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8. Migration of Dihydroxy Alkylamines and Their Possible Impurities from Packaging into Foods and Food Simulants: Analysis and Safety Evaluation.

Author

Lestido-Cardama, Antía, Barbosa-Pereira, Letricia, Sendón, Raquel, Paseiro Losada, Perfecto, and Rodríguez Bernaldo de Quirós, Ana

Subjects
FOOD packaging, FOOD chemistry, PLASTICS in packaging, ALKYLAMINES, PACKAGING materials, PACKAGED foods
Abstract

Alkyl diethanolamines are a group of compounds commonly used as antistatic agents in plastic food packaging materials. These additives and their possible impurities have the ability to transfer into the food; hence, the consumer may be exposed to these chemicals. Recently, scientific evidence of unknown adverse effects associated with these compounds was reported. N,N-bis(2-hydroxyethyl)alkyl (C8-C18) amines as well as other related compounds and their possible impurities were analyzed in different plastic packaging materials and coffee capsules using target and non-target LC-MS methods. N,N-bis(2-hydroxyethyl)alkyl amines, precisely, C12, C13, C14, C15, C16, C17 and C18, 2-(octadecylamino)ethanol and octadecylamine, among others, were identified in most of the analyzed samples. It should be emphasized that the latter compounds are not listed in the European Regulation 10/2011 and 2-(octadecylamino)ethanol was classified as high toxicity according to Cramer rules. Migration tests were carried out in foods and in the food simulants Tenax and 20% ethanol (v/v). The results showed that stearyldiethanolamine migrated into the tomato, salty biscuits, salad and Tenax. Lastly, as a crucial step in the risk assessment process, the dietary exposure to stearyldiethanolamine transferred from the food packaging into the food was determined. The estimated values ranged from 0.0005 to 0.0026 µg/kg bw/day. [ABSTRACT FROM AUTHOR]

Published
2023
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10. Food and beverage can coatings: a review on chemical analysis, migration, and risk assessment

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Sendón García, Raquel, Bustos, Juana, Nieto, María Teresa, Paseiro Losada, Perfecto Miguel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Sendón García, Raquel, Bustos, Juana, Nieto, María Teresa, Paseiro Losada, Perfecto Miguel, and Rodríguez Bernaldo de Quirós, Ana Isabel

Abstract

The internal surface of food and beverage cans is generally covered with polymeric coatings to preserve food and protect metal substrate from corrosion. Coating materials are complex formulations that contain different starting substances (e.g., monomers, prepolymers, additives, etc.) and in addition during the manufacture of the material several compounds can be formed (e.g., reaction products, degradation products, etc.). These substances have the potential to migrate into the food. Many of them have not been identified and only some have been toxicologically evaluated. This article aims to provide a comprehensive review on the analytical methods used for the identification of potential migrants in can coatings. The migration and exposure to chemicals migrating from can coatings are also reviewed and discussed so far, which is essential for risk assessment. Moreover, a brief section on the current status of the legislation on varnishes and coatings for food contact in Europe is also presented. Liquid chromatography coupled to diode array and fluorescence detectors and particularly to mass spectrometry and gas chromatography–tandem mass spectrometry seem to be the techniques of choice for the identification of potential migrants in can coatings. Some studies have reported migration levels of BPA (bisphenol A) and BADGE (bisphenol A diglycidyl ether) and derivatives exceeding the specific migration limits set in the European legislation. On the whole, low dietary exposure to migrants from can coatings has been reported. However, it is interesting to highlight that in these studies the combined exposure to multiple chemicals has not been considered

Published
2022

13. Application of chromatographic analysis for detecting components from polymeric can coatings and further determination in beverage samples

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Vázquez Loureiro, Patricia, Sendón García, Raquel, Paseiro Losada, Perfecto Miguel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Vázquez Loureiro, Patricia, Sendón García, Raquel, Paseiro Losada, Perfecto Miguel, and Rodríguez Bernaldo de Quirós, Ana Isabel

Abstract

Major type of internal can coating used for food and beverages is made from epoxy resins, which contain among their components bisphenol A (BPA) or bisphenol A diglycidyl ether (BADGE). These components can be released and contaminate the food or beverage. There is no specific European legislation for coatings, but there is legislation on specific substances setting migration limits. Many investigations have paid attention to BPA due to its classification as endocrine disruptor, however, few studies are available concerning to other bisphenol analogues that have been used in the manufacture of these resins. To evaluate the presence of this family of compounds, ten cans of beverages were taken as study samples. Firstly, the type of coating was verified using an attenuated total reflectance-FTIR spectrometer to check the type of coating presents in most of the samples examined. A screening method was also performed to investigate potential volatiles from polymeric can coatings of beverages using Purge and Trap (P&T) technique coupled to gas chromatography with mass spectrometry detection (GC-MS). Moreover, a selective analytical method based on high performance liquid chromatography with fluorescence detection (HPLC-FLD) for the simultaneous identification and quantification of thirteen compounds including bisphenol analogues (BPA, BPB, BPC, BPE, BPF, BPG) and BADGEs (BADGE, BADGE.H2O, BADGE.2H2O, BADGE.HCl, BADGE.2HCl, BADGE.H2O.HCl, cyclo-di-BADGE) in the polymeric can coatings and in the beverage samples was applied. In addition, a liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was optimized for confirmation purposes. The method showed an adequate linearity (R2 >0.9994) and low detection levels down to 5 µg/L. Cyclo-di-BADGE was detected in all extracts of polymeric coatings. The concentrations ranged from 0.004 to 0.60 mg/dm2. No detectable amounts of bisphenol related compounds were found in any of the beverage samples at levels that

