Multi-analyte method for the quantification of bisphenol related compounds in canned food samples and exposure assessment of the Spanish adult population

Major types of internal can coatings used for food and beverages are made from synthetic polymers known as epoxy-based resins, mainly based on bisphenol A diglycidyl ether (BADGE). The migration of components from coatings to food is a concern for food safety. A multiresidue method was developed for the identification and quantification of six bisphenols, BADGE and its derivatives, and cyclo-di-BADGE in sixteen canned food samples based on HPLC-FLD. The method developed showed excellent validation data with an adequate linearity, low detection levels, good repeatability and acceptable recoveries. Confirmation of the obtained results was made by LC–MS/MS. The exposure of the adult population to these compounds through the consumption of canned food was assessed. In general, the results suggested a low dietary exposure to this type of compounds (0.003 to 0.985 μg/kg bw/day) with values lower than the established tolerable day intake (TDI). The highest mean concentration was observed for cyclo-di-BADGE in a sample of pickled musselsS

A Simple and Rapid Method for Determination of Domoic Acid in Shellfish

In this paper a rapid and simple high performance liquid chromatographic method with UV absorption detection at 242 nm for determining domoic acid in shellfish samples is reported. Domoic acid was extracted from shellfish tissue by using a mixture of methanol-water (50:50, v/v). The analyses were performed on a Water symmetry C-8 (4.6 x 250 mm, 5 num) achieving an excellent separation, more than 3 min, between the analyte and tryptophan (a well known interference) in a short time of analysis (15 min lasts the complete run). The in-house validation of the method provided good results with respect to repeatability (Relative Standard Deviation (RSD) minor or equal to 2.21 percent) and recovery (minor or equal to 91.2 per cent). Domoic acid was not found when the method was applied to shellfish products purchased on local markets.JRC.I.5-Physical and chemical exposure

Food Contamination by Packaging

Миграция веществ из упаковки в пищевые продукты вызывает озабоченность органов по безопасности пищевых продуктов, а упаковочные материалы представляют собой потенциальный источник загрязняющих веществ, воздействию которых потребитель будет подвергаться в процессе своего питания. В упаковочных материалах может содержаться огромное разнообразие веществ, которые, следовательно, могут попадать в пищевые продукты и представлять опасность для здоровья потребителей. Загрязнение пищевых продуктов упаковкой содержит обзор основных загрязняющих веществ упаковки, включая бисфенол А, меламин, фталаты, альтернативные пластификаторы, фотоинициаторы, перфторохимикаты, насыщенные и ароматические углеводороды (насыщенные углеводороды минеральных масел и ароматические углеводороды минеральных масел) из минеральных масел, другие соединения, связанные с бисфенолом, наночастицы, первичные ароматические амины и непреднамеренно добавляемые вещества. Рассматриваются аналитические методы, используемые для их определения. Эта книга буИспользуемые программы Adobe AcrobatThe migration of substances from packaging to food is a matter of concern for the food safety authorities, and packaging materials constitute a potential source of contaminants to which the consumer will be exposed to through their diet. A huge variety of substances can be present in packaging materials, which could consequently migrate into food and represent a risk to consumer health. Food Contamination by Packaging provides an overview of the main packaging contaminants including Bisphenol A, melamine, phthalates, alternative plasticisers, photoinitiators, perfluorochemicals, saturated and aromatic hydrocarbons (mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons) from mineral oils, other bisphenol-related compounds, nanoparticles, primary aromatic amines and nonintentionally added substances. The analytical techniques used for their determination are reviewed. This book will be of interest to students and researchers in universities and research institutions associated with food pack

Plasma Functionalization, Surface Characterization and Protein Retention of Multiple-Sized Polymer Beads

The surfaces of several types of polymer beads used in solid-phase extraction processes were modified with functional groups. Porous polystyrene (PS) macrospheres and polyvinylchloride (PVC) microspheres were plasma-modified in a fluidized-bed reactor by functionalization with allylamine (AIA) or acrylic acid (AcA). The surface compositions, as measured by XPS, showed the successful incorporation of the functional groups, and the number of this groups were assayed by derivatization onto model planar substrates. Furthermore, the influence on the surface Zeta potential of the beads was measured, which showed shifts of +/- 10 mV at physiological pH by the immobilized amino or carboxylic groups, respectively. A bovine serum albumin-fluorescein conjugate was used in a liquid chromatography system to evaluate the protein retention capacity. The results indicate higher protein retention on plasma-treated beads with respect to the untreated materials, and on PS when compared to PVC. Particularly high retention is obtained with AlA functionalization at 100 W.JRC.I.4-Nanotechnology and Molecular Imagin

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

Biodegradable polymers are gaining interest as antimicrobial carriers in active packaging. In the present study, two active films based on chitosan (1.5% w/v) and methylcellulose (3% w/v) enriched with natamycin were prepared by casting. The antimicrobial’s release behavior was evaluated by immersion of the films in 95% ethanol (v/v) at different temperatures. The natamycin content in the food simulant was determined by reversed-high performance liquid chromatography with diode-array detection (HPLC-DAD). The apparent diffusion (DP) and partition (KP/S) coefficients were calculated using a mathematical model based on Fick’s Second Law. Results showed that the release of natamycin from chitosan based film (DP = 3.61 × 10−13 cm2/s) was slower, when compared with methylcellulose film (DP = 3.20 × 10−8 cm2/s) at the same temperature (p < 0.05). To evaluate the antimicrobial efficiency of active films, cheese samples were completely covered with the films, stored at 20 ◦C for 7 days, and then analyzed for moulds and yeasts. Microbiological analyses showed a significant reduction in yeasts and moulds (7.91 log CFU/g) in samples treated with chitosan active films (p < 0.05). The good compatibility of natamycin with chitosan, the low Dp, and antimicrobial properties suggested that the film could be favorably used in antimicrobial packagings