Chemical Residues In Food Research Articles

Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation

Spoilage of food products is due to activity of microorganisms or biochemical and physical changes. Various food preservation methods have been developed over the years. Traditionally, chemicals are used to control the activity of microorganisms. An increased awareness by the environmental and health agencies and consumers of the harmful chemical residues in food and environment led to a restricted use of chemical preservatives. This trend, known as green consumerism, has resulted, since the beginning of the 1990s, in the increase in consumer demand for natural antimicrobial compounds, i.e. molecules of natural origin, not toxic for humans, environmentally safe, not expensive and easily found on sale. Modified atmosphere packaging (MAP) is one of the most successful preservation techniques suitable for agricultural and food products. With the vast basic and fundamental knowledge available on this subject, the research in this area is taking a new dimension to suit the new consumer trends and demands. The combination of natural antimicrobials to MAP conditions in a sealed packaging system very often represents a strategic solution to prolong food shelf life. The aim of this work is to give an overview on the use of natural compounds combined with modified atmosphere packaging. The effects of this safe and environmentally friendly technology on the improvement of several foods quality and safety will be presented.

Multi-Residue Analysis of 205 Crop Pesticides Using Mini-Solid Phase Extraction–Large Volume Injection–GC–MS

A simple, rapid, and sensitive multi-residue method has been developed for the determination of 205 pesticides commonly used for crop protection. Pesticide residues were extracted from samples with acetonitrile and a mini-solid phase extraction filter. No additional concentration or clean-up steps were necessary. Analyses were performed via large volume gas chromatography injection using a stomach-shaped inlet liner. The developed method was linear over the range assayed (5–50 μg L−1), with determination coefficients >0.99. The limits of quantification were in the range 0.0005–0.6 mg kg−1 and the limits of detection were between 0.00015 and 0.2 mg kg−1. The majorities of them were lower than the maximum residue set by the Japanese government in “Positive System for Agricultural Chemical Residues in Food” directive in apple. This method was applied to determine pesticide levels in vegetables, fruits, and beans.

Current status and management of chemical residues in food and ingredients in China

China's food industry has grown rapidly since the 1980s. Frequent outbreaks of foodborne illnesses are evidence that the food safety control system in China has deficiencies. Chemical poisoning is second only to pathogenic microorganisms as food safety hazards causing foodborne illnesses. This review provides an overview on the statutes, management, inspection, safety, risk alert, and risk evaluation systems of China along with a description of the implementation of monitoring programs for chemical residues in foods and ingredients. In addition, this review discusses the problems involved and the countermeasures being undertaken in the management of chemical residues in food products in China.

Identification and confirmation of chemical residues in food by chromatography-mass spectrometry and other techniques

A quantitative answer cannot exist in analysis without a qualitative component to give enough confidence that the result meets the analytical needs (i.e. the result relates to the analyte and not something else). Just as a quantitative method must typically undergo an empirical validation process to demonstrate that it is fit for purpose, qualitative methods should also empirically demonstrate that they are suitable to meet the analytical needs. However, thorough qualitative method validation requires analysis of a great number of samples (possibly more than can be reasonably done), which is generally avoided due to the time and the effort involved. Instead, mass spectrometry (MS) is generally assumed to be the gold standard for qualitative methods, and its results are typically unquestioned. For example, a system was developed by European regulators of veterinary drug residues in food animals (2002/657/EC), in which the number of identification points given in MS analyses depends on the general degree of selectivity of the MS technique used. This well-defined approach gives a definite answer for decision-makers, so it has grown in popularity. However, the identification-points system is not scientific. The reality is that each situation requires information gathering and careful deductive thinking on the part of the analyst to make MS identifications. Rather than devise arbitrary requirements that need to be met by an unthinking analyst, we remind the analytical community that confirmation can be given only if two or more independent analyses are in agreement, preferably using orthogonally selective (independent) chemical mechanisms. In this article, we discuss the proper use of terminology, highlight the identification power of various MS techniques, demonstrate how MS identifications can fail if precautions are not taken, and re-assert the value of basic confirmation practices, qualitative method validation, information checklists, routine quality-control procedures, and blind proficiency-test analyses.

