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Plant toxins
Plants can naturally contain chemicals that protect them from insects, animals or disease. Most plant foods are safe when properly grown, harvested and prepared, but certain plants or plant parts can contain toxins at levels capable of causing illness.
Examples include hypoglycin A in improperly ripened ackee, naturally occurring compounds in some beans, and toxins associated with certain other plants. The appropriate control depends on the food; correct identification, selection, storage and preparation are important, and cooking does not destroy every natural toxin.
RECOMMENDED RESOURCES
FDA consumer guidance on naturally occurring toxins in plants, fungi, algae and other foods.
Hypoglycin A and Ackee Fruit — FDA
The Bad Bug Book (US Food and Drug Administration) – this resource is not just about ‘bugs’!
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