Benzene food exposure and their prevent methods: a review

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2022-01-03 DOI:10.1108/nfs-10-2021-0306

P. Sadighara, Mohadeseh Pirhadi, Melina Sadighara, Parisa Shavaly-Gilani, Mohammad Zirak, T. Zeinali

{"title":"Benzene food exposure and their prevent methods: a review","authors":"P. Sadighara, Mohadeseh Pirhadi, Melina Sadighara, Parisa Shavaly-Gilani, Mohammad Zirak, T. Zeinali","doi":"10.1108/nfs-10-2021-0306","DOIUrl":null,"url":null,"abstract":"\nPurpose\nBenzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene.\n\n\nDesign/methodology/approach\nBenzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages.\n\n\nFindings\nCitrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods.\n\n\nPractical implications\nFoods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed.\n\n\nOriginality/value\nThis review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.\n","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition & Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1108/nfs-10-2021-0306","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 3

Abstract

Purpose Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene. Design/methodology/approach Benzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages. Findings Citrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods. Practical implications Foods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed. Originality/value This review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.

查看原文本刊更多论文

苯类食品暴露及其预防方法综述

目的据报道，一些食品组中存在苯污染。本研究旨在确定高危食品组，以评估苯暴露情况。设计/方法/方法苯是一种危险的挥发性有机化合物，通常用于化学品、洗涤剂、油漆和塑料的生产。此外，苯存在于食品和饮料中。发现柑橘汁饮料通常比其他饮料更容易被苯污染。碳酸饮料、果汁、泡菜、酸橙汁、蛋黄酱和沙拉酱中也检测到苯。烟熏和罐装产品的苯含量较高。食品中使用的香料含有苯。食品包装是造成食品苯污染的源头之一。它在食品工作人员中形成的原因之一是由于维生素C（或类似酸）与苯甲酸酯反应，苯甲酸酯主要用作各种食品中的防腐剂。实际意义：确定了被苯污染的食品。并对其形成机理及预防措施进行了探讨。独创性/价值本综述确定了食品中苯的含量、形成机制以及预防食品中苯污染的建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs