Food additives and contaminants最新文献

{"title":"Current incidence of N-nitrosodimethylamine in beers worldwide.","authors":"E D Baxter,&nbsp;I R Slaiding,&nbsp;V Travers","doi":"10.1080/02652030701278354","DOIUrl":"https://doi.org/10.1080/02652030701278354","url":null,"abstract":"<p><p>A range of beers (n = 138) from 42 countries were analysed for the presence of N-nitrosodimethylamine (NDMA) using a chemiluminescence technique with a limit of quantification of 0.1 microg L(-1). The overwhelming majority of samples (79%) did not contain detectable NDMA, and only three samples exceeded 0.5 microg L(-1). No association was found between NDMA content and beer strength, type or geographical origin. It was noted that water can be a potential source of NDMA in beverages.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"807-11"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701278354","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26814827","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}

{"title":"Changes in histamine and microbiological analyses in fresh and frozen tuna muscle during temperature abuse.","authors":"Vagelis Economou,&nbsp;Moira M Brett,&nbsp;Chrissanthy Papadopoulou,&nbsp;Stathis Frillingos,&nbsp;Tom Nichols","doi":"10.1080/02652030701278321","DOIUrl":"https://doi.org/10.1080/02652030701278321","url":null,"abstract":"<p><p>Temperature abuse of tuna (Thunnus alalunga) was carried out in order to assess the histamine buildup in fish-processing facilities where fish can be exposed to high temperatures for short periods of time. Histamine production was studied in tuna loins under different storage and abuse conditions. Tuna was stored at 0-2 degrees C, 3-4 degrees C, and 6-7 degrees C, and abused for 2 h daily at 20 degrees C and 30 degrees C for 7-12 days. Loins abused at 30 degrees C for 2 h daily contained potentially toxic histamine concentrations (67-382 mg kg(-1)) when stored at a low refrigeration temperature (0-2 degrees C), whereas when stored at 6-7 degrees C, the loins contained highly toxic histamine concentrations (544.5-4156.6 mg kg(-1)). Lower histamine concentrations (23-48 mg kg(-1) in loins stored at 0-2 degrees C and 124.7-2435.8 mg kg(-1) in loins stored at 6-7 degrees C) were observed in temperature-abused loins that were initially frozen. An increase over time was observed in most microbial counts tested. Bacteria isolated from the temperature-abused loins showed a varied ability of histamine production, with Morganella morganii, Klebsiella oxytoca, Staphylococcus hominis, and Enterococcus hirae being the most active histamine-producing bacteria.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"820-32"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701278321","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26815257","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}

{"title":"Decline of pesticide residues from barley to malt.","authors":"S Navarro,&nbsp;G Pérez,&nbsp;G Navarro,&nbsp;N Vela","doi":"10.1080/02652030701245189","DOIUrl":"https://doi.org/10.1080/02652030701245189","url":null,"abstract":"<p><p>The fate of dinitroaniline herbicides (pendimethalin and trifluralin), organophosphous insecticides (fenitrothion and malathion), and pyrimidine (nuarimol) and triazole (myclobutanil and propiconazole) fungicides from barley to malt was determined. Several samples for residue analysis were taken after each stage of malting (steeping, germination and kilning). Pesticide residue analysis was carried out by GC/ITMS in selected ion monitoring mode. Pesticides decline along the process, although in different proportions. The carryover of residues after steeping was 45-85%. A good correlation (r > 0.92) was observed between percentages removed after steeping and the P(OW) values of pesticides. The amount remaining after malting ranged from 13 to 51% for fenitrothion and nuarimol, respectively. Steeping was the most important stage in the removal of pesticide residues (52%) followed by germination (25%), and kilning (drying and curing, 23%). During malt storage (3 months) the fall in pesticide residues was not significant. Applying the standard first-order kinetics equation (r > 0.95), the half-lives obtained for the pesticides during malt storage varied from 244 to 1533 days for myclobutanil and nuarimol, respectively.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"851-9"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701245189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26815260","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}

{"title":"Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.","authors":"Wu Sheng Fu, Yunfeng Zhao, Gong Zhang, Lei Zhang, Jing Guang Li, Chang Dong Tang, Hong Miao, Jin Bo Ma, Qi Zhang, Yong Ning Wu","doi":"10.1080/02652030701246039","DOIUrl":"10.1080/02652030701246039","url":null,"abstract":"<p><p>A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg(-1), and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg(-1) for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"812-9"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701246039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26814828","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}

