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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment

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https://www.readbyqxmd.com/read/30211663/fast-and-simple-determination-of-moroxydine-residues-in-pig-and-chicken-samples-by-ultra-performance-liquid-chromatography-tandem-mass-spectrometry
#1
Jian Li, Meiting Ming, Wenhui Huai, Zhimin Cai, Zhiwen Sun, Nengsheng Ye
A general solid-phase extraction (SPE) method using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of moroxydine residues in pig and chicken samples has been developed. After extraction and purification of real samples, moroxydine residues were detected using a hydrophobic interaction liquid chromatography column with an optimised mobile phase composition. The extraction reagents, the kind of SPE columns and the type of eluents were optimised to achieve the maximum extraction efficiency...
September 13, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30207895/core-food-model-of-the-taiwan-food-supply-for-total-diet-study
#2
Chow-Feng Chiang, Kuo-Chiang Hsu, Chuan-Chuan Hung, Deng-Jye Yang, Chien-Chih Chen
Following the core food (CF) models of the USA and France reported in the 2000s, this study presents the first oriental CF model, for total diet studies in Taiwan. First, we combined the four latest national dietary recall surveys from 2005 to 2012, data sets from the Nutrition and Health Survey in Taiwan (NAHSIT) covering all ages (1 to 65+ years old). In total, 3,098 NAHSIT food codes from 349,497 records of responses from 7,580 individuals were aggregated within a three-tiered scheme into 237 CFs in 54 subcategories and 16 categories...
September 12, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30199335/analysis-of-mineral-oil-in-food-results-of-a-belgian-market-survey
#3
Annelies Van Heyst, Mathias Vanlancker, Joeri Vercammen, Kathy Van den Houwe, Birgit Mertens, Marc Elskens, Els Van Hoeck
Recently, migration of mineral oil components from food contact materials into various foods has been reported. The analysis of mineral oil in food is complicated since it consists of mineral oil saturated hydrocarbons (MOSH) comprising a complex mixture of linear, branched and cyclic compounds and variable amounts of mineral oil aromatic hydrocarbons (MOAH), mainly alkylated. Both MOSH and MOAH form 'humps' of unresolved peaks in the chromatograms with the same range of volatility. Since these two fractions have a different toxicological relevance, it is important to quantify them separately...
September 10, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30188805/enantioselectivity-and-residue-analysis-of-fipronil-in-tea-camellia-sinensis-by-ultra-performance-liquid-chromatography-orbitrap-mass-spectrometry
#4
Hongping Chen, Guanwei Gao, Peng Yin, Jinxia Dai, Yunfeng Chai, Xin Liu, Chengyin Lu
This study aimed to determine the residues of fipronil, metabolites, and enantiomers in tea (Camellia sinensis) during tea planting and green tea manufacture. An AD-RH chiral column was used to separate the fipronil enantiomers. During tea planting, the half-lives of the sum of fipronil and metabolites were similar to those of fipronil, which were 2.37 and 3.88 days for tea shoots and mature leaves, respectively. The residues of fipronil and its metabolites increased 2.3-3.6-fold during green tea manufacture...
September 6, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30188260/analysis-of-perchlorate-in-baby-food-on-canadian-ottawa-markets-in-2009-and-estimated-dietary-exposure
#5
Zhongwen Wang, Melissa Sparling, Brett Tague
In order to determine the baseline levels of perchlorate in major brands of baby food, 200 baby food products were collected from retail stores in Ottawa, Canada and analysed for perchlorate in 2010. The seven food groups tested were fruit, juices, vegetables, meat, yogurt, mixed (vegetable mixed with meat) and other (e.g. vegetable mixed with meat and cereal, cheese, egg,). Samples were extracted with a mixture of methanol and 1% acetic acid (4:1, v/v). Determination was conducted by stable isotope dilution ion chromatography tandem mass spectrometry (ID-IC-MS/MS)...