Published
2021

16. Dietary Exposure Estimation to Chemicals Transferred from Milk and Dairy Products Packaging Materials in Spanish Child and Adolescent Population

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Sendón García, Raquel, Bustos, Juana, Lomo, M. Luisa, Paseiro Losada, Perfecto Miguel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Sendón García, Raquel, Bustos, Juana, Lomo, M. Luisa, Paseiro Losada, Perfecto Miguel, and Rodríguez Bernaldo de Quirós, Ana Isabel

Abstract

Packaging materials are subject to risk assessment since they can transfer their components to the food, and they may constitute a risk for the consumers’ health. Therefore, estimating the exposure to chemicals migrating from packaging is required. In this study, a novel approach based on a total diet study (TDS)-like investigation to evaluate the exposure to chemicals transferred from the packaging was presented. The proposed methodology involved a non-targeted gas chromatography coupled to mass spectrometry (GC-MS) method to identify potential migrants and the determination of the migrants in composite food samples. The method was applied to evaluate the dietary exposure to chemicals from food packaging materials used for milk and dairy products in the Spanish child and adolescent populations. Several migrants identified in packaging materials were selected to determine their concentration in composite food samples. These chemicals included diethyl phthalate (DEP), diisobutyl phthalate (DIBP), dibutyl phthalate (DBP), bis(2ethylhexyl) phthalate (DEHP), benzophenone (BP), 1,3-diphenylpropane (1,3-DPP), and bis(2-ethylhexyl) terephthalate (DEHT). The method exhibited a good sensitivity (limit of detection, LOD ≤ 0.05 µg/g) and a satisfactory recovery (78.4-124%). Finally, the exposure was estimated using the Spanish national dietary survey ENALIA. Phthalates DBP and DEHP showed the highest mean exposure, ranging from 2.42 (10–17 years)–4.40 (12–35 months) and 1.35 (10–17 years)–4.07 (12–35 months) µg/kg bw/day for DBP and DEHP, respectively

Published
2020

17. Estimation of Dietary Exposure to Contaminants Transferred from the Packaging in Fatty Dry Foods Based on Cereals

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Rodríguez Bernaldo de Quirós, Ana Isabel, Bustos, Juana, Lomo, M. Luisa, Paseiro Losada, Perfecto Miguel, Sendón García, Raquel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Rodríguez Bernaldo de Quirós, Ana Isabel, Bustos, Juana, Lomo, M. Luisa, Paseiro Losada, Perfecto Miguel, and Sendón García, Raquel

Abstract

Food packaging has received special attention from the food safety standpoint since it could be a potential source of contamination through the migration of chemical substances from the packaging material into food. The assessment of the exposure through the diet to these contaminants from food packaging is necessary. In this work, an estimation of dietary exposure of the young Spanish population (1–17 years) to target chemicals from packaging for fatty dried foods based on cereals was assessed. For this purpose, a gas chromatography coupled to mass spectrometry (GC–MS) method was developed for screening of volatile and semivolatile compounds, potential migrants from the packaging. Then, this technique was used to quantify 8 target analytes, which were previously identified in the packaging (including phthalates, acetyl tributyl citrate (ATBC), butylated hydroxytoluene (BHT) and octocrylene), in composite food samples of fatty cereals prepared according to the consumption data for different age groups. Among the phthalates, exposure to diethyl phthalate (DEP) was the highest for the three groups considered (0.0761–0.545 µg/kg body weight/day), followed by bis(2-ethylhxyl)phathalate (DEHP), while the lowest mean intake was found for di-n-octyl phathalate (DNOP; 0.00463–0.0209 µg/kg body weight/day). The estimated dietary exposures did not exceed for any of the analytes the corresponding established tolerable daily intakes

Published
2020

22. GC-MS screening for the identification of potential migrants present in polymeric coatings of food cans

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Sendón García, Raquel, Bustos, Juana, Santillana, M. Isabel, Paseiro Losada, Perfecto Miguel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lestido Cardama, Antía, Sendón García, Raquel, Bustos, Juana, Santillana, M. Isabel, Paseiro Losada, Perfecto Miguel, and Rodríguez Bernaldo de Quirós, Ana Isabel

Abstract

The coatings used in cans can release complex chemical mixtures into foodstuffs. Therefore, it is important to develop analytical methods for the identification of these potential migrant compounds in packaged food to guarantee the compliance with European food packaging legislation and ensure consumer safety. In the present work, the type of coating in a total of twelve cans collected in Santiago de Compostela (Spain) were evaluated using an ATR (attenuated total reflectance)-FTIR spectrometer. These samples were analysed after extraction with acetonitrile in order to identify potential migrants through a screening method by gas chromatography coupled to mass spectrometry (GC-MS). A total of forty-seven volatile and semi-volatile compounds were identified in these samples, including plasticizers, photoinitiators, antioxidants, lubricants, etc. Then, in a second step, a targeted analysis was carried out for the simultaneous determination of 13 compounds, including bisphenols (BPA, BPB, BPC, BPE, BPF, BPG) and BADGEs (BADGE, BADGE.H2O, BADGE.2H2O, BADGE.HCl, BADGE.2HCl, BADGE.H2O.HCl, cyclo-di-BADGE) by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) with atmospheric pressure chemical ionisation (APCI) source. Among all the bisphenols analysed, only the bisphenol A was detected in four samples; while cyclo-di-BADGE was the predominant compound detected in all the samples analysed.

