Marine phycotoxin levels in shellfish-14 years of data gathered along the Italian coast

Along the Italian coasts, toxins of algal origin in wild and cultivated shellfish have been reported since the 1970s. In this study, we used data gathered by the Veterinary Public Health Institutes (IZS) and the Italian Environmental Health Protection Agencies (ARPA) from 2006 to 2019 to investigate toxicity events along the Italian coasts and relate them to the distribution of potentially toxic species. Among the detected toxins (OA and analogs, YTXs, PTXs, STXs, DAs, AZAs), OA and YTX were those most frequently reported. Levels exceeding regulatory limits in the case of OA (≤2,448 μg equivalent kg-1) were associated with high abundances of Dinophysis spp., and in the case of YTXs (≤22 mg equivalent kg-1) with blooms of Gonyaulax spinifera, Lingulodinium polyedra, and Protoceratium reticulatum. Seasonal blooms of Pseudo-nitzschia spp. occur all along the Italian coast, but DA has only occasionally been detected in shellfish at concentrations always below the regulatory limit (≤18 mg kg-1). Alexandrium spp. were recorded in several areas, although STXs (≤13,782 μg equivalent kg-1) rarely and only in few sites exceeded the regulatory limit in shellfish. Azadinium spp. have been sporadically recorded, and AZAs have been sometimes detected but always in low concentrations (≤7 μg equivalent kg-1). Among the emerging toxins, PLTX-like toxins (≤971 μg kg-1 OVTX-a) have often been detected mainly in wild mussels and sea urchins from rocky shores due to the presence of Ostreopsis cf. ovata. Overall, Italian coastal waters harbour a high number of potentially toxic species, with a few HAB hotspots mainly related to DSP toxins. Nevertheless, rare cases of intoxications have occurred so far, reflecting the whole Mediterranean Sea conditions

Determination of Sulphiting Agents in Raw and Processed Meat: Comparison Between a Modified Monier-Williams Method and the Direct Analysis by Ion Chromatography with Conductometric Detection

Sulphiting agents are a class of compounds that are used as preservatives since they release SO2 in food. Regarding meat products, the legislation restricts the use of these food additives, due to some toxic effects that they may have in humans. The most employed analytical procedure for the determination of sulphiting agents in foodstuffs is the Monier-Williams (M-W) method, but the reliability of this method was called into question by several authors. In this work, the M-W method was modified by replacing both the distillation unit to shorten the extraction time (from hours to 5 min) and the final titration with a chromatographic separation followed by conductometric detection of sulphate ion (m-M-W/IC-CD). This method was then validated, and the performance parameters were compared with those of the method based on the direct analysis of sulphite ion by ion chromatography with conductometric detection (DIC-CD). Linearity, accuracy at 40 and 80 mg kgâ\u88\u921 of SO2 and measurement uncertainty resulted comparable. Accuracy at 10 mg kgâ\u88\u921 of SO2 resulted higher for the m-M-W/IC-CD method, but this parameter could be influenced by traces of other sulphur-containing compounds that may be present in meat. The limit of determination of the m-M-W/IC-CD method was slightly higher than that obtained by the DIC-CD method. Finally, through spiking tests, it was proved that sulphide, 2-methyl-3-furanthiol and l-methionine cause â\u80\u9cfalse-positiveâ\u80\u9d responses, by using M-W-based methods

Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit

Benzoic acid and its salts are commonly used additives in the food industry. Their use is not allowed in dairy products even though they can be found naturally. In this work, 100 cheese samples were tested to establish the maximum concentration that can be considered as "natural" and, therefore, permitted in cheeses. Analyses were carried out by a validated ion chromatography method and "positive" samples were confirmed by two other HPLC methods. Benzoic acid concentrations higher than the method LOQ (8.8 mg kg -1) were found in 18 samples, ranging from 11.3 to 28.7 mg kg -1, with a mean value of 20.5 mg kg -1. Taking into account the distribution of benzoic acid concentrations observed in "positive" samples, it is plausible to estimate a maximum admissible limit of 40.0 mg kg -1 for benzoic acid in cheese. Below this value, samples can be considered "compliant". © 2011 Copyright Taylor and Francis Group, LLC

Determination of nitrate and nitrite in swiss chard (Beta vulgaris L. subsp. vulgaris) and wild rocket (Diplotaxis tenuifolia (L.) DC.) and food safety evaluations

Nitrite and nitrate levels in vegetables are a matter of concern due to their toxicity at high levels and nitrate high accumulation. Moreover, there is a lack of knowledge about their levels in some types of widely consumed vegetables such as chard and rocket. In this study, 124 Swiss chard and wild rocket samples were analyzed for determining nitrite and nitrate using validated and accredited analytical methods by ion chromatography with conductivity detection. High nitrite concentrations, up to 219.5 mg kg(-1) f.w., were detected in one Swiss chard and three wild rocket samples. One Margin of Safety (MoS) value was <1. Regarding nitrate, in Swiss chard samples the mean concentration (2522.6 mg kg(-1)) was slightly higher than those reported in the literature for spinach and lettuce. No MoS was <1, but 83% of values were <100. Nitrate concentrations higher than the legal limit were quantified in 11 rucola samples. The verification of 25% of wild rocket samples with nitrate concentration higher than the legal limit confirmed the need for official control. This study also suggests the introduction of legal limits for nitrite/nitrate in Swiss chard and nitrite in wild rocket