Toxicology of food residue
Learning outcomes of the course unit
Students will learn about the essential concepts of general toxicology and the main toxins present in the environment, intentionally added or accidentally present in manufacturing processes for the production of foodstuffs of animal origin. In addition, they will become familiar with the toxins which most commonly enter manufacturing processes in order to determine their presence in livestock rearing facilities, in feedstuffs and animal feed. This knowledge will enable students to evaluate the potential toxic effects and resulting diseases in animals which ingest such toxic substances. Finally, students will become familiar with the frequency and dangerousness of residual toxins in foodstuffs of animal origin for human consumption and which may be the cause of disease.
Knowledge of chemistry, biochemistry and physiology of domesticated animals.
Course contents summary
The course will examine general principles of toxicology, such as, toxicokinetics and toxicodynamics. Students will be familiarised with the main toxins present in manufacturing processes, such as pesticides, heavy metals, mycotoxins, nitrogen compounds, anabolic drugs and steroids. Compounds with toxic activities are studied in terms of chemical formula, sources of contamination, contaminated foodstuffs, mechanism of action, main clinical symptoms and anatomopathological reports.
Beretta, Tossicologia veterinaria, Edizioni Grasso.