Residuos químicos en alimentos de origen animal: problemas y desafíos para la inocuidad alimentaria en Colombia

La inocuidad de los alimentos de origen animal puede verse afectada por residuos de origen químico, lo que constituye un peligro para la salud pública. Las sustancias químicas están ligadas inevitablemente a las explotaciones ganaderas debido al uso de medicamentos para tratar infecciones, infestaciones parasitarias y en los procesos de limpieza y desinfección de utensilios, así como en el control de arvenses. Los residuos de origen químico en los alimentos de origen pecuario son indeseables puesto que pueden ser nocivos para el consumidor. En la actualidad, la presión de los consumidores para que se produzcan alimentos libres de residuos que atentan contra la salud de los seres humanos está jalonando en todo el mundo cambios en los modelos de producción agropecuarios que tienden al desarrollo de sistemas de producción más sostenibles. Si bien en Colombia los conocimientos sobre residualidad química en alimentos son escasos, se están haciendo esfuerzos para superar esta carencia en los sectores gubernamental, académico y de investigación, a fin de llevar al país a una situación favorable respecto de la inocuidad alimentaria que le permita enfrentar adecuadamente los desafíos que plantea el comercio internacional de alimentos.

Bioactivity of phytochemicals in some lesser-known plants and their effects and potential applications in livestock and aquaculture production systems

Livestock and aquaculture production is under political and social pressure, especially in the European Union (EU), to decrease pollution and environmental damage arising due to animal agriculture. The EU has banned the use of antibiotics and other chemicals, which have been shown to be effective in promoting growth and reducing environment pollutants because of the risk caused to humans by chemical residues in food and by antibiotic resistance being passed on to human pathogens. As a result of this, scientists have intensified efforts in exploiting plants, plant extracts or natural plant compounds as potential natural alternatives for enhancing the livestock productivity. This paper discusses work on the effects of various phytochemicals and plant secondary metabolites in ruminant and fish species. The focus is on (i) plants such as Ananas comosus (pine apple), Momordica charantia (bitter gourd) and Azadirachta indica (neem) containing anthelmintic compounds and for their use for controlling internal parasites; (ii) plants containing polyphenols and their applications for protecting proteins from degradation in the rumen, increasing efficiency of microbial protein synthesis in rumen and decreasing methane emission; for using as antioxidants, antibacterial and antihelmintic agents; and for changing meat colour and for increasing n-3 fatty acids and conjugated linoleic acid in meat; (iii) saponin-rich plants such as quillaja, yucca and Sapindus saponaria for increasing the efficiency of rumen fermentation, decreasing methane emission and enhancing growth; for producing desired nutritional attributes such as lowering of cholesterol in monogastric animals; for increasing growth of fish (common carp and Nile tilapia) and for changing male to female ratio in tilapia; and for use as molluscicidal agents; (iv) Moringa oleifera leaves as a source of plant growth factor(s), antioxidants, beta-carotene, vitamin C, and various glucosinolates and their degraded products for possible use as antibacterial, antioxidant, anticarcinogenic and antipest agents; (v) Jatropha curcas toxic variety with high levels of various phytochemicals such as trypsin inhibitor, lectin, phytate and phorbol esters in seeds limiting the use of seed meal in fish and livestock diets; and the use of phorbol esters as bio-pesticidal agent; and (vi) lesser-known legumes such as Entada phaseoloides seeds containing high levels of trypsin inhibitor and saponins, Sesbania aculeate seeds rich in non-starch polysaccharides and Mucuna pruriens var. utilis seeds rich in l-3,4-dihydroxyphenylalanine and their potential as fish feed; Cassia fistula seeds as a source of antioxidants; and the use of Canavalia ensiformis, C. gladiata and C. virosa seeds containing high levels of trypsin inhinitor, lectins and canavanine. The paper also presents some challenges and future areas of work in this field.

