Marco Iammarino

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• Food Science & Technology
• Health Researcher at Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata

An innovative analytical method for the simultaneous determination of two food preservatives, sorbic acid (SA) and benzoic acid (BA), by capillary ion chromatography with conductivity detection (CIC-CD), was developed. After optimization of a simple bain-marie alkaline extraction/purification procedure and chromatographic conditions, the method was...

T-2 and HT-2 toxins are secondary metabolites of various species of Fusarium. These molecules can have high potential toxic effects for human and animal health. In this work, ELISA and ultra performance liquid chromatography with fluorescence detection (UPLC/FLD) were implemented and validated as screening and confirmatory tests for the detection o...

The use of food dyes in meat is subject to regulations, due to food safety concerns. A reliable method for the determination of 12 food dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura Red AC, Carmoisine, Erythrosine, Sudan I, Sudan II, Sudan III and Sudan IV) in meat products using high performance liquid chromatography coupled...

Sulfites are a class of chemical compounds, SO2 releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic...

A simple, rapid, and reliable multiresidue method, based on liquid chromatography (LC) and ultraviolet (UV)-diode array detection (DAD), is described for assaying ten sulfonamides (sulfadiazine, sulfathiazole, sulfamerazine, sulfamethazine, sulfamethoxypyridazine, sulfamonomethoxine, sulfachloropyridazine, sulfamethoxazole, sulfaquinoxaline, and su...

The aim of this study was to estimate the aflatoxin M1 (AFM1) contamination in raw milk and processed milk (pasteurized or UHT) collected from two regions in Italy (Puglia and Basilicata) during a 12-year period: 2012–2023. A total of 1017 milk samples were analyzed first proceeding with screening analysis by enzyme-linked immunosorbent assay (ELIS...

Ascorbic acid is a commonly-used food additive permitted in prepacked fresh meat preparations. Consequently, the addition of this antioxidant is subject to a specific packaging authorization. In this survey 180 samples of not prepacked fresh meat preparations have been analyzed in order to evaluate the diffusion of not authorized ascorbic acid addi...

Peanut is one of the most widely used legumes due to its nutrition and taste. During the storage, this product is susceptible to pest infestations and microbial contamination. X-ray Ionizing radiation is a non-thermal, safe and effective technology used to inactivate pathogens and may positively affect peanut preservation 1. The European regulatory...

The growing demand for high-protein foods has contributed to the increase of eggs consumption in recent years. However, eggs are important vehicles for foodborne illnesses mainly caused by Salmonella. Food irradiation is a clean, safe, non-thermal technology widely used to mitigate health risk posed by pathogenic microorganisms. Currently, in Europ...

The radiological relevance of thorium, uranium and radium in solid matrices such as food, feed, soil and construction materials is an aspect of great importance to consider. These radioelements emit ionizing radiation, which can affect both human health and environment. Therefore, proper management of such materials is crucial to ensure radiologica...

Poultry and eggs are easily contaminated by pathogens and irradiation is a food preservation method. For fresh eggs, the European Food Safety Authority (EFSA) recommends doses ≤ 3 kGy sufficient to inactivate Salmonella. Many countries claim the availability of rapid methods to detect the occurred treatment. The aim of this study was to test physic...

According to a Design of Experiments (DoE), 12 different formulations were tested preparing swine meat sausage samples added with extra virgin olive oil (from 0% to 1.5%), rosemary essential oil (from 0% to 0.15%) and dried lemon albedo (from 0% to 7%), together with two samples with (NN) and without (no-NN) nitrite and nitrate. All prepared produc...

The development of reliable analytical methods, useful to discriminate among foods obtained from those not obtained from mechanically separated meat is an impelling task for subjects involved in food inspections. In this study five different analytical approaches, developed within the “MPSQA”, a research project financed by the Italian Ministry of...

The evaporative light scattering detector (ELSD) allows a detection based on the irradiation of light scattered microparticles of target compounds which remain after evaporation of mobile phase, particularly useful to detect components with no UV absorption. Given its peculiarities, ELSD represents a good alternative to traditional approaches. In f...

