Destroying toxin formation

Heat or alkaline treatment of foods, feeds or pure proteins can result in desirable changes in the food system but treatments can also lead to the formation of a series of xenobiotics, one of which is lysinoalanine. Alkaline treatment of proteins can be intended to improve flavor or texture (1-3), to destroy toxins or enzyme inhibitors and to promote solubilization of the protein for the purpose of isolation (4, 5). Heat treatment can be used for sterilization or to alter the physical characteristics of the protein or constituents of the food system. 

Several major factors need to be considered. Firstly, have any micro-organisms present in the ingredients been destroyed Secondly, if they have not been destroyed, are they capable of growth and/or toxin formation Thirdly, is there any point in the process where micro-organisms could be introduced or reintroduced, and if such an introduction takes place, could they grow or form toxin ... 

Toxoid A toxin of a pathogenic organism treated to destroy its toxicity but leave it capable of inducing antibody formation upon injection. 

Robertson [28] proposed that an additional possibility was that the destruction of the substrates may be mediated by hydroxyl radicals generated via the superoxide radical anion produced at the conduction band. This is subsequently hydrated or deuterated by the solvent. This may be rate determining since the O2 has to be generated at the conduction band prior to interaction with the solvent and subsequent formation of OH or OD" species. Therefore the kinetic isotope effect could be due to the interaction of the solvent with the superoxide species rather than the attack on the toxin. If this is the case it was suggested that a similar kinetic isotope effect would be observed no matter what substrate was being destroyed. Further kinetic isotope studies will help elucidate the potential of this proposed mechanism. 

Worldwide, sporadic cases and hmited outbreaks of botulism can occur when food and food products are prepared or preserved by improper methods that do not destroy the spores of Clostridium botulinum and permit the formation of botulinum toxin. In industrially developed countries, the case fatality rate of food-borne botulism is 5-10%. Person-to-person transmission of botulism is not known. Botulinum toxin is the most poisonous substance known and poses a major bioweapon threat. In addition to the clinical forms of natural botulism (food-borne, wound, and intestinal), there is a fourth, man-made form of inhalational botulism that results from aerosolized botulinum toxin. 

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