naturally occurring food toxins天然食物中的毒素.pdfVIP

Toxins 2010, 2, 2289-2332; doi:10.3390/toxins2092289 OPEN ACCESS toxins ISSN 2072-6651 /journal/toxins Review Naturally Occurring Food Toxins Laurie C. Dolan *, Ray A. Matulka and George A. Burdock Burdock Group, 801 N. Orange Ave., Suite 710, Orlando FL 32801, USA; E-Mails: rmatulka@ (R.A.M.); gburdock@ (G.A.B.) * Author to whom correspondence should be addressed; E-Mail: ldolan@; Tel.: +1-407-802-1400; Fax: +1-407-802-1405. Received: 12 August 2010; in revised form: 2 September 2010 / Accepted: 13 September 2010 / Published: 20 September 2010 Abstract: Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions. Manufacturers have also played a role by setting limits on certain substances and developing mitigation procedures for process-induced toxins. Regardless of measures taken by regulators and food producers to protect consumers from natural food toxins, consumption of small levels of these materials is unavoidable. Although the risk for toxicity due to consumption of food toxins is fairly low, there is always the possibility of to