Food Toxicology

Attempt the following questions to check your understanding of the subject:

  1. Briefly explain the following terms as they are used in food toxicology (6 Marks)
    1. Mycotoxins
    2. Dose
    3. Hormesis
  2. Discuss how systemic toxicity occurs giving examples (6 Marks)
  3. Using a diagram explain dose-response relationship as it applies to food toxicology (6 Marks)
  4. Discuss methods that can be used to reduce mycotoxin contamination along the food chain (6 Marks)
  5. Discuss the phases of toxicological effects (6 Marks)
  1. Discuss the consequences of pesticide residues on human health (10 Marks)
  2. Discuss the strategies you would put in place to reduce the presence of specific toxic environmental contaminants in foods in Kenya (10 Marks)
  3. Discuss the importance of HACCP as a control measure for the reduction of or elimination of toxins from a specific food of your choice (10 Marks)
  4. Discuss how good manufacturing practices can be used to reduce contamination of food with toxins (10 Marks)
  5. Discuss the formation and toxic effects of each one of the following (10 Marks)
    1. Heterocyclic amines
    2. Fumonisins
  6. Discuss risk assessment in the context of toxicological safety of foods (10 Marks)