The Occurrence, Formation, Toxicology, and Analysis of Major Heat-Formed Contaminants in Foods: A Review

Application of ultrasound-assisted extraction to the determination of contaminants in food and soil samples

Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs

Food contamination continues to be a serious problem around the world. Surveillance of chemical contaminants in foods is important not only for public health but also because of the negative economic impact of contamination. From the analytical perspective, analysis of contaminants in food is an extremely challenging area. There is a wide variety of questions, ranging from the quantification of extremely low levels of individual components to the detailed assessment and evaluation of the analytical technique possibilities. This review considers the applications of CE coupled to MS detection (CE-MS) for the analysis of organic contaminants in food. Analytical information on sample concentration techniques, as well as on the CE separation conditions and recoveries obtained from water and food are provided. Different sections include several fields of application, such as pesticides, drug residues, or toxic formed during food processing in different matrices. A number of tables report a comprehensive listing of CE-MS applications. As a result, this work presents an update overview on the principal application of CE-MS together with a discussion of their main advantages and drawbacks, and an outline of future trends on analysis of organic contaminants.

Ensuring Safe Food for Infants: The Importance of an Integrated Approach to Monitor and Reduce the Risks of Biological, Chemical, and Physical Hazards

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Food safety is a significant issue of global concern. Consumer safety and government regulations drive the need for the accurate analysis of food contaminants, residues and other chemical constituents of concern. Traditional methods for the detection of food contaminants often present challenges, including lengthy processing times and food matrix interference; they often require expensive equipment, skilled personnel or have limitations in sensitivity or specificity. Developing novel analytical methods that are sensitive, specific, accurate and rapid is therefore crucial for ensuring food safety and the protection of consumers. The immuno-polymerase chain reaction (IPCR) method offers a promising solution in the analysis of food contaminants by combining the specificity of conventional immunological methods with the exponential sensitivity of PCR amplification. This review evaluates the current state of IPCR methods, describes a variety of existing IPCR formats and explores their application in the analysis of food contaminants, including pathogenic bacteria and their toxins, viruses, mycotoxins, allergens, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, phthalic acid esters, pesticides, antibiotics and other food contaminants. Depending on the type of analyte, either sandwich or competitive format IPCR methods are predominantly used. This review also examines limitations of current IPCR methods and explores potential advancements for future implementation in the field of food safety.

Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.

Food safety is a widespread global concern with the emergence of foodborne diseases. Thus, establishing accurate and sensitive detection methods of harmful contaminants in different food matrices is essential to address and prevent the associated health risks. Among various analytical tools, mass spectrometry (MS) can quantify multiple impurities simultaneously due to high resolution and accuracy and can achieve non-target profiling of unknown pollutants in food. Therefore, MS has been widely used for determination of hazardous contaminants [e.g., mycotoxin, pesticide and veterinary drug residues, polychlorinated biphenyls (PCBs), dioxins, acrylamide, perfluorinated compounds (PFCs) and p-Phenylenediamine compounds (PPDs) in food samples]. This work summarizes MS applications in detecting harmful contaminants in food matrices, discusses advantages of MS for food safety study, and provides a perspective on future directions of MS development in food research. With the persistent occurrence of novel contaminants, MS will play a more and more critical role in food analysis.

From data to insight: Exploring contaminants in different food groups with literature mining and machine learning techniques

United State Environmental Protection Agency (USEPA) priority polycyclic aromatic hydrocarbons (PAHs) were investigated in electric grilled (EG) foods: plantain (EG-PN), meat (EG-MT), yam (EG-YM) and fish (EG-FH), commonly consumed in Port Harcourt, Rivers State, southern Nigeria. Distribution and concentrations of PAHs in the EG food samples were obtained by gas chromatography (GC) nalyses, after extraction using hexane/dichloromethane (1:3 v/v) and clean up by column chromatography. GC analyses identified 13 to 16 PAHs in the food samples with 10 observed to occur in all. Fluoranthene, pyrene (4-ring PAHs) and benzo(a)pyrene (5-ring PAH) were the most abundant, while the 2- and 3-ring PAHs were generally minor constituents or absent. Concentrations of PAHs in the EG foods ranged from 15.73 to 67.13 µg/kg and was observed to decrease in the order EG-PN>EG-MT > EG-YM > EG-FH with increase in grilling time. Ratios used as diagnostic indices of PAH formation processes indicate a combustion source for PAHs in the food samples and revealed electric grilling generated PAHs which contaminated the foods. Benzo(a)pyrene (BaP), used as a marker for PAH contamination in foods, had concentrations of 7.51 μg/kg, 2.68 μg/kg, 2.33 μg/kg and 1.85 μg/kg in EG-PN, EG-MT, EG-YM and EG-FH respectively. These values were above the maximum limit of 2 μg/kg set by the European Union, except for EG-FH which was slightly lower.
 Keywords: Food, Polycyclic aromatic hydrocarbons, Electric grill, Concentration, Diagnostic ratio, Nigeria.

