摘要:

The aim of this study was to observe the dynamics of nitrates and nitrites during the six stages of manufacture of Emmental cheeses. Samples were taken of untreated milk, of pasteurized milk, of milk with nitrates added, of pressed cheese curd, of whey, of maturing cheese and of the final product. The samples were drawn from a commercial operation in a cheese factory in the eastern part of Slovakia. The mean NaNO2content in untreated and in pasteurised milk was 0.2 and 0.1 mg kg-1, respectively and the mean NaNO3content was 0.9 and 0.9 mg kg-1respectively. Nitrates were added to the milk to prevent ‘blowing’ of hard cheese by micro organisms. In milk with nitrate added the mean content was 81.2 mg kg-1NaNO3; the maximum value being 90.0 mg kg1NaNO3. After pressing, the mean value of nitrate was found to be 20.6 mg kg-1NaNO3. A considerable quantity of nitrates passed into the whey, where the mean nitrate content was 67.0 mg kg-1NaNO3. The final product had a markedly decreased content of nitrates (3.3 mg kg-1NaNO3) and nitrites (0.2 mg kg-1NaNO2) when compared with the values in cheese during maturation (11.3 mg kg-1NaNO3; 0.4 mg kg-1NaNO2).

ISSN:0265-203X    

DOI:10.1080/026520300404770

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

The formation of aniline from sodium salt of 6-hydroxy-5-(phenylazo)-2-naphthalenesulphonic acid (SS-AN, C.I. 15970, Orange RN), a subsidiary colour in the Japanese colour additive Food Yellow No.5 (Y-5, C.I. 15985, Sunset Yellow FCF), was investigated in the artificial gastric fluid (AGF) and in the artificial intestinal fluid (AIF) as prescribed in the degradation test in the Japanese Pharmacopoeia (1996). Aniline concentrations of 0.3–6.8 μg/ml were found in 0.1% SS-AN solutions with 0.1–5.0% ascorbic acid or erythorbic acid after 24h at 37°C. This simulates a mixture of dye and ascorbic acid that might be ingested. The amount of aniline generated depended upon the temperature in these systems. In systems to which sucrose had been added, an increase in the amount of aniline generated was observed. However, no aniline generation was observed in the 0.1% SS-AN solutions in the AGF or AIF at 37°C for 24 h. Furthermore, the generation of aniline was not seen in AGF and AIF at higher temperatures in the range of 37–80°C. It was not generated by the degradation of SS-AN in the presence of digestive enzymes.

ISSN:0265-203X    

DOI:10.1080/026520300404789

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/026520300404798

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

Tomatoes grown under greenhouse conditions were sprayed with radiolabelled maneb and zineb to determine the extent of degradation of these fungicides to ethylenethiourea (ETU) and to study the persistence of ETU on the fruits. The total (14C) residues decreased from 0.082 mg/kg and 0.11 mg/kg at day 0 to 0.023 mg/ kg and 0.05 mg/kg at day 20, on zineb- and maneb-treated fruits, respectively. This reduction was mainly due to the rapid growth of the fruits. ETU residues on tomato fruits were found to decline with time. A sharp reduction in ETU content was observed during the first 24h after treatment, followed by a slow decline in the following 5 days. ETU content was reduced by about 80% by day 20 after the fungicide application, and the concentration of EU, the major degradation product of ETU, doubled during the same period. Studies with tomatoes fortified with (14C) ETU (0.006 mg/kg) prior to processing into tomato paste showed that 70% of the radioactivity was lost during washing of the tomatoes in water. Further losses of ETU occurred during boiling of the juice (6%) and during storage of the tomato paste for a period of 3 weeks (3%).

ISSN:0265-203X    

DOI:10.1080/026520300404806

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

Patulin is a mycotoxin produced by certain species of Penicillium and Aspergillus, often detectable in mouldy fruits and their derivatives. On the basis of a PMTDI of 0.4 μg/kg bw, limit values of 50 μg/kg or 50 μg/l of patulin have been set in fruit derivatives. To estimate the quantity of patulin that can be taken in with the diet, we analysed by HPL C samples of apples and apple derivatives which are most likely to be contaminated with patulin. In apple juices and in homogenized babyfoods, the mycotoxin concentration was always below the established limits, while in some samples of juice with pulp the mycotoxin content exceeded the safe levels. In rotten apples, not only was the amount of patulin extraordinarily high in the rotten area, but the mycotoxin had also spread to the part unaffected by mould. The data presented in this study indicate that the intake of patulin with apple derivatives is usually below the tolerable level of 0.4 μg/kg bw/day, but since the patulin content in apples can vary considerably, the quality of fruits used in the production of apple derivatives should be strictly controlled in order not to exceed the safe limits.

ISSN:0265-203X    

DOI:10.1080/026520300404815

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

This survey examined 140 samples of raw maize as received at ports or at major maize mills in the UK and 12 after initial cleaning. Samples were examined for aflatoxins B1, B2, G1and G2, ochratoxin A, zearalenone and fumonisins B1, B2and B3using fully validated analytical HPL C methods with detection limits of 0.1 μg/kg for each aflatoxin and ochratoxin A, 4 μg/ kg for zearalenone and 10 μg/kg for each fumonisin. 95.0% and 92.1% of samples met the new EC statutory maximum permissible level for total aflatoxins and aflatoxin B1respectively. The maximum concentration of ochratoxin A found was 1.5 μg/kg. Zearalenone and fumonisins were detected in almost every sample with 41.7% of maize containing more than 100 μg/kg of zearalenone and 48% of samples containing more than 1000 μg/kg total fumonisins. Initial cleaning of raw maize reduced aflatoxin concentrations by about 40% and total fumonisins by 32%.

ISSN:0265-203X    

DOI:10.1080/026520300404824

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/026520300404833

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor