Gıdalarda Biyolojik Kalıntı ve Kontaminantlar
Özet
Bu bölümde, gıdalarda ortaya çıkabilen biyolojik kontaminantlar ve bunların halk sağlığı üzerindeki etkileri ele alınmaktadır. Mikotoksinler; mantarlar tarafından üretilen sekonder metabolitler olup, tahıllar ve yemler başta olmak üzere birçok gıdayı kontamine ederek akut ve kronik toksisiteler yaratabilmektedir. Aflatoksinler, okratoksinler, zearalenon ve fumonisinler gibi mikotoksinlerin toksik etkileri; kanserojenite, teratojenite, immün sistem bozuklukları ve ölüm gibi ciddi sağlık sonuçları doğurabilir. Deniz ürünlerinde görülen biyotoksinler (örn. azaspirasidler, saksitoksin, tetrodotoksin, ciguatoksin) insanlarda nörolojik, gastrointestinal ve kardiyovasküler sistem bozukluklarına yol açabilmektedir. Bu toksinlerin çoğu görünür belirti oluşturmadığı gibi pişirme ile yok edilememekte, bu da kontrolünü zorlaştırmaktadır. Bölümde ayrıca bu toksinlere karşı alınması gereken önlemler, toksinlerin sınıflandırılması, güvenli sınır değerleri (MRL, ADI, ARfD) ve ulusal/uluslararası mevzuatlar çerçevesinde risk değerlendirme yöntemleri tartışılmıştır.
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