September 6, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30183547/determination-of-the-transfer-of-lead-and-chromium-from-feed-to-raw-milk-in-holstein-cows
#6
Hui Wang, Yujun Jiang, Chengxin Tian, Ruili Pan, Fangfang Dang, Jing Feng, Mingyu Li, Yashuo Zhang, Hongfu Li, Chaoxin Man
In this study, we aimed to determinate the transfer of lead (Pb) and chromium (Cr) from feed to raw milk in Holstein cows. Solutions of lead acetate and chromium (III) nicotinate were added together at different levels to individual portions of feed on a daily basis. Lead administration for the low-, middle- and high-dosage groups was controlled as 0.9, 1.8 and 3.6 g/day for 30, 30 and 25 days, while chromium was feed at 0.47, 1.5 and 4.7 g/d for 40, 40, and 40 days, respectively. A sensitive graphite furnace atomic absorption spectrometry (GFAAS) method was developed and optimised with a respective limit of detection of lead and chromium found to be 1 and 5 μg kg-1 raw milk...
September 5, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30148700/styrene-in-foods-and-dietary-exposure-estimates
#7
Xu-Liang Cao, Melissa Sparling, Luc Pelletier, Robert Dabeka
Low levels of styrene may be found in foods as a result of possible migration from polystyrene-based food packaging and as a result of its formation during the biodegradation of a wide variety of naturally occurring compounds with structures similar to styrene. In this study, composite food samples from a recent (2014) Canadian Total Diet Study were analysed for styrene, and levels of styrene in samples of most food types were low in general with a few exceptions (e.g. 4934 ng/g in herbs and spices). Dietary exposures to styrene were estimated for different age-groups based on the occurrence data and the food consumption data for all persons, and they are 0...
August 27, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30148685/determination-of-acrylamide-in-food-using-a-uplc-ms-ms-method-results-of-the-official-control-and-dietary-exposure-assessment-in-cyprus
#8
Demetris Kafouris, Georgios Stavroulakis, Maria Christofidou, Xenia Iakovou, Eftychia Christou, Lefkios Paikousis, Maro Christodoulidou, Eleni Ioannou-Kakouri, Stelios Yiannopoulos
The determination of acrylamide in potato products, bakery products and coffee, and the human dietary exposure is reported. The method reported is based on a single extraction step with water, followed by the clean-up of the extract using solid phase extraction columns and finally, the determination of acrylamide using UPLC-MS/MS. The MS/MS detection was carried out using an ESI interface in positive ion mode. Internal calibration was used for the quantification of acrylamide, because of the suppression/enhancement matrix effects due to the complex nature of the samples...
August 27, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30148683/mitigation-measures-for-acrylamide-reduction-in-dough-based-potato-snacks-during-their-expansion-by-frying
#9
Terenzio Bertuzzi, Annalisa Mulazzi, Silvia Rastelli, Luca Sala, Amedeo Pietri
Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0...
August 27, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30141745/an-lc-esi-ms-ms-method-for-residues-of-fluoroquinolones-sulfonamides-tetracyclines-and-trimethoprim-in-feedingstuffs-validation-and-surveillance
#10
Louise Jank, Magda Targa Martins, Juliana Bazzan Arsand, Marco Flôres Ferrão, Rodrigo Barcellos Hoff, Fabiano Barreto, Tânia Mara Pizzolato
An increasing concern about food safety has been observed over the years. The presence of drugs residues in food is one of the major subjects of research in food safety. Feedingstuffs can be responsible for carryover into the food chain of residues of several drugs. This paper describes the development, validation and application of a fast and simple method for analysis of 24 antibiotic residues in feedingstuffs for cattle, pigs and poultry. Analytes include compounds from different antimicrobials classes, such as sulfonamides (sulfadiazine, sulfamethazine, sulfamethoxazole, sulfaquinoxaline, sulfachlorpyridazine, sulfadoxine, sulfadimethoxine, sulfizoxazole, sulfamerazine and sulfathiazole), fluoroquinolones (ciprofloxacin, enrofloxacin, norfloxacin, danofloxacin, difloxacin, sarafloxacin, flumequine, nalidixic acid and oxolinic acid), tetracyclines (tetracycline, doxycycline, oxytetracycline and chlortetracycline) and trimethoprim...
