Food Additives & Contaminants: Part A最新文献_第9页

Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China 烹饪方式对华南地区蔬菜中常用农药残留的影响及其慢性膳食暴露风险

Food Additives & Contaminants: Part A Pub Date : 2020-01-02 DOI: 10.1080/19440049.2019.1681594

Fangfang Zhao, Jingkun Liu

{"title":"Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China","authors":"Fangfang Zhao, Jingkun Liu","doi":"10.1080/19440049.2019.1681594","DOIUrl":"https://doi.org/10.1080/19440049.2019.1681594","url":null,"abstract":"ABSTRACT Effects of cooking modes on the real intake and chronic exposure risk of pesticide residues in vegetables are usually neglected and largely unknown. Four modes of daily meal preparation; chafing dish, soup, salad and stir-frying were studied in this work to clarify their impact on the residual pesticides in foods. A detection method for 14 types of pesticide residues in different cuisines was developed. In this work, chronic exposure risks of four pesticides were analysed by probabilistic assessment based on data from public health and a pesticide residues investigation conducted. The results showed that chafing dish and soup methods greatly lowered the types, contents and exposure risks from residue pesticides. Salad preserved almost all the pesticide residues, and the risks were also relatively high in the stir-frying method. In chafing dish and soup, pesticide residues were dispersed in the media and posed quite low threats to humans. Considering the age, infants and children were at a higher risk of exposure than other populations. Reassuringly, all of the risks were at acceptable levels. This study clarified how the cooking modes affect chronic exposure risks to pesticide residues in the vegetables. The outcomes also show the effects of cooking method on healthy daily diets.","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"5 1","pages":"121 - 130"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88602174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Occurrence of mycotoxins in rice consumed by Iranians: a probabilistic assessment of risk to health 伊朗人食用的大米中出现真菌毒素:对健康风险的概率评估

Food Additives & Contaminants: Part A Pub Date : 2019-12-06 DOI: 10.1080/19440049.2019.1684572

Seyedeh Faezeh Taghizadeh, R. Rezaee, Hasan Badiebostan, J. Giesy, G. Karimi

{"title":"Occurrence of mycotoxins in rice consumed by Iranians: a probabilistic assessment of risk to health","authors":"Seyedeh Faezeh Taghizadeh, R. Rezaee, Hasan Badiebostan, J. Giesy, G. Karimi","doi":"10.1080/19440049.2019.1684572","DOIUrl":"https://doi.org/10.1080/19440049.2019.1684572","url":null,"abstract":"ABSTRACT Risks based on cancer and non-cancer endpoints, to Iranians from exposure to several mycotoxins (aflatoxin B1, ochratoxin, deoxynivalenol and T-2 toxin) following consumption of rice were evaluated. Point estimates of hazard were made for each mycotoxin and a hazard index (HI) and probabilistic estimates were based on results of Monte Carlo Simulations (MCS). All known 17 peer-reviewed studies, published in databases included in Science Direct, PubMed, Scopus and Web of Science, as well as grey literature published in Google Scholar from 2008 to 2017 were considered. The 95th and 50th centiles of Hazard Index (HI) in Iranians due to ingestion of rice were estimated to be 2.5 and 0.5, respectively. The 95th and 50th centiles of people with positive surface antigens for hepatitis B (HBsAg+) risk characterisation for AFB1 in Iranian consumers of rice were 81 and 79.1, respectively. The 95th and 50th centiles for risks of Iranians negative for the surface antigen of hepatitis B HBsAg (HBsAg-) were 4.4 and 2.6, respectively. Based on results of the MCS for risks to cancer effects, the 95th and 50th centiles of margins of exposure (MOE) were 233 and 231, respectively. Therefore, it is recommended to update agricultural approaches and storage methods and implement monitoring and regulations based on risks to health posed by consumption of rice by the Iranian population.","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"4 1","pages":"342 - 354"},"PeriodicalIF":0.0,"publicationDate":"2019-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82652791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 26

Development and validation of an analytical method for the analysis of Sterigmatocystin in roasted coffee beans and black pepper using liquid chromatography-tandem mass spectrometry 液相色谱-串联质谱法分析烘焙咖啡豆和黑胡椒中sterigmatocytin的方法的建立与验证

