All potatoes contain natural toxins called solanines which are glycoalkaloid poisons. These are generally found in low levels. Higher concentrations can be in potato sprouts and bitter-tasting peel. The plants produce the toxins in response to stresses like bruising, UV light, and microorganisms, and attack from insect pests and herbivores.
It's unusual to have a bad reaction. There have been reports overseas of severe stomach ache and even death from solanine poisoning. If you come across a bitter tasting or green potato or potato chip, it's best not to eat it.
Remember to store potatoes in a dark, cool, and dry place. Kumara is a member of the sweet potato family. It can produce toxins in response to stress, including injury and insect attack. The most common toxin, ipomeamarone, can make the kumara taste bitter.
There have been reports of cattle death after they have eaten mouldy kumara. Toxin levels are normally highest near damaged areas of the kumara. Remove these parts before cooking. Parsnips often contain a group of natural toxins called furocoumarins.
These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.
It may cause a painful skin reaction when contact with the plant is combined with UV rays from the sun. Many types of beans contain toxins called lectins. Kidney beans have the highest concentrations — especially red kidney beans. As few as 4 or 5 raw beans can cause severe stomach ache, vomiting, and diarrhoea. Rhubarb leaves contain oxalic acid. Poisoning can cause muscle twitching, cramps, decreased breathing and heart action, vomiting, pain, headache, convulsions, and coma.
Occasionally, zucchini contains a group of natural fungicide toxins called cucurbitacins. The zucchini plant produces these toxins in response to attack by fungi.
This gives the vegetable a bitter taste. Symptoms of CFP may include: nausea, vomiting, tingling, numbness, muscle pain, dizziness and vertigo. Aquatic biotoxins have no taste or smell and are not eliminated by cooking or freezing.
Food Handlers must be aware of these risks and know how to prevent illness from toxins in seafood. Cyanogenic glycosides are toxic chemicals produced by plants — including a wide range of imported fruits, vegetables and plant-based foods, as well as produce native to Canada. Cassava, bamboo roots, bitter almonds, raw apricot kernels and some stone fruits — including apricots, cherries, peaches, pears and plums — are known to contain cyanogenic glycosides. In the case of stone fruits, cyanogenic glycoside is contained in the pit; if ingested, cyanogenic glycoside breaks down into hydrogen cyanide.
For the most part, acute cyanide intoxication can be prevented by proper handling and preparation of cyanide-producing fruits and vegetables. For bitter varieties of cassava or almonds, this may involve grating, soaking and cooking to reduce the levels of toxin. For bamboo roots, boiling is recommended. More information on bitter apricot kernels is available from Health Canada. Clinical signs of acute cyanide intoxication can include: rapid breathing, dizziness, headache, abdominal pain, vomiting, diarrhea, confusion, cyanosis bluish or grey skin, nails or lips and convulsions followed by terminal coma.
Mycotoxins are naturally occurring toxic compounds produced by certain species of mould. Different types of mycotoxins include: aflatoxins, ochratoxin and trichothecene. Moulds that can produce mycotoxins grow on a variety of food, such as cereals, dried fruits, nuts and spices. Most mycotoxins are chemically stable and survive food processing. The effects of food-borne mycotoxins can be acute — meaning symptoms or even death occur very quickly after eating highly contaminated food — or they can cause long-term health conditions like cancer or immune deficiency.
Aflatoxins, which can be found in grains, nuts, legumes and milk products, are particularly potent and can be very harmful to human health. All solanaceae plants, which include tomatoes, potatoes and eggplants, contain natural toxins called solanine and chaconine which are glycoalkaloids. Both solanine and chaconine can cause vomiting, abdominal pain, diarrhea, headache, flushing, confusion and fever. While levels are generally low, higher concentrations of these toxins can be found in potato sprouts, peels and green parts.
To reduce the production of solanine and chaconine in potatoes, be sure to:. Glycoalkaloids are not destroyed by cooking; elevated levels of the toxins may cause a bitter taste or a burning sensation in the mouth. Wild mushrooms may contain a number of different toxins, such as muscimol and muscarine, which can cause vomiting, diarrhea, confusion, visual disturbances, salivation and hallucinations. Learn about the death cap mushroom, how to identify it and what to do if you see one.
Symptoms of poisoning may include: severe abdominal pain, vomiting, diarrhea and intense thirst. If toxins damage the kidneys, liver or central nervous system, poisoning can be fatal. Always buy commercially available mushrooms from a trusted supplier. While the cause is not yet known, there have been a number of reports of food poisoning from consuming raw or undercooked fiddleheads in Canada.
Fiddleheads are the curled, edible shoots of the ostrich fern. Cassavas contain cyanogenic glycoside. The bitter type of cassavas has higher levels of toxins than the sweet type. When raw or inadequately-cooked cassavas are ingested, the toxin will be transformed into a chemical called hydrogen cyanide, which may result in food poisoning.
Symptoms of cyanide poisoning occur within a few minutes and may include constriction of the throat, nausea, vomiting, headache, etc. The natural toxin, cyanogenic glycoside, in fresh bamboo shoots may lead to food poisoning when consumed. To render them safe for consumption, fresh bamboo shoots should be sliced into smaller pieces and cooked thoroughly. Symptoms of poisoning are same as those by cassavas. When the consumer chews the fresh seeds or stone, the cyanogenic glycoside in it can be transformed into hydrogen cyanide, which is poisonous to the consumer.
Symptoms of poisoning are same as those by cassavas and bamboo shoots. Fresh Jin Zhen has been used in dishes as fresh vegetables. A natural toxin known as colchicine is concentrated in the root of the plant and it is also found in the floral part of fresh Jin Zhen.
Poisoning may be resulted from consumption of fresh Jin Zhen which has not been soaked well in water and cooked thoroughly. Symptoms of poisoning may include gastrointestinal discomfort, such as abdominal pain, vomiting and diarrhoea. However, colchicine in Jin Zhen is destroyed during cooking and processing and therefore commercially processed Jin Zhen and Jin Zhen in the dried form are non-toxic photo.
The levels of these toxins are usually low and do not pose adverse effects in humans.
0コメント