Food Additives and Contaminants Part B (FOOD ADDIT CONTAM B )

Publisher: International Society for Mycotoxicology


  • Impact factor
    Hide impact factor history
    Impact factor
  • 5-year impact
  • Cited half-life
  • Immediacy index
  • Eigenfactor
  • Article influence
  • Other titles
    Food additives & contaminants., Food additives and contaminants., Food additives and contaminants., Surveillance, Surveillance communications
  • ISSN
  • OCLC
  • Material type
    Document, Periodical
  • Document type
    Journal / Magazine / Newspaper, Computer File

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: During 2009-2011 a monitoring programme for 17 polychlorinated dibenzo-p-dioxins (PCDDs)/polychlorinated dibenzofurans (PCDFs) and 12 dioxin-like polychlorinated biphenyls (DL-PCBs) was conducted in the Latvian food and feed market. Using ISO 17025-accredited analytical methodology, investigation of 121 food (milk, dairy products, meat, eggs, fish, fish products) and 66 feed samples (fish meal and oil, compound and mineral feed, vegetable and animal fats) was performed. Most samples showed contamination below the European Commission (EC) Regulation No. 1881/2006 and Commission Directive 2006/13/EC limits. Average total toxicological equivalent (total-TEQ(1998)) concentrations within the food sample groups, except fish and fish products, ranged between 0.41 and 15.1 pg total-TEQ(1998) g(-1) fat. Fish and fish products showed contamination levels from 0.18 to 46.0 pg total-TEQ(1998) g(-1) fresh weight (f.w.). Fifty-seven per cent of cod liver samples were non-compliant. The most contaminated feed samples were fish meal and fish oil. A comparison with WHO-TEF(2005) data is given.
    Food Additives and Contaminants Part B 09/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Heavy metal contamination in the food chain is of serious concern due to the potential risks involved. The results of this study revealed the presence of maximum concentration of heavy metals in the canal followed by sewerage and tube well water. Similarly, the vegetables and respective soils irrigated with canal water were found to have higher heavy metal contamination followed by sewerage- and tube-well-watered samples. However, the heavy metal content of vegetables under study was below the limits as set by FAO/WHO, except for lead in canal-water-irrigated spinach (0.59 mg kg−1), radish pods (0.44 mg kg−1) and bitter gourd (0.33 mg kg−1). Estimated daily intakes of heavy metals by the consumption of selected vegetables were found to be well below the maximum limits. However, a complete estimation of daily intake requires the inclusion of other dietary and non-dietary exposure sources of heavy metals.
    Food Additives and Contaminants Part B 07/2014; 7(3).
  • [Show abstract] [Hide abstract]
    ABSTRACT: The aim of this study was to investigate the possibilities of ochratoxin A (OTA) reduction in homemade meat products. Meat sausages (n = 50) produced from raw materials coming from pigs exposed to OTA-contaminated feed, were subject to common heat processes practiced in households (cooking, frying and baking). Concentrations of OTA in pre- and post-processed products were quantified using a validated immunoassay (ELISA) method and confirmed using a high performance liquid chromatography with fluorescence detection (HPLC-FLD). In line with the differences in recipes used and the degree of OTA accumulation in raw materials, OTA concentrations established in Mediterranean and roast sausages were lower than those found in liver and blood sausages. Baking of contaminated sausages at the temperatures of 190– 220°C (for 60 min) resulted in significant reduction of OTA levels (75.8%), while 30-min cooking (at 100°C) and frying (at 170°C) proved themselves significantly less effective (e.g. yielding OTA reductions of 7.4% and 12.6%, respectively). The results pointed out that despite high OTA stability, heat processes are capable of reducing its concentration in homemade meat products dependent on the processing modality used.
    Food Additives and Contaminants Part B 01/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Nitrite and nitrate are used as additives in meat products to provide colour, taste and protection against micro-organisms, but excessive use of these substances can be toxic and can cause carcinogenesis in man. Natural and organic foods are not permitted to use chemical preservatives, the traditional curing agents used for cured meats, and so nitrate and/or nitrite cannot be added to hamburgers. This study aimed to measure nitrite in hamburgers sold in Arak city, in the centre of Iran, in 2011. For this purpose, 105 samples were randomly selected and analysed according to Official AOAC Method 973. The residual nitrite in the samples was 30–100 mg/kg (p < 0.001). In 85.7% of the samples, presence of nitrite was demonstrated, which suggests unfavourable production conditions and poor sodium nitrite standards at hamburger factories.
