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Food additives & contaminants. Part B, Surveillance最新文献

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Untargeted screening of pesticide residues in coix seed by LC-MS/MS and dietary risk assessment. 液相色谱-质谱联用技术筛选薏苡仁中农药残留及膳食风险评价
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-04-07 DOI: 10.1080/19393210.2025.2484202
Min Huang, Bangyan Song, Yangxin Chen, Piao Huang, Ya Yang, Ping Lu
{"title":"Untargeted screening of pesticide residues in coix seed by LC-MS/MS and dietary risk assessment.","authors":"Min Huang, Bangyan Song, Yangxin Chen, Piao Huang, Ya Yang, Ping Lu","doi":"10.1080/19393210.2025.2484202","DOIUrl":"10.1080/19393210.2025.2484202","url":null,"abstract":"<p><p>Coix seed (<i>C. lacryma-jobi L</i>.) is used as a medicinal and edible grain in China. In this study, nontargeted screening of pesticide residues in 126 coix seed samples was conducted in Guizhou Province, southwestern China. The 39 pesticides screened were detected and quantified using a liquid chromatography-tandem mass spectrometry method after modified QuEChERS pretreatment. The samples were extracted with an acetonitrile-formic acid (98:2;v/v) mixture. Method linearity was confirmed between 0.001-1 mg kg<sup>-1</sup>, with significant correlation coefficients (R<sup>2</sup> >0.980). Mean recoveries were 72.2%-115% and the limit of quantification was 0.01 mg kg<sup>-1</sup>. Intraday repeatability and inter-day reproducibility ranged from 0.2% to 17.8% and 0.3% to 18.0%, respectively. Risk assessment showed that Hazard Quotient (HQ) and Hazard Index (HI) were well below 1. This method can help to regulate pesticide use in cultivation areas and improve the quality and safety of coix seed products.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"252-264"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143795036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antibiotic residues in animal products in Hatay, Turkey. 土耳其哈塔伊动物产品中的抗生素残留。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-03-12 DOI: 10.1080/19393210.2025.2478628
Şana Sungur, Khadija Karaja, Muaz Köroğlu, Süleyman Ercüment Önel
{"title":"Antibiotic residues in animal products in Hatay, Turkey.","authors":"Şana Sungur, Khadija Karaja, Muaz Köroğlu, Süleyman Ercüment Önel","doi":"10.1080/19393210.2025.2478628","DOIUrl":"10.1080/19393210.2025.2478628","url":null,"abstract":"<p><p>There are many studies, both abroad and in Turkey, on the detection of antibiotic residues in animal products. However, studies on this subject in the Hatay region are rare. Within the scope of this study, the presence of 14 types of antibiotic residues (ampicillin, amoxycillin, demeclocycline, doxycycline, enrofloxacin, chlortetracycline, novobiocin, oxytetracycline, penicillin G, streptomycin, sulphadimethoxine, sulphamethazine, tetracycline, and tylosin) in samples from animal products such as beef, poultry, milk, and eggs sold unbranded in Hatay were investigated using HPLC. Total antibiotic residues were between 0.257 and 0.891 mg kg<sup>-1</sup> in poultry, between 0.357 and 0.971 mg kg<sup>-1</sup> in mutton, between 0.077 and 0.218 mg kg<sup>-1</sup> in beef, between 0.591 and 1.985 mg L<sup>-1</sup> in milk, and between 0.006 and 1.605 mg kg<sup>-1</sup> in egg samples. Antibiotic residues were detected in all samples examined. This shows that some manufacturers are still careless regarding the correct application of antibiotics.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"238-244"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Mycotoxin contamination in staple foods from Mauritanian markets. 毛里塔尼亚市场主要食品中的霉菌毒素污染。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-03-05 DOI: 10.1080/19393210.2025.2473544
Navisse Hemed Vall, Mohamed Haddad, Emie Groppi, Marieke Vansteelandt, Alice Gadea, Valérie Cristofoli, Mohamed Moutaly, Aliou Hamady Barry, Alhousseynou Sall, Ali Ould Mohamed Salem Boukharya
