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

Publisher: International Society for Mycotoxicology, Taylor & Francis

Current impact factor: 0.88

Impact Factor Rankings

2016 Impact Factor Available summer 2017
2014 / 2015 Impact Factor 0.88
2013 Impact Factor 0.914
2012 Impact Factor 0.831
2011 Impact Factor 0.891
2010 Impact Factor 0.783
2009 Impact Factor 0.905
2008 Impact Factor 0

Impact factor over time

Impact factor
Year

Additional details

5-year impact 0.99
Cited half-life 3.50
Immediacy index 0.15
Eigenfactor 0.00
Article influence 0.20
Other titles Food additives & contaminants., Food additives and contaminants., Food additives and contaminants., Surveillance, Surveillance communications
ISSN 1939-3210
OCLC 298755679
Material type Document, Periodical
Document type Journal / Magazine / Newspaper, Computer File

Publisher details

Taylor & Francis

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    • STM: Science, Technology and Medicine
    • Publisher last contacted on 25/03/2014
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  • Classification
    green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: In this study, the 4(5)-methylimidazole levels in various 144 brown colored foods and beverages were determined. The brown colored foods and beverages were 62 processed sauces, 40 coffee, 9 caramel syrups, 18 red ginseng juice, 15 Japanese apricot fruit juice. The amounts of 4(5)-MI in brewed coffee (1821.3 ng/g) was the highest level among the samples. The 4(5)-MI concentration in processed sauce (47.6 ng/g) was the lowest level among the samples. The levels of 4(5)-MI in various samples found as follows: 47.6-1748.5 ng/g in processed sauces, 64.1-1821.3 ng/g in commercial coffee, 115.5-491.9 ng/g in caramel syrups, 91.0-854.1 ng/g in red ginseng juice and 137.6-587.4 ng/g in Japanese apricot fruit juice. Based on the 4(5)-MI levels, the estimated daily intake (EDI) and chronic daily intake (CDI) were calculated. EDI and CDI of red ginseng juice was the highest among all samples, and they were 1618.6 and 1256.8 ng/kg bw/day, respectively.
    No preview · Article · Dec 2015 · Food Additives and Contaminants Part B
  • [Show abstract] [Hide abstract]
    ABSTRACT: During 2012-2014, 170 samples of export quality raisins were collected from different vendors in Pakistan. The collected samples were analyzed for the presence of aflatoxins (AFs) and Ochratoxin A (OTA) contamination using HPLC technique. The LOD and LOQ of AFs/OTA were 0.12/0.10 and 0.36/0.30 µg kg(-1), respectively. Only 5% of the samples were contaminated with AFs, ranging 0.15-2.58 µg kg(-1) with a mean of 0.05±0.26 µg kg(-1). None of the raisin samples exhibited AFs contamination above the maximum limit (ML=4 µg kg(-1)) as set by the EU. About 72% of the samples were contaminated with OTA, ranging 0.14-12.75 µg kg(-1) with a mean of 2.10±1.9 µg kg(-1). However, in 95.3% of the tested samples, OTA level was lower than the ML of 10 µg kg(-1) as regulated by the EU. Apparently a strict and continuous monitoring plan, including regulatory limits, improves food safety and quality for all types of commodities.
    No preview · Article · Dec 2015 · Food Additives and Contaminants Part B

  • No preview · Article · Aug 2015 · Food Additives and Contaminants Part B
  • [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.
    No preview · Article · Sep 2014 · Food Additives and Contaminants Part B
  • [Show abstract] [Hide abstract]
    ABSTRACT: A survey was carried out to assess the mycotoxin (aflatoxins) contamination in locally grown peanuts. A total of 72 samples of raw, roasted and salty peanuts were collected randomly from the Pothohar Plateau of Pakistan. The samples were dried, ground and extracted by adding acetonitrile:water (84:16; v/v%). The filtered extracts were cleaned with MycoSep-226 columns and analysed by high-performance liquid chromatography with a fluorescence detector. The limit of quantification for aflatoxin B1 was 1 µg/kg with 70% recovery observed in spiked samples with a concentration range of 1-10 µg/kg. The results indicated that aflatoxins were present in almost 82% of the samples tested, with levels ranging from 14.3 to 98.8 μg/kg. This reflects that optimal conditions for fungal growth and mycotoxin contamination are frequent in peanut crop fields as well as in storehouses. Human exposure to such toxins can be controlled through appropriate measures, creating awareness and implementing regulations.
    No preview · Article · Dec 2013 · Food Additives and Contaminants Part B
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    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.
    No preview · Article · Nov 2013 · Food Additives and Contaminants Part B
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    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.
    No preview · Article · Oct 2013 · Food Additives and Contaminants Part B