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At least 361 records · Page 20Linked to original sources
PubMed1978

[Survey of contamination of food by 3, 4-benzopyrene. I. Demonstration of a universal method of determination. Application to the determination in complete meals in food emporia].

A versatile spectrofluorimetric method is proposed for the determination of 3,4-benzopyrene in foods and biological material. Recording the emission spectrum allows a reliable identification, and determination at a 0,2 ppb level, with 85 p. 100 recovery and good reproductibility. The time required for analysis is decreased, if compared to existing methods. As a test of its reliability, results of a survey on 3,4-benzopyrene content in canteen meals are presented. The values obtain are very low, generally below 1 ppb; their significance is discussed.

Animals↗
PubMedDate not supplied

Determination of levels of lead contamination in food and feed crops.

A rapid, precise procedure is described for the determination of lead in food and feed products with electrothermal atomic absorption spectrophotometry. Samples were mineralized in a microwave acid digestion bomb in the presence of nitric acid and vanadium pentoxide. Lead concentrations were determined directly from digested samples. The detection limit was 0.04 ng/mL. Accuracy and precision were checked against National Institute of Standards and Technology standard reference material. The analytical method was tested with 51 food and feed crops from Mediterranean zones in Spain and found to be suitable for these products. Lead concentrations in samples ranged from not detectable to 2.695 micrograms/g (fresh weight).

Animal Feed↗
PubMedDate not supplied

On-line steam distillation/purge and trap analysis of halogenated, nonpolar, volatile contaminants in foods.

An on-line, steam distillation/purge and trap gas chromatographic procedure is described for determination of halogenated analytes in foods and beverages. Recoveries were generally >80% (versus aqueous standards) from vegetable oil, flour, root beer, cream (10% butter fat), and milk spiked at 1-3 micrograms/kg for each of the 32 analytes studied. Analytes ranged in volatility from vinyl chloride to 1,2,3,4-tetrachlorobenzene. Repeatabilities from aqueous standards were <10% for most analytes. For a 1 g food sample, method detection limits ranged from 0.02 to 0.2 micrograms/kg for the 32 analytes. Reduced recoveries for less volatile analytes, however, occurred when steam-distillable, nonpolar food components were carried to the sparger. This effect was observed for citrus beverages containing steam-volatile limonene, roasted and ground coffees, and some salad dressings. The method was applied to a variety of foods.

Chromatography, Gas↗
PubMed2003

Chloronaphthalenes as food-chain contaminants: a review.

Chloronaphthalenes are dioxin-like environmental and food contaminants that for many years have undergone diffusion from dispersed emission sources of various types on a global scale. When released into ambient air like many other semivolatile organohalogen compounds, chloronaphthalenes undergo various processes and pathways including sequestering by plant vegetation and biota. Recently available data indicate that sequestering rates of chloronaphthalenes by plant biomass and including edible plants as well as concentrations in food sources of plant origin can be greater than was earlier predicted. Additionally, it become known very recently that in some highly industrialized countries such as Japan, Canada and the UK, the technical chloronaphthalene mixtures are still a subject of industrial and commercial interest, even if such activities are illegal. Recent achievements in HRGC-HRMS have enabled elucidation and quantification of the chloronaphthalene congener composition in environmental matrices, food sources and technical mixtures, their persistency, environmental fate, accumulation in biota and potential for food chain biomagnification. However, at the same time this raised questions regarding human exposure to these compounds. By the late 1990s, these developments added to the relatively rapidly growing knowledge on these compounds and especially individual congener properties such as thermodynamic and physicochemical features and toxicity. Multistage fractionation has recently enabled routine congener-specific quantification of tetra- to octachloronaphthalene in various matrices. This paper reviews the literature on chloronaphthalenes as food chain contaminants and covers their origin, physicochemical properties, toxicity, environmental concentrations and persistency, and homologue group and congener composition in various matrices. The review also covers distribution in environmental compartments and subsequent fate and migration to food sources, as well as the magnitude of dietary intake and human body concentrations. Data on chloronaphthalene residues in food, however, are still scare, an exception being seafood sources and recently available data from Spain on their concentrations in staple foods and dietary intake.