Food Additives & Contaminants: Part A Pub Date : 2019-12-06 DOI: 10.1080/19440049.2019.1693635

S. Chung, Andy H T Wu

{"title":"Development and validation of an analytical method for the analysis of Sterigmatocystin in roasted coffee beans and black pepper using liquid chromatography-tandem mass spectrometry","authors":"S. Chung, Andy H T Wu","doi":"10.1080/19440049.2019.1693635","DOIUrl":"https://doi.org/10.1080/19440049.2019.1693635","url":null,"abstract":"ABSTRACT Sterigmatocystin (STC) is a toxic and potentially carcinogenic fungal toxin found in a variety of food commodities. This study describes the development of an analytical method to determine STC in roasted coffee beans and black pepper using ultra performance liquid chromatography (UPLC) coupled with triple quadrupole tandem mass spectrometry (MS/MS). 13C18-STC was used as internal standard. STC was extracted with a mixture of acetonitrile/water, diluted with a buffer, followed by purification with a solid-phase extraction and an immunoaffinity column prior to the UPLC-MS/MS analysis. Two multiple reaction monitoring (MRM) transitions were employed, one for quantification and one for confirmation of STC. The UPLC-MS/MS analytical method was validated with respect to selectivity, linearity, sensitivity, accuracy, precision, recovery, and stability. Calibration curves were linear over a concentration range 25–2,500 pg mL−1 with correlation coefficients (r) > 0.998. The method limit of quantification for STC in roasted coffee beans and black pepper was 0.10 μg kg−1. The accuracy and precision of the analytical method were acceptable within 15% at all quality control levels. This method was suitable to determine STC levels because of its selectivity, precision, and accuracy. The method was successfully applied to roasted coffee beans and black pepper samples. Graphical Abstract","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"34 1","pages":"355 - 362"},"PeriodicalIF":0.0,"publicationDate":"2019-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79379352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must 在丹魄藤叶面施用尿素可提高果实氨基酸浓度

Food Additives & Contaminants: Part A Pub Date : 2019-12-06 DOI: 10.1080/19440049.2019.1693636

Nerea Jiménez-Moreno, J. Moler, Mariela Palacios, I. Esparza, Rodrigo Nieto-Rojo, C. Ancín-Azpilicueta

{"title":"Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must","authors":"Nerea Jiménez-Moreno, J. Moler, Mariela Palacios, I. Esparza, Rodrigo Nieto-Rojo, C. Ancín-Azpilicueta","doi":"10.1080/19440049.2019.1693636","DOIUrl":"https://doi.org/10.1080/19440049.2019.1693636","url":null,"abstract":"ABSTRACT The aim of this study was to investigate the impact of fertilisation with foliar urea of Vitis vinifera var. Tempranillo on the concentration of amino acids in must and on their evolution during the final stage of grape ripening. Foliar urea fertilisation increased the concentration of amino nitrogen, ammonium nitrogen and yeast assimilable nitrogen (YAN) in Tempranillo must. In addition, fertilisation with foliar urea produced an increase in the concentration of many amino acids in the must. This increase was especially noticeable in the case of the most important amino acids for yeast metabolism throughout the alcoholic fermentation (arginine, glutamic acid, aspartic acid, histidine, serine and lysine). After comparing the results of this study with other ones, we may state that: in order to increase the amino acid concentration in must, it is important to apply the urea several times instead of making just one single application. Moreover, it is important to use a preparation of urea without biuret, which is a phytotoxic carbamyl urea formed as a condensation product arising from urea thermal decomposition. Graphical abstract","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"38 1","pages":"216 - 227"},"PeriodicalIF":0.0,"publicationDate":"2019-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87404215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Exploring the possible reasons for fish fraud in China based on results from monitoring sardine products sold on Chinese markets using DNA barcoding and real time PCR 利用DNA条形码和实时PCR技术对中国市场销售的沙丁鱼产品进行监测，探讨中国鱼类欺诈的可能原因

Food Additives & Contaminants: Part A Pub Date : 2019-12-06 DOI: 10.1080/19440049.2019.1694709

