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

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^-1 in poultry, between 0.357 and 0.971 mg kg^-1 in mutton, between 0.077 and 0.218 mg kg^-1 in beef, between 0.591 and 1.985 mg L^-1 in milk, and between 0.006 and 1.605 mg kg^-1 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.

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.

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.

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 (p < 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 (p < 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 Zingiberaceae (p < 0.05). No carcinogenic risk to human health from heavy metals in spices was identified (HIs < 1).

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.

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.

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.

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 (p < 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.

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.

PCBs were analysed in 110 samples, including marine fish, freshwater fish and marine bivalves. The levels of ∑₇PCBs in marine fish ranged from 0.18 to 5.59 ng g^-1 wet weight (ww), in freshwater fish from 0.10 to 1.19 ng g^-1 ww and in marine bivalves from 0.07 to 5.59 ng g^-1 ww. The highest level of PCBs was found in Scomberomorus niphonius. In marine fish, freshwater fish and marine bivalves, the most abundant compounds were Hexa-CBs, Tri-CBs and Hexa-CBs, respectively. PCBs were distributed in a species-specific manner in aquatic products. None of the aquatic product samples analysed exceeded the limit for ∑₇PCBs set by China or the limit established by the European Union.