chapter  19
11 Pages

Toxins, food-borne infections and food hygiene

A surprising number of foods in their natural state contain toxic substances in small amounts which can cause symptoms if consumed in sufficient quantity. The presence of solanine in green potatoes, oxalates in rhubarb and spinach, have already been referred to. There are numerous other examples and Table 19.1 shows some of the toxins present in common foods.