Chemical contaminants and residues in food
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Woodhead Publ.
2012
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| Schriftenreihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition
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| _version_ | 1804149683817283584 |
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| adam_text | Titel: Chemical contaminants and residues in foods
Autor: Schrenk, Dieter
Jahr: 2012
Contributor contact details......................................................................................................................................................xiii
Woodhead Publishing Series in Food Science, Technology
and Nutrition..........................................................................................................................................................................................xvii
Preface....................................................................................................................................................................................................................xxv
Part I Risk assessment and selected analytical methods..........................................1
1 Risk assessment of chemical contaminants and residues
in food........................................................................................................................................................................................................3
D. J. Benford, Food Standards Agency, UK
1.1 Introduction..................................................................................................................................................................3
1.2 Risk assessment....................................................................................................................................................6
1.3 Risk characterisation......................................................................................................................................11
1.4 Role of risk assessment in risk management............................................................13
1.5 Sources of further information........................................................................................................14
1.6 References......................................................................................................................................................................14
2 Gas chromatography and mass spectroscopy techniques for the
detection of chemical contaminants and residues in foods..............................17
P. Vazquez-Roig and Y. Pico, University of Valencia, Spain
2.1 Introduction..................................................................................................................................................................17
2.2 Gas chromatography injection techniques....................................................................22
2.3 Gas chromatography separation strategies..................................................................27
2.4 Gas chromatography-mass spectrometry detection........................................31
2.5 Validation of new analytical methods..................................................................................38
2.6 Applications and future trends........................................................................................................40
2.7 Acknowledgements.........................................................................................................52
vi Contents
2.8 Sources of further information........................................................................................................52
2.9 References......................................................................................................................................................................54
3 Applications of HPLC-MS techniques for the analysis of chemical
contaminants and residues in food..........................................................................................................62
B. Cramer and H.-U. Humpf, University of Münster, Germany
3.1 Introduction..................................................................................................................................................................62
3.2 Ionisation techniques....................................................................................................................................63
3.3 Mass spectrometer systems..................................................................................................................66
3.4 Screening and identification using HPLC-MS......................................................69
3.5 Quantification using HPLC-MS..................................................................................................73
3.6 References......................................................................................................................................................................76
4 Cell-based bioassays for the screening of chemical contaminants
and residues in foods........................................................................................................................................................79
H. Naegeli, University of Zürich, Switzerland
4.1 Introduction..................................................................................................................................................................79
4.2 Description of bioassays..........................................................................................................................80
4.3 Transcriptomics fingerprinting technologies............................................................83
4.4 Workflow of a transcriptomics fingerprinting-based
screening strategy..............................................................................................................................................87
4.5 Applications of transcriptomics fingerprinting for the
screening of chemical contaminants and residues in foods................90
4.6 Conclusion and future trends............................................................................................................91
4.7 Acknowledgements..........................................................................................................................................93
4.8 References......................................................................................................................................................................93
4.9 Appendix: Abbreviations........................................................................................................................97
Part II Major chemical contaminants of foods........................................................................99
5 Dioxins and polychlorinated biphenyls in foods..............................................................101
D. Schrenk and M. Chopra, University of Kaiserslautern, Germany
5.1 Introduction..................................................................................................................................................................101
5.2 Properties and occurrence of polychlorinated dibenzo-p-
dioxins and dibenzofurans (PCDD/Fs)..............................................................................102
5.3 Toxicity of polychlorinated dibenzo-p-dioxins and
dibenzofurans (PCDD/Fs)....................................................................................................................105
5.4 Toxic effects of polychlorinated dibenzo-p-dioxins and
dibenzofurans (PCDD/Fs) in humans and experimental
animals................................................................................................................................................................................108
5.5 Properties and occurrence of polychlorinated
biphenyls (PCBs)................................................................................................................................................114
5.6 Toxicity of polychlorinated biphenyls (PCBs)......................................................118
5.7 References......................................................................................................................................................................122
©Woodhead Publishing Limited, 2012
Contents vii
6 Emerging environmental organic contaminants in foods................................124
M. Rose and A. Fernandes, The Food and Environment
Research Agency, UK
6.1 Introduction..................................................................................................................................................................124
6.2 Polychlorinated naphthalenes (PCNs)................................................................................125
6.3 Brominated flame retardants (BFRs)....................................................................................128
6.4 Polybrominated dibenzo-p-dioxins and furans
(PBDD/Fs)....................................................................................................................................................................134
6.5 Mixed bromo-chloro dibenzo-p-dioxins and
dibenzofurans (PXDD/Fs) and mixed bromo-chloro
