Additives Pesticides and Natural Toxic Ants 2010

8/3/2019 Additives Pesticides and Natural Toxic Ants 2010

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Todays Class:

Additives, Pesticides, and

Natural Toxicants

MAIN POINTS:

What is an additive? How are additives treated legally?

What is a toxin sources andtypes

How are natural toxicants treated underthe law?


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ADDITIVES

There are about 3,000 approvedfood additives


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Additives subject to 1958 Amendments to

FD&C (Food Drug and Cosmetic) Act

Regulates any substance..which becomes acomponent of food, *if* not generally recognizedassafe (by experts) or in use priorto Jan 1, 1958.

GRAS = Generally Recognized as SafeGRAS = Generally Recognized as Safe The Act excludes spices, smoke derivatives, plant

deivatives

GRAS concept, ways to gain GRAS status Grand-fathered

FDA GRAS-affirmation (Flavors- FlavorExtractManufacturers Association)

Self-affirmation

Petitionto FDA


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Otheradditive requirements

Intentional additive must work

Cannot be deceptive orconceal defects

Cannotreduce nutritional value Cannot substitute forGood

Manufacturing Practices

Musthave method ofanalysis


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The FD&C Actalso brought us

THEDELANY CLAUSE

no additive shall be deemed

safe if it is found to induce anycancer in humans or animalswhen ingested in anyin any

amountamountMany compounds naturally occurring in food

cannot meet this test.Remember furfural in bread? Aflatoxins in peanut butter?

DELANY reflects a 1958 understanding of carcinogens


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Types of Food Additives


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Antioxidants

Lipid oxidation gives rise to rancidity, offflavors, off odors,and free radicals

Anything thatcan be oxidized (Vit E, C)can serve as antioxidant

Canalso exclude oxygen, use oxygen

impermeable packaging. BHA, BHT


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Preservatives

Salt

Organicacids

Benzoates

Acetic, Citric,Lactic

Sulfurdioxide

Nitrite


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Otheradditives Flavors, natural flavor from yeast Flavorenhancers (MSG) ,can be

natural

Acidulants

Sweeteners (ingredient) Gums,thickeners and stabilizers

Surfactants

Nutrients (vitamins and minerals)

Emulsifiers

Enzymes

Chelators (EDTA) (Metals

accelerate degradative reactions)


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Toxins in Food

Mother nature can be...

well, a real mother.


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Patulin in Apple JuiceWould limiting patulin inapple juice to50 ppb protect public?

(FDA Advisory Committee)

NoObservableEffectLevel (NOEL) = 0.3 mg/kg bodyweight per week

Add 100-fold safety factor

Provisional Max Tolerated Daily Intake (PMTDI) = 0.43ug/kg bw per day


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Patulin is in Apple Juice at 500 ug/ bottle

Would limiting patulin inapple juice to 100 ug perbottleprotect public? ( assume they consume 1 bottle perday at100 ug)

NOEL = 5,000 ug/ bottle So the regulation is unneededbecause

NOEL is much higher than consumptionWRONG

Add 100-fold safety factor

(PMTDI) = 50 ug per bottle Regulation is needed because consumption isgreater than 50 ug/bottle, but the regulation (100 ug) doesnt go far

enough


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Human intake ofnaturespesticides is about 10,000

times higherthan humanintake ofsynthetic pesticidesthatare rodentcarcinogens.-American Council on Science andHealth.


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Three sources oftoxins in food

Endogenous toxins

Nat

ura

lly occ

urr

ing

toxi

ns

Synthetictoxins

Risk Assessment = Dose Response + Exposure Assessment

Dose Response: Threshold or no Threshold?


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Toxicology- Questions forSynthetic Chemicals

Risk Assessment = Dose Response + Exposure Assessment

Dose response: Threshold or no Threshold?(Relationship to Delany?)

Dose

Response


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ENDOGENOUS TOXINS

Naturally toxicchemicals in plants Hemaggultinins castorand soy beans

ricin

Cyanogens- cassava, beans Phytoalexins potato

Safarole sassafras, black pepper

Nitrites celery,dark green vegetables Cyanide apricot pits


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Solely the dose determines

thatathing is a poison.Parcelis, 16th century(i.e. The dose makes the poison.)

Myristicin incarrots is ahalluncinogen> 400 mg required*Carrots contain 0.6 ug/kg

You needto consume ~ 667 kg(> 1,000 pounds) to reachthe effective dose*Nutmeg also contains myristicin,anda few

tablespoons can get you high (orsick)


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NATURALLY OCCURING TOXINS

Fungal ToxicantsOchratoxin Cereal grains Kidney

Patulin

50 ppb

Apple products Kidney

Alimentarytoxicalukia

Cereal grains Bonemarrow

80% fatalityZeraralenone Corn, wheat Hyper-estro-

genisms

Ergot alkaloids- associated with rye, delusions and hallucinations


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Aflatoxin cornand peanuts

15 ppb ok (legally)


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Marine ToxinsFUGU FISHOne Fish, Two Fish, Blowfish,

Blue Fish

Homer manger du Fugu, un

poisson mortel, dans un restaurantjaponais. Il ne lui reste plus alorsque 24 heures vivre.

Saxitoxin clams, paralytic shell-fish poisoning, red tide

Domoic Acid - muscles


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Bioaccumulation


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Animal Testing


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Animal Testing


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Animal Testing

Animal foods

tested on humans


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Chemicals inthe environment

Pesticides actagainst insects

-Organochlorides persist (DDT)

-Organophosphates degrade Herbicides actagainst weeds

Integrated Pest Management

Use of Pesticides and Herbicideshas decreased 50% since 1980


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Pesticides

300 activeingredient

10,000 uses

1.2 billion pounds ~ 8 lbs/ person

(applied)

$20 billioncropsdestroyed (w/pesticides)

Fungicides preventaflatoxin

Increase yield,decrease crop losses

Regulated by EPA,USDA,FDA

Many arguments for and against pesticides

-impact of genetic engineering


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Pesticide Testing (is limited)

No detectable pesticides in 60% of

conventional produce


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Pesticide Testing (is limited)

No detectable pesticides in 60% of

conventional produce

Pesticides are detected in 40%

of produce


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Pesticide Testing (is limited) No detectable pesticides in 60% ofconventional produce

Pesticides are detected in 40% of produce

In 39%, detection is at less thanone-tenth of tolerance level (whichhas 100-fold safety factor)

Only 1 % of p

ro

du

ce

tes

te

dha

spesticides in excess oftolerance

Wash with warm soapy water


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Antibiotics andthe dangerof

antibioticresistance

Is agricultural use ofantibiotics a significant part

ofthe problem?

Antibiotics, 60 years - Bacteria, millions of years


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Othernasty beasties

Carcinogens in smoked foods

Pyrolysis products

PCBs chloroacne,headache,numbness


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The hypothetical

risk posed by foodadditives is greatly

exceeded by the

very real risk posedby not eating.

-Prof. Don Schaffner,

Rutgers University

Additives Pesticides and Natural Toxic Ants 2010

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