Pub Date : 2020-01-02DOI: 10.1080/19440049.2019.1681594
Fangfang Zhao, Jingkun Liu
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.
{"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}
Pub Date : 2019-12-06DOI: 10.1080/19440049.2019.1684572
Seyedeh Faezeh Taghizadeh, R. Rezaee, Hasan Badiebostan, J. Giesy, G. Karimi
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.
基于癌症和非癌症终点，对伊朗人食用大米后暴露于几种真菌毒素(黄曲霉毒素B1、赭曲霉毒素、脱氧雪腐菌醇和T-2毒素)的风险进行了评估。对每种霉菌毒素进行危害点估计和危害指数(HI)，并根据蒙特卡罗模拟(MCS)的结果进行概率估计。所有已知的17项同行评议研究，包括发表在Science Direct、PubMed、Scopus和Web of Science等数据库中的研究，以及2008年至2017年在Google Scholar上发表的灰色文献。据估计，伊朗人因食用大米而导致的95百分位和50百分位危害指数(HI)分别为2.5和0.5。在伊朗大米消费者中，第95百分位和第50百分位乙型肝炎(HBsAg+)表面抗原阳性的AFB1风险特征人群分别为81人和79.1人。第95百分位和第50百分位的伊朗人乙型肝炎表面抗原(HBsAg-)阴性的风险分别为4.4和2.6。根据MCS对癌症影响风险的结果，第95和第50百分位的暴露边缘(MOE)分别为233和231。因此，建议更新农业方法和储存方法，并根据伊朗人民食用大米对健康构成的风险实施监测和法规。
{"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}
Pub Date : 2019-12-06DOI: 10.1080/19440049.2019.1693635
S. Chung, Andy H T Wu
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
{"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}
Pub Date : 2019-12-06DOI: 10.1080/19440049.2019.1693636
Nerea Jiménez-Moreno, J. Moler, Mariela Palacios, I. Esparza, Rodrigo Nieto-Rojo, C. Ancín-Azpilicueta
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
摘要:本研究旨在研究叶片尿素对葡萄(Vitis vinifera var. Tempranillo)成熟期氨基酸浓度及其演变的影响。叶面尿素处理提高了丹魄体内胺态氮、铵态氮和酵母菌可同化氮(YAN)的浓度。此外，叶面尿素施肥会增加果实中许多氨基酸的浓度。在整个酒精发酵过程中酵母代谢最重要的氨基酸(精氨酸、谷氨酸、天冬氨酸、组氨酸、丝氨酸和赖氨酸)的情况下，这种增加尤其明显。在将本研究结果与其他研究结果进行比较后，我们可以说:为了提高must中的氨基酸浓度，重要的是多次施用尿素而不是一次施用。此外，使用不含双缩脲的尿素制备是很重要的，双缩脲是一种植物毒性氨甲酰脲，是尿素热分解产生的缩合产物。图形抽象
{"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}
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
沙丁鱼(Sardine)是鱼形目(Clupeiformes)中几种小型远洋鱼类的统称，在全球渔业中具有重要意义。人们已经做出了巨大的努力来利用这些物种作为干的、烟熏的和重组的鱼产品。然而，在大多数这些产品中，识别单个物种是相当具有挑战性的，因为在加工过程中丢失了外部特征，为物种错误标记铺平了道路。在本研究中，DNA条形码(最大，使用约650 bp，描述为FDB;对南京当地市场随机采集的48种沙丁鱼产品(罐装和干调味品)的139份标本进行了物种鉴定。此外，还设计了针对沙丁鱼的物种特异性引物，目的是筛选混合产品中沙丁鱼的种类。结果显示，FDB的扩增成功率为38.1%，而MDB的扩增成功率为97.9%。只有一份样品sanger测序失败，物种特异性real time PCR证实该产品中存在S. pilchardus。所有可读序列的物种识别率在98 ~ 100%之间，共鉴定出5目(Scorpaeniformes、Perciformes、Clupeiformes、Aulopiformes、Scombriformes) 11种/属。重大的立法和管理缺陷以及促进某些鱼种进入市场的激励措施，加上公众的漠不关心，是中国鱼类欺诈的主要原因。图形抽象
{"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}
Pub Date : 2019-12-06DOI: 10.1080/19440049.2019.1693637
M. Mesías, C. Delgado-Andrade, F. Holgado, F. Morales
ABSTRACT An observational study in 208 volunteers in households from 30 Spanish provinces was conducted from May to June 2017 in order to evaluate the formation of acrylamide during the preparation of French fries from fresh potatoes. Consumer cooking practices and household typology were evaluated with an ad-hoc questionnaire. Potatoes (fresh and fried) and frying oil were collected from the households. A total of 36.1% of samples contained acrylamide above the benchmark level for French fries (500 µg kg−1). The mean acrylamide content (550 µg kg−1) and P95 (1747 µg kg−1) were higher than values reported by EFSA (308 µg kg−1 and 971 µg kg−1, respectively). Although the colour ‘golden’ was the criteria to decide the end-point of frying, nearly 40% of the consumers misclassified it. Acrylamide was significantly correlated with the colour parameter a*, even in this random scenario of frying practices, and is able to distinguish above and below the established benchmark level of 500 µg kg−1 for acrylamide.