biphenyls (PXBs)................................................................................................................................................136
6.6 Perfluorooctane sulfonic acid (PFOS) and related
substances......................................................................................................................................................................138
6.7 Conclusion....................................................................................................................................................................140
6.8 References......................................................................................................................................................................141
7 Veterinary drug residues in foods..............................................................................................................148
S. Croubels, Ghent University, Belgium and E. Daeseleire,
Institute for Agricultural and Fisheries Research, Belgium
7.1 Introduction: risk assessment and risk management of
veterinary drug residues............................................................................................................................148
7.2 Major causes of the presence of drug residues......................................................151
7.3 Group A - residues of substances which have an
anabolic effect and unauthorised substances............................................................154
7.4 Group B - residues of veterinary drugs: antibacterial
substances......................................................................................................................................................................160
7.5 Residues of other veterinary drugs..........................................................................................165
7.6 Analytical methods for drug residue control............................................................169
7.7 Residue monitoring programmes................................................................................................172
7.8 Bibliography..............................................................................................................................................................175
8 Pesticide residues in foods......................................................................................................................................183
C. K. Winter, University of California, USA
8.1 Introduction..................................................................................................................................................................183
8.2 Regulation of pesticides in food..................................................................................................187
8.3 Pesticide residue monitoring..............................................................................................................190
8.4 Risk assessment for pesticide residues in food......................................................195
8.5 Special topics: organic and imported foods................................................................197
8.6 References......................................................................................................................................................................199
9 Heat-generated toxicants in foods: acrylamide, MCPD
esters and furan........................................................................................................................................................................201
R. H. Stadler, Nestle Product Technology Centre, Switzerland
9.1 Introduction..................................................................................................................................................................201
9.2 Acrylamide in food..........................................................................................................................................202
© Woodhead Publishing Limited, 2012
viii Contents
9.3 Monochloropropane-l,2-diol (MCPD) esters and
related compounds............................................................................................................................................212
9.4 Furan in food..............................................................................................................................................................219
9.5 Future trends and conclusions........................................................................................................225
9.6 References......................................................................................................................................................................225
10 Toxic metals and metalloids in foods....................................................................................................233
A. Hartwig and G. Jahnke, Karlsruhe Institute of
Technology (KIT), Germany
10.1 Introduction..................................................................................................................................................................233
10.2 Aluminium in foods........................................................................................................................................234
10.3 Arsenic in foods....................................................................................................................................................235
10.4 Cadmium in foods..............................................................................................................................................237
10.5 Copper in foods......................................................................................................................................................238
10.6 Iron in foods................................................................................................................................................................240
10.7 Lead in foods............................................................................................................................................................241
10.8 Mercury in foods..................................................................................................................................................243
10.9 Tin in foods..................................................................................................................................................................244
10.10 Zinc in foods..............................................................................................................................................................245
10.11 Risk assessment of toxic metals and metalloids
in foods..............................................................................................................................................................................247
10.12 References......................................................................................................................................................................248
11 Toxicants in foods generated by non-thermal processes....................................250
M. Esselen and D. Schrenk, University of Kaiserslautern,
Germany
11.1 Introduction..................................................................................................................................................................250
11.2 Ethyl carbamate....................................................................................................................................................251
11.3 3-Monochloropropane-l,2-diol and glycidol............................................................258
11.4 Biogenic amines in fermented food........................................................................................265
11.5 Other examples of toxicants in foods..................................................................................275
11.6 References......................................................................................................................................................................278
12 D-Amino acids and cross-linked amino acids as
food contaminants................................................................................................................................................................286
A. T. Cartus, University of Kaiserslautern, Germany
12.1 Introduction..................................................................................................................................................................286
12.2 D-Amino acids in food................................................................................................................................287
12.3 Digestibility and utilization of D-amino acids........................................................294
12.4 Toxicokinetics and pharmacological and toxicological
properties of individual D-amino acids....................................... 296
12.5 Cross-linked amino acids in food............................................... 300
12.6 Lysinoalanine contents in food................................................... 304
12.7 Nutrition and safety: digestibility, utilization and toxic
properties of lysinoalanine and lanthionine................................ 3 07