{"title":"Study on the effect of grain storage and processing on deltamethrin residues in post-harvest treated wheat with regard to baby-food safety requirements.","authors":"Anna M Balinova,&nbsp;Rositsa I Mladenova,&nbsp;Deyana D Shtereva","doi":"10.1080/02652030701278313","DOIUrl":"https://doi.org/10.1080/02652030701278313","url":null,"abstract":"<p><p>The effects of storage intervals and of milling procedures on dissipation of deltamethrin residues in post-harvest treated wheat grain were studied with the aim to obtain scientific data on compliance of the processed products with the safety requirements concerning baby foods. The insecticide formulation was applied on stored wheat at a recommended rate of active ingredient of 0.5 mg kg(-1) and at a higher rate of 4 mg kg(-1), performing the highest protective effect. The dissipation of residues and their distribution in different fractions of the milled grain were studied after various storage intervals, from 7 to 270 days after treatment. Eight fractions - bran, semolina, three types of groats, and three types of flour - were collected after milling of grain and analysed for determination of pesticide residues. The residues were determined by gas chromatography characterized by the limit of determination of 0.005 mg kg(-1), low enough for enforcement of the maximum residue level of 0.01 mg kg(-1) established by the European Commission Directive for any pesticide in cereal-based foods. Deltamethrin applied post-harvest on wheat as grain protectant was distinguished by low rate of degradation on the grain under practical storage conditions. One hundred and eighty days after treatment at an application rate of 0.5 mg kg(-1), the residues were between 0.03 and 0.2 mg kg(-1) in the various types of flour. Two hundred and seventy days after treatment at a rate of 4 mg kg(-1), the residues in the flour were in the range of 0.4-1.5 mg kg(-1).</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"896-901"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701278313","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26813396","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}

{"title":"Methylmercury determination in fish and seafood products and estimated daily intake for the Spanish population.","authors":"I Sahuquillo,&nbsp;M J Lagarda,&nbsp;M D Silvestre,&nbsp;R Farré","doi":"10.1080/02652030701258760","DOIUrl":"https://doi.org/10.1080/02652030701258760","url":null,"abstract":"<p><p>The mercury content of 25 samples of fish and seafood products most frequently consumed in Spain was determined. A simple method comprising cold vapour and atomic absorption spectrometry was used to determine separately inorganic and organic mercury. In all samples inorganic mercury content was below 50 microg kg(-1). There was wide variability, among not only the mercury levels of different fish species, but also for different samples of the same species - with the methylmercury content ranging from below 54 to 662 microg kg(-1). The highest mean methylmercury content was found in fresh tuna. Based on an average total fish consumption of 363 g/person week(-1), the methylmercury intake was estimated to be 46.2 microg/person week(-1). Therefore, the mercury intake of Spanish people with a body weight < or = 60 kg is lower than the Joint FAO/WHO Expert Committee on Food Additives (JECFA) provisional tolerable weekly intake (PTWI) of 1.6 microg kg(-1) body weight, but exceeds the US National Research Council (NRC) limit of 0.7 microg kg(-1) body weight week(-1) based on a benchmark dose.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"869-76"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701258760","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26815262","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}

{"title":"Improved microbial screening assay for the detection of quinolone residues in poultry and eggs.","authors":"M G Pikkemaat,&nbsp;P P J Mulder,&nbsp;J W A Elferink,&nbsp;A de Cocq,&nbsp;M W F Nielen,&nbsp;H J van Egmond","doi":"10.1080/02652030701295275","DOIUrl":"https://doi.org/10.1080/02652030701295275","url":null,"abstract":"<p><p>An improved microbiological screening assay is reported for the detection of quinolone residues in poultry muscle and eggs. The method was validated using fortified tissue samples and is the first microbial assay to effectively detect enrofloxacin, difloxacin, danofloxacin, as well as flumequine and oxolinic acid, at or below their EU maximum residue limits (MRL). The accuracy of the assay was shown by analysing incurred tissue samples containing residue levels around the MRL. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantification of the quinolone concentration in these samples showed that the test plate can be used semi-quantitatively, allowing the definition of an \"action level\" as an inhibition zone above which a sample can be considered \"suspect\". The presented assay is a useful improvement or addition to existing screening systems.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"842-50"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701295275","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26815259","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}

{"title":"Survey of pesticide residues in table grapes: determination of processing factors, intake and risk assessment.","authors":"M E Poulsen,&nbsp;H K Hansen,&nbsp;J J Sloth,&nbsp;H B Christensen,&nbsp;J H Andersen","doi":"10.1080/02652030701245320","DOIUrl":"https://doi.org/10.1080/02652030701245320","url":null,"abstract":"<p><p>The differences in residue pattern between Italy and South Africa, the main exporters of table grapes to the Danish market, were investigated. The results showed no major differences with respect to the number of samples with residues, with residues being found in 54-78% of the samples. Exceedances of the European Union maximum residue limit (MRL) were found in five samples from Italy. A number of samples were rinsed to study the possible reduction of residues. For copper, iprodione, procymidone and dithiocarbamates a significant effect of rinsing was found (20-49% reduction of residues). However, no significant effect was found for organophosphorus pesticides and pyrethroids, whereas the number of samples with residues of benzilates, phenylamids and triazoles was insufficient to demonstrate any significant effects. An intake calculation showed that the average intake from Italian grapes was 3.9 microg day(-1) for pesticides and 21 microg day(-1) for copper. Correspondingly, the intakes from South African grapes were 2.6 and 5.7 microg day(-1), respectively. When the total exposure of pesticides from grapes were related to acceptable daily intake, expressed as the sum of Hazard Quotients, the exposure were approximately 0.5% for Italian samples and 1% for South African samples.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"886-95"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701245320","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26815264","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}

