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Food safety is a critical public health concern with profound neurophysiological implications. The consumption of contaminated or unsafe food can lead to a variety of health issues, including neurotoxic effects, which impact the function and composition of the nervous system. This chapter explores the intricate relationship between food safety and neurophysiological health, emphasizing how exposure to foodborne toxins and pathogens can influence brain function, cognitive processes, and neural development. Chemical contaminants like heavy metals (lead, mercury), mycotoxins, and pesticides can pass through the blood-brain barrier, causing oxidative stress, neuroinflammation, and neuronal damage. Such exposures have been connected with neurological diseases, including cognitive decline, neurodevelopmental delays, and neurodegenerative diseases such as Alzheimer’s and Parkinson’s. Furthermore, microbial contaminants such as Listeria monocytogenes and Clostridium botulinum produce neurotoxins that can directly affect the nervous system, causing paralysis, encephalitis, and other serious outcomes. Emerging evidence further indicates that the gut-brain axis is pivotal in the mediation of neurophysiological effects of food safety. Pathogens and harmful substances in food disrupt the structure of gut microbiota, which can influence neurochemical pathways and may thus contribute to mental health problems such as anxiety and depression. Vulnerable individuals, such as pregnant women, infants, and populations with compromised immune systems, are most susceptible to these effects. The dangers and risks that accompany foodborne hazards call for stringent food safety regulations, public awareness, and advanced food testing technologies to minimize them. Neurophysiological implications of food safety underscore the multidisciplinary approach needed in neurology, public health, and food science to secure neurological and overall health. Thus, this chapter points to the fact that food safety is crucial to neuroprotective strategies in global health initiatives.

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Neurophysiological Implications of Food Safety: Food Born Pathogens and Its Neurological Impact

  • 章节

  • 发表日期：

    2025年

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  • Priti Nandi,
  • Joysurya Kanthal,
  • Surajit Hansda,
  • Semanti Ghosh

摘要

Food safety is a critical public health concern with profound neurophysiological implications. The consumption of contaminated or unsafe food can lead to a variety of health issues, including neurotoxic effects, which impact the function and composition of the nervous system. This chapter explores the intricate relationship between food safety and neurophysiological health, emphasizing how exposure to foodborne toxins and pathogens can influence brain function, cognitive processes, and neural development. Chemical contaminants like heavy metals (lead, mercury), mycotoxins, and pesticides can pass through the blood-brain barrier, causing oxidative stress, neuroinflammation, and neuronal damage. Such exposures have been connected with neurological diseases, including cognitive decline, neurodevelopmental delays, and neurodegenerative diseases such as Alzheimer’s and Parkinson’s. Furthermore, microbial contaminants such as Listeria monocytogenes and Clostridium botulinum produce neurotoxins that can directly affect the nervous system, causing paralysis, encephalitis, and other serious outcomes. Emerging evidence further indicates that the gut-brain axis is pivotal in the mediation of neurophysiological effects of food safety. Pathogens and harmful substances in food disrupt the structure of gut microbiota, which can influence neurochemical pathways and may thus contribute to mental health problems such as anxiety and depression. Vulnerable individuals, such as pregnant women, infants, and populations with compromised immune systems, are most susceptible to these effects. The dangers and risks that accompany foodborne hazards call for stringent food safety regulations, public awareness, and advanced food testing technologies to minimize them. Neurophysiological implications of food safety underscore the multidisciplinary approach needed in neurology, public health, and food science to secure neurological and overall health. Thus, this chapter points to the fact that food safety is crucial to neuroprotective strategies in global health initiatives.