Air Pollutants↗
PubMed1977

Foodborne hepatitis A infection: a report of two urban restaurant-associated outbreaks.

The cities of Portland, Oregon, and Buffalo, New York, each experienced a restaurant-associated foodborne outbreak of viral hepatitis type A during 1975. Although there were several food handlers ill with viral hepatitis A in each of the restaurants involved, each outbreak was the apparent result of food contamination by a single food handler. In the Buffalo outbreak, food contamination was documented to have occurred for a brief period of time six days prior to onset of any symptoms in the index case. These outbreaks point out the uncommon occurrence of food contamination by individuals ill with type A viral hepatitis, the usefulness of two types of food questionnaires in identifying the vehicle(s) of transmission, and the apparent lack of benefit of widespread immune serum globulin administration as a control measure in this setting.

Adult↗
PubMed1995

Uptake and tissue distribution of dietary and aqueous cadmium by carp (Cyprinus carpio).

The aim of this study was to assess whether contaminated prey can be a major source of Cd for fish. For this purpose, the uptake and tissue distribution of dietary and aqueous cadmium by the carp (Cyprinus carpio) was studied. The fish were exposed to either Cd-contaminated food or Cd-contaminated water for 4 weeks in laboratory experiments. When exposed to contaminated food, the fish were kept in clean water and fed contaminated chironomid larvae, equilibrated with 99 micrograms Cd. liter-1. During exposure to contaminated water (nominal 100 micrograms Cd. liter-1; actual 80 micrograms Cd. liter-1) the fish were fed uncontaminated food. The Cd accumulation in the tissues of fish fed contaminated larvae was, in decreasing order, gut > kidney > liver = gill > muscle. In the water experiment this order was gut > gill > kidney > liver > muscle. In almost all tissues the Cd uptake was similar for both routes; only the gill had accumulated more Cd from Cd-contaminated water than from Cd-contaminated food. Considering the ongoing discussion of the importance of Cd transfer from contaminated food to predators, these findings suggest that uptake of Cd from Cd-contaminated prey by fish plays an important role in contaminated waters.

Analysis of Variance↗
PubMed1996

Food safety: review and implications for dietitians and dietetic technicians.

Section 103 (d) of the Americans with Disabilities Act directs the secretary of health and human services to identify, publish, and annually review a list of pathogens transmitted via food contaminated by infected food handlers. The secretary is also directed to publish means by which diseases on the list are transmitted. The intent of the list is to protect disabled food handlers when they become ill and to provide managers with information for determining when to remove or reassign disabled food handlers who have infectious or communicable diseases to jobs that do not involve handling food. Pathogens often transmitted via food contaminated by infected food handlers are Salmonella typhi, Shigella species, Staphylococcus aureus, Streptococcus pyogenes, hepatitis A virus, and the Norwalk and Norwalk-like viruses. This article discusses section 103 (d) and for each of the six pathogens describes characteristics and growth requirements, types of foods involved in outbreaks, factors that contribute to foodborne outbreaks, and prevention and control measures. Human beings are the only reservoir of Sal typhi. The source of Shigella species is the intestinal tract of human beings and other primates. Human beings are the common reservoir of Staph aureus and Strep pyogenes. Staph aureus is frequently found in the nose and on the skin of healthy people, whereas Strep pyogenes is carried in the throat of infected or asymptomatic carriers. Foodborne viruses of public health concern originate in the human intestine. Foods that favor the multiplication of Sal typhi are often foods that require no cooking. Many outbreaks of foodborne disease attributed to Shigella species and viruses have been associated with salads. Moist, high-protein, and salty foods that have been cooked are most often involved in outbreaks of staphylococcal foodborne illness. Foods usually implicated in Strep pyogenes outbreaks are predominately composed of milk, eggs, or meat. Dietitians and dietetic technicians can use three approaches to reduce the incidence of foodborne disease attributed to food handlers: conducting training and education programs, implementing a Hazard Analysis and Critical Control Points system, and supporting certification of foodservice managers.

Disease Outbreaks↗
PubMed1991

[A review of the studies on fungi and mycotoxins in foodstuffs in Beijing during 1976-1986].