{"title":"Occurrence of tetrodotoxin and paralytic shellfish poisons in a gastropod implicated in food poisoning in southern Taiwan.","authors":"H-C Jen,&nbsp;S-J Lin,&nbsp;S-Y Lin,&nbsp;Y-W Huang,&nbsp;I-C Liao,&nbsp;O Arakawa,&nbsp;D-F Hwang","doi":"10.1080/02652030701245171","DOIUrl":"https://doi.org/10.1080/02652030701245171","url":null,"abstract":"<p><p>The toxicity of the gastropod Nassarius papillosus implicated in a food paralytic poisoning incident in Liuchiu Island, Taiwan, in October 2005 is reported. The symptoms of a victim (67 years old) were featured by general paresthesia, paralysis of phalanges and extremities, paralysis, coma, and aphasia. The remaining specimens of shell were assayed for toxicity. The range of specimen toxicity was found to be 63-474 mouse units (MU) per specimen for N. papillosus by a tetrodotoxin (TTX) bioassay. The mean (SD) toxicity of the digestive gland and other portions were 296 +/- 120 and 382 +/- 156 MU in N. papillosus. The toxin was partially purified from the acidic methanol extract of the gastropod by using a C18 solid-phase extraction column. The eluate was then filtered through a 3000 MW cut-off ultrafree microcentrifuge filter. It was shown that the toxin purified from gastropods analysed by high-performance liquid chromatography and liquid chromatography/mass spectrometry contained TTX 42-60 microg g(-1) (about 90%), whereas along with minor paralytic shellfish poisons (PSP) it was 3-6 microg g(-1) (about 10%).</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"902-9"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701245171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26813397","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}

{"title":"Validation of an ion-pair liquid chromatography-electrospray-tandem mass spectrometry method for the determination of heterocyclic aromatic amines in meat-based infant foods.","authors":"F Calbiani,&nbsp;M Careri,&nbsp;L Elviri,&nbsp;A Mangia,&nbsp;I Zagnoni","doi":"10.1080/02652030701278339","DOIUrl":"https://doi.org/10.1080/02652030701278339","url":null,"abstract":"<p><p>A method based on ion-pair liquid chromatography-electrospray tandem mass spectrometry (LC-MS/MS) is reported for determining heterocyclic aromatic amines (HAAs) in meat-based infant foods. The HAAs encompassed quinoline (IQ, MeIQ), quinoxaline (MeIQx), pyridine (PhIP), and carboline derivatives (AalphaC, Harman, Norharman) with d(3)-IQ, (13)C(2)-MeIQx, and d(3)-PhIP used as labelled internal standards. The method used extraction into acetone followed by a clean-up on an SCX solid-phase extraction column. LC separation was performed on a TSKgel ODS-80TS column (250 x 2.0 mm, 5 microm), the mobile phase being an ammonium formate-formic acid buffer (3.03 mM ammonium formate, pH = 2.8) aqueous solution-acetonitrile gradient at a flow rate of 0.2 ml min(-1). For unequivocal identification of each analyte, three ions were detected and chosen for selected reaction monitoring (SRM). Validation was carried out on lyophilized meat samples. Mean recoveries ranged between 78 +/- 4% and 98 +/- 2% for different analytes. Limits of quantification generally lower than 8 ng g(-1) were demonstrated in meat samples for the analytes investigated. The method exhibited a good linearity and repeatability. Robustness testing identified those factors which were statistically significant in influencing chromatographic separation and response, and indicated which parameters have to be strictly controlled for a reliable analysis of HAAs. In particular, the mobile-phase flow rate was found to be statistically significant (alpha = 0.05) for the capacity factor (k') of all analytes except for AalphaC peak, whereas the mobile-phase pH resulted to be a critical parameter for the k' values of IQ, MeIQ, and Norharman. The method was proved to be robust vs. resolution between IQ and MeIQ peaks. Among mass-spectrometric parameters, collision energy was found to significantly affect quantitative response of all analytes except that of IQ. The applicability of the method to the analysis of meat-based infant food samples was demonstrated.</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 8","pages":"833-41"},"PeriodicalIF":0.0,"publicationDate":"2007-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701278339","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"26815258","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}