{"title":"Mycotoxin contamination in staple foods from Mauritanian markets.","authors":"Navisse Hemed Vall, Mohamed Haddad, Emie Groppi, Marieke Vansteelandt, Alice Gadea, Valérie Cristofoli, Mohamed Moutaly, Aliou Hamady Barry, Alhousseynou Sall, Ali Ould Mohamed Salem Boukharya","doi":"10.1080/19393210.2025.2473544","DOIUrl":"10.1080/19393210.2025.2473544","url":null,"abstract":"<p><p>Mycotoxin contamination of staple foods represents a significant public health concern, particularly in countries lacking regulatory frameworks. This study aimed to assess mycotoxin contamination in maize, cowpeas and rice from local markets across Mauritania, using three detection methods (Charm II, ELISA and immunochromatographic tests). Samples were collected from 14 markets in six cities to analyse the presence of aflatoxins, ochratoxins, zearalenone and fumonisins. Preliminary results revealed significant contamination in cowpeas (64% positive for aflatoxins) and maize samples (fumonisins levels up to 50 times the EU limits in Nouakchott and Rosso markets). Rice samples showed minimal contamination across all tested mycotoxins. The obtained results highlight the need for monitoring and regulation of mycotoxin contamination in Mauritania, particularly considering climate change impacts on mycotoxin production and associated health risks.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"212-218"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143556164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ethylene oxide residues in spices, herbs, and related processed foods. 香料、草药和相关加工食品中的环氧乙烷残留物。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-03-21 DOI: 10.1080/19393210.2025.2479232
Nian Yian Lee, Joanna Wei Lingg Lee, Michelle Lee Shin Wong, Sheena Wee, Ping Shen, Yuansheng Wu, Kern Rei Chng, Joanne Sheot Harn Chan
{"title":"Ethylene oxide residues in spices, herbs, and related processed foods.","authors":"Nian Yian Lee, Joanna Wei Lingg Lee, Michelle Lee Shin Wong, Sheena Wee, Ping Shen, Yuansheng Wu, Kern Rei Chng, Joanne Sheot Harn Chan","doi":"10.1080/19393210.2025.2479232","DOIUrl":"10.1080/19393210.2025.2479232","url":null,"abstract":"<p><p>This study investigated ethylene oxide (EO) residues, using 2-chloroethanol (2-CE) as the proxy compound, in spices, herbs, and related processed foods through market surveillance in Singapore. Residues were analysed using gas chromatography tandem mass spectrometry (GC-MS/MS) after modified QuEChERS sample extraction, to achieve highly sensitive and selective detection of 2-CE residues. Ten out of 53 spice and herb samples contained 2-CE residues ranging from 11 to 885 mg/kg and 8 out of 106 chilli and seasoning packets in instant noodle products contained 2-CE residues ranging from 16 to 186 mg/kg, while 44 samples of these product categories showed 2-CE residues between LOQ and 2 mg/kg. The remaining samples were found with 2-CE less than the LOQ. Test findings from this study highlight the need for strict monitoring and surveillance programs to ensure regulatory compliance concerning EO residues in raw food commodities and finished products.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"245-251"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143673674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Lead, cadmium and arsenic species in spices from markets in Hanoi, Vietnam. 越南河内市场香料中铅、镉和砷的种类。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-04-25 DOI: 10.1080/19393210.2025.2472229
Phuong Duc Luu, Mo Hong Thi Bui, Tien Duy Doan, Thuy Cam Quan, Thuy Xuan Vu, Mai Thi Dang
{"title":"Lead, cadmium and arsenic species in spices from markets in Hanoi, Vietnam.","authors":"Phuong Duc Luu, Mo Hong Thi Bui, Tien Duy Doan, Thuy Cam Quan, Thuy Xuan Vu, Mai Thi Dang","doi":"10.1080/19393210.2025.2472229","DOIUrl":"10.1080/19393210.2025.2472229","url":null,"abstract":"<p><p>Spices are essential to cooking and include health benefits. Nevertheless, information regarding the prevalence of heavy metals (Pb, Cd and As) and As species in spices is limited. Consequently, 254 samples from 6 varieties of commercially available branded and non-branded spices were examined for heavy metal and As species content. The analytical results were ranked as Pb > As > Cd (<i>p</i> < 0.05), with red chilli and garlic exhibiting the highest and lowest levels, respectively. A significant difference in heavy metal levels was observed between branded and non-branded samples (<i>p</i> < 0.05), suggesting that processing and trade influence the initial metal levels. Arsenite was the predominant form in spices, but dimethylarsinic acid and monomethylarsonic acid primarily accumulated in spices from the <i>Zingiberaceae</i> (<i>p</i> < 0.05). No carcinogenic risk to human health from heavy metals in spices was identified (HIs < 1).</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"199-211"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143965141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sodium benzoate, potassium sorbate, and natamycin levels in doogh from Sulaymaniyah, Kurdistan region of Iraq and health risk assessment. 伊拉克库尔德斯坦苏莱曼尼亚地区杜革中的苯甲酸钠、山梨酸钾和纳他霉素含量及健康风险评估。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-03-21 DOI: 10.1080/19393210.2025.2478422