The role of Food Safety Commission in the introduction of Positive List System for Agricultural Chemical Residues in Foods

The role of Food Safety Commission in the introduction of Positive List System for Agricultural Chemical Residues in Foods

Pet Animals: Between Old and New Health Challenges

The cultural revolution in the approach to zoonoses marked by the birth of Veterinary Urban Hygiene (VUH) is already 28 years old and reaching full maturity. Its recent origin highlights the place where this cultural phenomenon originated: the Institute of Infectious Diseases, Profilaxis and Veterinary Hygene in the University of Bologna. Despite the fact that VUH is a new science, interest in the presence of animal in cities by the governors was also well documented in the past when, during pestilences, they were considered to be plague spreaders. However, from a historical point of view, the official birth of VUH is considered the WHO Expert consultation on Some Veterinary Public Health Problem Associated with Intensive Large Scale Animal Production, Animals in Urban Areas and Chemical Residues in Food of Animal Origin, held in Rome in 1977 (Bellani et al., 1978). The first step taken was the classification of urban areas (this concept, however, varies largely in different countries), and of the environments and the categories of animals they harbours. At this stage the ecological approach was considered as relevant as the holistic one. Afterwards the different zoonoses were identified according to their epidemiological patterns, i.e: zoonoses with an urban cycle (those that are able to perpetuate themselves indefinitely in the urban environment); zoonoses derived from environmental “animalisation” (the enrichment of soil or water with animal material, such as hair, skin scales, crusts, faeces, etc., thus transforming the soil or water into a cultural medium suitable for the growth of pathogens); zoonoses transferable from the rural habitat and vice versa and, finally, imported zoonoses (Mantovani, 1983). A strong network of technical support was thus established for the evolution of those problems that over recent decades were brought to the attention of Veterinary Public Health in urban areas.

Insects and insect damage in an apple orchard converted from integrated production to organic production

Reports on chemical residues in food have generated a great deal of interest in reducing the use of pesticides when growing food crops (Ellis et al., 1998). There are also considerable health risks...

Positive List System for Agricultural Chemical Residues in Foods

Positive List System for Agricultural Chemical Residues in Foods

Understanding the Consumer's Right to Know

The Food Quality Protection Act mandates that consumers be informed of the risks and benefits of pesticide chemical residues in food. But since these new consumer right-to-know provisions are not clearly articulated, consideration of the carefully scrutinized medical right to know offers insights into the kinds of information about food that may prove useful to consumers as well as to those charged with carrying out the provisions of the Act.

In vitro prediction of gastrointestinal absorption and bioavailability: an experts' meeting report

The most convenient route of drug administration is peroral. To reach their target, drug molecules must be absorbed from the gastrointestinal tract and enter the systemic circulation in sufficient quantities. For this reason, understanding and anticipating the mechanisms and factors affecting gastrointestinal absorption and metabolism are of the utmost importance in developing new drugs. In contrast to drugs, which are administered intentionally for therapeutic reasons, chemical residues in food and other matrices enter the body unintentionally. Hence, in this case, a low systemic availability would be advantageous. For many reasons, but particularly because of financial and ethical (reduced used of animals) considerations, in vitro and ex vivo approaches to this problem have been pursued over the last few years. The use of in vitro methods, however, inherently creates questions about the validity of extrapolation to the in vivo situation. The purpose of this report is to review the current status of the field and to identify major gaps in our knowledge. Currently, there are a number of in silico, in vitro, cultured cell-based and ex vivo approaches available to predict the cell permeation, absorption and gastrointestinal metabolism of molecules. Some strengths and weaknesses of these approaches are presented, together with a discussion of genetic, environmental, physiological and pathological factors responsible for interspecies and inter-individual variability in these processes. Recent advances in our understanding of active processes such as gut epithelial transporters, involved in absorption, and drug-metabolising enzymes, responsible for intestinal presystemic metabolism, are highlighted. Some major research priorities are identified, including the need for high-quality, information-rich databases against which testing methods being developed can be prevalidated and validated. Preclinical drug development is changing rapidly, and the role of in vitro and ex vivo approaches in this process is becoming increasingly more important. Methods available now are very useful in the drug discovery and development process, including lead compound selection and optimisation and in the design of very early clinical studies, but whether any of them will eventually obviate the need for clinical trials of bioavailability is still very debatable and will require their full validation. It is clear, however, that the results from such in vitro tests are important in shaping drug discovery and the early preclinical drug development process. For other environmental, industrial and household chemicals to which humans are exposed, in particular new chemicals, results from in vitro studies might be the only source of information concerning systemic availability.