Published
2019

23. Migration studies of two common components of UV-curing inks into food simulants

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lago Crespo, Miguel Ángel, Sendón García, Raquel, Bustos, Juana, Nieto, Maria T., Paseiro Losada, Perfecto Miguel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lago Crespo, Miguel Ángel, Sendón García, Raquel, Bustos, Juana, Nieto, Maria T., Paseiro Losada, Perfecto Miguel, and Rodríguez Bernaldo de Quirós, Ana Isabel

Abstract

The Rapid Alert System for Food and Feed (RASFF) has reported many cases of different UV curing inks components in foodstuffs during the last few years. These contaminants reach foodstuffs mainly by set-off, their principal migration mechanism from the package. Under this premise, this work has tried to characterize the process of migration of two common UV ink components: a photoinitiator (4-Methylbenzophenone) and a coinitiator (Ethyl-4-(dimethylamino) benzoate), from the most common plastic material used in food packaging low-density polyethylene (LDPE) into six different food simulants. The migration kinetics tests were performed at four different common storage temperatures, obtaining the key migration parameters for both molecules: the coefficients of diffusion and partition. The migration process was highly dependent on the storage conditions, the photoinitiator properties and the pH of the foodstuff.

Published
2019

31. Guidance on Best Practices on the Risk Assessment of Non Intentionally Added Substances (NIAS) in Food Contact Materials and Articles

Author

Koster, Sander, Bani-Estivals, Marie-Hélène, Bonuomo, Maurizio, Bradley, Emma, Chagnon, Marie-Christine, Garcia, Leonor, Godts, Françoise, Gude, Thomas, Helling, Rüdiger, Paseiro-Losada, Perfecto, Pieper, Gabriele, Rennen, Monique, Simat, Thomas, and Spack, Lionel

Abstract

Non Intentionally Added Substances (NIAS) are unexpected and potentially harmful substances that may migrate from packaging materials to food products. Thisreportis intended to describe in a practical manner what NIAS are and how risk assessment principles can be applied. This report was reviewed by 50 key stakeholdersin aworkshop hosted in Brussels, on 2-4 April 2014. During the life cycle of food contact materials, unexpected and potentially harmful substances may migrate from packaging materials to food products. According to the legislation, NIAS have to be assessed using scientifically recognised principles of risk assessment. However, a clear description of what NIAS are and how the risk assessment should be performed for the many different types of NIAS that exist is missing. The report ‘Guidance on best practices on the risk assessment of Non-Intentionally Added Substances (NIAS) in food contact materials and articles’is intended to describe in a practical manner what NIAS are and how risk assessment principles can be applied to NIAS based on best-practices and using the latest scientific developments in risk assessment. This document was reviewed in astakeholder workshophosted in Brussels, on 2-4 April 2014. About 50 key stakeholders from industry, the European authority and control laboratories involved in the risk assessment of NIAS discussed the best approach(es) to evaluate NIAS. This guidance document/toolbox is mainly intended for scientists involved in the evaluation of NIAS (analytical scientists, toxicologists, risk assessors from industry and academia, control labs), supply chain, the food industry and consumers organisations around the world. Additionally, the guidance document aims to be an ideal tool for young scientists involved in the safety assessment of NIAS.

Published
2015
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32. Migration studies of butylated hydroxytoluene, tributyl acetylcitrate and dibutyl phthalate into food simulants.

Author

García Ibarra, Verónica, Sendón, Raquel, García‐Fonte, Xoan‐Xosé, Paseiro Losada, Perfecto, and Rodríguez Bernaldo de Quirós, Ana

Subjects
PLASTICIZERS, PLASTIC additives, MOLECULAR weights, FOOD packaging, ARRHENIUS equation
Abstract

BACKGROUND: Migration is a mass transfer process in which chemical substances with a low molecular weight are transferred from packaging into food. This phenomenon has received great attention from a food safety point of view because these chemicals could potentially represent a risk for consumers' health. The present study investigated the process of migration of two common plasticizers [tributyl acetylcitrate (ATBC) and dibutyl phthalate (DBP)] and one antioxidant [butylated hydroxytoluene (BHT)] from a common plastic material used in food packaging (low density polyethylene) into 50% ethanol (v/v), 95% ethanol (v/v) and isooctane. A mathematical model based on Fick's second law was used to determine the partition and diffusion coefficients. In addition, the effect of temperature on the diffusion was studied by applying the Arrhenius equation. RESULTS: High‐performance liquid chromatography with diode‐array detection and gas chromatography‐mass spectrometry methods were applied to measure the amount of ATBC, DBP and BHT that migrated into the food simulants. A mathematical model based on Fick's second law of diffusion was used to estimate key migration parameters: diffusion and partition coefficients (DP and KP/F), which were determined for each migrant and food simulant at three temperatures (10, 20 and 40 °C). The results showed that the diffusion process is significantly influenced by temperature, although the type of simulant also plays an important role in the migration process. CONCLUSION: The model investigated is shown to be appropriate for predicting the migration from food packaging into real foodstuffs at common storage temperatures. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2019
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33. Determination of Partition Coefficients of Selected Model Migrants between Polyethylene and Polypropylene and Nanocomposite Polypropylene