    Food Additives and Contaminants Part B 11/2013; 6(4):285-288.
  • [Show abstract] [Hide abstract]
    ABSTRACT: This survey examined 60 samples of sorghum and 30 samples of sorghum products from three states(Khartoum, Kordofan and Gadarif) of Sudan for aflatoxin B1, B2, G1 and G2 (AFB1, AFB2, AFG1, AFG2),ochratoxin A and B (OTA, OTB) and zearalenone (ZEN), using high performance liquid chromatography(HPLC) with fluorescence detection. The limits of detection (LODs) and limits of quantification (LOQs) were in the range 0.01–0.6 μg kg-1 and 0.03–2.0 μg kg-1, respectively. The frequency of contaminated samples with AFB1 from Khartoum, Gadarif and Kordofan state was 38.1%, 22.2% and 23.8%,respectively. Only two samples of sorghum from Khartoum state were contaminated with OTA (3.3%). Concentrations of OTA and OTB were low and may not cause problems. No sample of sorghum or sorghum products was contaminated with ZEN. Some sorghum samples contained AFB1 concentrations above the EU regulatory limits. The highest contaminated samples were found in Khartoum state. Keywords: Sorghum; sorghum product; mycotoxins; aflatoxins; ochratoxins; zearalenone.
    Food Additives and Contaminants Part B 10/2013;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Two hundred and fifteen broiler poultry feed samples were analysed over the time period of one year for the co-occurrence of aflatoxins and deoxynivalenol (DON). These were determined by GC-MS and ELISA, respectively. LOD values for aflatoxins and DON were 0.5 and 5 µg/kg, respectively. From all investigated 215 poultry feed samples, aflatoxins and DON co-occurred in 100 samples (46%). DON was detected in 114 samples while 100 samples also were positive for aflatoxins. Mean concentrations of positive samples for aflatoxins and DON were 18 and 807 µg/kg, respectively. Twenty-one DON-positive and 42 aflatoxin positive samples were contaminated above the EU maximum legal limits of 1000 µg/kg and 20 µg/kg, respectively. The present study provided useful data on aflatoxin and DON contamination, which may be helpful for future strategies to control contamination and to formulate standards in poultry feeds.
    Food Additives and Contaminants Part B 01/2013;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Concentrations of Fe, Cu, Ni, Cr, Pb, Mn, Zn and Cd in pork, beef, turkey and chicken samples were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The mean concentration ranges in milligrams per 100 g of the studied metals in all samples were 0.6924-1.2154 for Fe, 0.6492-0.9831 for Cu, 0.0012-0.0027 for Pb, 0.041-0.0510 for Ni, 0.1186-0.1481 for Mn, 0.7257-5.2726 for Zn and 0.0042-0.0050 for Cd. The levels of analysed elements were in accordance with European standards for all metals except for manganese in all samples and for nickel in a certain number of samples. Zn level in beef was significantly higher compared to other samples, and Pb and Cd were found in concentrations well below the recommended daily intake.
    Food Additives and Contaminants Part B 12/2012; 5(4):241-245.
  • Food Additives and Contaminants Part B 01/2012;
  • Food Additives and Contaminants Part B 12/2011; 4(4):294-298.
  • [Show abstract] [Hide abstract]
    ABSTRACT: Concentrations of 16 polycyclic aromatic hydrocarbons (PAHs) in six bread and six flour samples were analyzed using Soxhlet extraction followed by GC/MS. Benzo[a]pyrene (B[a]P) was detected in nine of the 12 samples of bread and flour. The levels of B[a]P varied from 4.7 to 24 ng g and from 4.3 to 19 ng g in the breads and flours, respectively. The levels of some low molecular weight PAHs were higher in the various pure flours than in the mixed flours. Concentrations in the mixed flours were as follows: 256, 168, 174, 145, 139 and 262 ng g in barley, bran, rice, corn, flax flour mixed with sunflower seeds, and soya, respectively. Six commercial toasted bread samples were collected and analyzed using the same method; the levels were as follows: 108, 26, 1815, 10.6, 11.6 and 31.8 ng g for barley, bran, rice, corn, flax flour mixed with sunflower seeds, and soya, respectively.
    Food Additives and Contaminants Part B 08/2011;