Questo studio descrive dunque i risultati ottenuti analizzando campioni di salame addizionati con ingredienti a elevato potere antiossidante, senza nitriti aggiunti, in termini di parametri nutrizionali, indici di ossidazione, carica microbica totale, nitriti e nitrati e profilo lipidomico. L'industria delle carni e dei salumi - Ottobre 2024

In this study, 10 different types of cooking treatment have been tested on 2 meat cuts (neck and loin), in order to evaluate their possible effects on 4 PAHs (namely benzo[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene (BaP) and chrysene) formation. The analyses were performed by using a validated and accredited analytical method based on QuECh...

In this study, the treatment of red tuna (Thunnus thynnus) with nitrite solutions was simulated and chemical/microbiological analyses were performed to evaluate the overall food safety level. The concentrations of histamine (HIM), total volatile basic nitrogen (TVBN), nitrite/nitrate, ascorbic acid, sulphites, biogenic amines were determined on bot...

In this study, the chemical method for the identification of the radiolytic marker 2-dodecylcyclobutanone (2-DCB), already used for meat products inspection, was optimized for the analysis whole eggs irradiated at 0.5 kGy. The HS-SPME-GC/MS method, already accredited for meat products analysis, was successfully applied to non-irradiated and irradia...

In this study, the formation of 4 polycyclic aromatic hydrocarbons (Benzo[a]pyrene, Benzo[b]fluoranthene, Benz[a]anthracene and Crysene) was evaluated by analyzing samples of bovine and chicken hamburger after 6 different types of cooking treatment. The analytical determinations were obtained by means of validated GC-MS/MS analytical method. The st...

The M.A.R.I. project aims at developing a novel approach of meat products stabilization based on the use of specific natural ingredients coupled to food irradiation. In this report, the results related to lipid profiles of swine sausage samples produced using extra virgin olive oil, rosemary essential oil and lemon albedo in the place of nitrite an...

In this study, an optimized accelerated solvent extraction (ASE) procedure, employing the temperature of 60 °C, three extraction cycles and isopropanol/methyl-tert-butyl ether/cyclohexane (20:30:50 v/v/v) as solvent mixture, was applied to X-ray treated and non-treated samples of Camembert cheese produced from raw cow’s milk. The recovered lipid fr...

Both chemical and microbiological results obtained by simulating the treatment of red tuna (Thunnus thynnus) with nitrite solutions are presented. Moreover, the development and validation of a simple, non-destructive and user-friendly analytical tool for detecting the addition of nitrite in fresh red tuna samples, based on a hyperspectral method an...

In this study, a novel analytical method, based on ion chromatography with conductivity detection, is proposed as new standard procedure for this type of determination. This protocol, already validated and published by the IZS Puglia and Basilicata, was submitted to a standardization procedure by the “Chemical Analysis of Meats” Working Group of t...

In questo studio, un nuovo metodo analitico, basato sulla cromatografia liquida a fase inversa abbinata alla rivelazione UV-DAD, è stato sviluppato e validato. Inoltre, una serie di determinazioni su campioni di tonno rosso prelevati sul mercato, ha consentito di valutare i livelli medi di questo additivo attualmente impiegati.

Nitrite should be present only in traces in leafy vegetables. However, recent studies demonstrated the possible presence of significant levels of nitrite in leafy vegetables. In this work, the possible origin of such nitrite accumulation was investigated. Microbiological contamination of processed leafy vegetables, particularly Enterobacteriaceae,...

Samples of pork meat (loin) were submitted to 10 different types of cooking, comprising frying, grilling, electric grilling, oven and air frying, sometimes with prolonged cooking time. The analytical determination of 4 PAHs (benzo[a]anthracene (BaA), chrysene (Chry), benzo[b]fluoranthene (BbF) and benzo[a]pyrene) was obtained using a fully validate...

Lo scopo del presente studio è stato stimare la contaminazione da AFM1 in campioni di latte bovino crudo e trasformato (pastorizzato o UHT), raccolti nelle regioni Puglia e Basilicata in un arco temporale di 12 anni: dal 2012 al 2023. Le analisi di screening sono state condotte mediante metodo ELISA, seguito dall’analisi di conferma, mediante croma...