RESIDUES – A FOOD SAFETY PROBLEM?

ABSTRACT Considerable time, regulation and consumer concern is associated with the question of chemical residues in food. Potential residues in food span a broad range from natural contaminants (mycotoxins) through environmental contaminants (dioxins, PCBs), agrochemicals (nitrates, pesticides), veterinary drugs (anthelmintics, antibiotics), prohibited substances (hormonal growth promoters), chemicals arising in processing (nitrosamines), packaging components (plasticisers) to contaminants arising in domestic food preparation (heavy metals). The occurrence or avoidance of these chemicals as residues in food is to a greater or lesser extent under the control of the food producer, processor and consumer in the activities of growing/producing, treating, storing, processing, packaging and cooking. The fundamental question is to what extent do or can residues in food constitute a food safety hazard for the consumer. Many of these substances are regulated as to their use and as to their acceptable levels in food while others, by their nature, arise as more random occurrences and, as such, are less prone to regulation. Of particular concern to the producer, processor and retailer of food is what steps may be taken to ensure that the food supply is safe. Best practice in plant and animal husbandry by the producer, in sourcing of material and in control of food manufacturing by the processor, and in sourcing of food products by the retailer combine to assure the safety of food to the consumer. This paper describes the various classes of chemicals which can arise as residues in food, particularly agrochemicals and veterinary drugs, the usage patterns which decrease/increase the likelihood of the occurrence of residues at unacceptable levels, how and in what form(s) residues can occur in foods, and the contribution of food processing to a reduction or otherwise of residue levels in food consumed. Consideration will be given, also, to quantifying the risk posed by chemical residues in food and to a study of the results from a Residue Database and from residue monitoring/surveillance as an indicator of risk to the consumer.

Dietary characterizations in a study of human exposures in the Lower Rio Grande Valley: I. Foods and beverages

The Lower Rio Grande Valley Environmental Study (LRGVES), a cooperative effort between various federal and state agencies, responded to concerns of the local community about possible adverse health effects related to environmental conditions. The LRGVES pilot project, conducted during the spring and summer of 1993, was designed as a range-finding or scoping study to evaluate multiple forms of exposure to nine Valley residents in preparation for possible expanded studies. Potential dietary exposures were characterized by the use of food diaries and questionnaires and the collections and analysis of foods, beverages, and drinking water consumed by the participants. This publication describes the results obtained for foods and beverages. Results for drinking water are described in a companion publication. A duplicate-diet collection procedure was used to obtain food and beverage samples. Participants prepared duplicate portions of solid foods and beverages which were composited separately over a 24-h period. A broad-based analytical approach was taken. The duplicate-diet composites and additional local food items were analyzed for numerous pesticides, industrial chemicals, polycyclic aromatic hydrocarbons (PAHs), toxic and essential elements, natural toxins, and specific nutrients. While it is not possible to quantify long-term exposures from the results observed during two brief sampling periods, many insights were gained regarding the general levels of nutrients and chemical residues in foods and beverages ingested by the Valley population. Of the more than 200 pesticides potentially detectable by the methods used, 38 were found at levels typical of those reported for foods in the U.S. The most common were DDE and other environmentally persistent pesticides and high-use pesticides. None of the residue findings approached USFDA violative levels for individual food items. However, concentration of lindane and dieldrin found in participants' 24-h composite diets exceed the USEPA's health-based standards for long-term exposures. Several other areas were identified that either required intervention to mitigate exposures or the need for further investigation. Concentration of lead in the 24-h diets of many of the participants were above those typically seen in the U.S. Another notable finding for local foods was a high level (399 mg/kg) of polychlorinated biphenyl compounds (PCBs) in a carp caught from a local irrigation canal and intended for consumption. Subsequent sampling confirmed PCB contamination of bottom fish. Several local waters were closed to fishing. Levels of nutrients in 24-h diet composites suggested participants' need to increase their intakes of calories, carbohydrates, and many essential vitamins as well as to reduce intakes of fat and salty food.