©Woodhead Publishing Limited, 2012
Contents ix
12.8 Conclusion....................................................................................................................................................................309
12.9 References......................................................................................................................................................................310
13 Mycotoxins in foods..........................................................................................................................................................320
M. Rychlik, Technische Universität München, Germany
13.1 Introduction..................................................................................................................................................................320
13.2 Mycotoxigenic fungi and mycotoxin occurrence
in foods..............................................................................................................................................................................321
13.3 Toxicity of mycotoxins..............................................................................................................................326
13.4 Analytical methods for mycotoxins........................................................................................329
13.5 Regulation of mycotoxins in foods..........................................................................................335
13.6 Future trends..............................................................................................................................................................336
13.7 Sources of further information........................................................................................................336
13.8 References......................................................................................................................................................................337
14 Phycotoxins and food safety................................................................................................................................342
B. Luckas, T. Krüger and K. Röder, University of
Jena, Germany
14.1 Introduction..................................................................................................................................................................342
14.2 Marine biotoxins..................................................................................................................................................343
14.3 Application of LC-MS/MS methods for determination
of assorted marine biotoxins in compliance
with legislation........................................................................................................................................................361
14.4 Cyanobacterial toxins..................................................................................................................................362
14.5 Application of LC-MS/MS methods for
determination of assorted cyanobacterial toxins in
compliance with legislation................................................................................................................376
14.6 Conclusion....................................................................................................................................................................377
14.7 References......................................................................................................................................................................378
15 Plant-derived contaminants in food......................................................................................................394
B. Dusemund, Federal Institute for Risk Assessment,
Germany and A. E. M. F. Soffers and I. M. C. M. Rietjens,
Wageningen University, The Netherlands
15.1 Introduction..................................................................................................................................................................394
15.2 Pyrrolizidine alkaloids (PAs)............................................................................................................395
15.3 Ethyl carbamate....................................................................................................................................................398
15.4 Tropane alkaloids (TAs)..........................................................................................................................400
15.5 Opium alkaloids....................................................................................................................................................402
15.6 Grayanotoxins..........................................................................................................................................................405
15.7 Delta-9-tetrahydrocannabinol (THC)..................................................................................407
15.8 Conclusion and future trends............................................................................................................410
15.9 References......................................................................................................................................................................411
15.10 Appendix: Abbreviations........................................................................................................................417
© Woodhead Publishing Limited, 2012
x Contents
Part III Contamination of particular foods....................................................................................419
16 Chemical contamination of cereals..........................................................................................................421
A. J. Alldrick, Campden BR1, UK
16.1 Introduction..................................................................................................................................................................421
16.2 Inherent toxicants................................................................................................................................................426
16.3 Mycotoxins..................................................................................................................................................................427
16.4 Heavy metals............................................................................................................................................................430
16.5 Pesticides........................................................................................................................................................................433
16.6 Process toxicants..................................................................................................................................................435
16.7 Food additives..........................................................................................................................................................438
16.8 Conclusion....................................................................................................................................................................439
16.9 Sources of further information and advice..................................................................440
16.10 References......................................................................................................................................................................440
17 Chemical contamination of red meat..................................................................................................447
M Kim, Animal, Plant and Fisheries Quarantine and Inspection
Agency, Republic of Korea
17.1 Introduction..................................................................................................................................................................447
17.2 Dioxins (polychlorinated dibenzo-p-dioxins and dibenzofurans,
PCDD/Fs)......................................................................................................................................................................449
17.3 Polychlorinated biphenyls (PCBs)............................................................................................452
17.4 Polybrominated diphenyl ethers (PBDEs)....................................................................455
17.5 Perfluorooctane sulfonate (PFOS) and perfluorooctanoic
acid (PFOA)................................................................................................................................................................457
17.6 Pesticides........................................................................................................................................................................458
17.7 Toxic metals................................................................................................................................................................459
17.8 Veterinary drugs....................................................................................................................................................461
17.9 Analytical methods for PCDD/Fs, PCBs, and PBDEs..............................462
17.10 Prevention and regulations of chemical contaminants