In questo studio, 10 differenti trattamenti di cottura sono stati testati su due diverse tipologie di carni suine (capocollo e lonza), per valutarne la possibile influenza della formazione dei 4 principali IPA. Le analisi sono state effettuate mediante un metodo analitico validato, basato su un’estrazione QuEChERS ottimizzata e successiva quantific...

In questo studio, tre ingredienti naturali quali albedo di limone, olio essenziale di rosmarino ed olio EVO sono stati addizionati, secondo un disegno sperimentale appositamente sviluppato, ad un classico impasto impiegato per la produzione di salami stagionati senza ausilio di nitriti e nitrati aggiunti. In particolare, sono stati preparati campio...

La crescente richiesta di alimenti ad alto contenuto proteico ha incrementato negli ultimi anni il consumo di uova e di ovoprodotti. D’altra parte le uova possono essere veicolo di numerose tossinfezioni. Le radiazioni ionizzanti sono una tecnologia non termica, sicura ed efficace, utilizzata per inattivare i principali patogeni e rendere l’aliment...

Nitrate is a compound that accumulates in the leaves of some leafy vegetables such as spinach, lettuce and rocket, and the European Regulation No. 2023/915 establishes maximum limits, due to some health effects. Nitrite should be absent or present only in traces in leafy vegetables. However, some recent studies demonstrated that not negligible conc...

Additives, such as bisphenol A (BPA) that are added to packaging material to enhance functionality may migrate into food products creating a concern for food safety. BPA has been linked to various chronic diseases, such as: diabetes, obesity, prostate cancer, impaired thyroid function, and several other metabolic disorders. To safeguard consumers,...

The radiological relevance of thorium, uranium and radium in solid matrices such as food, feed, soil and building materials is an aspect of great importance in food safety. These radioactive elements emit ionizing radiation, which can affect both human health and environment. Therefore, proper management and characterization of such materials is cr...

Due to their particular metabolism, bio-filtering mollusks accumulate elements essential for their sustenance, but even radioactive isotopes of natural elements, such as Uranium and Polonium. Many of these cannot be directly determined by gamma spectrometry, since chemical separation from the matrix is needed before determining activity concentrat...

Polycyclic aromatic hydrocarbons (PAHs) are environmental contaminants that can be found in various food products, including those intended for infants. Due to their potential health risks, it is crucial to develop sensitive analytical methods for the accurate determination of PAHs in infant foods. This study describes the development and validatio...

In this work, Microwave-Assisted Extraction (MAE) was proposed as an alternative and environmentally friendly technique in lipidomics to study the lipid fingerprint of soft cheeses, such as mozzarella. For method development, a first step concerning an evaluation of extraction solvents was carried out via testing three different mixtures, including...

L’articolo riporta alcuni cenni storici e le principali attività in carico al Centro di Referenza Nazionale per la Ricerca della Radioattività nel settore Zootecnico-Veterinario dell’Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata per quanto riguarda il controllo ufficiale di alimenti e mangimi sul territorio nazionale.

The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which...

Citation: Palermo, C.; Mentana, A.; Tomaiuolo, M.; Campaniello, M.; Iammarino, M.; Centonze, D.; Zianni, R. Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses. Abstract: X-ray irradiation is an emerging non-thermal technolo...

Mycotoxin contamination of animal feed is a complex issue in both animal wellness and food safety. The most diffused mycotoxins subject to the official control of animal feed are Aflatoxin B1 (AF), Zearalenone (ZEA), Deoxynivalenol (DON), Ochratoxin A (OCRA), Fumonisins (FUMO), and T-2/HT-2 toxins. This work describes the results of five years of m...

The research on methods for radiochemical determination of alpha-emitting radioactive elements is constantly evolving, and is essentially focused on reducing sample analysis times and using increasingly less aggressive and polluting chemical reagents. The present study presents a radiochemical method for the simultaneous determination of alpha-emit...

