Acrylamide in a fried potato dish (rösti) from restaurants in Zurich,Switzerland

Rösti, a fried potato product, is a large contributor to acrylamide exposure locally in Switzerland. A survey of 55 dishes prepared by 51 restaurants in the city of Zurich showed that the average rösti contained 702 µg/kg acrylamide. By analysing the content of reducing sugars in the potatoes used for frying, it is shown that with simple measures, the exposure to acrylamide could easily be reduced by factor 2 or more, while even improving the culinary experience. Though rösti is a typical dish in the German-speaking areas in Switzerland, the result may be of general interest for fried potato products which are popular in large areas of Central Europe.     

Salmonella enterica serotype Kentucky associated with human infections in Switzerland: Genotype and resistance trends 2004–2009

Salmonella serotype Kentucky emerged since 2002 and now ranks among the top ten serovars isolated from humans in Europe, and 8th to 10th in Switzerland. A total of 106 strains isolated from different patients from 2004 through 2009 in Switzerland were further characterized by (i) assessing phenotypic antibiotic resistance profiles using the disk diffusion method and (ii) by genotyping using pulsed-field gel electrophoresis (PFGE) after macrorestriction with XbaI in order to evaluate strain relationships and trends.In Switzerland, there is evidence for an outbreak in 2006 as the annual incidence almost doubled. A total of 30 strains (28%) were resistant or showed intermediate resistance to one to three antimicrobials and 48 strains (45%) displayed resistance to more than three antibiotics. We found a high prevalence (67%) of nalidixic acid resistance, and 58% were resistant to ciprofloxacin. One strain was a producer of extended-spectrum β-lactamase (ESBL). PFGE discriminated four clusters (similarity coefficient cut off at 80%).The resistance situation among the strains isolated from 2004 to 2009 in Switzerland is discussed and shown to coincide with findings in other European countries. Based on genetic subtyping, a so far undetected outbreak is likely to have occurred in Switzerland in 2006. Finally, our data identified travelling to Northern Africa as a risk factor for S. Kentucky infections.     

Acrylamide–asparagine relationship in baked/toasted wheat and rye breads

Acrylamide in baked and toasted wheat and rye bread was studied in relation to levels of asparagine in flour, dough, bread and toasts. Asparagine was consumed during bread preparation resulting in reduced acrylamide content in the products. In wheat bread, 12% of the asparagine initially present in the flour (0.14 g kg^?1) remained after yeast fermentation and baking; for rye bread, 82% of asparagine remained after sourdough fermentation and baking. Asparagine present in untoasted wheat bread had totally reacted after hard toasting. Toasted wheat and rye bread slices contained 11–161 and 27–205 µg kg^?1 acrylamide, respectively, compared to untoasted wheat and rye bread with <5 and 7–23 µg kg^?1 acrylamide, respectively. The dietary intake of acrylamide from bread (untoasted) of 2 µg day^?1 is relatively low; however, acrylamide exposure from bread increases several fold for people eating toasted bread.     

Acrylamide, 5-hydroxymethylfurfural and Nε-carboxymethyl-lysine in coffee substitutes and instant coffees

Sensitive analytical methods were developed and validated for the quantification of acrylamide, N^ε-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in 24 commercial coffee substitutes (CSs) and 12 instant coffees (ICs). Acrylamide levels varied widely from 200 to 4940 µg kg^–1 with higher levels in CSs. Only two out of 24 CSs had a level of acrylamide above the indicative value set for this food category by the European Commission (4000 µg kg^–1). None of the ICs tested in this study exceeded the indicative value set for this foodstuff (900 µg kg^–1). CML ranged from 0.17 to 47 mg kg^–1 and it increased in proportion to the protein content of the samples. The highest concentrations were found in IC partly due to the relatively high protein content of this food group. HMF was the most abundant neoformed compound (NFC) found in the tested commercial samples. It was found between 0.59 and 13 g kg^–1. Among other food categories IC and CS could appear to be major contributors to the exposure to NFCs if consumed on a daily basis. Further investigations are needed to elucidate the acrylamide formation during processing and to determine the daily intake level of frequent consumers of these products.     