2017年5月至6月，在西班牙30个省份的208名志愿者家庭中进行了一项观察性研究，以评估用新鲜土豆制备炸薯条过程中丙烯酰胺的形成。消费者烹饪习惯和家庭类型的评估与特设问卷。土豆(新鲜的和油炸的)和煎炸油从各家各户收集。共有36.1%的样品中丙烯酰胺含量高于炸薯条的基准水平(500µg kg - 1)。平均丙烯酰胺含量(550µg kg - 1)和P95(1747µg kg - 1)高于EFSA报告的值(分别为308µg kg - 1和971µg kg - 1)。虽然“金黄色”是决定油炸结束的标准，但近40%的消费者错误地将其分类。丙烯酰胺与颜色参数a*显着相关，即使在这种随机的油炸实践场景中，并且能够区分高于和低于既定基准水平500 μ g kg - 1的丙烯酰胺。
{"title":"Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households","authors":"M. Mesías, C. Delgado-Andrade, F. Holgado, F. Morales","doi":"10.1080/19440049.2019.1693637","DOIUrl":"https://doi.org/10.1080/19440049.2019.1693637","url":null,"abstract":"ABSTRACT An observational study in 208 volunteers in households from 30 Spanish provinces was conducted from May to June 2017 in order to evaluate the formation of acrylamide during the preparation of French fries from fresh potatoes. Consumer cooking practices and household typology were evaluated with an ad-hoc questionnaire. Potatoes (fresh and fried) and frying oil were collected from the households. A total of 36.1% of samples contained acrylamide above the benchmark level for French fries (500 µg kg−1). The mean acrylamide content (550 µg kg−1) and P95 (1747 µg kg−1) were higher than values reported by EFSA (308 µg kg−1 and 971 µg kg−1, respectively). Although the colour ‘golden’ was the criteria to decide the end-point of frying, nearly 40% of the consumers misclassified it. Acrylamide was significantly correlated with the colour parameter a*, even in this random scenario of frying practices, and is able to distinguish above and below the established benchmark level of 500 µg kg−1 for acrylamide.","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"26 1","pages":"254 - 266"},"PeriodicalIF":0.0,"publicationDate":"2019-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90290146","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}
Pub Date : 2019-11-21DOI: 10.1080/19440049.2019.1679890
M. Sheridan, M. Koeberl, C. E. Hedges, E. Biros, Thimo Ruethers, D. Clarke, S. Buddhadasa, S. Kamath, A. Lopata
ABSTRACT The Australia New Zealand Food Standards Code (the Code) requires a declaration of the presence of 11 different allergens made through the label on a food product. Most food recalls in Australia are now due to undeclared allergens . This survey determined the extent of undeclared allergens in imported food products on the Asian retail market in Australia. A total of 50 imported packaged foods were selectively purchased from local Asian grocery retail stores in Melbourne and the presence of undeclared gluten, milk, peanut and egg determined. Analysis was performed using commercial enzyme-linked immunosorbent assay (ELISA) (R-Biopharm). Thirty-seven undeclared allergens (gluten n = 12, milk n = 12, peanut n = 6, and egg n = 7) were detected in 23 of the 50 products analysed (46%), with 18% containing multiple undeclared allergens. The high number of undeclared allergens is alarming and in line with the increasing number of food recalls and anaphylaxis recorded in Australia. GRAPHICAL ABSTRACT
{"title":"Undeclared allergens in imported packaged food for retail in Australia","authors":"M. Sheridan, M. Koeberl, C. E. Hedges, E. Biros, Thimo Ruethers, D. Clarke, S. Buddhadasa, S. Kamath, A. Lopata","doi":"10.1080/19440049.2019.1679890","DOIUrl":"https://doi.org/10.1080/19440049.2019.1679890","url":null,"abstract":"ABSTRACT The Australia New Zealand Food Standards Code (the Code) requires a declaration of the presence of 11 different allergens made through the label on a food product. Most food recalls in Australia are now due to undeclared allergens . This survey determined the extent of undeclared allergens in imported food products on the Asian retail market in Australia. A total of 50 imported packaged foods were selectively purchased from local Asian grocery retail stores in Melbourne and the presence of undeclared gluten, milk, peanut and egg determined. Analysis was performed using commercial enzyme-linked immunosorbent assay (ELISA) (R-Biopharm). Thirty-seven undeclared allergens (gluten n = 12, milk n = 12, peanut n = 6, and egg n = 7) were detected in 23 of the 50 products analysed (46%), with 18% containing multiple undeclared allergens. The high number of undeclared allergens is alarming and in line with the increasing number of food recalls and anaphylaxis recorded in Australia. GRAPHICAL ABSTRACT","PeriodicalId":12121,"journal":{"name":"Food Additives & Contaminants: Part A","volume":"1 1","pages":"183 - 192"},"PeriodicalIF":0.0,"publicationDate":"2019-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82264889","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}
Pub Date : 2019-11-07DOI: 10.1080/19440049.2019.1682685
G. Rimkus, Tina Huth, D. Harms
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
{"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}
Pub Date : 2019-11-07DOI: 10.1080/19440049.2019.1685133
B. Başaran, F. Aydın, G. Kaban
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.
{"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}
Pub Date : 2019-11-07DOI: 10.1080/19440049.2019.1684573
A. Van Heyst, S. Goscinny, S. Bel, S. Vandevijvere, B. Mertens, M. Elskens, E. Van Hoeck
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
{"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}
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