Pesticides are widely used to protect crops from pests and diseases, but they can cause serious risks to human health due to residues present on foods for the general population 1. The simultaneous monitoring of pesticide residues in olive oil represents an analytical challenge, due to the high amount of co-eluted compounds resulting in high matrix...

Non-dioxin like polychlorinated biphenyls (NDL-PCBs), can cause serious toxicological outcomes for human health, such as carcinogenicity, immunotoxicity, neurodevelopmental disorders and developmental toxicity 1. The Commission Regulation (EU) 2023/915 2 updated the maximum levels (MDLs) of several contaminants in foods, including the 6 NDL-PCBs co...

In this work, a smart analytical method of 19 trace elements (As, Be, Cd, Co, Cr, Cu, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Sn, Sr, Tl, U, and V) by ICP-mass spectrometry was developed and applied to bivalve molluscs, focusing on several advantageous aspects.

One of the most important emerging aspects that requires further research in food safety is the simultaneous presence of different contaminants (both microbiological and chemical) in the same food, the so-called “cocktail effect”. Large amounts of data are needed for these evaluations, since the huge number of interactions among different contamina...

Editorial of Foods Special Issue entitled: "Novel Approaches in Food Preservation and Their Impact on the Food System"

The research on methods for radiochemical determination of alpha-emitting radioactive elements is constantly evolving, and is essentially focused on reducing sample analysis times and using increasingly less aggressive and polluting chemical reagents. Even the most widely used chromatographic resins can be dangerous for operators and for the enviro...

In questo studio è stato sviluppato un approccio rapido e non distruttivo, basato su tecniche di analisi d’immagine per l'identificazione di prosciutto crudo trattato con nitrati. Queste tecniche sono denominate anche di “visione artificiale”, in quanto sfruttano l’ausilio di sensori ottici (sostanzialmente fotocamere) e software opportunamente rea...

Mozzarella is one of the most popular unripened Apulian cheeses. Knowledge about microbial composition and variability of artisanal mozzarella and its production chain is increasingly growing. In this study, microbial communities from natural whey starters to end products from four renowned Apulian artisanal dairy factories have been explored by me...

In this study, two different procedures for radiochemical separation of Sr-90 and its final quantification are presented. These methods allow the determination of Sr-90 concentration activity by using ultra-low-level liquid scintillation counting. For both approaches, strontium and yttrium chemical yields were determined by a reliable analytical me...

In this study, two different techniques will be presented for the determination of alpha-emitting radionuclides that make use of different chromatographic resins: the first uses a first and cruder radiochemical separation to accumulate the analytes of interest, followed by the use of three types of chromatographic resins arranged in stack; this tec...

In this study, a novel approach for identifying MSM, based on multivariate analysis of 43 trace elements (composed of 27 trace elements and 16 rare earth elements) in meat products, detected by ICP-MS after sample mineralization, is described. Overall, 100 meat samples, composed of different percentages of MSM, obtained at low and high pressure, an...

The illegal treatment of tuna with high concentrations of nitrite to obtain a significant improvement in appearance prolonging the shelf-life is a significant concern in food safety. The food safety risk can be not only due to the high concentration of nitrite, but also to the possible increase of free amines concentration (particularly biogenic am...

Polar lipids (PLs) are macronutrients present in dairy products, known to have beneficial effects in cardiovascular functionality and cognitive processes. The biochemistry of ripened molded cheeses is characterized by more intense proteolysis so they contain a unique variety of metabolites of mammalian, bacterial and fungal origin that are not pres...

In this study, X-ray irradiation was applied to Brie and Camembert-type cheeses produced with cow milk and the modifications in the composition of volatile organic compounds (VOCs) have been investigated. HS-SPME technique combined with GC-MS was used to extract and analyze the volatile fraction from these dairy matrices. A Central Composite Design...

Honey is a functional food with health-beneficial properties due to antimicrobial and antiseptic properties. It can be contaminated with pesticides, in particular, neonicotinoids and pyrethroids, with potential risks for consumers health. The simultaneous monitoring of pesticide residues represents an analytical challenge, in particular for a compl...

