Course Overview

Food can become contaminated with chemicals at any stage of production, ie from the farm to the table. Some of the chemical food contaminants include chemicals used in food production such as pesticides and veterinary drugs. Others are natural chemicals such as heavy metals which are acquired through the food web. Other toxic chemicals are natural toxins produced by fish, mushrooms, and higher plants, or by parasitic fungi which grow on grain products. Humans can be affected by any of these chemicals. In addition, humans may be allergic or sensitized to natural food components. The purpose of this course is to develop an understanding of the nature and properties of toxic substances in foods and an understanding of the nature and magnitude of the hazard they represent to humans.

Course Objectives

Students will:

1. Gain knowledge of the scope of food toxicology
2. Understand the principles of toxicology
3. Distinguish between safety, hazard and toxicity
4. Gain knowledge of toxic substances in food, their toxic action, and the effect of food processing and preparation on these toxins
5. Develop analytical skills necessary to critically evaluate food toxicology in lay and scientific literature
6. Apply the concepts of risk - benefit analysis to current food toxicology issues
7. Gain knowledge of evaluating the toxicity of certain food components
8. Gain an understanding of current issues in food safety toxicology.

Participating Faculty

1. Steve Bursian
2. Karen Chou
3. Heather Erika Hallen
4. Wilson Rumbeiha (Course moderator)
5. Ewen Todd
6. Gangur Venugopal

Course Modules

1. Principles of toxicology applicable to foods and food toxicants (Wilson Rumbeiha, 2 wk, 6h)
   In this module students will learn about the terminology in toxicology, and about absorption, distribution, metabolism and excretion of toxic chemicals. They will also learn about general mechanisms by which toxic chemicals cause disease in humans.
   
   
2. Food allergy and hypersensitivity (Gangur Venugopal, 2 wks, 6 h)
   As high as 30% of Americans experience allergy or hypersensitivity reactions to some food components. In this module, students will be introduced to the immune system, mechanisms of allergic-type reactions, and allergenic components in foods.
   
   
3. Safety of biotechnology derived novel foods (Gangur Venugopal, 1 week, 3h)
   The safety of genetically modified organisms (GMOs) is of public interest presently. In this module students will learn about how GMOs are made and explore the potential health impact in humans.
   
   
4. Natural toxins in sea foods (Ewen Todd, 1 week, 3h)
   Some fish and other marine organisms accumulate toxins from their diets or make the toxins by themselves. In this module, students will learn about the effects of natural toxins in seafoods and their effects in humans.
   
   
5. Natural toxins in plant foodstuff (Heather Erika Hallen, 1 week, 3h)
   Some higher plants contain natural toxins which are harmful to humans. In this module, students will learn about these natural plant toxins and their effects in humans.
   
   
6. Natural toxins in mushrooms (Heather Erika Hallen, 1 week, 3h)
   Some species of mushrooms are toxic and are mistakenly incorporated in food with disastrous consequences. The toxicity of poisonous mushrooms in humans will be discussed in this module.
   
   
7. Spring Break
   
   
8. Mycotoxins (Wilson Rumbeiha, 2 weeks, 6 h)
   Mycotoxins, the toxic secondary metabolites of fungi which grow on a variety of grains cause various diseases in people and animals, including cancer, immunosuppression, kidney disease etc. This module will focus on some of the most common mycotoxins and their effect on health.
   
   
9. Toxic environmental inorganic and organometallic food contaminants (Karen Chou, 1 wk, 3h)
   Sea and animal-derived foods are sometimes contaminated by heavy metals. This module will explore heavy metals likely to be encountered in foodstuffs and their impact on human health.
   
   
10. Toxic man-made organic food contaminants (Steve Bursian, 1 week, 3h)
    Environmental pollution can be a significant source of persistent organic pollutants in foodstuffs. In some circumstances, pesticides are used on agricultural commodities on the farm. In this module, students will learn about pesticides and other persistent organic compounds which are important in food toxicology.
    
    
11. Term Paper (Students, 2 weeks)

Evaluation

This will consist of assignments/tests (65 points), a term paper (20 points) and class participation 13 points. A 3 h module will account for 5 points on assignments/tests (10 points for 6 h module). For a 3 h module, the professor will assign 1 point for participation (2 points for 6 h module). Class participation will be assessed by student postings on WebTalk in both questions and comments or answers to class questions. Instructors will have the flexibility of deciding on how to assess students in their respective modules.

Assignments/tests will be posted on the first day of the module. Completed assignments/tests will be due 7 days (the Monday after the module ends) for a 3-hour module and 14 days (the second Monday after a 6-hour module). Assignment deadlines will be strictly adhered to. Students who turn in all their assignments on time will be awarded 2 points at the end of the semester.

Term Paper Assignment (20 points)

The class paper is to be a written review based on published materials on a topic of current importance in the field of food toxicology. The paper should focus on a mechanism of action of a food-related toxin or protective agent, an aspect of a biological process of general importance to food safety toxicology, or on the role of diet and dietary components in cancer. Papers should be fully documented and include references to at least five journal articles published no later than 1998. Papers should be focused on a topic that can be adequately covered in 5 typed pages with 2.0 line spacing.

The review should provide adequate background information to introduce the reader to the topic and should be at a level appropriate for this course. The subjects for the paper require prior approval from the moderator and should be selected before Spring Break. Students are encouraged to discuss potential topics of interest as early on in the course as possible. Completed papers are due on the last Friday of class, before the finals week. (Please refer to the MSU Academic Calendar.) Papers can be submitted by e-mail attachment or faxed to Dr. Wilson Rumbeiha at 001-517-355-2152. The paper must be readable by Microsoft Word 98.

A partial list of appropriate general topics for the papers follows:

1. Membrane transports of xenobiotics
2. Biomarkers for toxin exposure
3. Mechanisms and regulations of xenobiotic metabolism
4. Mode of action of natural food-borne toxicants
5. Identification and mechanism of action of dietary anticarcinogens
6. Hormonally active substances in the environment
7. Diet and gene regulation associated with disease
8. Diet and abnormal cell development
9. Safety of irradiated foods
10. Selected seafood toxins and mechanisms of action

Students may suggest other topics of specific interest to them. Student selected topics should be discussed and approved by the course moderator.

Course URL

http://vm812.vu.msu.edu/