Occurrence and production of furan in commercial foods

Furan (C4H4O) is a compound classified as "possibly carcinogenic to humans" by International Agency for Research on Cancer. As precursors, ascorbic acid, unsaturated fatty acids, amino acids and carbohydrates have been suggested to induce furan formation. Human exposure occurs mainly through consume of coffee, canned foods and Baby food. Average intake of furan is 1.5 μg/day for children aged 4-6 years and 27 μg/day for adults. Currently no limits for furan in food were fixed by European legislation. Since the carcinogenicity of furan, levels in food should be kept as low as reasonably achievabl

Hot topic: Bisphenol A in cow milk and dietary exposure at the farm level.

Chemical hazards may enter the milk chain during primary production. The study, for the first time, investigated the occurrence of bisphenol A (BPA) levels in cow milk samples collected on the farm following manual or mechanical milking and from the cooling tank. We applied a new monitoring model based on the identification of the hazards at each stage of the milk chain to identify potential pathways for contamination along the milk chain. We evaluated exposure to BPA through milk consumption based on detected contamination levels and the temporary tolerable daily intake established by the European Food Safety Authority (EFSA). Milk samples (n = 72) were analyzed using liquid chromatography with fluorescence detection. The mean BPA concentrations were 0.757 µg/L in manually milked samples, 0.580 µg/L in mechanically milked samples, and 0.797 µg/L in milk from the cooling tank. Bisphenol A occurred in the milk chain as a result of different stages of milking, and reached the highest levels at the end of the milk chain. Although the dietary intake of BPA was below the EFSA's temporary tolerable daily intake, exposure to BPA, even at low doses, through milk consumption represents a public health concern. Therefore, to ensure milk safety, new monitoring plans should be applied based on the identification of hazards at each stage of the milk chain

Comparative study on the occurrence of polycyclic aromatic hydrocarbons in breast milk and infant formula and risk assessment

The study compared the polycyclic aromatic hydrocarbons (PAH) profile of human milk collected from Italian mothers and different brands of infant formula available on Italian market. Levels of 14 PAHs most frequently occurred in food, PAH markers listed by Commission Regulation (EC) No. 1881/2006, and carcinogenic PAHs classified by the International Agency for Research on Cancer, were determined by high-pressure liquid chromatography with fluorescence detector. The average concentrations of total PAHs were 114.93 in breast milk and 53.68 μg kg-1in infant formula. Furthermore, Benzo(a)pyrene (BaP) and the sum of ∑PAH4 markers (BaP, Chrysene, Benzo(a,h)anthracene and Benzo(b)fluoranthene) were higher than the permissible limit of 1 μg kg-1in 43% and 86% for breast milk and in 10% and 76% for infant formula samples, respectively. Breast milk showed higher levels (P < 0.05) of carcinogenic, and possible carcinogenic hydrocarbons than infant formula samples. Both in human and commercial milk, data showed the occurrence of low and high molecular weight PAHs, respectively from petrogenic and pyrolytic environmental sources, characterizing the infant and mother exposure. Particularly, waste incineration could have represented an important exposure source for infants during breastfeeding, through exposition of mothers resident in some areas of Southern Italy. High PAH levels detected in infant formula enriched with LC-PUFA might be related to the contamination of the vegetable oils added as ingredients. Results showed a high percentage of samples of both breast milk and infant formulas with margin of exposure (MOE) value indicating a potential concern for consumer health

Prodotti ittici tradizionali: sicurezza alimentare di prodotti ittici sottoposti a maturazione enzimatica sotto sale

Valutazione del profilo delle ammine biogene e della sicurezza alimentare in prodotti ittici a carattere tradizionale sottoposti a maturazione enzimatica sotto sale

I PRODOTTI HALAL: NUOVE REALTÀ DI CONSUMO E SICUREZZA ALIMENTARE

Religious slaughter is related to the Jewish and Muslim religions, according to which the meat must be obtained from animals slaughtered according to religious rules, in order to be lawfully consumed by the faithful. In Italy religious slaughter is regulated by L. 623/85, DM. 11/06/80 and DL. 333/98, which establish that the stunning phase is prohibited. A Farm Animal Council report about methods of religious slaughter and animal welfare recommended to abrogate the exemptions related to these slaughters and identifi ed critical issues about animal welfare and the hygienic production of meat. The main problem of marketing halal products is linked to both a religious and health certifi cation. A greater understanding about the central nervous responses to anxiety and suffering during the slaughter to improve the methods of slaughter is needed

"Contaminazione da Idrocarburi policiclici aromatici in prodotti crudi e cotti a base di tonno"

Raw and cooked innovative seafood obtained by Thunnus thynnus smoked either traditionally and with smoke flavors were analyzed to evaluate the polycyclic aromatic hydrocarbon (PAH) levels. The lowest PAH concentrations were detected in cooked seafood smoked with flavours, and a benzo(a)pyrene level higher than the EU Regulation 1881/06 for smoked fish was found in one sample of cooked tuna products. Data suggest that a standardization of the smoking technologies is needed to assure food safety to innovative tuna products

Studio monografico Corso di aggiornamento "In-Formare" Allergie e intolleranze alimentari. Sviluppo di prodotti sicuri e controllo di processo - www.foodandtec.com/

"Istamina negli alimenti e Sindrome sgombroide"- Le allergie e le intolleranze alimentari sono sempre più diffuse fra la popolazione. In questo contesto si inserisce la sindrome sgombroide e le problematiche legate al consumo di istamina attraverso alimenti di origine animale

Studio monografico: Contaminanti chimici negli alimenti: come trovarli, come evitarli

"Tecnologie di trattamento industriali e sviluppo di composti chimici da danno termico"- Nei trattamenti termici il calore, responsabile della trasformazione degli alimenti, accelera la velocità di tutte le reazioni chimiche, comprese quelle indesiderate. L ' aumento della temperatura causa la perdita di nutrienti, vitamine e digeribilità mentre favorisce la comparsa di off-flavours e/o off-colours e infine di composti dannosi tipici, quali:Ammine eterocicliche, Idrocarburi policiclici aromatici e Furani. L'applicazione di buone pratiche di produzione e una corretta informazione sulle modalità di cottura domestica possono ridurre il rischio per la salute del consumatore