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Baseline levels of melamine in food items sold in Canada. II. Egg, soy, vegetable, fish and shrimp products.
- Source :
- Food Additives & Contaminants: Part B: Surveillance Communications; Sep2010, Vol. 3 Issue 3, p140-147, 8p
- Publication Year :
- 2010
-
Abstract
- A variety of egg-containing, soy-based, fish, shrimp and vegetable products sold in Canada were analysed for melamine (MEL) using a sensitive solid-phase extraction LC-MS/MS analytical method. MEL was detected above the method quantification limit of 0.004 mg/kg in 98 of the 378 samples analysed. Concentrations in the various food product groups ranged 0.00507-0.247 mg/kg (egg-containing items), 0.00408-0.0479 mg/kg (soy-based meat substitutes), 0.00409-1.10 mg/kg (fish and shrimp products), and 0.00464-0.688 mg/kg (vegetable products). MEL was detected less frequently in egg- and soy-containing products. The presence of MEL in most of the Canadian Total Diet Study shrimp composites collected after 2001 suggested the residues in shrimp were caused by a relatively recent exposure to MEL. All concentrations of MEL reported were lower than the 2.5 mg/kg interim standard established for MEL in items containing milk and milk-derived ingredients and the respective maximum residue limits for cyromazine and its metabolite, melamine, in vegetables set by the Canadian Government (2009; http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/melamine/qa-melamine-qr-eng.php#8). The consumption of foods containing these low levels of MEL does not constitute a health risk for consumers. [ABSTRACT FROM AUTHOR]
- Subjects :
- MELAMINE
POULTRY products
EGGS
VEGETABLES
SHRIMPS
FISHES
SOLID phase extraction
Subjects
Details
- Language :
- English
- ISSN :
- 19393210
- Volume :
- 3
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Food Additives & Contaminants: Part B: Surveillance Communications
- Publication Type :
- Academic Journal
- Accession number :
- 52976102
- Full Text :
- https://doi.org/10.1080/19440049.2010.502655