Fungi and mycotoxins contaminating foods in Beijing during 1976-1986 were studied. A total of more than 5,000 food samples classified into 104 kinds of 16 types were examined of analysed. The results showed that the natural occurrence of Aflatoxin B1 in foods in Beijing was not serious, but from the results of analysis 59 cases of food poisoning and food seriously contaminated with moulds, the hazards of fungal contamination of food should receive serious consideration. In order to improve food hygiene and facilitate supervision the author suggested that a mycological standard should be established for marketing foods in China, such as grain, and beverage which are highly susceptible to fungal contamination.

Aflatoxin B1↗
PubMed2006

Strategies to prevent mycotoxin contamination of food and animal feed: a review.

Mycotoxins are fungal secondary metabolites that have been associated with severe toxic effects to vertebrates produced by many important phytopathogenic and food spoilage fungi including Aspergillus, Penicillium, Fusarium, and Alternaria species. The contamination of foods and animal feeds with mycotoxins is a worldwide problem. We reviewed various control strategies to prevent the growth of mycotoxigenic fungi as well as to inhibit mycotoxin biosynthesis including pre-harvest (resistance varieties, field management and the use of biological and chemical agents), harvest management, and post-harvest (improving of drying and storage conditions, the use of natural and chemical agents, and irradiation) applications. While much work in this area has been performed on the most economically important mycotoxins, aflatoxin B(1) and ochratoxin A much less information is available on other mycotoxins such as trichothecenes, fumonisin B(1), zearalenone, citrinin, and patulin. In addition, physical, chemical, and biological detoxification methods used to prevent exposure to the toxic and carcinogenic effect of mycotoxins are discussed. Finally, dietary strategies, which are one of the most recent approaches to counteract the mycotoxin problem with special emphasis on in vivo and in vitro efficacy of several of binding agents (activated carbons, hydrated sodium calcium aluminosilicate, bentonite, zeolites, and lactic acid bacteria) have also been reviewed.

Animal Feed↗
PubMed2005

A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler.

Foodborne transmission is estimated to account for 95% of non-typhoidal Salmonella infections reported in the United States; however, outbreaks of salmonellosis are rarely traced to food handlers. In August 2000, an increase in Salmonella serotype Thompson infection was noted in Southern California; most of the cases reported eating at a restaurant chain (Chain A) before illness onset. A case-control study implicated the consumption of burgers at Chain A restaurants. The earliest onset of illness was in a burger bun packer at Bakery B who had not eaten at Chain A but had worked while ill. Bakery B supplied burger buns to some Chain A restaurants in Southern California and Arizona. This outbreak is notable for implicating a food handler as the source of food contamination and for involving bread, a very unusual outbreak vehicle for Salmonella . Inadequate food-handler training as well as delayed reporting to the health department contributed to this outbreak.

Adolescent↗
PubMed2001

Parasitic contaminants in food.

There is a wide variety of food products that may be contaminated with one or more parasites and consequently enabling transmission to human beings. The prevalence of specific parasites in food supplies varies between countries and regions. Sources of food-borne products contaminated with parasites are pigs, cattle, fish, crabs, crayfish, snails, frogs, snakes and aquatic plants. One of the major factors influencing the prevalence of parasitic infections in the population is the habit, and traditional popularity of eating raw or inadequately cooked foods. The parasites that may be acquired by eating these foods are nematodes, trematodes, cestodes and protozoa. The major genera of parasites are Trichinella, Gnathostoma, Angiostrongylus, Anisakis, Paragonimus, Clonorchis, Opisthorchis, Fasciola, Fasciolopsis, Echinostoma, Taenia, Spirometra and Toxoplasma. These food-borne parasitic infections are public health problems worldwide. The contamination of food affects many including humans, livestock industry, agriculture, and food manufacturing and processing. Unsafe foods must be condemned and destroyed. Today there is increasing travel hence there is the risk of humans' acquiring food-borne parasitic infections through eating native food often raw. Moreover, the consumption of imported livestock and foods, especially from endemic areas of food-borne parasitic zoonoses, can be the cause of infection. Awareness should be heightened wherever and whenever raw or inadequately cooked food are consumed.

Animals↗