Xiong Xiong, Fangying Yuan, Manhong Huang, Xiaohui Xiong

{"title":"Exploring the possible reasons for fish fraud in China based on results from monitoring sardine products sold on Chinese markets using DNA barcoding and real time PCR","authors":"Xiong Xiong, Fangying Yuan, Manhong Huang, Xiaohui Xiong","doi":"10.1080/19440049.2019.1694709","DOIUrl":"https://doi.org/10.1080/19440049.2019.1694709","url":null,"abstract":"ABSTRACT Sardine is the common name for several small-sized pelagic species from Clupeiformes, representing a resource of great importance in the global fishery. Great efforts have been made to utilise these species as dried, smoked, and restructured fish products. However, in most of these products, it is quite challenging to identify the individual species as the external features are lost during processing, paving the way for species mislabelling. In this study, DNA barcoding (max, using about 650 bp, described as FDB; mini, of about 192 bp, described as MDB) was used for species identification of 139 specimens taken from 48 sardine products (canned and dried seasoning) randomly collected from local markets in Nanjing, China. Moreover, species specific primers were designed for Sardina pilchardus, with the aim to screen the species of S. pilchardus in mixed products. Results highlighted a success rate of amplification from 38.1% for FDB to 97.9% for MDB. Only one sample failed the Sanger-sequencing, and species-specific real time PCR confirmed the existence of S. pilchardus in the product. A maximum species identity in the range of 98-100% was obtained for all readable sequences and 11 species/genera were identified, belonging to 5 orders (Scorpaeniformes, Perciformes, Clupeiformes, Aulopiformes, Scombriformes). Significant legislative and managerial shortcomings and incentives to facilitate the market access of certain species, together with public indifference, represent the main reasons for fish fraud in China. Graphical Abstract","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"10 1","pages":"193 - 204"},"PeriodicalIF":0.0,"publicationDate":"2019-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88608103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households 消费者烹饪方式对西班牙家庭在准备炸薯条过程中丙烯酰胺形成的影响

Food Additives & Contaminants: Part A Pub Date : 2019-12-06 DOI: 10.1080/19440049.2019.1693637

M. Mesías, C. Delgado-Andrade, F. Holgado, F. Morales

引用次数: 10

Undeclared allergens in imported packaged food for retail in Australia 澳大利亚零售的进口包装食品中未标明的过敏原

Food Additives & Contaminants: Part A Pub Date : 2019-11-21 DOI: 10.1080/19440049.2019.1679890

M. Sheridan, M. Koeberl, C. E. Hedges, E. Biros, Thimo Ruethers, D. Clarke, S. Buddhadasa, S. Kamath, A. Lopata

引用次数: 6

Screening of stereoisomeric chloramphenicol residues in honey by ELISA and CHARM ® II test – the potential risk of systematically false-compliant (false negative) results 通过ELISA和CHARM®II测试筛选蜂蜜中立体异构体氯霉素残留物-系统假依从(假阴性)结果的潜在风险

Food Additives & Contaminants: Part A Pub Date : 2019-11-07 DOI: 10.1080/19440049.2019.1682685

G. Rimkus, Tina Huth, D. Harms

{"title":"Screening of stereoisomeric chloramphenicol residues in honey by ELISA and CHARM ® II test – the potential risk of systematically false-compliant (false negative) results","authors":"G. Rimkus, Tina Huth, D. Harms","doi":"10.1080/19440049.2019.1682685","DOIUrl":"https://doi.org/10.1080/19440049.2019.1682685","url":null,"abstract":"ABSTRACT Chloramphenicol (CAP) is a broad-spectrum antibiotic used widely both in human and in veterinary medication but due to adverse health effects is not authorised anymore for use in food-producing animals in many countries. CAP molecule contains two asymmetric centers resulting in four para-CAP stereoisomers, but only the RR-CAP enantiomer is bioactive with significant antimicrobial activity. In this study the detection of the four CAP stereoisomers was tested by five commercial ELISA kits and the Charm® II Chloramphenicol Test. These immunoassay tests are commonly used and widely accepted for screening of CAP residues in foods of animal origin, including honey. The test results definitely show that SS-CAP residues are not detected; even high SS-CAP concentrations are missed due to the lack of any cross reactivity and the high specificity of the CAP antibodies to RR-CAP. In former studies chiral LC-MS/MS analysis indicated clearly that honey samples with raised CAP concentrations often contain the SS-CAP enantiomer in addition to the bioactive RR-CAP. According to this study, the investigated screening tests carry the risk of systematically false-compliant (false negative) results for CAP and a discrepancy between LC-MS/MS and ELISA/Charm® test results. As a consequence of this study, it is recommended that immunoassay manufacturers develop and use CAP antibodies which also bind SS-CAP. The origin of SS-CAP residues in honey samples is discussed and general toxicological and regulatory aspects of CAP stereoisomers are raised. Graphical abstract","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"43 1","pages":"103 - 94"},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86992232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

