Food Toxicology

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

PART 1

1. Briefly explain the following terms as they are used in food toxicology (6 Marks)
   1. Margin of safety
   2. hormesis
   3. Codosing
2. Discuss the major types of toxicity related to foods (4 Marks)
3. Using a diagram explain dose-response relationship as it applies to food toxicology (6 Marks)
4. Discuss the three categories of hazards in foods (6 Marks)
5. Discuss methods that can be used to reduce mycotoxin contamination along the food chain (4 Marks)
6. Discuss how good manufacturing practices can be used to reduce contamination of food with toxins (4 Marks)

PART 2

7. Discuss how agricultural practices may contribute to contamination of food with chemical toxic contaminants and the underlying consequences of agricultural chemicals on human health (10 Marks)
8. Discuss the strategies you would put in place to reduce the presence of specific toxic agricultural residues in foods in Kenya (10 Marks)
9. Discuss HACCP as a control measure for the reduction of or elimination of toxins from a specific food of your choice (14 Marks)
10. Discuss the phases of toxicological effects (6 Marks)
11. Discuss the formation and toxic effects of each one of the following (9 Marks)
    1. Ciguatoxin
    2. Acrylamide
    3. Nitrosamine
12. Describe the meaning and importance of risk assessment in the context of toxicological safety of foods (11 Marks)