Toidumürk

Toidumürk is any toxic substance that contaminates food or is produced during food production, processing, storage, or preparation, and that can cause illness when ingested. It encompasses toxins produced by microorganisms, toxins accumulated in foods from environmental sources, and chemical substances that contaminate food.

Types and sources: Microbial toxins include mycotoxins produced by molds (for example aflatoxins and ochratoxin A) and bacterial toxins such as botulinum neurotoxin, staphylococcal enterotoxins, and Bacillus cereus toxins. Algal toxins from toxin-producing algae can contaminate seafood, causing conditions like paralytic shellfish poisoning and amnesic shellfish poisoning. Chemical toxins include heavy metals (mercury, lead), pesticide residues, and naturally occurring plant toxins (such as solanine in green potatoes) or marine toxins like saxitoxin and domoic acid. Some toxins are heat-stable and may survive cooking.

Sources and occurrence: Toidumürk can enter the food chain through spoiled crops, moldy grains and nuts, damaged canned foods, improperly processed seafood, contaminated water, and environmental pollutants. Poor storage, inadequate cooking, and improper handling increase risk.

Health effects and diagnosis: Exposure ranges from mild gastroenteritis to severe neurological, hepatic, or renal injury. Onset can vary from minutes to days after exposure. Diagnosis typically relies on exposure history, laboratory toxin detection, and clinical presentation.

Prevention and regulation: Food safety systems, including HACCP, good agricultural and manufacturing practices, proper storage, sanitation, and temperature control, reduce risk. Some toxins have regulatory limits, monitoring programs, and recall procedures. Notable examples include aflatoxins in grains and nuts, botulinum toxin in improperly canned foods, saxitoxin and domoic acid in shellfish, and methylmercury in contaminated fish.