The determination of acrylamide content in brewed coffee samples marketed in Turkey 在土耳其销售的现煮咖啡样品中丙烯酰胺含量的测定

Food Additives & Contaminants: Part A Pub Date : 2019-11-07 DOI: 10.1080/19440049.2019.1685133

B. Başaran, F. Aydın, G. Kaban

{"title":"The determination of acrylamide content in brewed coffee samples marketed in Turkey","authors":"B. Başaran, F. Aydın, G. Kaban","doi":"10.1080/19440049.2019.1685133","DOIUrl":"https://doi.org/10.1080/19440049.2019.1685133","url":null,"abstract":"ABSTRACT Coffee is a beverage that is widely enjoyed and consumed by all segments of society. As well as having a rich content, it contains acrylamide, defined as ‘a probable carcinogen for humans’ by the International Agency for Research on Cancer. The aim of this study was both to determine the acrylamide levels of ready-to-drink coffees from various coffee brands marketed in Turkey and to offer a resource for risk assessment and acrylamide exposure studies in this area. For this purpose, a total of 41 coffee samples (22 instant coffee, 7 traditional Turkish coffee and 12 ready-to-drink (brewed) coffee) obtained from local markets and coffee shops were analysed in terms of acrylamide content. LC-MS/MS was used to detect the acrylamide content in the samples. The levels of acrylamide ranged from 16.5 to 79.5 ng mL−1 in instant coffees, from 5.9 to 38.8 ng mL−1 in ready-to-drink (brewed) coffees and from 5.3–54.8 ng mL−1 in Turkish coffee and other traditional coffees. The study showed that instant coffee includes the highest level of acrylamide among the other types. In addition, it was found that terebinth coffee, a form of traditional Turkish coffee, had a high content of acrylamide.","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"3 1","pages":"280 - 287"},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84028578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 21

Dietary exposure of the Belgian population to mineral oil 比利时人口从饮食中摄取矿物油的情况

Food Additives & Contaminants: Part A Pub Date : 2019-11-07 DOI: 10.1080/19440049.2019.1684573

A. Van Heyst, S. Goscinny, S. Bel, S. Vandevijvere, B. Mertens, M. Elskens, E. Van Hoeck

{"title":"Dietary exposure of the Belgian population to mineral oil","authors":"A. Van Heyst, S. Goscinny, S. Bel, S. Vandevijvere, B. Mertens, M. Elskens, E. Van Hoeck","doi":"10.1080/19440049.2019.1684573","DOIUrl":"https://doi.org/10.1080/19440049.2019.1684573","url":null,"abstract":"ABSTRACT Recently, presence of mineral oil in numerous foods has been detected. The analysis of mineral oil in food is convoluted since it comprises MOSH (saturated hydrocarbons) and variable amounts of mainly alkylated MOAH (aromatic hydrocarbons). Both fractions have a different toxicological profile and therefore they need to be assessed separately. For Belgium, occurrence data are available comprising concentrations of 217 food samples. These data were used, in combination with the 2014/15 Belgian Food Consumption Survey data, in a lower bound scenario to evaluate the dietary exposure of the Belgian population. Exposure to mineral oil was much lower compared to the results previously reported by EFSA and RIVM. The main contributors in Belgium were similar to previous studies (i.e. cereal products and oils), but an important additional contribution of non-alcoholic drinks was identified due to the presence of mineral oil in coffee. However, the concentration of mineral oil was determined from the dry product by applying a dilution factor with transfer rate of 100%, and not in the prepared coffee. This study gives an account of the dietary exposure of the Belgian population to mineral oil for the first time and reports the associated uncertainties. GRAPHICAL ABSTRACT","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"24 1","pages":"267 - 279"},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88557438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3