. 3. Poultry products-Poisoning. QU50
L719t 1973 (P)]
RA1259.L53 615.9'54 73-2074
ISBN 0-12-449940-6
PRINTED IN THE UNITED STATES OF AMERICA
CONTENTS
LIST OF CONTRIBUTORS vii
PREFACE ix
1 Meat and Dairy Products
Norman Sapeika
I. Toxic Constituents of Meat 1
II. Toxic Constituents of Liver 11
III. Toxic Constituents of Milk 12
IV. Toxic Constituents of Cheese 23
V. Toxic Constituents of Eggs 25
VI. Atherosclerosis 26
VII. Foods Contraindicated in Certain Diseases 30
References 32
2 Avian Eggs
David T. Osuga and Robert E. Feeney
I. Introduction 39
II. General Composition of Egg White 41
III. Avidin—The Principal Toxic Constituent 48
IV. Lysozyme—The Bacteriolytic Agent in Egg White 55
V. Ovomucoid and Ovoinhibitor 57
VI. Ovotransferrin 60
VII. Ovoflavoprotein 63
References 65
VI Contents
3 Fish Eggs
Frederick A. Fuhrman
I. Introduction 74
II. Tetrodotoxin 76
III. Li pro protein Toxins 91
IV. Toxins from Eggs of Cyprinid Fishes, Pikes, and Gar 99
V. Miscellaneous 104
References 106
4 Shellfish, Fish, and Algae
Edward J. Schantz
I. Introduction 111
II. Fish and Shellfish Poisons Produced by Algae 112
III. Poisonous Fish 121
IV. Poisonous Algae 123
References 128
5 Nitrosamines
N. P. Sen
I. Introduction 132
II. Chemistry 134
III. Role of Nitrates, Nitrites, and Various Amino Compounds
in the Formation of Nitrosamines in Foods 139
IV. Occurrence 152
V. Methods for Identification and Quantitative Estimation 160
VI. Biological Actions 168
VII. Other N-Nitroso Compounds 183
VIII. Possible Human Health Hazards 184
IX. Areas of Future Research 185
References 186
AUTHOR INDEX 195
SUBJECT INDEX 210
LIST OF CONTRIBUTORS
Numbers in parenthesis indicate the pages on which the authors' contributions
begin.
ROBERT E. FEENEY (39), Department of Food Science and Tech-
nology, University of California, Davis, California
FREDERICK A. FUHRMAN (73), Stanford University, Hopkins
Marine Station, Pacific Grove, California
DAVID T. OSUGA (39), Department of Food Science and Technol-
ogy, University of California, Davis, California
NORMAN SAPEIKA (1), Department of Pharmacology, University
of Cape Town, Observatory, Cape, South Africa.
EDWARD J. SCHANTZ (111), Food Research Institute, Univer-
sity of Wisconsin, Madison, Wisconsin
N. P. SEN (131), Food Research Laboratories, Health Protection
Branch, Department of National Health and Welfare, Ottawa,
Canada.
Vll
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PREFACE
We are living at a time when the public is becoming increasingly
more concerned about the harmful effects of pollutants on the en-
vironment. Most of these pollutants are chemical in nature and are
generated as by-products of a highly industrialized society. Some of
these, of course, gain access, in one way or another, into our food
chain where they may pose a threat to our health and well being.
What is sometimes not fully realized, however, is that Nature her-
self has seen fit to introduce toxic substances into many of the foods
which man consumes. It has been suggested that these toxic ma-
terials serve as a defense mechanism for the survival of certain
species of plants and animals subject to predators (Whittaker and
Feeny, 1971; Leopold and Ardrey, 1972). The potentially harmful
effect of such substances in plant foodstuffs consumed by man and
animals has been dealt with in a book, which may be considered a
companion to this one, entitled "Toxic Constituents of Plant Foods"
(Liener, 1969). Examples of naturally occurring toxicants in animal
tissues used as food by man, on the other hand, are few in number,
if for no other reason that it makes very little evolutionary sense to
expect an animal organism to be genetically endowed with the seeds
of its own destruction. However, if we include food additives, pesti-
cides, chemical contaminants, etc.—i.e., substances of man-made
origin—foodstuffs may then become a very significant vector for
the dissemination of potentially toxic agents.
The subject of toxic factors in animal foodstuffs has generally
been treated in a rather cursory fashion in more comprehensive
treatises devoted to the general topic of naturally occurring toxi-
ix