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Otero Pazos, Pablo, Pereira de Abreu, David Antonio, Sendón García, Raquel, Rodríguez Bernaldo de Quirós, Ana Isabel, Angulo, Inmaculada, Cruz Freire, José Manuel, Paseiro Losada, Perfecto Miguel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Otero Pazos, Pablo, Pereira de Abreu, David Antonio, Sendón García, Raquel, Rodríguez Bernaldo de Quirós, Ana Isabel, Angulo, Inmaculada, Cruz Freire, José Manuel, and Paseiro Losada, Perfecto Miguel

Abstract

Studies on nanoparticles have focused the attention of the researchers because they can produce nanocomposites that exhibit unexpected hybrid properties. Polymeric materials are commonly used in food packaging, but from the standpoint of food safety, one of the main concerns on the use of these materials is the potential migration of low molecular substances from the packaging into the food. The key parameters of this phenomenon are the diffusion and partition coefficients. Studies on migration from food packaging with nanomaterials are very scarce. This study is focused on the determination of partition coefficients of different model migrants between the low-density polyethylene (LDPE) and polypropylene (PP) and between LDPE and nanocomposite polypropylene (naPP). The results show that the incorporation of nanoparticles in polypropylene increases the mass transport of model migrants from LDPE to naPP. This quantity of migrants absorbed into PP and naPP depends partially on the nature of the polymer and slightly on the chemical features of the migrant. Relation () between partition coefficient and partition coefficient at 60°C and 80°C shows that only BHT at 60°C has a less than 1. On the other hand, bisphenol A has the highest with approximately 50 times more.

Published
2016

34. Aplicación de nuevas tecnologías en la conservación y comercialización de salmón Coho (Oncorhynchus kisutch): Efecto sobre la calidad y valor agregado

Author

Aubourg Martínez, Santiago Pedro, Cruz Freire, José Manuel, Paseiro Losada, Perfecto (dir.), Universidade de Santiago de Compostela. Facultade de Farmacia. Departamento de Química Analítica, Nutrición e Bromatoloxía, Rodríguez Melis, Alicia, Aubourg Martínez, Santiago Pedro, Cruz Freire, José Manuel, Paseiro Losada, Perfecto (dir.), Universidade de Santiago de Compostela. Facultade de Farmacia. Departamento de Química Analítica, Nutrición e Bromatoloxía, and Rodríguez Melis, Alicia

Abstract

El salmón Coho (Oncorhynchus kisutch), también denominado salmón plateado, ha adquirido recientemente un papel relevante debido a su producción acuícola creciente en países como Chile, Japón y Canadá, en paralelo con importantes capturas en países como Estados Unidos de Norteamérica, Rusia, Canadá y Japón. Este proyecto de tesis se centra en esta especie y en sus productos derivados de tipo refrigerado, congelado, cocido y enlatado, susceptibles de ser empleados en la dieta humana. En una primera fase se llevó a cabo el estudio de su conservación en refrigeración (hielo tradicional) y en congelación (-20 °C), haciéndose hincapié en su tiempo de vida útil, así como en el desarrollo relativo de las distintas vías de alteración. En una segunda fase, se estudió la aplicación de distintas tecnologías avanzadas de conservación al objeto de inhibir los distintos mecanismos de degradación y por tanto de prolongar el tiempo de vida útil. Entre estas tecnologías ensayadas se encuentran el hielo líquido, envases activos incluyendo antioxidantes naturales, altas presiones hidrostáticas y alimentación con dietas enriquecidas en antioxidantes naturales durante el periodo de crecimiento. Los análisis de calidad llevados a cabo a lo largo del desarrollo de los distintos experimentos incluyeron los químicos y microbiológicos, pero de un modo especial los de tipo sensorial y físico.

Published
2016

35. Printing inks for food packaging. Study of the key parameters in the migration of photoinitiators

Author

Paseiro Losada, Perfecto (dir.), Sendón García, Raquel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Lago Crespo, Miguel Ángel, Paseiro Losada, Perfecto (dir.), Sendón García, Raquel, Rodríguez Bernaldo de Quirós, Ana Isabel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, and Lago Crespo, Miguel Ángel

Abstract

Since 50s, the UV curing inks began to substitute the classical solvent inks, further more contaminant for the consumer and the environment. Nevertheless, since 2005, when the Italian authorities found ITX in baby milk from these inks, they have become a world food safety concern. The main objective of this thesis is to broaden the knowledge about the migration of photoinitiators and their byproducts into food. To deal with this problem, this thesis is divided in three parts. Firstly, a photoinitiators' food safety review is presented, explaining the photoinitiators' problematique and the possible strategies to deal with this food safety problem. Then, the different analytical methodologies for the determination of photoinitiators and byproducts developed are described: LC-DAD, GC-MS, LC-ESI-MS/MS, UHPLC/ESI-HRMS e DART-HRMS. Finally, migration kinetics studies have been carried out in order to study the migration of photoinitiators into food simulants at different temperatures from LDPE. From the data obtained a mathematical model was developed in order to predict the migration of these molecules into food.