Shilan Muhammad Abdulla, Ramin Aslani, Mohammad Hasan Zarghi, Parisa Sadighara, Ayub Ebadi Fathabad
{"title":"Sodium benzoate, potassium sorbate, and natamycin levels in doogh from Sulaymaniyah, Kurdistan region of Iraq and health risk assessment.","authors":"Shilan Muhammad Abdulla, Ramin Aslani, Mohammad Hasan Zarghi, Parisa Sadighara, Ayub Ebadi Fathabad","doi":"10.1080/19393210.2025.2478422","DOIUrl":"10.1080/19393210.2025.2478422","url":null,"abstract":"<p><p>This study aimed to examine the levels of sodium benzoate (SB), potassium sorbate (PS), and natamycin (NAT) in doogh samples collected during the winter and summer in Sulaymaniyah, Kurdistan region of Iraq, utilising high-performance liquid chromatography with UV detection (HPLC-UV). Moreover, human health risks associated with these preservatives in doogh were assessed using Monte Carlo simulations. SB, PS, and NAT levels in the doogh ranged from <0.47 to 22.5 mg/L, <0.015 to 8.3 mg/L, and 1.4 to 11.5 mg/L, respectively. The levels of these preservatives in the doogh samples were within international standards. The estimated daily intake (EDI) values of SB, PS, and NAT in doogh were below the acceptable daily intake (ADI). Hazard quotient (HQ) data of SB and PS in doogh were below 1. Based on these findings, the obtained levels of preservatives in doogh do not pose a health risk to Iraqi consumers.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"230-237"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143673681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quaternary ammonium compounds in medicinal herbs and health risk assessment. 中药中季铵类化合物及其健康风险评价。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-04-24 DOI: 10.1080/19393210.2025.2486313
Yasmin S Nasr, Osama El-Sayed Hussein, Hassan A El-Gammal, Mostafa M H Khalil
{"title":"Quaternary ammonium compounds in medicinal herbs and health risk assessment.","authors":"Yasmin S Nasr, Osama El-Sayed Hussein, Hassan A El-Gammal, Mostafa M H Khalil","doi":"10.1080/19393210.2025.2486313","DOIUrl":"10.1080/19393210.2025.2486313","url":null,"abstract":"<p><p>The rising global demand for medicinal herbs has increased human consumption, raising concerns about potential health risks related to quaternary ammonium compounds (QACs), especially among infants due to frequent use in certain cultures. To perform a market survey, an LC-ESI-MS/MS method was developed to detect five QACs, including Benzalkonium Chlorides (BACs) and Dialkyl Dimethyl Ammonium Chloride (DDAC), in dry medicinal herbs. The method employed QuEChERS extraction with acetonitrile and achieved chromatographic separation with a poroshell C18 column. Method validation was conducted according to Eurachem and SANTE/11312/2021 guidelines, showing high sensitivity and selectivity, with recoveries between 70% and 110% and RSDs below 5%. The method was applied to market samples, resulting in 33% exceedances of the maximum residue limits. In this study also dietary exposure risks for adults, toddlers and infants were evaluated. Preliminary risk assessment indicated acceptable dietary exposure risks.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"265-277"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143974693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nitrite and chloride in meat and meat products in the Kosovo market. 科索沃市场上肉类和肉制品中的亚硝酸盐和氯化物。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-04-25 DOI: 10.1080/19393210.2025.2492040
Arbenita Hasani, Afrim Hamidi, Blerta Nishori, Veronika Xhelili, Endrit Hasani
{"title":"Nitrite and chloride in meat and meat products in the Kosovo market.","authors":"Arbenita Hasani, Afrim Hamidi, Blerta Nishori, Veronika Xhelili, Endrit Hasani","doi":"10.1080/19393210.2025.2492040","DOIUrl":"10.1080/19393210.2025.2492040","url":null,"abstract":"<p><p>This study analysed the physicochemical properties of 93 different meat product samples from the Kosovo market, focusing on the critical examination of nitrite and chloride levels to assess food safety and public health implications. The samples involved fresh and minimally processed meats, cooked meat products, cured meats, and traditional sausages, adhering to ISO standard methodologies for assessing pH, water activity, sodium chloride and nitrite concentrations. The survey revealed that while nitrite levels in meat products comply with EU safety regulations, sodium chloride content in certain products, particularly sausages and dry cured meats, is significantly higher than recommended. Frequent consumption of these high-salt products may lead to excessive sodium intake among consumers. These findings underscore the need for regular monitoring of sodium chloride levels in meat products, implementation of sodium-reduction strategies by meat producers, and enhanced consumer education on health risks associated with high sodium intake.