Intake of bisphenol A from canned beverages and foods on the Belgian market

Bisphenol A (BPA), a contaminant which may be present in the coating of cans, was determined in 45 canned beverages and 21 canned food items from the Belgian market. Beverages had an average BPA concentration of 1.0 ng/ml, while canned foods had a higher average concentration of 40.3 ng/g. The amount of BPA present in food items was dependent on the type of can and sterilisation conditions rather than the type of food. For example, BPA was not detected in non-canned beverages (<0.02 ng/ml), while non-canned food items had a very low average concentration of 0.46 ng/g. Using detailed information from the Belgian food consumption survey, the BPA intake of adults through canned foods and beverages was estimated to be 1.05 µg/day or 0.015 µg/kg body weight/day (assuming an average adult weight of 70 kg). Intake assessments, based on urinary metabolite concentrations from the literature, resulted in slightly higher BPA intakes (range 0.028–0.059 µg/kg body weight/day). This suggests that sources other than canned foods and beverages contribute to BPA exposure in humans.     

Methodological bases of the nutritional-physiological assessment of the per capita consumption of foods. 2. Nutritional-physiological assessment of the per capita consumption

The different items of the per caput consumption (cf. Part I) are evaluated from the viewpoint of nutritional physiology, and the average energy and nutrient supply of the total population is calculated and compared with the recommended dietary allowances. The nutritional status of the population is globally assessed. A reduction in calorie and fat consumption seems desirable, which will be promoted by a better supply of calorie-reduced products. Further food modifications, e.g., in the form of protein, vitamin and mineral fortifications, are not necessary for the average population.     

Methodological bases of the nutritional-physiological assessment of the per capita consumption of foods. I. Recording and characterization of the per capita consumption]

Per capita consumption indices are reference points essential to the provision of foods and the planning of food consumption. From them global statements regarding the energy and nutrient supply can be deduced. But this requires the exact definition of the per capita consumption indices with regard to the recording level, subitems and average losses. The mode of calculation and the assortment of each of the presented food groups are characterized in detail and estimate values for the occurring losses are indicated which are needed for the nutritional-physiological balancing of the per capita consumption indices.     

Multiplex PCR for rapid detection of thermophilic Moorella thermoaceticaand Geobacillus stearothermophilus from canned foods and beverages

A multiplex PCR assay was developed to simultaneously detect the thermophilic spore‐forming bacteria Geobacillus stearothermophilus and Moorella thermoacetica, which are major sources of spoilage in the canned food and beverage industries because of their thermophilic persistence. A total of 294 samples were examined, and none of the samples demonstrated signs of spoilage. Culture‐based assays showed that forty‐five M. thermoacetica isolates were obtained, which was confirmed by multiplex PCR, and G. stearothermophilus was not detected in any of the canned food and beverage, but multiplex PCR analysis identified this species in almost all of the samples. Meanwhile, twelve Bacillus subtilis isolates were found under both aerobic and anaerobic conditions. Multiplex PCR may allow selective detection of species that are present at low levels in complex matrices, or those that cannot be detected by culture‐based methods. Screening for spoilage‐causing micro‐organisms in ingredients and samples from processing lines, together with traditional culture methods, will help risk management and improve hygiene control.     

Estimates of the mean per capita daily intake of benzoic and sorbic acids in Brazil.

The daily intakes of benzoates and sorbates from selected food categories were estimated in Brazil in 1999. The Budget method was used as a first screening procedure for the estimation of the safety aspects of the maximum permitted levels of benzoates and sorbates established by the Brazilian food legislation. This screening indicated that benzoates should be further investigated. In a second step, the daily intakes of these preservatives were assessed by combining measured levels of these additives with national food consumption data derived from a household economic survey and a packaged good market survey. Benzoate and sorbate levels in soft drinks, fruit juices, margarine, yoghurt and cheese were determined by HPLC with a photodiode array detector (detection at 228 nm for benzoic acid, 260 nm for sorbic acid). The estimated intakes of benzoates and sorbates for the average consumer were below the ADIs, ranging from 0.3 to 0.9 and 0.2 to 0.3 mg kg(-1) body weight, respectively. Soft drinks were identified as the main source of benzoates representing >80% of the estimated intake.     

Bisphenol A in canned foods in New Zealand: an exposure assessment.

Exposure to bisphenol A (BPA) from the consumption of canned and bottled food has been determined for New Zealand adults. Eighty different canned foods purchased from retail outlets in Christchurch, New Zealand, between November 2003 and February 2004 were analysed for BPA concentration by gas chromatography/mass spectrometry. BPA was detected in all foods analysed except for soft drinks. Concentrations ranged from < 10 to 29 microg kg(-1), except for individual samples of tuna, corned beef and coconut cream, which were 109, 98 and 191 microg kg(-1) , respectively. The limit of quantitation was <10 microg kg(-1) for foods of low fat content (< 1%) and <20 microg kg(-1) for foods containing >1% fat. Mean concentration data were combined with 24-h dietary recall information for 4399 individual consumers. Mean and maximum exposures were 0.008 and 0.29 microg kg(-1) bw day(-1), respectively, well below the temporary tolerable daily intake of 10 microg kg(-1) bw day(-1) given by the European Commission in 2002. The results of the present survey suggest that the levels of BPA identified in canned foods are unlikely to be of concern to adult health, and there is no reason for consumers to change their consumption patterns as a result of these findings. When the concentration data found in the current survey are applied to an oestrogenicity model for an adult male, the contribution of BPA to the total oestrogenicity from 16 food components is 7%. The impact of this level of oestrogenicity remains unclear.     