Emerging strategies to enhance the sensitivity of competitive ELISA for detection of chemical contaminants in food samples

The Reducing Enteropathy, Undernutrition, and Contamination in the Environment (REDUCE) program focuses on identifying exposure pathways to faecal pathogens for young children in the Democratic Republic of the Congo (DRC) and on developing scalable interventions to reduce faecal contamination from these pathways. A prospective cohort study of 690 participants was conducted to investigate the association between hand, food, and environmental faecal contamination and diarrhoeal disease prevalence among young children in Walungu Territory, South Kivu, DRC. A total of 1923 hand rinse, soil, food, object, surface, stored water and water source samples were collected during unannounced spot checks after baseline enrolment and analysed for Escherichia coli. Caregiver reports of diarrhoea were obtained from children<5years at a 6-month follow-up. E.coli was detected in 73% of child and caregiver hand-rinse samples, 69% of soil samples from child play spaces, 54% of child food samples, 38% of objects and surfaces children were observed putting in their mouths, 74% of stored water samples, and 40% of source water samples. Children<5years with E. coli on their hands had significantly higher odds of diarrhoea at the 6-month follow-up (odds ratio: 2.03 (95% confidence interval: 1.05, 3.92)). The cohort study findings from the REDUCE program have shown that child hand contamination is associated with diarrhoeal disease in rural DRC, and that there is high faecal contamination in child plays spaces and food. These findings provide evidence demonstrating the urgent need to provide clean play spaces for young children and interventions targeting hand hygiene to reduce paediatric exposure to faecal pathogens.

Enhanced fluorescence detection of ergosterol by hydrophobic fluorescent natural deep eutectic solvent

Developing nations are striving to assure food safety that rely mainly upon handling procedures. The current study focused upon the understanding level and practices of food handlers working at various canteens of University of the Punjab, Quid-i-Azam campus, Lahore. Different canteens were selected where 300 different food handlers were judged for their approach towards food safety through a closed ended questionnaire. Samples of different food products were also taken randomly for their microbiological safety evaluation. The whole data was analyzed using chi-square to assess the proportion of correct and incorrect responses among various parameters. The non-significant variation was observed among the knowledge, attitude and practices scores of university and its hostels’ canteens food handlers. Overall, 60% of the responses were correct from the university and hostel canteens food handlers. Similarly, 50-60% of the responses regarding attitude and practices were correct from the university and hostel canteen food handlers. With many technical flaws, these food handlers showed moderate level of knowledge. Not only apprentices but the supervisors too, lacked the basic knowledge of temperature as major factor creating potential food safety threats. Lack of knowledge about personal hygiene and workplace sanitation were few contributing factors towards heedless behavior. Incidence of Salmonella and Staphylococcus aureus contamination in food samples was found 29% and 57%, respectively, while 35% food samples were found contaminated with E. coli. It further exposed the negligence, emphasizing proper training of employees as part and parcel of food safety procedures. It was concluded that more training programs along with periodic validation of food manufacturing standards are required to ensure food safety. Furthermore, strict surveillance and implementation of GMPs by the administrative authorities are needed to safeguard the consumers’ health.

Vibrio species are common foodborne pathogens that cause gastrointestinal tract inflammation. Multidrug resistance (MDR) in Vibrio spp. is a global health concern, especially in aquaculture systems and food chain systems. This study aimed to detect Vibrio contamination in food collected from 14 markets in Nakhon Si Thammarat, Thailand, and determine their antibiotic susceptibility. One hundred and thirty-six food samples were investigated for Vibrio contamination. All isolates were tested for antibiogram and biofilm-forming ability. Moreover, the ceftazidime or cefotaxime resistance isolates were additionally investigated for extended-spectrum β-lactamase (ESBL) producers. The isolates were additionally examined for the presence of antibiotic resistance genes. The ESBL-suspected isolates with moderate-to-high biofilm-forming ability were further analyzed for their whole genome. The prevalence of Vibrio contamination in food samples was 42.65%, with V. parahaemolyticus demonstrating the highest prevalence. Most isolates were resistant to β-lactam antibiotics, followed by aminoglycosides. The overall MDR of isolated Vibrio was 18.29%, with an average multiple antibiotic resistance (MAR) index of 16.41%. Most isolates were found to have β-lactam resistance-related genes (blaTEM) for 41.46%, followed by aminoglycoside resistance genes (aac(6')-Ib) for 18.29%. Most Vibrio showed moderate to strong biofilm-forming ability, particularly in MDR isolates (92.86%). Two ESBL-suspected isolates, one V. parahaemolyticus isolate and one V. navarrensis, were sequenced. Interestingly, V. parahaemolyticus was an ESBL producer that harbored the blaCTX-M-55 gene located in the mobile genetic element region. While V. navarrensis was not ESBL producer, this isolate carried the blaAmpC gene in the region of horizontal gene transfer event. Remarkably, the Inoviridae sp. DNA integration event was present in two Vibrio genomes. These findings impact the understanding of antibiotic-resistant Vibrio spp. in food samples, which could be applied for implementing control measures in aquaculture farming and food safety plans.