摘要:

Forty samples of fresh and fried burgers were analysed. A habitual use and often abuse of sulphites was detected. In the case of the uncooked samples, 62.5% contained residual levels of total SO2above 450μg/g. The frying process was found to leadtoa mean reduction of 36.8 ± 11.1 1% in the case of free sulphite and of 40.9 ± 12.6% for total sulphite. This reduction was independent of the concentration of sulphite present and did not seem to be related to the type of meat used.

ISSN:0265-203X    

DOI:10.1080/02652039309374139

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Migration of mineral hydrocarbons into dairy products and sunflower oil (fatty food simulant) has been studied using a gas chromatographic procedure. The food contact materials examined were polystyrene and ABS pots and tubs, and waxed paperboard. Levels of mineral oil in the polystyrene and ABS articles ranged from 0.3 to 5.5% w/w (13 to 366 mg/dm2) and as a coating on the paperboard ranged from 1.0 to 7.7% (55 to 565 mg/dm2). Exposure conditions were 7 days at 4°C for the dairy products and 10 days at 40°C for the oil. However, individual serving milk and creams (UHT) were retail samples which were stored at ambient temperature before analysis. Migration into the milk products was less than 3 mg/kg. Transfer to sunflower oil simulant and into individual serving milk products was much higher at levels up to 150 mg/kg (2 mg/dm2) and 90 mg/kg (4 mg/dm2) for the oil and milk respectively.

ISSN:0265-203X    

DOI:10.1080/02652039309374140

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Levels of mineral hydrocarbons which have migrated from wax coatings into cheese have been determined for 20 retail samples using a gas Chromatographic procedure. Contamination was limited to the outermost 2 mm of cheese in direct contact with the wax where levels of hydrocarbons were found to range from 10 to 150 mg/kg. On a whole cheese weight basis these amounted to < 1 to 27 mg/kg (<0·2 to 3 mg/dm2contact area). Components attributed to hydrocarbons in cheese samples remote from the waxed surface (background levels) were typically 3–5 mg/kg. Background levels were subtracted from the results for surface samples to obtain migration values. There was evidence that the surface contamination of cheese with mineral hydrocarbons occurred by a combination of diffusion into the cheese and adhesion of wax components onto its surface.

ISSN:0265-203X    

DOI:10.1080/02652039309374141

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

The Commission of the European Communities’ Community Bureau of Reference (BCR) has undertaken a project to improve methodology and to prepare suitable certified reference materials in order to provide a basis for analytical quality control for the determination of ochratoxin A. The first phase of the project, an intercomparison of procedures for the determination of ochratoxin A in wheat at a level of approximately 13μg/kg, is described. The study involved 24 European laboratories which analysed a naturally contaminated wheat and a ‘blank’ wheat sample (ochratoxin A content < 1μg/kg). The participants used a variety of procedures, including chloroform, methanol, toluene and ethyl acetate for extraction, and silica‐, reversed phase‐ and immunoaffinity columns for clean‐up. HPLC (one laboratory used TLC) was applied as the determinative step. Several performance characteristics were checked and the ochratoxin A content was determined. Recoveries were found to range from 25 to 100%. The coefficient of variation from all the results calculated on the basis of peak height was 23%. The study showed that the variation of results was influenced more by the clean‐up step than by the extraction solvent. Some laboratories suffered significant day‐to‐day effects while others found difficulties with interfering peaks in the ‘blank’ material. It is planned for the next study to improve the recovery range, the clean‐up step and the reproducibility (within‐laboratory, between‐days) and to check the influence of co‐extractives from the matrix.

ISSN:0265-203X    

DOI:10.1080/02652039309374142

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

The stability of deoxynivalenol and 3‐acetyl deoxynivalenol to irradiation by60Co‐gamma radiation under various conditions was investigated. Deoxynivalenol and 3‐acetyl deoxynivalenol were irradiated on maize, in aqueous solution and in the dry state. Breakdown of the toxins was monitored by high performance liquid chromatography. Both deoxynivalenol and 3‐acetyl deoxynivalenol were more sensitive to irradiation when irradiated in aqueous solution than when irradiated on maize. Breakdown of deoxynivalenol and 3‐acetyl deoxynivalenol in aqueous solution began at 1 kGy and 5 kGy respectively and both toxins were completely destroyed by 50 kGy. When irradiated on maize, breakdown of the toxins only began after irradiation to 20 kGy and 80 ‐ 90% of the toxins remained after irradiation to 50 kGy. Irradiation of the toxins did not cause the formation of new compounds of increased toxicity to baby hamster kidney cells. Both DON and 3‐A DON were stable to irradiation to 50 kGy when irradiated in the dry condition. The use of low dose gamma irradiation to destroy preformed toxins present on grain does not appear to be a suitable method for the detoxification of grain contaminated with deoxynivalenol and 3‐acetyl deoxynivalenol because of the high irradiation dose that would be required for their destruction (>50 kGy).

