Biological Toxins in Foods: Source and Preservation | ||||
| Egyptian Journal of Animal Health | ||||
| Reviewers, Volume 5, Issue 4, October 2025, Page 91-101 PDF (364.91 K) | ||||
| DOI: 10.21608/ejah.2025.450157 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| Biological toxins are hazardous Compounds produced by a wide range of living organisms, including microorganisms, plants, and animals, and they pose a significant threat to the health of humans, animals, and even other plants. By definition, a toxin is a deleterious substance resulting from an organism’s metabolic processes, typically highly unstable and especially harmful when introduced into living tissues. These substances are notorious for provoking antibody production due to their pronounced toxicity. These toxins may originate from the metabolic activities of living organisms or as secondary metabolites from decomposing biological material. Additionally, Certain toxins arise as a Consequence of fermentation processes Conducted by bacteria or fungi, further broadening the scope of potential exposure to hazardous substances. Food poisoning, otherwise known as foodborne illness, is a prevalent outcome of ingesting Contaminated food. While the majority of Cases resolve without medical intervention, specific populations face heightened risk. Pregnant individuals, adults over the age of 65, those with Compromised immune systems, and young Children are particularly susceptible, with the latter group especially vulnerable to dehydration. Consequently, understanding the sources and risks associated with biological toxins is Crucial for effective public health management and prevention strategies | ||||
| Keywords | ||||
| food poisoning; Biological Toxins; food borne illness | ||||
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