August 24, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29913103/inhibitory-effect-of-mixture-herbs-spices-on-formation-of-heterocyclic-amines-and-mutagenic-activity-of-grilled-beef
#11
Shabnam Sepahpour, Jinap Selamat, Alfi Khatib, Mohd Yazid Abdul Manap, Ahmad Faizal Abdull Razis, Parvaneh Hajeb
Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled beef were examined. A simplex centroid mixture design with four components comprising turmeric, curry leaf, torch ginger and lemon grass in 19 different proportions were applied on beef samples before grilling at 240 ºC for 10 min...
August 23, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29847240/characterisation-of-silver-release-from-nanoparticle-treated-baby-products
#12
Ru Ding, Pingjian Yang, Yuan Yang, Zhaoguang Yang, Li Luo, Haipu Li, Qiang Wang
We tested six kinds of commercially available baby products containing nano-silver and divided them into two categories: baby food containers and baby oral care products, according to usage. We measured the total mass of silver, particle size, particle number concentration and the mobility under different simulated conditions. The total mass of silver in baby products and migration solutions was quantified by ICP-MS analysis, and the size of the migrated particles was investigated by single particle ICP-MS and transmission electron microscopy-energy dispersive spectrometer...
August 23, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30130454/a-u-s-population-dietary-exposure-assessment-for-4-methylimidazole-4-mei-from-foods-containing-caramel-colour-and-from-formation-of-4-mei-through-the-thermal-treatment-of-food
#13
Daniel E Folmer, Diana L Doell, Hyoung S Lee, Gregory O Noonan, Susan E Carberry
4-Methylimidazole (4-MEI) is formed in caramel colours produced using ammonium compounds (Class III and Class IV caramel colours). 4-MEI can also form in food through Maillard reactions between reducing sugars and amino acids during cooking, roasting or dry-heating. The USFDA has analysed over 700 food and beverage samples collected from 2013 to 2015 for the presence of 4-MEI. These samples include foods containing added caramel colour and foods that are not labelled as containing added caramel colour, but which may contain 4-MEI resulting from thermal treatment...
August 21, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29975171/selective-adsorption-and-separation-of-illegal-cationic-dyes-from-foodstuffs-with-anionic-polyelectrolyte-functionalised-metal-organic-frameworks
#14
Xue Wang, Hui-Ling Duan, Shi-Yao Ma, Jun Wang, Han-Ying Zhan, Zhi-Qi Zhang
A novel adsorbent, poly(sodium 4-styrenesulfonate) modified MIL-101(Cr)-NH2 , was successfully prepared. Owing to its high surface area and degree of negative surface charge, it enables effective adsorption and separation of illegal cationic dyes, such as rhodamine B, pararosaniline, and auramine O, from foodstuffs prior to high performance liquid chromatography analysis. Under optimised conditions, good linearity was obtained over 1.0-80.0 or 1.0-120 ng mL-1 with a correlation coefficient (R2 ) > 0.999...
August 21, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30118400/an-investigation-of-presence-of-2-and-3-monochloropropanediol-fatty-acid-esters-in-canadian-human-milk-samples
#15
Adam Becalski, Tony Zhao, Michael Granvogl, Tye Arbuckle
Occurrence of 2- and 3-monochloropropanediol fatty acid esters (MCPDEs) in 199 human milk samples collected from Canadian women was examined in this study. MCPDEs were determined via indirect analytical approach by using acidic hydrolysis/transesterification and derivatization with cyclohexanone using a fluorinated sulfonic acid resin as a catalyst followed by GC-MS analysis. Analyses were done by a stable isotope dilution assay (SIDA) using 3-monochloropropanediol-d5 dipalmitate and 2-monochloropropanediol-d5 distearate as internal standards...