An overview of solid‐phase extraction of food flavor compounds and chemical residues

Abstract Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfully replaced many tedious conventional methods of isolation and extraction of various chemicals in food, environmental, pharmaceutical, and biological samples. Sample preparation and concentration via SPE can be achieved in a one‐step extraction, and the methodology is appropriate for isolating trace amounts of chemical compounds from complex matrices. This paper gives an overview on the use of SPE as a sample preparation tool for the isolation of flavor compounds and chemical residues in food. Applying SPE in the areas of food science and agriculture will be valuable in assuring the safety and quality of our food products.

Age-specific carcinogenesis: environmental exposure and susceptibility.

Environmental exposures in children may occur through many routes, including diet, air, and the ingestion of various nonfood items such as medications and household materials. This article focuses on dietary exposure, but it does highlight the importance of considering other routes of exposure when assessing exposure in children. It presents many of the findings in the two recent reports, Pesticides in the Diets of Infants and Children and Science and Judgment in Risk Assessment of the National Academy of Sciences (NAS)/National Research Council (NRC). Diet is an important source of exposure for children to potential carcinogens. The trace quantities of chemicals present on or in foodstuffs are termed residues. In addition, there are substances that children may be exposed to in air and water that should be considered in a total exposure analysis. To minimize exposure of the general population to chemical residues in food, water, and air, the U.S. government has instituted regulatory controls. These are intended to limit exposures to residues while ensuring an abundant and nutritious food supply, and safe drinking water and air. The legislative framework for these controls was established by the Congress through various local and state laws and such federal laws as the Insecticide, Fungicide, and Rodenticide Act (FIFRA), the Federal Food, Drug, and Cosmetic Act (FFDCA), the Safe Drinking Water Act (SDWA), and the Clean Air Act (CAA). This article summarizes current approaches to assessing exposure and susceptibility in children.

Chemical residues in foods of animal origin: overview and risk assessment

A review of the process used to assess health risks for chemical residues in foods of animal origin was carried out. Important and problematic areas in risk assessment (selection of outcomes, identification of hazards, sources and interpretation of data) its management, and communication with the public are discussed, and opportunities for improvement are suggested. This review serves as the basis for four other papers outlining our current state of knowledge about the public health risks of residues of agricultural insecticide groups, industrial chemicals, antibacterial and antiparasitic drugs, and hormones in foods of animal origin.

Human Health Risks Associated with Drug Residues in Animal-Derived Foods

Adulteration of food supply by agricultural chemicals has gained national attention as a potential health hazard. Public fears over chemical residues in foods do not appear commensurate with the risks established through experimental or epidemiologic studies. This paper examines the risk to human health from consumption of drug residues in animal-derived foods. In particular, it focuses on antimicrobial residues and residues of natural and synthetic hormones used to enhance the growth of livestock. In addition, the paper addresses the disastrous consequences to public health when safe and effective veterinary drugs are banned from use because of socioeconomic considerations.

Fumigants and related chemicals in foods: Review of residue findings, contamination sources, and analytical methods

Public concern over chemical residues in foods increased in the United States during the early 1980s. Potentially hazardous levels of ethylene dibromide (EDB), a relatively non-volatile fumigant, were detected in several finished grain-based products by governmental food-monitoring laboratories. As a result, the U.S. Environmental Protection Agency banned the use of EDB as a fumigant in 1983. Commercial fumigators then began using more of the highly volatile chemicals such as methyl bromide and phosphine. These chemicals are less likely to leave residues on stored crops than the previously used fumigants such as EDB, chloroform, and carbon tetrachloride. However, trace residues of many pest-control fumigants and related industrial chemicals are currently found in assorted foods. This contamination may come from the original fumigation of stored crops, or from the industrial chemicals occurring in the environment and in food processing chains. No potential health problem is indicated at this time. Yet scientists continue to uncover the sources of this chemical contamination, and to develop better methods to monitor foods for it. They also seek better ways to protect foodstuffs from pests prior to human consumption.

Food Safety Issues in Canada

Canadians enjoy the highest possible level of food safety. Despite this fact, there is a public perception and concern about the potential presence of chemical residues in foods and the possible presence of bacteria, such as salmonella and listeria.