Polychlorinated dibenzo-p-dioxins,dibenzofurans and dioxin-like polychlorinated biphenyls in food and feed in Latvia in 2009–2011

During 2009–2011 a monitoring programme for 17 polychlorinated dibenzo-p-dioxins (PCDDs)/polychlorinated dibenzofurans (PCDFs) and 12 dioxin-like polychlorinated biphenyls (DL-PCBs) was conducted in the Latvian food and feed market. Using ISO 17025-accredited analytical methodology, investigation of 121 food (milk, dairy products, meat, eggs, fish, fish products) and 66 feed samples (fish meal and oil, compound and mineral feed, vegetable and animal fats) was performed. Most samples showed contamination below the European Commission (EC) Regulation No. 1881/2006 and Commission Directive 2006/13/EC limits. Average total toxicological equivalent (total-TEQ₍₁₉₉₈₎) concentrations within the food sample groups, except fish and fish products, ranged between 0.41 and 15.1 pg total-TEQ₍₁₉₉₈₎ g^?1 fat. Fish and fish products showed contamination levels from 0.18 to 46.0 pg total-TEQ₍₁₉₉₈₎ g^?1 fresh weight (f.w.). Fifty-seven per cent of cod liver samples were non-compliant. The most contaminated feed samples were fish meal and fish oil. A comparison with WHO-TEF₍₂₀₀₅₎ data is given.     

Pesticide residue monitoring in Korean agricultural products, 2003–05

Between 2003 and 2005, a total of 11,716 samples were collected and analysed to determine the level of pesticides residues. Multi-residue methods (MRMs) capable of simultaneously determining 250 pesticides were used. Of the 11,716 samples, 89.1% had no detectable residues and 1.7% had violative residues. The detection rates by commodity group were 11.4, 8.6, 0.3, and 0.02% for vegetables, fruit, grain, mushrooms, and the others, respectively. Agricultural products with pesticide residues were pepper, Perilla frutescens, leafy lettuce and spinach in decreasing order. Of the 250 pesticides that were monitored, 70 pesticides were actually found. Procymidone, endosulfan, chlorfenapyr, metalaxyl, and diethofencarb were frequently detected. Of the samples, parsley, Petasites hybridus, Aster scaber and leek had high violative rates of 23.1, 12.6, 8.2, and 7.9%, respectively. From violative samples, procymidone, endosulfan, metalaxyl, diazinon and chlorpyrifos were frequently detected. The violation rates were 1.71, 1.68, and 1.76% in 2003, 2004 and 2005, respectively, and the detection rates were 8.5, 12.0, and 13.3% in 2003, 2004, and 2005, respectively.     

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acrylamide and HMF reached highest concentrations at 200 °C for both recipes. The presence of NaCl in the biscuit formulation lowered acrylamide concentrations at 180 °C and 190 °C but not at 200 °C, and led to higher concentrations of HMF at all the tested temperatures. Sucrose hydrolysis was a key step in acrylamide and HMF formation during biscuit baking, even though a significant amount of acrylamide already had formed before the onset of sucrose hydrolysis. A lag phase was observed before sucrose hydrolysis occurred, which might depend on the melting of crystalline sucrose occurring at approximately 180 °C.A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.     

Undeclared allergenic ingredients in foods from animal origin: survey of an Italian region's food market, 2007–2009

Several EC Directives have been promulgated to protect allergic individuals but no rule has been established with regard to allergen cross-contamination caused by shared transport vehicles or common processing equipment. The aim of this research was to quantify, by enzyme-linked immunosorbent assay (ELISA) or real-time polymerase chain reaction, the presence in meat- or fish-based foods of four allergens (milk, egg, crustaceans and molluscs) that was not indicated either in the list of ingredients or in the label alert. In the time frame of 2007–2009, a total of 723 samples were subjected to 1983 analyses. The percentage of samples scoring positive ranged between 1.8% and 6.8% over the 3 years, and the concentrations of undeclared allergens found were 0.3–13.3?mg?kg^?1 for milk (β-lactoglobulin) and 0.21–12?mg?kg^?1 for egg white proteins. On this basis, the possibility of cross-contamination serious enough to raise public health concern cannot be dismissed.     

