Food contamination has been a major health issue since the beginning of human existence. Some food contaminants trigger important psychological manifestations, such as delirium, hallucinations, and psychosis, which may cause distress, aggravate pre-existing conditions, and dangerously interact with certain medications. Exposure to psychoactive food contaminants can ultimately lead to severe health problems or even death. As such, it is important to further study these substances to prevent contamination and identify and treat intoxications. Among these substances, three classes of food contaminants are addressed herein due to their toxicological relevance: (i) ergot alkaloids (ergotamine and ergometrine), (ii) tropane alkaloids (atropine, hyoscyamine, and scopolamine), and (iii) opium alkaloids (codeine and morphine). An historical perspective relative to each contaminant is briefly described in this review, as well as the dietary sources and key chemical properties. Guidance values and analytical methods that allow the detection and quantification of these toxic agents are also provided. In addition, relevant toxicokinetic and toxicodynamic aspects are summarized. Finally, for each xenobiotic, registered intoxication cases, from epidemics and outbreaks to case reports, are described, as well as the detection of contaminants in screening procedures. Overall, this review reinforces that dietary exposure to psychoactive contaminants constitutes a toxicological issue that should be duly considered.

Food contamination has been a major health issue since the beginning of human existence. Some food contaminants trigger important psychological manifestations, such as delirium, hallucinations, and psychosis, which may cause distress, aggravate pre-existing conditions, and dangerously interact with certain medications. Exposure to psychoactive food contaminants can ultimately lead to severe health problems or even death. As such, it is important to further study these substances to prevent contamination and identify and treat intoxications. Among these substances, three classes of food contaminants are addressed herein due to their toxicological relevance: (i) ergot alkaloids (ergotamine and ergometrine), (ii) tropane alkaloids (atropine, hyoscyamine, and scopolamine), and (iii) opium alkaloids (codeine and morphine). An historical perspective relative to each contaminant is briefly described in this review, as well as the dietary sources and key chemical properties. Guidance values and analytical methods that allow the detection and quantification of these toxic agents are also provided. In addition, relevant toxicokinetic and toxicodynamic aspects are summarized. Finally, for each xenobiotic, registered intoxication cases, from epidemics and outbreaks to case reports, are described, as well as the detection of contaminants in screening procedures. Overall, this review reinforces that dietary exposure to psychoactive contaminants constitutes a toxicological issue that should be duly considered.