High consumption increases sensitivity to after-flavor of canned coffee beverages

BackgroundConsumers’ dietary habits affect perception of flavor attributes of common foods. One such flavor attribute is after-taste, but the definition of this term in the context of flavor perception is not consistent among studies. To address this issue, we refer collectively to the complex sensation perceived after swallowing or spitting out foods as “after-flavor”, and considered each flavor attribute (for example, bitterness and retronasal aroma) as a component of after-flavor. In this study, we examined how consumption of canned coffee beverages in daily life affects sensitivity to the after-flavor of these beverages. We performed time–intensity evaluation of bitterness and retronasal aroma after participants swallowed three different canned coffee beverages. We classified participants into two groups based on their consumption of canned coffee beverages in daily life: the relatively high-consumption group, who consumed at least one canned coffee beverages per week, and the relatively low-consumption group, who consumed less than one canned coffee beverages per week. We compared the time courses of perceived intensity of bitterness and retronasal aroma between these two groups.ResultsTime courses of perceived intensity of bitterness in two of the canned coffee beverages, and retronasal aroma in all three canned coffee beverages were significantly higher in the relatively high-consumption group.ConclusionsFamiliarization with canned coffee beverages due to increased consumption in daily life might significantly promote sensitivity to the after-flavor of such beverages.     

焦糖色素在食品和饮料中的应用

<正> 焦糖色素是以食品级糖类为原料,配上少量的食品级酸、碱或盐,经120℃以上高温热处理而制成的无定形褐色物质,有时也叫焦化糖,是食用天然色素。 一般来说,食品在进行蒸煮时会出现焦糖化作用,这种化学变化很复杂。大致来说,在酸性、热和压力的影响下,较大的糖分子就会变小,然后产生缩合或聚合作用,使简单的糖重新结合成较大的、复杂的有色体。 焦糖色素的制造方法根据美国“焦糖检定标准”,用于制     

Migration of substances from food packaging materials to foods

The employment of novel food packaging materials has increased the number of occurring hazards due to the migration from packaging material to the packaged food. Although polymers have mainly monopolized the interest of migration testing and experimentation, recent studies have revealed that migration also occurs from "traditional" materials generally considered to be safe, such as paper, carton, wood, ceramic, and metal. The regulations and the directives of the EU tend to become stricter in this respect. The emphasis is on reaching a consensus in terms of food simulants and testing conditions for migration studies. Furthermore, the list of hazardous monomers, oligomers, and additives continues to augment in order to ensure that the consumer safety is in current agreement with the HACCP, which is continuously gaining ground.     

Inhibition of enzymatic browning in foods and beverages.

Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.     

Distillation-extraction of styrene migrating from polystyrene containers to foods by gas chromatography

A simple, accurate and sensitive gas-liquid chromatographic method has been developed for the determination of styrene migrating from polystyrene containers into foodstuffs. an apparatus for the extraction of styrene was designed for the purpose, based on the BP apparatus for the determination of volatile oils. Styrene was extracted from foods by distillation with concurrent extraction from the distillate by n -hexane. Extraction was complete in 35 min. Hexane extracts were analysed by GC-FID using a glass column with durene as internal standard. Styrene levels in containers were from 1.7 to 192 μg g⁻¹ and in foods from 0.013 to 0.13 μg g⁻¹.     

Survey of bisphenol A and bisphenol F in canned foods.

Bisphenol A (BPA) and bisphenol F (BPF) have been determined in a range of canned foods. Sixty-two different canned foods were purchased from retail outlets in the UK from January to November 2000 and the contents extracted and analysed by GC-MS for BPA and BPF isomers. The following canned products were analysed: fish in aqueous media, 10 samples; vegetables, 10; beverages, 11; soup, 10; desserts, five; fruit, two; infant formula, four; pasta, five; and meat products, five. BPF isomers were not detected in any of the canned foods with detection limits of 0.005 mg kg(-1) for the 2,2' and 2,4' isomers and 0.01 mg kg(-1) for the 4,4' isomer. BPA was detected in 38 samples with a detection limit of 0.002 mg kg(-1). Of these, BPA was quantified in 37 canned foods at levels from 0.007 mg kg(-1), with one sample of meat containing a mean level of 0.38 mg kg(-1). All other samples contained <0.07 mg kg(-1) BPA.     

Relative exposure to beta-carbolines norharman and harman from foods and tobacco smoke.