An innovative and green analytical method for the simultaneous determination of two food preservatives, sorbic acid (SA) and benzoic acid (BA), by capillary ion chromatography with conductivity detection, is presented. After optimization of alkaline hot extraction, purification procedure and chromatographic conditions, the method was validated, wit...

Sulfiting agents (also known as sulphites) constitutes a class of chemical compounds - SO2 releasers, widely used as additives in food industry. These additives may cause several adverse reactions in humans; thus, their use is strictly regulated. The reliability of the Monier-Williams method, reference standard traditionally used in food control, h...

Polycyclic Aromatic Hydrocarbons (PAHs) are environmental pollutants which can contaminate several types of food. Their presence in specific foodstuffs can also be due to particular cooking practices (i.e., grilling, smoking, etc.). PAHs are mutagenic and carcinogenic1, thus the European Union and the US Environmental Protection Agency (EPA) added...

In questo studio, viene presentato il primo monitoraggio su larga scala per verificare le differenze tra i più importanti prodotti carnei consumati in Italia, relativamente ai livelli di nitriti e nitrati presenti al momento della commercializzazione. Il monitoraggio ha considerato un totale di 300 campioni, suddivisi in 13 tipologie diverse di pro...

In questo lavoro, grazie all’uso della spettrometria di massa ad alta risoluzione, congiuntamente all’analisi metabolomica dei dati, è stato studiato il profilo lipidico del formaggio tipo Camembert allo scopo di valutarne in modo approfondito le caratteristiche nutrizionali e qualitative. I lipidi, estratti con il metodo Folch, sono stati analizza...

Questo studio è stato dunque incentrato sullo sviluppo di un metodo rapido e non distruttivo in grado di identificare il trattamento con nitriti del tonno rosso mediante analisi di immagine. Tale tecnica, basata sull’analisi iperspettrale nel range 400-1000 nm, sfrutta l’informazione spaziale e spettrale per determinare lo spettro di riflettanza me...

Characterization and discrimination of irradiated Camembert cheese by UHPLC-Q-Orbitrap-MS lipidomics and chemometric analysis

In questo studio, utilizzando il metodo analitico ottimizzato sono stati analizzati 50 campioni di omogeneizzati a base di carne e pesce suddivisi in base alla tipologia ossia 6 ciascuno di pollo, prosciutto e manzo, 4 ciascuno di tacchino, agnello, salmone, orata, trota, e nasello, 3 ciascuno di suino e vitello, 2 di cavallo per la ricerca dei 4 I...

Il presente lavoro è stato incentrato sullo studio di campioni di tonno trattati con soluzioni a base di nitrito, analizzandone alcune caratteristiche di interesse sanitario, sia chimiche che microbiologiche. Nella prima fase dello studio è stato definito un protocollo ottimizzato di simulazione di tali trattamenti, per poi procedere con l’esecuzio...

Polyphosphates (PPs) constitute a class of food additives widely used due to their ability to exercise different useful activities. The food safety concern about the use of PPs in food is both the possible non-declared addition and some health effects, such as bile duct stones, decrease in oligo-element absorption, and allergic reactions in suscept...

Radiostrontium (Sr-90) and Uranium (U) are two chemical elements affecting the health of livestock if present in feed. Possible health effects can range from reduced growth and reproduction to death. Therefore, measuring Sr-90 and U levels in animal feed is crucial for ensuring both animal wellness and the safety of derived products such as meat, m...

In this study, Xray irradiation was applied to Robiola cheese produced with cow milk and the modifications in volatile profiles were investigated. Furthermore, the assessment of dose levels over time, was evaluated during the shelf life on the label and beyond, to study the stability of treated cheese through VOCs analysis. Headspace solid-phase mi...

This study is focused on comprehensive lipidomic analysis for characterization of polar lipids (PLs) in mozzarella cheese by omics approaches. PLs, such as phospholipids and sphingolipids, are indispensable essential constituents of cells membranes and are involved in regulating cell signaling. Moreover, these lipids have healthy effect in infant a...