Published
2016

37. Determination of diffusion and partition coefficients of model migrants by direct contact and vapour phase transfer from low-density polyethylene films into cake.

Author

Paseiro-Cerrato, Rafael, Rodríguez-Bernaldo de Quirós, Ana, Otero-Pazos, Pablo, Sendón, Raquel, and Paseiro-Losada, Perfecto

Subjects
BUTADIENE, OPTICAL brighteners, VAPOR phase epitaxial growth, POLYETHYLENE, ETHANOL
Abstract

The aim of the present study was to determine the migration kinetics of one photoinitiator, benzophenone, and two optical brighteners, Uvitex OB and 1,4-diphenyl-1,3-butadiene (DPBD), from low-density polyethylene (LDPE) films into cake. Transfer was assessed by both direct contact and also the vapour phase.To perform the migration tests by direct contact, plastic films enriched with the additives were placed between two cake slices. To evaluate the migration through the gas phase, cake and the fortified LDPE film were placed with no direct contact in a glass container that was hermetically closed. Samples were stored at different time-temperature conditions.Target compounds were extracted from the films with ethanol (70°C, 24 h) and analysed by HPLC-DAD. Relevant parameters such as partition and diffusion coefficients between food and plastic film were calculated. The Arrhenius equation was applied to estimate the diffusion coefficient at any temperature.The data indicate that migration of benzophenone occurs in a significant extent into cake by both direct contact and through the gas phase (no direct contact). Conversely, very little migration occurred for Uvitex OB by direct contact and none through the gas phase. Results for benzophenone suggest that migration through the gas phase should be considered when evaluating migration from food packaging materials into food. [ABSTRACT FROM AUTHOR]

Published
2018
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40. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) en relación al efecto sobre la población española de la derogación de la normativa nacional sobre límites máximos permitidos para las aflatoxinas B1, B2, G1, y G2 en alimentos

Author

Cepeda Sáez, Alberto, Martín Cameán, Ana María, Herrera Marteache, Antonio, Martínez-Larrañaga, María Rosa, Paseiro Losada, Perfecto, Blesa Casamayor, Pilar, Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, and Universidad de Sevilla. CTS358: Toxicología

Subjects
Aflatoxin B1, Prevention, Cereals, Residues, Cereales, Chufa, Foods, Prevención, Alimentos, Aflatoxins, Aflatoxinas, Tiger nut, Aflatoxicosis, Residuos, Daño hepático, Aflatoxina B1, Hepatic damage
Abstract

Las aflatoxinas son metabolitos tóxicos producidos por varias especies de hongos del género Aspergillus que crecen en plantas y alimentos de origen vegetal. De entre todas ellas (B1, B2, G1, G2, M1 y M2), destaca desde el punto de vista de la seguridad alimentaria la aflatoxina B1, tanto por ser la más prevalente en alimentos como la más tóxica para los seres humanos. La Unión Europea, debido a la toxicidad de estos compuestos y con el fin de garantizar una protección eficaz de la salud pública, ha establecido mediante el Reglamento (CE) Nº 1881/2006 contenidos máximos para la aflatoxina B1 y la suma de aflatoxinas B1, B2, G1 y G2 en diversos alimentos, entre los que se incluyen aquellos en los cuales la contaminación por este tipo de toxinas resulta más frecuente y puede resultar más peligrosa para la salud humana. En España, previamente a lo establecido por el Reglamento (CE) Nº 1881/2006, ya se dispone de una norma reguladora, el Real Decreto 475/1988, en el cual se establecen límites máximos permitidos de aflatoxinas B1, B2, G1 y G2 en alimentos para consumo humano de 10 μg/kg para la suma de dichas aflatoxinas y de 5 μg/kg para la aflatoxina B1. Si bien es cierto que el Reglamento (CE) Nº 1881/2006 cubre los alimentos que de manera más habitual pueden representar un riesgo para la salud humana originado por la presencia de aflatoxinas, existen trabajos científicos en los cuales se ha demostrado la presencia tanto de aflatoxinas totales como de aflatoxina B1 en alimentos no incluídos en el Reglamento (CE) Nº 1881/2006 en cantidades superiores a las establecidas como límites en el Real Decreto 475/1988. Por este motivo, y sin perjuicio de las medidas de gestión que sean pertinentes, el Comité Científico considera que, en este momento y hasta que se disponga de datos representativos de la presencia de aflatoxinas en algunos alimentos no incluídos en la legislación europea tales como la chufa, el Real Decreto 475/1988 que regula los límites máximos permitidos de aflatoxinas B1, B2, G1 y G2 ofrece un nivel de protección significativo para el consumidor respecto a determinados alimentos no regulados por el Reglamento (CE) Nº 1881/2006. Aflatoxins are toxic metabolites produced by some species of molds belonging to the genus Aspergillus which grow on plants and vegetable-origin foods. Among the aflatoxins that can be found (B1, B2, G1, G2, M1 and M2), from a food safety point of view the most remarkable is aflatoxin B1, because it is the most prevalent in foods and toxic for humans. Due to the toxicity of these substances and to protect consumers’ health, the European Union has stated maximum residue limits (MRL) for aflatoxins in foods, in the Commission Regulations (EC) No 1881/2006. MRL have been established for aflatoxin B1 and the sum of B1, B2, G1 and G2 in different foods, including those in which contamination with these kind of toxins is more frequent and can be more dangerous for human health. The Spanish Royal Decree 475/1988, approved before the Commission Regulation (EC) No 1881/ 2006, sets MRL for the aflatoxins in food for human consumption; 5 μg/kg for aflatoxin B1 and 10 μg/ kg for the sum of aflatoxin B1, B2, G1 and G2. Despite the Commission Regulation (EC) No 1881/2006 includes food which most could usually pose a risk for human health, specific papers have demonstrated the presence of total aflatoxins and aflatoxin B1 in foods not included in the Commission Regulation (EC) No 1881/2006, even at higher concentrations than those set up by the Spanish Royal Decree 475/1988. For this reason, notwithstanding the management measures that are pertinent, the scientific committee considers that, while there are no more data about maximum limits for these substances other food samples different than those included in the previously mentioned legislations (as tiger nuts or other doubtful foods regarding their producing conditions) the Royal Decree 475/1988 offers a significant protection for consumers.

