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{{toplink
|linkpage = Food Derived Hazards to Human Health - WikiVPH|linktext = Food Derived Hazards to Human Health
|linkpage = Veterinary Public Health|linktext = Veterinary Public Health
|pagetype = VPH
|pagetype = VPH
}}
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#'''Growth Promoters'''<br>Growth Promoters are used amongst other things to increase production performance of animals and not for a health benefit to the animal or consumer. Commonly used Growth Promoters are Hormone-like compounds & antimicrobials. Growth Promoters Growth Promoters are not allowed in the EU but are in the USA & other countries. This has important trade implications.
#'''Growth Promoters'''<br>Growth Promoters are used amongst other things to increase production performance of animals and not for a health benefit to the animal or consumer. Commonly used Growth Promoters are Hormone-like compounds & antimicrobials. Growth Promoters Growth Promoters are not allowed in the EU but are in the USA & other countries. This has important trade implications.
##'''''Hormone-like growth promoters'''''<br>These include synthetic hormones (e.g.Diethylsibestrol), natural hormones (e.g. estradiol, Progesterone, Testosterone), fungal oestrogens (Zearalenone), Beta-agonists (Trenbolone) and thyreostatics. Risk associated with these compunds can be difficult to evaluate as administered natural hormones may be dificult to distinguish from endogenous hormones in animals & people. Also synthetic hormones given to young animals may not be detectable at time of slaughter.
##'''''Hormone-like growth promoters'''''<br>These include synthetic hormones (e.g.Diethylsibestrol), natural hormones (e.g. estradiol, Progesterone, Testosterone), fungal oestrogens (Zearalenone), Beta-agonists (Trenbolone) and thyreostatics. Risk associated with these compunds can be difficult to evaluate as administered natural hormones may be dificult to distinguish from endogenous hormones in animals & people. Also synthetic hormones given to young animals may not be detectable at time of slaughter.
##'''''Antimicrobial Growth Promoters'''''<br>Fed are low but continuous doses in feed they have been observed to cause increased growth rates. Although not understood the mechanism of action could be via suppressing disadvantagous intestinal microflora or direct anabolic effects of the drugs themselves. Virginamycin, bacitracin, polymyxin B & sulphonamides are commonly used. There used is strongly suspected of causing [[Antimicrobial Resistance - WikiVPH|Antimicrobial Resistance]].
##'''''Antimicrobial Growth Promoters'''''<br>Fed are low but continuous doses in feed they have been observed to cause increased growth rates. Although not understood the mechanism of action could be via suppressing disadvantagous intestinal microflora or direct anabolic effects of the drugs themselves. Virginamycin, bacitracin, polymyxin B & sulphonamides are commonly used. There used is strongly suspected of causing [[Antimicrobial Resistance]].
=Environmental Chemical Hazards=
=Environmental Chemical Hazards=
#'''Additives to improve Sensory Qualities'''<br>There are many food additives for food that do not offer any food safety benefits & are added to improve the sensory qualities (Organoleptic qualities) of the food. Possible health risks of these additives are poorly defined but some associations have been put forward (e.g. hyperactivity in children). <br>Organoleptic qualities that they may afffect are colour (e.g. dyes), emulsifiers, sweetners (e.g. saccharin, acesulfame k, aspartame) & flavour enhancers (e.g. Sodium Glutamate).
#'''Additives to improve Sensory Qualities'''<br>There are many food additives for food that do not offer any food safety benefits & are added to improve the sensory qualities (Organoleptic qualities) of the food. Possible health risks of these additives are poorly defined but some associations have been put forward (e.g. hyperactivity in children). <br>Organoleptic qualities that they may afffect are colour (e.g. dyes), emulsifiers, sweetners (e.g. saccharin, acesulfame k, aspartame) & flavour enhancers (e.g. Sodium Glutamate).