Deoxynivalenol in wheat,maize, wheat flour and pasta: surveys in Hungary in 2008–2015

Among Fusarium mycotoxins, deoxynivalenol (DON) is the most common contaminant in case of cereals and cereal-based foods in Hungary. In this study, Hungarian wheat (n = 305), maize (n = 108), wheat flour (n = 179) and pasta (n = 226) samples were analysed (N = 818). The samples were collected during 2008–2015 in Hungary. Applied methods of analysis were enzyme-linked immunosorbent assay and liquid-chromatography coupled with a mass spectrometer. Results were compared and evaluated with Hungarian weather data. Among cereal samples, in 2011, wheat was contaminated with DON (overall average ± standard deviation was 2159 ± 2818 µg kg^?1), which was above the maximum limit (ML). In case of wheat flour and pasta, no average values above ML were found during 2008–2015, but higher DON contamination could be observed in 2011 as well (wheat flour: 537 ± 573 µg kg^?1; pasta: 511 ± 175 µg kg^?1).     

Acrylamide formation in fried potato products – Present and future,a critical review on mitigation strategies

Acrylamide is proven to be carcinogenic in rodents and a ‘probable’ human carcinogen, with increasing evidence of positive associations with human cancers. Thus, authorities and industry urge to find solutions for acrylamide formation, while no legal limits have yet been established for this contaminant in foods. Most of the acrylamide dietary exposure results from potato products, coffee, bakery products and chocolate. Acrylamide is formed in potato products during industrial processing, retail, catering and home preparation. This review summarizes the research to date on acrylamide levels, mechanisms of formation, assessment of acrylamide intake and health risk, and possible mitigation strategies from farm to fork in fried potato products. Furthermore, relevant issues regarding the implementation of mitigation strategies on an industrial scale are discussed and evolution of risk management summarized. In conclusion, ‘lab scale studies’ in acrylamide mitigation research should be interpreted with utmost care. This leads to the pertinent question “What is the next step to reduce acrylamide exposure while maintaining the expected product quality for the consumer?”     

Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content

The acrylamide levels in commercial and homemade Caribbean foods were determined by pre-derivatisation of acrylamide to 2-bromopropenamide and analysed by gas chromatography with mass spectrometric (GC/MS) detection. Over 100 Caribbean food samples were analysed for the presence of acrylamide. These samples include: biscuits, breakfast cereals, banana chips and home-prepared foods: breadfruit; Artocarpus altilis, banana fritters, and dumplings. The limit of detection (LOD) for the GC/MS method was found to be dependent on the type of column used for the GC/MS analysis. The DB-1701 and the DB-VRX columns gave LODs of 20 and 4 μg/kg, respectively. Acrylamide has not been found in raw foods or foods which have been cooked by boiling. Its content in all other foods had concentrations in the range, 65–3640 μg/kg. The relationship between acrylamide levels and precursor concentration as well as the health implications of our findings are discussed.     

Survey of sulfites in wine and various Turkish food and food products intended for export, 2007–2010

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5?mg?l^?1 and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10?mg?kg^?1. In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160?mg?kg^?1 for red wine, 210?mg?kg^?1 to white wine and 235?mg?kg^?1 for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10?mg?kg^?1. However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000?mg?kg^?1. Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395?mg?kg^?1 of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits.     