Published
2011

41. Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the effect on the Spanish population of the derogation of national regulation on maximum allowed limits for aflatoxins B1, B2, G1 and G2 in food

Author

Cepeda Sáez, Alberto, Martín Cameán, Ana María, Herrera Marteache, Antonio, Martínez-Larrañaga, María Rosa, Paseiro Losada, Perfecto, Blesa Casamayor, Pilar, Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, and Universidad de Sevilla. CTS358: Toxicología

Subjects
Aflatoxin B1, Prevention, Cereals, Residues, Cereales, Chufa, Foods, Prevención, Alimentos, Aflatoxins, Aflatoxinas, Tiger nut, Aflatoxicosis, Residuos, Daño hepático, Aflatoxina B1, Hepatic damage
Abstract

Las aflatoxinas son metabolitos tóxicos producidos por varias especies de hongos del género Aspergillus que crecen en plantas y alimentos de origen vegetal. De entre todas ellas (B1, B2, G1, G2, M1 y M2), destaca desde el punto de vista de la seguridad alimentaria la aflatoxina B1, tanto por ser la más prevalente en alimentos como la más tóxica para los seres humanos. La Unión Europea, debido a la toxicidad de estos compuestos y con el fin de garantizar una protección eficaz de la salud pública, ha establecido mediante el Reglamento (CE) Nº 1881/2006 contenidos máximos para la aflatoxina B1 y la suma de aflatoxinas B1, B2, G1 y G2 en diversos alimentos, entre los que se incluyen aquellos en los cuales la contaminación por este tipo de toxinas resulta más frecuente y puede resultar más peligrosa para la salud humana. En España, previamente a lo establecido por el Reglamento (CE) Nº 1881/2006, ya se dispone de una norma reguladora, el Real Decreto 475/1988, en el cual se establecen límites máximos permitidos de aflatoxinas B1, B2, G1 y G2 en alimentos para consumo humano de 10 μg/kg para la suma de dichas aflatoxinas y de 5 μg/kg para la aflatoxina B1. Si bien es cierto que el Reglamento (CE) Nº 1881/2006 cubre los alimentos que de manera más habitual pueden representar un riesgo para la salud humana originado por la presencia de aflatoxinas, existen trabajos científicos en los cuales se ha demostrado la presencia tanto de aflatoxinas totales como de aflatoxina B1 en alimentos no incluídos en el Reglamento (CE) Nº 1881/2006 en cantidades superiores a las establecidas como límites en el Real Decreto 475/1988. Por este motivo, y sin perjuicio de las medidas de gestión que sean pertinentes, el Comité Científico considera que, en este momento y hasta que se disponga de datos representativos de la presencia de aflatoxinas en algunos alimentos no incluídos en la legislación europea tales como la chufa, el Real Decreto 475/1988 que regula los límites máximos permitidos de aflatoxinas B1, B2, G1 y G2 ofrece un nivel de protección significativo para el consumidor respecto a determinados alimentos no regulados por el Reglamento (CE) Nº 1881/2006. Aflatoxins are toxic metabolites produced by some species of molds belonging to the genus Aspergillus which grow on plants and vegetable-origin foods. Among the aflatoxins that can be found (B1, B2, G1, G2, M1 and M2), from a food safety point of view the most remarkable is aflatoxin B1, because it is the most prevalent in foods and toxic for humans. Due to the toxicity of these substances and to protect consumers’ health, the European Union has stated maximum residue limits (MRL) for aflatoxins in foods, in the Commission Regulations (EC) No 1881/2006. MRL have been established for aflatoxin B1 and the sum of B1, B2, G1 and G2 in different foods, including those in which contamination with these kind of toxins is more frequent and can be more dangerous for human health. The Spanish Royal Decree 475/1988, approved before the Commission Regulation (EC) No 1881/ 2006, sets MRL for the aflatoxins in food for human consumption; 5 μg/kg for aflatoxin B1 and 10 μg/ kg for the sum of aflatoxin B1, B2, G1 and G2. Despite the Commission Regulation (EC) No 1881/2006 includes food which most could usually pose a risk for human health, specific papers have demonstrated the presence of total aflatoxins and aflatoxin B1 in foods not included in the Commission Regulation (EC) No 1881/2006, even at higher concentrations than those set up by the Spanish Royal Decree 475/1988. For this reason, notwithstanding the management measures that are pertinent, the scientific committee considers that, while there are no more data about maximum limits for these substances other food samples different than those included in the previously mentioned legislations (as tiger nuts or other doubtful foods regarding their producing conditions) the Royal Decree 475/1988 offers a significant protection for consumers.

