Molecular and genetic basis of furocoumarin reactions.

The physiological consequences of minimal processing are dire. Mechanical injury sets off a complex series of events which result in loss of quality (i.e. color, texture and flavor). Control of this wounding response is a major obstacle that must be overcome. To prolong postharvest life, respiration must be reduced while producing enough energy to maintain the “energized state”. The central roles of membranes and calcium in maintaining quality are discussed.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1987.tb00856.x

Physiological consequences of minimally processed fruits and vegetables

After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. The most common bacterial agents are Erwinia carotovora, Pseudomonas spp., Corynebacterium, Xanthomonas campestris, and lactic acid bacteria with E. carotovora being the most common, attacking virtually every vegetable type. Fungi commonly causing spoilage of fresh vegetables are Botrytis cinerea, various species of the genera Alternaria, Aspergillus, Cladosporium, Colletotrichum, Phomopsis, Fusarium, Penicillium, Phoma, Phytophthora, Pythium and Rhizopus spp., Botrytis cinerea, Ceratocystis fimbriata, Rhizoctonia solani, Sclerotinia sclerotiorum, and some mildews. A few of these organisms show a substrate preference whereas others such as Botrytis cinerea, Colletotrichum, Alternaria, Cladosporium, Phytophthora, and Rhizopus spp., affect a wide variety of vegetables causing devastating losses. Many of these agents enter the plant tissue through mechanical or chilling injuries, or after the skin barrier has been broken down by other organisms. Besides causing huge economic losses, some fungal species could produce toxic metabolites in the affected sites, constituting a potential health hazard for humans. Additionally, vegetables have often served as vehicles for pathogenic bacteria, viruses, and parasites and were implicated in many food borne illness outbreaks. In order to slow down vegetable spoilage and minimize the associated adverse health effects, great caution should be taken to follow strict hygiene, good agricultural practices (GAPs) and good manufacturing practices (GMPs) during cultivation, harvest, storage, transport, and marketing.

Spoilage of vegetable crops by bacteria and fungi and related health hazards

Our knowledge regarding the influence of nanoparticles on brain function in vivo during normal or hyperthermic conditions is still lacking Few reports indicate that when nanoparticles enter into the central nervous system (CNS) they may induce neurotoxicity On the other hand, nanoparticle-induced drug delivery to the brain enhances neurorepair processes Thus, it is likely that the inclusion of nanoparticles in body fluid compartments alters the normal brain function and/or its response to additional stress, eg, hyperthermia New data from our laboratory show that nanoparticles derived from metals (eg, Cu, Ag or Al, approximately 50-60nm) are capable of inducing brain dysfunction in normal animals and aggravating the brain pathology caused by whole-body hyperthermia (WBH) Thus, normal animals treated with nanoparticles (for 1 week) exhibited mild cognitive impairment and cellular alterations in the brain Subjection of these nanoparticle-treated rats to WBH resulted in profound cognitive and motor deficits, exacerbation of blood-brain barrier (BBB) disruption, edema formation and brain pathology compared with naive animals These novel observations suggest that nanoparticles enhance brain pathology and cognitive dysfunction in hyperthermia The possible mechanisms of nanoparticle-induced exacerbation of brain damage in WBH and its functional significance in relation to our current knowledge are discussed in this review

Nanoparticles aggravate heat stress induced cognitive deficits, blood-brain barrier disruption, edema formation and brain pathology.

The purpose of exploring the potential naturally occurring toxic hazards in food plants is not to persuade a person to avoid these common foods. Rather, it is important to put some perspective on these chemicals (natural pesticides) in our foods, and to clearly show that their toxicology, which is unknown in most cases, needs to be better understood. Many natural pesticides function similarly to synthetic pesticides or other biohazard chemicals. The natural pesticide concentration in our foods may be as much as 10,000 times higher than that of synthetic pesticide residues (Ames 1983). In some cases, these natural chemicals are prime candidates to be monitored by plant producers and plant breeders.

Natural Pesticides and Bioactive Components in Foods

The isolation and characteria characterization of two phototoxic furanocoumarins (psoralens) from diseased celery.

The National Institute for Occupational Safety and Health has undertaken a program to provide reliable sampling and analytical methods for a number of industrial hygiene uses. Recommendation of methods to the Department of Labor for compliance testing and inclusion of methods in criteria for Recommended Standards for Occupational Exposures are two prime areas of utilization. This paper presents the results of our initial efforts in collaborative testing. The method is a charcoal tube sampling procedure and a gas chromatographic analytical technique. Samples of seven single component solvents which included benzene, carbon tetrachloride, chloroform, dioxane, ethylene dichloride, trichloroethylene, and xylene along with two solvent mixtures which consisted of a benzene-xylene combination and an ethylene dichloride-trichloroethylene combination were tested in two phases by 15 participating laboratories. The data analysis indicates the overall error associated with the method and identifies sources of error w...

Collaborative testing of a gas chromatographic charcoal tube method for seven organic solvents

A quantitative method for the analysis of polyvinylpyrrolidone (PVP), collected in atmospheric samples or extracted from biological tissues, is described. PVP is a component in many aerosol hair sprays. A 0.4M citric acid solution is used to collect or extract the PVP. The color is developed by using a potassium iodide reagent, and the intensity of the color is read on a spectrophotometer at a wavelength of 432 mμ. The low limit of detection for this method has been established at 0.5 μg of PVP per milliliter of final solution.

Quantitative Analysis of Polyvinylpyrrolidone in Atmosphere Samples and Biological Tissues

A method is given for the substitution of toluenediamine for toluenediisocyanate in the colorimetric standardization procedure This method allows the analyst to use a compound which is not as hazardous as the very toxic toluenediisocyanate in preparing standard solutions Experiments were conducted using both toluenediisocyanate and toluenediamine as the primary standard The absorbance values obtained for each primary standard were found to be identical This method is safer and more convenient to use than the method in general use today

Microdetermination of Toluenediisocyanate Using Toluenediamine as the Primary Standard

When polytetrafluoroethylene (PTFE) was pyrolyzed in air in the temperature range of 500° to 650°C (932° to 1202°F), the predominate product was COF2. Above 650° C the major products were CF4 and CO2. Other fluorocarbons were produced in lesser amounts. PTFE pyrolyzed in the presence of SiO2 also formed SiF4. Between 550° and 600°C production of COF2 was as high as 63%. Experimental exposure of rats showed COF2 to be the most toxic component of the pyrolysis gases.

The Identification of Toxic Compounds in the Pyrolysis Products of Polytetrafluoroethylene (PTFE)

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