Ethyl carbamate in fermented foods and beverages: dietary exposure of the Hong Kong population in 2007–2008

To evaluate the potential public health risk of ethyl carbamate (EC), EC exposure from fermented foods and beverages for Hong Kong population was estimated. In 276 samples analysed, EC was detected (limit of detection (LOD) at 0.4?µg?kg^?1) in 202 samples (73%), with higher levels in fermented red bean curd (150–650?µg?kg^?1) and yellow wine (140–390?µg?kg^?1), while low or non-detected (ND) in preserved vegetables (ND–10?µg?kg^?1) and fermented tea (ND–15?µg?kg^?1). The estimated dietary exposure from all fermented foods and beverages was 8.27?ng?kg^?1?bw?day^?1, while exposure excluding alcoholic beverages was 5.42?ng?kg^?1?bw?day^?1, with calculated margins of exposure (MOEs) at 3.6?×?10⁴ and 5.5?×?10⁴ respectively. The risk of adverse health effects was low for the average population but higher (MOE?of?10³) for high consumers of alcoholic beverages especially habitual drinkers of alcoholic types with high EC contents.     

Coupons,Clothing and Class: The Rationing of Dress in Ireland, 1942–1948

This paper will explore how clothes rationing impacted upon the population of Ireland during the Second World War and how the restrictions were encountered by the general population. It allows for a reconsideration of the period with particular reference to notions of respectability and class, and how these were manifested in dress and fashion. It will also examine the concept of Dublin as a destination, both during and after the war, for the purchase of Irish manufactures and clothing types which remained scarce in Britain and on continental Europe. It will draw upon a diverse range of sources including the espionage reports provided to Winston Churchill by the Anglo-Irish writer, Elizabeth Bowen, contemporary fiction, memoirs, travelogues, government papers, newspaper reports and advertisements. These vivid accounts will reveal much about a period which has received little consideration from dress historians within the Irish context.     

Loadings of lycopene in emulsion and sodium alginate–K-carrageenan composite systems: Preparation,characterization, bioaccessibility,and kinetics

This research aims to prepare capsules emulsion using gallic acid (GA), dextran (DEX), bovine serum albumin (BSA), sodium alginate, and K-carrageenan (K-Car) as the biological delivery system of lycopene. The stability and bioaccessibility of lycopene were further improved through encapsulation of covalent complex of sodium alginate and K-Car. The molecular weight distribution and secondary structure of the conjugates were analyzed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) and Fourier transform infrared spectroscopy (FTIR). The storage stability of the emulsion stabilized by conjugates was measured with Turbiscan stability index (TSI) and fluctuation of the particle size. The TSI value of ternary conjugates was 18.7 (37℃) with particle sizes ranging from 208 to 319 nm. Then, the changes of three-dimensional reticulate structures and physical properties of sodium alginate-K were analyzed by scanning electron microscopy (SEM) and TPA. The thermal stability of the sodium alginate–K-Car composite systems was increased compared with sodium alginate. The bioaccessibility of lycopene was significantly improved under the dual embedding of BSA–DEX–GA conjugate emulsion and sodium alginate–K-Car composite systems.     

Occurrence and intake of deoxynivalenol in cereal-based products marketed in Korea during 2007–2008

The occurrence of deoxynivalenol (DON) was investigated in 514 cereal-based products (corn-based, n = 125; barley-based, n = 96; wheat-based, n = 94; rice-based, n = 199) marketed in Korea during 2007?2008, and estimates of DON intake were determined. Samples were analysed by high-performance liquid chromatography (HPLC) with ultraviolet light (UV) detection after immunoaffinity clean-up. The limits of detection (LOD) and limits of quantification (LOQ) were 2.2 and 5.6 µg kg^–1, respectively. Recoveries and repeatability expressed as coefficients of variation (CV) were 82.3–100% and 2.4–15.3% in beer, bread and dried corn. The incidences and mean levels of DON were 56% and 68.9 µg kg^?1 for corn-based products, 49% and 24.1 µg kg^?1 for wheat-based products, 43% and 7.5 µg kg^?1 for barley-based products, and 16% and 3.4 µg kg^?1 for rice-based products, respectively. The estimated daily intake of DON from the consumption of rice-based, wheat-based, barley-based and corn-based products were 0.0038 µg kg^?1 bw day^?1, 0.0032 µg kg^?1 bw day^?1, 0.0015 µg kg^?1 bw day^?1 and 0.0002 µg kg^?1 bw day^?1, respectively. These values represent 0.38%, 0.32%, 0.25% and 0.01% of the provisional maximum tolerable daily intake (PMTDI) of 1 µg kg^?1 bw day^?1. These results indicate that rice-based products are major contributors to DON exposure in Korea, even though the current exposure level is unlikely to cause adverse health effects.     

