seminar at bogor -chemical contaminants- submission [compatibility mode]
TRANSCRIPT
Recent Development in Chemical Contaminants Analysis in Food
Li FangyanAnalytical Scientist
Food Safety DivisionHealth Science Authority, Singapore
24th Nov 2011
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Overview of presentation
Definition of food contaminants
International legislation
Contaminant analysis: method and instrumentation
Conclusion
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European Commission regulates the following:
- mycotoxins (aflatoxins, ochratoxin A, fusarium-toxins, patulin)- metals (cadmium, lead, mercury,inorganic tin)- dioxins and polychlorinated biphenyls (PCBs)- polycyclic aromatic hydrocarbons (PAHs)- 3-monochloropropane-1,2-diol (3-MCPD) and nitrates.Chemicals for which investigations are ongoing:- Acrylamide- Organotin- Furan- Ethyl carbamate- Perfluoroalkyl sulfonate (PFAS)
Food contaminantsFood contaminants are substances that may be unintentionally present in certain foodstuffs due to environmental contamination, cultivation practices or production processes.
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EU legislation:The basic principles - Council Regulation 315/93/EEC of 8February 1993 :- food containing a contaminant to an amount unacceptable fromthe public health viewpoint and in particular at a toxicological level,shall not be placed on the market- contaminant levels shall be kept as low as can reasonably beachieved following recommended good working practices-maximum levels must be set for certain contaminants in order toprotect public health
Commission Regulation (EC) No 1881/2006
nitrate, mycotoxins (aflatoxins, ochratoxin A, patulin,deoxynivalenol, zearalenone, fumonisins), metals (lead, cadmium,mercury, inorganic tin), 3-MCPD, dioxins and dioxin-like PCBsand PAHs (benzo(a)pyrene).
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Codex Alimentarius defines contaminantscontaminants as: "Any substance not intentionally added to food, whichis present in such food as a result of the production(including operations carried out in crop husbandry,animal husbandry and veterinary medicine),manufacture, processing, preparation, treatment,packing, packaging, transport or holding of such foodor as a result of environmental contamination. Theterm does not include insect fragments, rodent hairsand other extraneous matter".
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Legislation:
- Agri-Food & Veterinary Authority (AVA)
- 9 statutes, food contaminants under Sale of Food Act
Food Legislation in Singapore
Heavy metals;
Mycotoxins;
Monitoring other contaminants e.g, 3-MCPD, PCBs, PAHs
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Food Safety Division, HSA- National laboratory that supports AVA in ensuringa safe food supply to the consumers in Singapore.
- EC-ASEAN Reference Laboratory for mycotoxins
- WHO Collaborating Centre For FoodContaminants Monitoring
Food Legislation in Singapore
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Determination of 15 EU priority Determination of 15 EU priority PAHs in food by GCPAHs in food by GC--MS/MSMS/MS
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PAHs in food by GC-MS/MS
PAHs:-Two or more aromatic rings fused together;
- Environmental contaminants: combustion and pyrolysis;
- Lipophilic; fish, meat, oil, vegetable, fruits, etc
- Some are carcinogens;
- In 2002, EU identified 15 PAHs as priority as of majorconcern for human health; in 2005, an additional PAH-benzo[c]fluorene was included.
- Benzo[a]pyrene is used as a marker for the occurrence andeffect of carcinogenic PAHs in food
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Benzo[g,h,i]perylene
Dibenzo[a,l]pyrene Dibenzo[a,e]pyrene Dibenzo[a,i]pyrene Dibenzo[a,h]pyrene
Indeno[1,2,3-c,d]pyrene Dibenz[a,h]anthracene
Cyclopenta[c,d]pyrene Benz[a]anthracene Chrysene 5-Methylchrysene
Benzo[b]fluoranthene Benzo[j]fluoranthene Benzo[k]fluoranthene Benzo[a]pyrene
PAHs in food by GC-MS/MS
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PAHs in food by GC-MS/MS
Methodology:
Extraction: LLE,SLE, Saponification,Soxhlet, PLE, SPE,SPME, MAE, QuEChERS
Clean-up: GPC, SPE, Column chromatography
Detection: LC-FLD, GC-MS, LC-UV, GC-MS/MS
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PAHs in food by GC-MS/MS
For oil samples: Dilution, SPE cartridge;For solid samples: 1) Accelerated Solvent Extraction (ASE);
2) SPE cartridge
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PAHs in food by GC-MS/MS
Detection:
Waters® Quattro Micro GC-MS/MS
GC:
Column: DB- 5MS, 30 m x 0.25 mm id x 0.25 µm dfBack inlet: Splitless mode, 2 µL inj volRun time: 33 min
MSMS:Ionization source: EI modeAcquisition mode: MRM
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PAHs in food by GC-MS/MS
Performance of the method:
Precision: repeated analysis of FAPAS material - olive oil
repeatability, expressed as RSD all < 5%
Acurracy: FAPAS Proficiency Test – Palm Oil T0648
Test(s) Assigned Value(s) (µg/kg)
Result(µg/kg) Z- score
Benzo[a]pyrene 0.99 1.02 +0.1
Indeno[1,2,3-cd]pyrene 0.88 0.83 -0.3
Benzo[g,h,i]perylene 0.91 0.87 -0.2
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PAHs in food by GC-MS/MS
Advantages:- Simple, less laborious, reduced solvent usage, less interference
3 isomers of Benzofluoranthene b, j, k
Benz[a]anthracene Chrysene
Limitation of DB-5 MS column:- Critical pairs not fully separated
252>250
252>226
228>226
228>202
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Detection of Radionuclides by Detection of Radionuclides by GammaGamma--Ray SpectrometryRay Spectrometry
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CODEX GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED
Regulation:
Detection of radionuclides in food
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Pre-screening
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Analysis of results
Measurement in detectorSample Preparation
Radiation testing procedure in FSD
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No. of products screened since 15 March : 2500
CategoryCategory Types of food screened for radioactivityTypes of food screened for radioactivity
Seafood Fish (Mackerel, Tuna, etc.), Molluscs, Eels, Seaweed, etc.Vegetable Leeks, Radish, Carrots, Lettuces, Onions, Beans, etc.Tea Chrysanthemum, Green tea, Brown Rice tea, etc.Fruit Lime, Strawberry, Apple, etc.Mushroom Shitake mushroomGrain RiceProcessed Food Ice-cream, wasabi seasoning, yam paste, etc.
No. of positive samples: 15Category of positive samples: rapeseed leaves(nanohana), mitsuba (Japanese wild parsley), spinach,cabbage, leek, eggplant, mushroom ,green tea, Shen Cha
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Conclusion
- Regulation needs to be strengthened so as tocontrol different types of chemical contaminants infood.
- New/improved methods need to be developed toaddress the emerging challenges.
- There is a need to build up capabilities to handleemergencies
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Acknowledgement
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- Joanne Chan, Director of Food Safety Division, HSA
- All staff from FSD, HSA