PubMed · 5333766
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A B Borkovec. 1966. Insect chemosterilants.. https://pubmed.ncbi.nlm.nih.gov/5333766/
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A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported. The survey was conducted for the Food Standards Agency to assess the progress made by manufacturers in reducing levels of 3-MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation, i.e. that 3-MCPD is undetectable (i.e. < 0.010 mg kg(-1) in foods and where technologically feasible, in food ingredients as well. Sixty-three samples of food ingredients available in the UK were analysed using a validated method of analysis with a limit of quantification of 0.010 mg kg(-1). Samples included breadcrumbs, caramels, enzyme-hydrolysed vegetable proteins, gelatines, malt products (malt extracts, malt flours and other malt-based in gredients), meat extracts, modified starches, and yeast extracts. 3-MCPD was not quantified in 49 (78%) of the samples analysed. The remaining 14 samples (22%) contained levels of 3-MCPD between 0.014 and 0.488 mg kg(-1), the highest level being in a maize yellow dextrin. Malt-based ingredients accounted for the majority of samples containing 3-MCPD > 0.010 mg kg(-1), with nine of these 24 samples (38%) having quantifiable levels of 3-MCPD.
A survey of the levels of 3-monochloropropane-1,2-diol (3-MCPD) in a range of selected food products available in the UK is reported. The survey was carried out on behalf of the Food Standards Agency (FSA) to identify the food groups that might provide a significant contribution to 3-MCPD exposure from the diet. Three hundred samples comprising meat, dairy, cereal, soup and miscellaneous products were purchased from retail outlets and analysed using a GC-MS procedure, which had been formally validated by an earlier collaborative trial. 3-MCPD was detected in 89 (30%) of the samples. Three samples, all crackers, contained levels of 3-MCPD > 0.1 mg kg(-1), the highest level being 0.134 mg kg(-1). Levels of 3-MCPD were generally slightly higher in foods after cooking. In all cases where 3-MCPD was detected in cooked foods, it was also present in the uncooked sample.
A survey of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce and other similar products available in China has been completed. Thirty samples of soy, oyster sauce and other sauces were purchased from six supermarkets in Beijing during March and April 2000 and analysed using a validated method of analysis by capillary gas chromatography with mass spectrometric detection. The UK Food Advisory Committee (FAC) has advised a level of 0.01 mg/kg for 3-MCPD. Following reports that high levels had been detected in some brands of soy sauce in China. 3-MCPD was undetectable with a detection limit of 0.01 mg/kg in 15 of the 30 samples analyzed in the survey, with a further 4 samples (13.3%) containing very low levels of between 0.01 and 0.02 mg/kg. However, 5 samples (16.7%) contained 3-MCPD levels above 1 mg/kg.