Published
2011

42. Compilation of analytical methods to characterize and determine chitosan, and main applications of the polymer in food active packaging

Author

Lago Crespo, Miguel Ángel, Rodríguez Bernaldo de Quirós, Ana Isabel, Sendón García, Raquel, Sanches Silva, A.T., Costa, H.S., Sánchez Machado, D. I., López Cervantes, Jaime, Soto Valdez, H., Aurrekoetxea, G.P., Angulo, Inmaculada, Paseiro Losada, Perfecto Miguel, and Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía

Subjects
Revisión, Chitosan, Characterization, Chitin, Review, Quitina, Caracterización, Quitosano, Materiales para el envasado alimentario, Food Packaging Materials, Segurança Alimentar, Applications, Analytical Techniques, Técnicas analíticas
Abstract

Antimicrobial films for food packaging applications have received increasing attention from the industry in recent years. Due to their exceptional properties, such as non-toxicity, biodegradability, antimicrobial characteristics, and biocompatibility, chitosan has proven useful for the development of active materials. This review aims to provide anoverview of the main techniques used for the characterization of chitin and chitosan, including Fourier transforminfrared spectroscopy (FTIR), 1H and 13C nuclear magnetic resonance (NMR) spectroscopy, UV spectrophotometry, viscosimetry, elemental analysis, X-ray diffraction (XRD), thermogravimetric analysis (TGA), titrations, scanning electron microscopy (SEM) and size exclusion chromatography (SEC) among others. In addition, the main applications of the polymer in food packaging are also reported En los últimos años los films antimicrobianos han recibido una gran atención por parte de la industria para su aplicación en el envasado alimentario. Debido a sus excepcionales propiedades, no-tóxico, biodegradable, características antimicrobianas y biocompatible, el quitosano ha demostrado ser útil para el desarrollo de materiales activos. Este artículo de revisión tiene por objeto proporcionar una visión general de las principales técnicas usadas para la caracterización de quitina y quitosano incluidas la espectroscopia infrarroja (FTIR), la espectroscopia RMN de 1H y 13C, la espectrofotometría UV, viscosimetría, análisis elemental, difracción de rayos-X (XRD), análisis termogravimétrico (TGA), titulaciones, microscopía electrónica de barrido (SEM) y cromatografía de exclusión por tamaños (SEC)entre otras. Además, se describen las principales aplicaciones del polímero en el envasado de los alimentos This work was funded under the Project no. 95935 from FONCICYT C002-2008-1/ALA 127 249 SI

Published
2011

43. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) en relación a los envases activos e inteligentes

Author

Paseiro Losada, Perfecto, Cacho Palomar, Juan, Juárez, Manuela, Ortega Hernández-Agero, Teresa, Nerín de la Puerta, Cristina, and López Rodríguez, Ricardo

Subjects
Foods, Activos, Alimentos, Packaging, Active, Envases, Inteligentes, Intelligent
Abstract

[EN]: Active packaging, unlike traditional packaging which is required to be totally inert, is designed to interact actively and continuously with its content, with the purpose of extending the shelf-life or maintaining or improving the status of packaged foods. Active packaging includes systems that absorb/eliminate or regulate compounds unfavourably affecting the commercial life of a foodstuff, such as oxygen, ethylene and humidity or those that might cause unpleasant odours or flavours in food. Other systems release chemicals such as preservatives, anti-oxidants, colouring agents, aromas, etc. Smart packaging can even monitor the conditions of packaged food in order to provide feedback about its quality during transport and storage. Smart packaging includes systems that provide easy-to-read information using visual indicators on food parameters of interest,such as whether the food chain has been broken, by providing information on the history of the temperature the product has been exposed to and the duration of that exposure, undesirable alterations in the air inside vacuum-packed products or those in a protective atmosphere or chemical and microbiological alterations in the food’s quality. At european level, their use is basically regulated by EC Regulations 1935/2004 and 450/2009., [ES]: Los envases activos, a diferencia de los envases tradicionales a los que se exige que sean totalmente inertes, están diseñados para interaccionar de forma activaycontinua con su contenido, su nalidad es ampliar el tiempo de conservación o mantener o mejorar el estado de los alimentos envasados. Los envases activos incluyen sistemas que absorben/eliminan o regulan compuestos que afectan desfavorablemente a la vida comercial de un producto alimentico, tales como el oxígeno, etileno, humedad o aquellos que pueden ocasionar olores o sabores desagradables en los alimentos. Otros sistemas liberan sustancias químicas como conservantes, antioxidantes, colorantes, aromas, etc. Los envases inteligentes monitorizan las condiciones del alimento envasado, para dar información acerca de la calidad del mismo durante el transporte y el almacenamiento. Los envases inteligentes incluyen sistemas que informan fácilmente mediante indicaciones visuales de parámetros de interés del alimento, por ejemplo de la rotura de la cadena de frío, proporcionando indicación sobre la historia de la temperatura a la que estuvo expuesto el producto y del tiempo de exposición, de alteraciones no deseadas en la atmósfera interior de productos envasados al vacío o en atmósfera protectora o de alteraciones en la calidad del alimento, tanto químicascomo microbiológicas. Su utilización está regulada a nivel europeo básicamente por los Reglamentos (CE) Nº 1935/2004 y 450/2009.

