Common toxins in food poisoning and their detection technologies

• Published in: Huan jing yu zhi ye yi xue = Journal of environmental & occupational medicine Vol. 38; no. 3; p. 321
• Main Authors: Zhang, Lin, Jin, Yu'e, Wang, Guoquan
• Format: Journal Article
• Language: Chinese
• Published: Shanghai Shanghai Municipal Center For Disease Control and Prevention 07.04.2021
• Subjects: Emergency preparedness; Emergency response; Food; Food contamination; Food contamination & poisoning; Food poisoning; Mushrooms; Poisoning; Signs and symptoms; Toxins
• DOI: 10.13213/j.cnki.jeom.2021.20339
• ISSN: 2095-9982

Food poisoning is a non-infectious acute and subacute disease that occurs after ingesting food containing biological or chemical toxins or consuming toxic and harmful substances as food. Most deaths from food poisoning are caused by poisonous animals, plants, and mushrooms which contain natural toxins. Due to the high variety and large number of toxins and often with a low toxic dose, the emergency response capabilities for treating food poisoning face daunting challenges. This article summarized the typical toxin components, clinical symptoms, and detection technologies, and proposed the challenges of toxin detection and future development.