in red meat....................................................................................................................................................................462
17.11 Conclusion....................................................................................................................................................................463
17.12 Acknowledgment................................................................................................................................................463
17.13 References......................................................................................................................................................................463
18 Chemical contamination of poultry meat and eggs....................................................469
I. Reyes-Herrera and D. J. Donoghue, University
of Arkansas, USA
18.1 Introduction..................................................................................................................................................................469
18.2 Unintentional exposure of poultry to chemical
contaminants..............................................................................................................................................................472
18.3 Veterinary medicines as potential sources of residues
in poultry products............................................................................................................................................477
18.4 Regulation of veterinary drugs in animal food products
in the US..........................................................................................................................................................................481
© Woodhead Publishing Limited, 2012
Contents xi
18.5 Future trends..............................................................................................................................................................485
18.6 Sources of further information and advice..................................................................485
18.7 References......................................................................................................................................................................486
19 Contamination of finfish with persistent organic
pollutants and metals......................................................................................................................................................498
M. H. G. Berntssen, A. Maage andA.-K. Lundebye,
National Institute of Nutrition and Seafood Research
(NIFES), Norway
19.1 Introduction..................................................................................................................................................................498
19.2 Environmental contaminants in finfish and
human exposure....................................................................................................................................................499
19.3 Persistent organic pollutants (POPs) in finfish......................................................502
19.4 Chlorinated pesticides..................................................................................................................................503
19.5 Polychlorinated biphenyls....................................................................................................................507
19.6 Fluorinated compounds............................................................................................................................514
19.7 Metals in feral finfish....................................................................................................................................515
19.8 Chemical contaminants in farmed finfish......................................................................518
19.9 References......................................................................................................................................................................524
20 Contamination of marine molluscs with heavy metals..........................................535
W.-X. Wang, Hong Kong University of Science and
Technology (HKUST), Hong Kong
20.1 Introduction..................................................................................................................................................................535
20.2 Metals in marine bivalves......................................................................................................................536
20.3 Metals in marine gastropods..............................................................................................................544
20.4 Bioaccessibility of metals from shellfish consumption............................547
20.5 Metal contamination in shellfish from particular areas............................548
20.6 References......................................................................................................................................................................549
Appendix: Heat-generated toxicants in foods: heterocyclic
aromatic amines......................................................................................................................................................................552
A. Seidel, Biochemical Institute for Environmental
Carcinogens, Germany and W. Pfau, GAB Consulting
GmbH, Germany
A 1.1 Introduction..................................................................................................................................................................552
A1.2 Formation and nomenclature............................................................................................................553
A1.3 Occurrence and levels of heterocyclic aromatic
amines (HAA) in food................................................................................................................................554
A1.4 Toxicology....................................................................................................................................................................556
A1.5 Carcinogenic activity....................................................................................................................................559
A 1.6 Regulation......................................................................................................................................................................561
A 1.7 References......................................................................................................................................................................561
Index............................................................................................................................................................................................................................565
© Woodhead Publishing Limited, 2012
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| id | DE-604.BV040596067 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T00:26:56Z |
| institution | BVB |
| isbn | 9780857090584 |
| language | English |
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| physical | XXVI, 577 S. graph. Darst- |
| publishDate | 2012 |
| publishDateSearch | 2012 |
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| publisher | Woodhead Publ. |
| record_format | marc |
| series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| series2 | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| spelling | Chemical contaminants and residues in food ed. by D. Schrenk 1. publ. Oxford [u.a.] Woodhead Publ. 2012 XXVI, 577 S. graph. Darst- txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing Series in Food Science, Technology and Nutrition 235 Lebensmittel (DE-588)4034870-2 gnd rswk-swf Rückstand (DE-588)4124083-2 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Zusatzstoff (DE-588)4117735-6 s Rückstand (DE-588)4124083-2 s DE-604 Schrenk, Dieter 1953- Sonstige (DE-588)110816676 oth Erscheint auch als Online-Ausgabe 978-0-85709-579-4 Woodhead Publishing Series in Food Science, Technology and Nutrition 235 (DE-604)BV036854561 235 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025423908&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chemical contaminants and residues in food Woodhead Publishing Series in Food Science, Technology and Nutrition Lebensmittel (DE-588)4034870-2 gnd Rückstand (DE-588)4124083-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4124083-2 (DE-588)4117735-6 |
| title | Chemical contaminants and residues in food |
| title_auth | Chemical contaminants and residues in food |
| title_exact_search | Chemical contaminants and residues in food |
| title_full | Chemical contaminants and residues in food ed. by D. Schrenk |
| title_fullStr | Chemical contaminants and residues in food ed. by D. Schrenk |
| title_full_unstemmed | Chemical contaminants and residues in food ed. by D. Schrenk |
| title_short | Chemical contaminants and residues in food |
| title_sort | chemical contaminants and residues in food |
| topic | Lebensmittel (DE-588)4034870-2 gnd Rückstand (DE-588)4124083-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Lebensmittel Rückstand Zusatzstoff |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025423908&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV036854561 |
| work_keys_str_mv | AT schrenkdieter chemicalcontaminantsandresiduesinfood |