In this study, an analytical methodology for the identification of 74 pesticides in honey samples was developed. The QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure was used for sample extraction and clean-up. Ultra-high-performance liquid chromatography electrospray Q-Orbitrap mass spectrometry (UHPLC/ESI Q-Orbitrap) was used...

In this study, a novel approach based on multivariate analysis of 43 trace elements in meat products is described. Overall, 27 trace elements and 16 rare earth elements were determined by using ICP-MS after sample mineralization of 100 meat samples, composed of different percentages of MSM, obtained at low and high pressure, and without MSM. Chemom...

The ‘natural’ presence of quantifiable amounts of nitrate in fresh meats has been reported by several authors. The source of such presence has never been identified. The animal diet can play a role, but it has never been demonstrated. In this work, 160 samples of animal feed were analysed for the detection of nitrite and nitrate. Samples of commerc...

The aim of this study was the optimization and validation of a novel analytical method for the detection and quantification of 4 PAHs (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) in baby food, based on GC-MS/MS. Different extraction/purification methods and several detection parameters were compared in order to optimize meth...

In this study, meat products containing nitrite and nitrate, usually consumed after cooking, such as wurstel, bacon and sausage, were submitted to 3 types of cooking: frying, oven and stewed cooking. Overall, cooking leads to nitrite decrease and nitrate increase in the final products. Steewed cooking causes nitrite decrease up to 43.5% in wurstel...

This study describes the preliminary results obtained by simulating the treatment of red tuna with nitrite solutions, then determining the following chemical parameters: histamine, volatile basic nitrogen (TVBN), nitrite/nitrate, ascorbic acid and sulphites, both before and after 5 days of storage. Regarding microbiological aspects, the following d...

Lo scopo del progetto è quello di sviluppare e ottimizzare un trattamento di stabilizzazione dei prodotti carnei, mediante irraggiamento, in grado di ridurre notevolmente le quantità di nitriti e nitrati aggiunti o addirittura eliminarli, anche mediante l’ausilio di particolari formulazioni a base di estratti vegetali e batteri lattici. Tale innova...

In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479 lipids, categorized into 16 different lipid subclasses, were measured. Furthermore, the identificat...

This study proposes the validation of an efficient analytical method for the extraction of pesticides in muscle of fishes using QuEChERS extraction, prior to detection and quantification by GC-MS/MS analysis. The matrix extract was used for calibration in order to compensate for matrix effects. PCB 209 was used as internal standard. This validation...

In this work, an alternative, rapid, sensitive and selective method, based on headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS), previously validated for irradiated meats [2], was applied to determinate 2-DCB and 2-TCB in several X-ray irradiated dairy products, different in fat and moisture content. The two...

In this study an analytical methodology was developed to identify 44 pesticides in honey samples. A QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure was used for sample extraction and clean-up. Ultrahigh-performance liquid chromatography electrospray Q-Orbitrap mass spectrometry (UHPLC/ESI Q-Orbitrap) was used for the analysis...

Diversi studi hanno dimostrato come il cinghiale (Sus scrofa L.) sia un animale in grado di accumulare svariati contaminanti, tanto da essere considerato un potenziale bioindicatore di inquinamento, ad esempio da metalli e radionuclidi. In questo lavoro è stato sviluppato un monitoraggio volto alla caratterizzazione degli elementi in traccia in cam...

This work reports the results of a study carried out to verify the applicability of the CEN EN 13751 method, based on the photo-stimulated luminescence (PSL) technique, for the identification of irradiated fruit. A total of 15 types of fresh and dried fruit not irradiated and irradiated (0.5 and 1 kGy) were tested. Preliminary tests were performed...

In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME analysis of volatile organic compounds (VOCs). The optimised HS-SPME condi...

EFSA was asked for a scientific opinion on the risks to public health related to the presence of N-nitrosamines (N-NAs) in food. The risk assessment was confined to those 10 carcinogenic N-NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP and NPYR. N-NAs are genotoxic and induce liver tumours in rodents. The in...