Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Types of Toxins01:36

Types of Toxins

Humans continually engage with an environment rich in potentially harmful chemicals. These are introduced to our bodies through inhalation, ingestion, or skin contact. These chemicals exist in various forms, such as air and environmental pollutants, agricultural chemicals, organic solvents, and heavy metals.
Air pollutants, primarily gases, pose significant threats to respiratory health, leading to conditions like hypoxia, lung cancer, and in extreme cases, death.
Environmental pollutants like...
Bacterial Toxins01:12

Bacterial Toxins

Bacterial toxins are sophisticated virulence factors that enable pathogenic bacteria to interact with, invade, and damage host tissues. These toxins fall broadly into two types: protein exotoxins, which are secreted into the environment and target specific host receptors, and lipopolysaccharide endotoxins, which are structural components of the bacterial outer membrane released primarily during bacterial lysis or membrane shedding. Exotoxins generally act more selectively, binding to cell...
Botulism01:22

Botulism

Botulism is a life-threatening neuroparalytic condition caused by botulinum neurotoxin, which is produced by the bacterium Clostridium botulinum, a Gram-positive, spore-forming, obligate anaerobe.In adults, the toxin enters the body in different ways: in foodborne botulism, the preformed toxin is absorbed in the intestine. In wound botulism, spores grow in injured tissue and release the toxin into the blood. Infant botulism differs mechanistically from adult forms. In infants, botulism commonly...
Physical Properties of Amines01:26

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
Toxic Reactions: Overview01:26

Toxic Reactions: Overview

When toxic substances penetrate the human body, they disseminate to various tissues, undergoing metabolic changes. This process yields reactive metabolites that may covalently bind with specific target molecules, resulting in toxicity.
Toxicity falls into two primary categories: local and systemic.
Local toxicity appears at the exposure site, such as protein denaturation caused by caustic substances.
In contrast, systemic toxicity requires the toxic agent's absorption and distribution,...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Corrigendum to "<i>In vitro</i> and <i>in vivo</i> toxicological evaluation of 6'-Sialyllactose sodium salt produced by a novel method" [Toxicol. Rep., Volume 15 (2025) 102101].

Toxicology reports·2026
Same author

Gaining Compliance For an Ingredient to be Added to Food, Feed, and Dietary Supplements.

The Journal of nutrition·2026
Same author

<i>In vitro and in vivo</i> toxicological evaluation of 6'-Sialyllactose sodium salt produced by a novel method.

Toxicology reports·2025
Same author

Subchronic oral toxicity assessment of <i>Bacillus velezensis</i> strain BV379 in sprague-dawley rats.

Human & experimental toxicology·2024
Same author

Effects of Limosilactobacillus reuteri strains PTA-126787 and PTA-126788 on intestinal barrier integrity and immune homeostasis in an alcohol-induced leaky gut model.

Scientific reports·2024
Same author

The relative nature of the standards for proof of safety: a review of FDA's safety standards for various consumer products.

Archives of toxicology·2024

Related Experiment Video

Updated: May 27, 2026

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
08:00

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Published on: October 18, 2019

Naturally occurring food toxins.

Laurie C Dolan1, Ray A Matulka, George A Burdock

  • 1Burdock Group, 801 N. Orange Ave., Suite 710, Orlando FL 32801, USA. ldolan@burdockgroup.com

Toxins
|November 10, 2011
PubMed
Summary

Food contains natural and processing toxins, but adverse reactions are rare due to regulatory controls. Ongoing vigilance is needed to manage risks from contamination, overconsumption, and allergies.

Area of Science:

  • Food toxicology
  • Regulatory science
  • Public health

Background:

  • Foods naturally contain toxins or develop them during processing.
  • Adverse reactions to food toxins are infrequent.
  • Regulatory agencies and manufacturers implement measures to mitigate risks.

Purpose of the Study:

  • To provide a toxicological and regulatory overview of common food toxins.
  • To discuss strategies for reducing consumer exposure to food toxins.
  • To highlight the role of US food regulation in consumer protection.

Main Methods:

  • Review of toxicological data on common food toxins.
  • Analysis of regulatory approaches by agencies like the US Food and Drug Administration (FDA).
  • Examination of industry practices for toxin mitigation.
Keywords:
cookingenvironmentalexposurefoodnaturalprocessingtoxin

More Related Videos

Isolation and Quantification of Botulinum Neurotoxin From Complex Matrices Using the BoTest Matrix Assays
12:25

Isolation and Quantification of Botulinum Neurotoxin From Complex Matrices Using the BoTest Matrix Assays

Published on: March 3, 2014

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
17:16

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

Related Experiment Videos

Last Updated: May 27, 2026

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
08:00

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Published on: October 18, 2019

Isolation and Quantification of Botulinum Neurotoxin From Complex Matrices Using the BoTest Matrix Assays
12:25

Isolation and Quantification of Botulinum Neurotoxin From Complex Matrices Using the BoTest Matrix Assays

Published on: March 3, 2014

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
17:16

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

Main Results:

  • Regulatory tools (specifications, tolerances, labeling) effectively limit exposure.
  • Industry efforts complement regulatory actions in managing process-induced toxins.
  • Despite controls, unavoidable low-level exposure and potential risks remain.

Conclusions:

  • A multi-faceted approach involving regulators and manufacturers minimizes food toxin risks.
  • Consumer safety is enhanced through robust food regulation and industry practices.
  • Awareness of potential toxicity from contamination, overconsumption, or individual responses is crucial.