#'''Nitrites & Nitrates'''<br>Nitrogen Dioxide reacts with myoglobin in meat to give it an attractive, bright red colour. Nitrates helps to inhibit the growth of clostridial spores in cured meats (e.g. sausages) & provide the cured flavour. Nitrites are toxic if concentrations are too high (so levels are monitored), it may combine with the blood pigment Haemoglobin to form nitrosohaemoglobin. In addition, the nitrites may react with amines in the meat to form Nitrosamine compounds that are carcinogenic. This small risk is seen to be outweighed by that health benefits of inhibiting ''C.botulinum''. Nitrites levels of tobacco smoke & some vegetables (e.g. spinach) are many times higher than in cured meats. See [[Preservation Methods - WikiVPH|Presevation Methods]].
#'''Nitrites & Nitrates'''<br>Nitrogen Dioxide reacts with myoglobin in meat to give it an attractive, bright red colour. Nitrates helps to inhibit the growth of clostridial spores in cured meats (e.g. sausages) & provide the cured flavour. Nitrites are toxic if concentrations are too high (so levels are monitored), it may combine with the blood pigment Haemoglobin to form nitrosohaemoglobin. In addition, the nitrites may react with amines in the meat to form Nitrosamine compounds that are carcinogenic. This small risk is seen to be outweighed by that health benefits of inhibiting ''C.botulinum''. Nitrites levels of tobacco smoke & some vegetables (e.g. spinach) are many times higher than in cured meats. See [[Preservation Methods]].
#'''Polyphosphates'''<br>Polyphosphates are added to meats to increase the meat proteins ability to bind water. This improves texture & increases the weight of the meat. THey could potentially cause a disturbance to the bodies calcium/phosphorus balance due to excess phosphorous intake. Children would be particuarly affected by this due to their rapid bone growth.
#'''Polyphosphates'''<br>Polyphosphates are added to meats to increase the meat proteins ability to bind water. This improves texture & increases the weight of the meat. THey could potentially cause a disturbance to the bodies calcium/phosphorus balance due to excess phosphorous intake. Children would be particuarly affected by this due to their rapid bone growth.
#'''Smoke'''<br>Smoke flavours are used to improve the organoleptic properties of some foods. Some compounds from smoke have antimicrobial properties (e.g.organic acids & phenols) and some smoke compounds are carcinogenic. Polycyclic aromatic hydrocarbons, such as 3,4 benzpyrene, are carcinogens produced when smoking at over 300◦C. A liquid smoke product is frequently used that has the toxic compunds removed but retains the compounds that improve organoleptic qualities.
#'''Smoke'''<br>Smoke flavours are used to improve the organoleptic properties of some foods. Some compounds from smoke have antimicrobial properties (e.g.organic acids & phenols) and some smoke compounds are carcinogenic. Polycyclic aromatic hydrocarbons, such as 3,4 benzpyrene, are carcinogens produced when smoking at over 300◦C. A liquid smoke product is frequently used that has the toxic compunds removed but retains the compounds that improve organoleptic qualities.
=Toxic Amines=
=Toxic Amines=
Toxic biogenic amnines, such as histamine & tyramine, are produced by the decarboxylation of free amino acids in any food. This can be caused by excessive consumption of amines or a deficiency of detoxifying enzymes (e.g. [[Monoamine Oxidase]]) in an individual. In the case of [[Scombroid poisoning]] Histadine in fish is converted into Histamine by [[Spoilage Bacteria - WikiVPH|spoilage bacteria]] before the fish is consumed.
Toxic biogenic amnines, such as histamine & tyramine, are produced by the decarboxylation of free amino acids in any food. This can be caused by excessive consumption of amines or a deficiency of detoxifying enzymes (e.g. [[Monoamine Oxidase]]) in an individual. In the case of [[Scombroid poisoning]] Histadine in fish is converted into Histamine by [[Spoilage Bacteria]] before the fish is consumed.
This syptoms of Histamine intoxification are analygous to an allergic reaction i.e. rash, oedema & hypotension. Tyramine causes a rise in blood pressure possibly associated with migranes. Ripened cheeses, fermented sausages, red wine & chocolate are implicated as sources of tyramine poisoning.
This syptoms of Histamine intoxification are analygous to an allergic reaction i.e. rash, oedema & hypotension. Tyramine causes a rise in blood pressure possibly associated with migranes. Ripened cheeses, fermented sausages, red wine & chocolate are implicated as sources of tyramine poisoning.