Prevalence,serotype diversity,and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States,FY2007–FY2009

In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007–2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057–0.076). A wide diversity of Salmonella serotypes was isolated from spices; no single serotype constituted more than 7% of the isolates. A small percentage of spice shipments were contaminated with antimicrobial-resistant Salmonella strains (8.3%). Trends in shipment prevalence for Salmonella associated with spice properties, extent of processing, and export country, were examined. A larger proportion of shipments of spices derived from fruit/seeds or leaves of plants were contaminated than those derived from the bark/flower of spice plants. Salmonella prevalence was larger for shipments of ground/cracked capsicum and coriander than for shipments of their whole spice counterparts. No difference in prevalence was observed between shipments of spice blends and non-blended spices. Some shipments reported to have been subjected to a pathogen reduction treatment prior to being offered for U.S. entry were found contaminated. Statistical differences in Salmonella shipment prevalence were also identified on the basis of export country.     

Portable Pets: Live and Apparently Live Animals in Fashion, 1880–1925

Abstract

In the late nineteenth and early twentieth centuries, well-dressed women around the world embraced the emerging trend of animal-bedecked styles. Both live and stuffed animals were lavishly featured in daily ensembles, and the beauty of the natural world was assimilated into the world of fashion. This paper will examine this trend and its various avenues, looking specifically at the incorporation of live and stuffed animals into dress, the popularity of taxidermy, and the methods of reanimating dead creatures. The paper also takes into account the dual underlying reasons for this trend: the pervasive interest in the natural world and the special affinity women had for animals.     

An LC–ESI–MS/MS method for residues of fluoroquinolones,sulfonamides, tetracyclines and trimethoprim in feedingstuffs: validation and surveillance

ABSTRACT

An increasing concern about food safety has been observed over the years. The presence of drugs residues in food is one of the major subjects of research in food safety. Feedingstuffs can be responsible for carryover into the food chain of residues of several drugs. This paper describes the development, validation and application of a fast and simple method for analysis of 24 antibiotic residues in feedingstuffs for cattle, pigs and poultry. Analytes include compounds from different antimicrobials classes, such as sulfonamides (sulfadiazine, sulfamethazine, sulfamethoxazole, sulfaquinoxaline, sulfachlorpyridazine, sulfadoxine, sulfadimethoxine, sulfizoxazole, sulfamerazine and sulfathiazole), fluoroquinolones (ciprofloxacin, enrofloxacin, norfloxacin, danofloxacin, difloxacin, sarafloxacin, flumequine, nalidixic acid and oxolinic acid), tetracyclines (tetracycline, doxycycline, oxytetracycline and chlortetracycline) and trimethoprim. Samples were extracted with methanol:water (70:30) 0.1% formic acid, followed by clean-up steps using centrifugation, low-temperature purification (LTP) and ultracentrifugation. Instrumental analysis was performed using liquid chromatography coupled to tandem mass spectrometry. Chromatographic separation was achieved using a C18 column and a mobile phase composed of acetonitrile and water, both with 0.1% formic acid. Validation parameters such as limit of detection (LOD), limit of quantification (LOQ), selectivity, linearity, accuracy, precision, decision limit (CCα) and detection capability (CCβ) were determined and meet the adopted criteria. LOD and LOQ were set to 30 and 75 µg kg^?1, respectively. Inter-day precision were in the range from 4.0 to 11.1%, and linearity provides values of r² above 0.95 for all analytes. The optimised method was applied to the analysis of more than 1500 real samples within the period 2012–2017. Non-compliant results were discussed and classified in terms of analytes, feed types and target species. Multivariate analysis of the data was performed using principal component analysis.