Norharman and harman are two heterocyclic beta-carboline (9H-pyrido[3,4-b]indole) alkaloids with biological and potential toxicological activity that appear in foodstuffs and environmental sources. To assess the occurrence and distribution of these compounds and to estimate the exposure levels based on the detected amounts, numerous samples of foodstuffs and cigarette smoke were analysed by solid-phase extraction and high-performance liquid chromatography-fluorescence. The levels found of beta-carbolines were highly variable. Low processed foodstuffs (i.e. milk, yoghurt, uncooked meats and fish) did not contain norharman and harman above the detection limit. Others, however, contained relatively high concentrations (at the tens of ng g(-1) or microg l(-1) level) depending on the processing conditions as, for example, 'well-done' cooked meat and fish. The highest amounts of norharman and harman were found in brewed coffee (29-207 microg l(-1)), sauces (soy sauce and Tabasco, among others; 4-252 microg l(-1)), 'well done' cooked meat and fish (57-160 ng g(-1)), toasted bread (42-160 ng g(-1)), and fermented alcoholic beverages (n.d.-41 mug l(-1)). beta-Carbolines also occurred in a high amount in the mainstream of cigarette smoke (207-2780 ng/cigarette), which is an important contributor to daily exposure to these compounds. Based on these results, it is concluded that the daily exposure to beta-carbolines in humans might be from tens to hundreds of micrograms, with cigarette smoke, coffee, certain seasonings, cooked foods and alcoholic beverages, in this order, being the major contributors. Many other foodstuffs might also contribute with minor amounts of norharman and harman. Foods and tobacco smoke might be potential contributors to the reported endogenous presence of beta-carbolines in humans.     

Formation of trihalomethanes in foods and beverages

Trihalomethanes (THMs) are suspected carcinogens and reproductive toxicants commonly found in chlorinated drinking water. This study investigates THM formation during the preparation of beverages and foods using chlorinated drinking water. A total of 11 foods and 17 beverages were tested. Under the experimental conditions, each food and beverage formed THMs, primarily chloroform, although low or trace levels of brominated THMs were also detected. Tea formed the highest THM levels (e.g., chloroform levels from 3 to 67 µg l^?1), followed by coffee (from 3 to 13 µg l^?1), rice (9 µg l^?1), soups (from 0.4 to 3.0 µg l^?1), vegetables (<1 µg l^?1), and baby food (<0.7 µg l^?1). Chloroform formation with instant tea, used as a highly reproducible model system, increased with free chlorine concentration, decreased with higher food (tea) concentration, and was unaffected by reaction (steeping) time and bromide ion concentration. These findings indicate that chlorine-food reactions are fast, but that formation decreases as the chlorine demand of the food system increases. THMs are formed in the preparation and cooking of a wide variety of foods if free chlorine is present, and our results suggest that tea can be a significant source of exposure to THMs.     

Evaluation of trace element contents in canned foods marketed from Turkey

Trace element contents of 10 canned foods (mushroom, corn, pea, mixed vegetable, tomato, red mullet, stuffed grape leaves, pickle, bean, delicatessen) from Turkish markets were determined by flame and graphite furnace atomic absorption spectrometry after microwave digestion. The accuracy of the method was determined by use of a standard reference material (NIST SRM 1573a Tomato Leaves). The contents of investigated trace elements in canned foods were found to be in the range of 2.85–7.77 μg/g for copper, 8.46–21.9 μg/g for zinc, 6.46–18.6 μg/g for manganese, 27.5–79.6 μg/g for iron, 0.05–0.35 μg/g for selenium, 0.93–3.17 μg/g for aluminium, 0.19–0.52 μg/g for chromium, 0.18–0.75 μg/g for nickel, and 0.20–1.10 μg/g for cobalt. The results found were compared with those reported by scientists from various countries.     

An introduction to the traditional fermented foods and beverages of Turkey

Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (tur?u, ?algam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey.     

Estimated daily per capita intakes of phenolics and antioxidants from coffee in the Korean diet

Food Science and Biotechnology - This study evaluated the daily per drinker intakes of total phenolics, total flavonoids, and antioxidants from coffee in the Korean diet. Four types of coffee...     

金属罐装饮料中11种双酚类物质的污染调查与风险分析

目的 了解市场流通领域金属罐装饮料中11种双酚类物质的污染状况并进行风险分析。方法 在市场流通领域随机采集30批次金属罐装饮料样品, 采用高效液相色谱-串联质谱法进行分析。结果 30批次样品中有9批次检出双酚类物质, 总体检出率为30%, 检出的双酚类物质为双酚A-二缩水甘油醚(bisphenol A diglycidyl ether, BADGE)·2H2O和BADGE·H2O·HCl, 其最大检出值分别为4.002 mg/kg和1.254 mg/kg。结论 市场流通领域金属罐装饮料中双酚类物质存在一定程度的污染, 需加强风险监测。     

包装容器内涂层对罐装食品、饮料风味的影响

通过对包装容器内涂层渗出物含量的测定分析．探讨了不同罐型内涂层对食品、饮料风味的影响。