August 17, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30118395/occurrence-of-deoxynivalenol-in-an-elderly-cohort-in-the-uk-a-biomonitoring-approach
#16
Maria Papageorgiou, Liz Wells, Courtney Williams, Kay L M White, Barbara De Santis, Yunru Liu, Francesca Debegnach, Brunella Miano, Giorgio Moretti, Stephanie Greetham, Carlo Brera, Stephen L Atkin, Laura J Hardie, Thozhukat Sathyapalan
Deoxynivalenol (DON) is a Fusarium toxin, to which humans are frequently exposed via diet. Although the elderly are speculated to be sensitive to the toxic effects of DON as a result of age-related conditions, disease and altered DON metabolism, there is lack of available data on DON biomarkers in this age group. This study characterised urinary DON concentrations and its metabolites in elderly aged ≥65years (n = 20) residing in Hull, UK. Morning urinary specimens were collected over two consecutive days together with food records to assess dietary intake over a 24h-period prior to each urinary collection...
August 17, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30111266/simple-and-selective-analysis-of-different-antibiotics-in-milk-using-molecularly-imprinted-polymers-a-review
#17
Mahdieh Sadat Mohsenzadeh, Arash Mohammadinejad, Seyed Ahmad Mohajeri
The frequent, sometimes illegal, use of antibiotics for therapeutic and prophylactic purposes in dairy cattle management may cause residues in milk. Because of problems concerning bacterial resistance or allergies in consumers, monitoring of residues is required. In spite of the huge development of analytical instrumentation during recent years, sample preparation is still a bottleneck of the analytical process. In this regard, efforts have been directed towards improving selectivity during extraction and clean-up of samples...
August 15, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29989848/when-lc-hrms-metabolomics-gets-iso17025-accredited-and-ready-for-official-controls-application-to-the-screening-of-forbidden-compounds-in-livestock
#18
Gaud Dervilly-Pinel, Anne-Lise Royer, Elena Bozzetta, Marzia Pezzolato, Loïc Herpin, Stéphanie Prevost, Bruno Le Bizec
Within the particular context of controlling chemical residues in food, an alternative to targeted approaches has emerged; it consists in the characterisation of physiological perturbations induced upon exposure of animals to a given chemical substance/class of substances to highlight suitable biomarkers addressing safety and/or regulatory issues. Metabolomics in particular has been investigated in the hope of identifying such biomarkers, and a range of studies have demonstrated the efficiency of the strategy...
August 3, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30028638/fumonisins-and-their-analogs-in-contaminated-corn-and-its-processed-foods-a-review
#19
Nestor Ponce-García, Sergio O Serna-Saldivar, Silverio Garcia-Lara
One of the food security problems faced worldwide is the occurrence of mycotoxins in grains and their foods. Fumonisins (FBs) are mycotoxins which are prevalent in corn (Zea mays L.) and its based foods. Their intake and exposure have been epidemiologically and inconclusively associated with esophageal cancer and neural tube defects in humans, and other harmful health effects in animals. The toxic effects of FBs can be acute or chronic and these metabolites bioaccumulate mainly in liver and kidney tissues. Among FBs, fumonisin B1 (FB1 ) is the most relevant moiety although the 'hidden' forms produced after food thermal processes are becoming relevant...
July 20, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/30016190/evaluation-of-short-chain-chlorinated-paraffins-in-human-milk-and-their-intake-by-infants-in-hebei-province-china
#20
Lixin Yang, Ziyuan Wang, Jianguo Li, Yuxia Ma, Lingxiong Kong, Hui Yang, Liying Wang, Yinping Liu, Yang Lu, Jianbo Zhang
Short-chain chlorinated paraffins (SCCPs) have drawn increasing interest worldwide since they were included in the list of controlled persistent organic pollutants in Annex A of the Stockholm Convention in 2017, and the potential health risk they pose to humans must be evaluated. In this study, 86 human milk samples were collected from 55 healthy Chinese mothers living in the Shijiazhuang region of Northern China in 2014-2015. Advanced online gel permeation chromatography-gas-chromatography-coupled mass spectrometry with negative-ion chemical ionisation was used to quantify the SCCPs in the samples...
July 17, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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