Published
2011

45. Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of bee

Author

Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Barbosa Pereira, Letricia, Aurrekoetxea, Goizane P., Angulo, Inmaculada, Paseiro Losada, Perfecto Miguel, Cruz, José Manuel, Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Barbosa Pereira, Letricia, Aurrekoetxea, Goizane P., Angulo, Inmaculada, Paseiro Losada, Perfecto Miguel, and Cruz, José Manuel

Abstract

The aim is to develop active packaging films containing natural antioxidants and to evaluate their capacity to enhance the oxidative stability of beef during refrigeration. The antioxidant activity of a natural extract obtained from a brewery residual waste was evaluated and compared with that of a commercial rosemary extract and two synthetic antioxidants (BHT and propyl gallate). Different concentrations of each antioxidant were also added directly to beef samples, resulting in a reduction in lipid oxidation of up to 70–80% relative to the control. Active antioxidant films coated with PVPP-WS extract reduced lipid oxidation by up to 80%, relative to the control, during cold storage. The use of active packaging films containing natural extracts could improve the oxidative stability of meat products and should therefore be of great interest in the food industry

Published
2014

46. Desarrollo y evaluación de nuevos sistemas de envases activos de uso alimentario

Author

Paseiro Losada, Perfecto Miguel, Cruz Freire, José Manuel, Facultade de Farmacia. Departamento de Química Analítica, Nutrición e Bromatoloxía, Barbosa Pereira, Letricia, Paseiro Losada, Perfecto Miguel, Cruz Freire, José Manuel, Facultade de Farmacia. Departamento de Química Analítica, Nutrición e Bromatoloxía, and Barbosa Pereira, Letricia

Abstract

Los compuestos fenólicos se encuentran ampliamente distribuidos en el reino vegetal, constituyen una parte esencial de la dieta humana y cada vez cobran mayor importancia debido a sus funciones bioactivas, propiciadas fundamentalmente por sus propiedades antioxidantes. En los últimos años ha aumentado el interés por los compuestos antioxidantes de origen natural para reducir al mínimo el empleo de los aditivos sintéticos en la conservacion de los alimentos. La posible toxicidad de algunos antioxidantes sintéticos, conjuntamente con la sensibilización de los consumidores en lo que respecta a cuestiones de seguridad y toxicidad alimentaria, ha motivado un creciente interés en la identificación de antioxidantes alternativos y seguros de origen natural como la vitamina E, o extractos naturales ricos en compuestos fenólicos y/o terpénicos.

Published
2014

49. Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) about the safety criteria applicable to the content of domoic acid in of scallops (Pecten maximus) harvesting

Author

Paseiro Losada, Perfecto, Cameán Fernández, Ana María, Cepeda Sáez, Alberto, López Rodríguez, Ricardo (Coordinador), Calderón Pascual, Vicente (Coordinador), López Rodríguez, Ricardo, Calderón Pascual, Vicente, Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, and Universidad de Sevilla. CTS358: Toxicología

Subjects
Vieira, ASP, Modificación de la Decisión 2002/226/CE, Ácido domoico, Legal limit, Amendment of the Decision 2002/226/EC, Pecten spp, Límite legal, King scallop, Domoic acid
Abstract

La Decisión de la Comisión 2002/226/CE (UE, 2002) autoriza con determinadas condiciones restrictivas, la recolección de vieiras con una concentración de ácido domoico en el cuerpo entero superior a 20 mg/kg, siempre que en dos análisis consecutivos de muestras, tomadas con un intervalo de 1 a 7 días como máximo, quede establecido que la concentración de ácido domoico en el molusco entero es inferior a 250 mg/kg, y si la concentración de ácido domoico en las partes destinadas al consumo humano (músculo y gónada), que se analizarán por separado, es inferior a 4,6 mg/kg. La Comunidad Autónoma de Galicia propone incluir el análisis conjunto de músculo + gónada (la parte comestible) como base para el control de la recolección en las zonas de producción, manteniendo el mismo nivel de referencia de 4,6 mg/kg. Este Comité considera que el nivel de 4,6 mg/kg para la parte comestible (músculo + gónada) es seguro y puede ser utilizado como criterio para el control de la recolección de la vieira. Palabras clave Commission Decision 2002/226/EC of 15 March 2002 (UE, 2002) allows a restricted harvesting regime of scallops with a domoic acid concentration in the whole body higher than 20 mg/kg. For this, two consecutive analyses of samples, taken between one and seven days maximum, must show that the domoic acid concentration in the whole mollusk is lower than 250 mg/kg and that the DA concentration in the parts intended for human consumption (muscle + gonad), which have to be analyzed separately, is lower than 4.6 mg/kg. The Autonomous Community of Galicia proposes to include the analysis of muscle + gonad (the edible part) as a basis for the checks of the harvesting in production areas, while maintaining the same reference level of 4.6 mg/kg. This Committee considers that the level of 4.6 mg/kg for the edible part (muscle + gonad) is safe and can be used as a criterion in the checks of the harvesting of scallop.

Published
2009

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