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"278-284"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143992452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Aflatoxins in pistachio spread produced and commercialised in Southern Italy. 开心果中的黄曲霉毒素在意大利南部生产和商业化。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-05-26 DOI: 10.1080/19393210.2025.2501804
Maria Drussilla Buscemi, Licia Pantano, Elisa Maria Domenica Messina, Gaetano Cammilleri, Francesco Giuseppe Galluzzo, Pietro Riolo, Calogero Alfano, Gianluigi Maria Lo Dico, Andrea Macaluso, Ursula M Jacob, Vittorio Calabrese, Vincenzo Ferrantelli, Francesca Di Gaudio
{"title":"Aflatoxins in pistachio spread produced and commercialised in Southern Italy.","authors":"Maria Drussilla Buscemi, Licia Pantano, Elisa Maria Domenica Messina, Gaetano Cammilleri, Francesco Giuseppe Galluzzo, Pietro Riolo, Calogero Alfano, Gianluigi Maria Lo Dico, Andrea Macaluso, Ursula M Jacob, Vittorio Calabrese, Vincenzo Ferrantelli, Francesca Di Gaudio","doi":"10.1080/19393210.2025.2501804","DOIUrl":"10.1080/19393210.2025.2501804","url":null,"abstract":"<p><p>In this study, the presence of aflatoxins (AFB1, AFB2, AFG1, and AFG2) in 135 samples of pistachio spreads, marketed and produced from 2016 to 2020 in Southern Italy, was determined by a validated High-Performance Liquid Chromatography with fluorescence detection method. The obtained results showed variable contamination across the years, with a significant increase in 2020 for AFB1 and AFG1 (<i>p</i> < 0.05), showing mean levels of 1.85 ± 4.45 μg/Kg and 1.46 ± 3.24 μg/Kg, respectively, probably influenced by disruptions in the supply chain and storage practices during the COVID-19 pandemic. In only one sample from 2020 the EU maximum limit of 10 µg/kg for total AFs was exceeded, which was a new finding for the presence of AFs in this type of processed product. The results emphasise the need for enhanced monitoring and control measures, especially during health crises.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"285-292"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144141805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry. 亲水作用液相色谱-串联质谱法测定越南传统鱼露中的组胺和生物胺。
IF 2.5 3区 农林科学
Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-03-19 DOI: 10.1080/19393210.2025.2475924
Diu Thi Pham, Adam Salifu, Hong Thi Nguyen, Phương Anh Nguyen Thi, Duong Vu-Tuan, Thuy An Nguyen-Thi, Mai Huong Tran-Thi, Phuong-Thao Phan-Thi, Hien Thu Dao, Van-Hoi Bui, Hoang-Anh Nguyen, Dinh Binh Chu
{"title":"Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry.","authors":"Diu Thi Pham, Adam Salifu, Hong Thi Nguyen, Phương Anh Nguyen Thi, Duong Vu-Tuan, Thuy An Nguyen-Thi, Mai Huong Tran-Thi, Phuong-Thao Phan-Thi, Hien Thu Dao, Van-Hoi Bui, Hoang-Anh Nguyen, Dinh Binh Chu","doi":"10.1080/19393210.2025.2475924","DOIUrl":"10.1080/19393210.2025.2475924","url":null,"abstract":"<p><p>A straightforward method for the determination of histamine and other biogenic amines in Vietnamese traditional fish sauce was developed, avoiding a time-consuming derivatisation step. This resulted in the application of hydrophilic interaction in combination with liquid chromatography-tandem mass spectrometry (HILIC-MS/MS). The characteristics of the analytical method, such as linearity, limit of detection (LOD), limit of quantification (LOQ), repeatability, stability, and matrix effects were systematically investigated. The validated method was successfully applied to analyse 8 biogenic amines in 15 Vietnamese traditional fish sauce samples, as well as 10 broth samples directly collected from the fermentation tanks. Among the eight investigated biogenic amines, histamine was found in all analysed samples, in some at high levels. However, in traditional fish sauce samples collected from supermarkets histamine levels were lower than the maximum level as set by European Union regulations.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"219-229"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143656595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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