ISSN:0265-203X    

DOI:10.1080/02652039309374143

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

A study was undertaken to determine if any reduction in contamination ofAcanthocardia tuberculatumL. (Mediterranean cockle) by paralytic shellfish poisons (PSP) could be enhanced by operations carried out during the industrial canning process, allowing contaminated raw material to be commercially marketed in safe conditions for edible purposes. A general decrease in PSP levels was consistently observed when comparing raw materials and their corresponding final products, these dropping to acceptable levels. PSP levels were determined by mouse bioassay and a fluorometric method, and saxitoxin was determined by HPLC. The detoxifying effects averaged over 71·7% and 81·8% (mouse bioassay), 70.6% and 90.9% (fluorometric method), 77.9% and 83.5% (HPLC), for boiling and sterilizing operations respectively. The highest level detected in raw material was 800μg/100 g by mouse bioassay.

ISSN:0265-203X    

DOI:10.1080/02652039309374144

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Reports of the illegal use of clenbuterol as a growth promotant prompted the development of a competitive enzyme immunoassay for this drug. This procedure was utilized to study the elimination of clenbuterol from tissues in sheep medicated with both therapeutic and growth‐promoting doses of the drug. The results indicated that prior to removal of medication clenbuterol was widely distributed throughout the animal tissues. However as the withdrawal periods increased fluid targets such as urine and bile became less effective at detecting clenbuterol usage. At both therapeutic and growth‐enhancing concentrations of clenbuterol liver samples remained positive uptothe maximum withdrawal time given in this experiment (15 days). Concentrations of clenbuterol likely to cause food poisoning ( > 100 ng/g) were only detected in liver samples taken prior to the removal of medication. The highest recorded concentration of clenbuterol in muscle was 22· 5 ng/g.

ISSN:0265-203X    

DOI:10.1080/02652039309374145

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Lead and cadmium contents were determined in representatively collected (commercial mills, wholesalers) samples of rye flour, breakfast cereals, porridge flakes, muesli cereals and pasta products. The samples were digested by heating them overnight in concentrated HNO3. Lead and cadmium concentrations were determined by GFAAS using a platform and (NH4)?2?O4as a matrix modifier. ARC/CL coded wheat flour and other reference materials (NBS 1567a, BCR no. 189, BCR no. 191) were employed for the analytical quality control. Lead and cadmium contents found in the above samples were generally much lower than the present tolerance limits in Finland (300μg/kg and 100μg/kg respectively). The mean cadmium and lead contents of rye flours studied were very low, being 9μg/kg and 16μg/kg respectively. The mean contents of lead and cadmium in wheat‐based breakfast cereals were 22 and 42, in rye products 19 and 26, in oats 17 and 2, in maize products 11 and 18 and in rice products 31 and 10μg/kg, respectively. The mean contents of lead and cadmium in muesli cereals were 34 and 27μg/kg. Remarkably high cadmium contents were found in some pastas made from imported durum wheat. The mean cadmium content of all past products was 79μg/kg with a range of 26–182μg/kg. Lead contents were low, with a mean of 18μg/kg, and a range of 8 to 66μg/kg. Cereals contribute about 59% of the average total dietary cadmium intake in Finland. Nearly 60% of the total cereal consumption is wheat and 27% rye. Since rye has a lower cadmium content than wheat, rye is preferable to wheat. About 15% of lead is derived from cereals. As the total intake of heavy metals is very low in Finland, there is no need to alter cereal consumption.

ISSN:0265-203X    

DOI:10.1080/02652039309374146

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

The liquid smoke flavour UTP‐1 was spiked with polycyclic aromatic hydrocarbons (PAHs) at a level of total concentration 45.6μg/kg and filled into bottles made of low‐density polyethylene. The concentration of PAHs was followed for 14 days. During this time the concentration of PAHs dropped roughly by two orders—from 45.6/μg/kg to 0·73μg/kg, when an inverse dependence between PAHs concentration and time of storage was observed. As demonstrated in the experiment, the lowering of PAHs concentration in the liquid smoke flavour UTP‐1 was due to the sorption of PAHs on packaging material, in which PAHs were found at the end of the experiment.

ISSN:0265-203X    

DOI:10.1080/02652039309374147

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Making Safe Food: A Management Guide for Microbiological Quality.Edited by W. F. Harrigan and R. W. A. Park. Academic Press, London (1991) Pp. 178. Price £10.95. ISBN 042–326045–0.

ISSN:0265-203X    

DOI:10.1080/02652039309374148

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor