TOXINS AND MICROBIAL ENZYMES: THEIR EFFECTS ON HEALTH

Authors: AGUILAR, DELIA - UNI DE GUADALAJARA; BARBOSA, ROSAS - UNI DE GUADALAJARA; GODOY, GUERRERO - UNI DE GUADALAJARA; CAMPOS-GONGORA, EDUARDO - BERNHARD NOCHT INST; WILLHOEFT, UTE - BERNHARD NOCHT INST; SAID-FERNANDEZ, SALVADOR - UANL, MEXICO; TANNICH, EGBERT - BERNHARD NOCHT INST; SANTIAGO, ANTONIO - LIDAG, S.A. DE C.V.; Dombrink Kurtzman, Mary Ann; HERRERA, ADRIANA - FCB-UANL, MEXICO

Submitted to: Mexican Association of Microbiology and National Congress Microbiology
Publication Type: Abstract Only
Publication Acceptance Date: 4/10/2002
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The illnesses associated with the consumption of water and foods constitute, as a whole, a serious public health problem on a universal level and according to the World Health Organization the one with major impact on the economic output of the countries. The agreement of data of Food and Drug Administration estimates that the illnesses transmitted by foods in the USA range between 25 and 81 million cases annually among distinct allergic etiologies and intolerance to foods, factors related to the diet and degenerative illnesses, environmental contaminants (pesticides, mercury, food additives) pathogenic agents and their toxins. The new professionals and investigators must have an efficient vision for managing and conserving natural resources, capacities to develop a technology that guarantees the renewability of the systems of production of foods of the farming sector, based on the rational use of the natural renewal resources that examines in an integrating manner the management, industrialization and distribution of agricultural products of low economic importance an integral criterion that clearly expresses the relationship: plant-animal-man-environment.