Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand

Fowles, Jefferson; Mitchell, Jade; McGrath, H. J. W.

doi:10.1016/s0278-6915(01)00052-7

Cited by 59 publications

(22 citation statements)

References 12 publications

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“…According to Pradeep et al (1993), consumption of spices (including chilli and pepper) in India is 9.54 ± 10.11 g/day, while it was 14.7 g/day in Thailand (Tantipopipat et al, 2010). These results are better comparable with our consumption results considering the fact that spices are widely used in Asian cuisine, while very low spice consumption (0.5 g/head/ day) is reported in EU (Fowles et al, 2001).…”

Section: Consumption Of Spices In Sri Lankasupporting

confidence: 91%

Public health risk associated with the co-occurrence of mycotoxins in spices consumed in Sri Lanka

Yogendrarajah

Jacxsens

Lachat

et al. 2014

Food and Chemical Toxicology

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Section: Consumption Of Spices In Sri Lankasupporting

confidence: 91%

Public health risk associated with the co-occurrence of mycotoxins in spices consumed in Sri Lanka

Yogendrarajah

Jacxsens

Lachat

et al. 2014

Food and Chemical Toxicology

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“…However, epidemiologic studies indicated the average intake of spices in Europe and Asia to be as high as 4 and 14.7 g/person/ day respectively. 38 These figures suggest that the total intake of spice is almost equivalent to or more than the recommended average daily consumption of a common condiment in every meal -salt (6 g/person/ day). 39 Therefore, assuming an average person spends approximately 60 minutes (1 hour) per day eating and drinking, 40 the immersion time (24 hours, 72 hours and 168 hours) used in this study simulates the equivalent number of days the resin composites restorations are exposed to dietary staining.…”

mentioning

confidence: 98%

A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices

Yew

Berekally²,

Richards

2013

Aust Dent J

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Background: The aim of this study was to evaluate colour stability upon exposure to spices of a nano-filled and a microhybrid resin composite finished either with Sof-Lex TM discs (SLD) or against plastic strips (PS). Methods: Forty cylindrical specimens of 3 mm thickness were fabricated from Filtek Supreme XT TM (FS) and Gradia Direct X TM (GD). The top surface of each specimen was polished with SLD while the bottom surface was finished against PS. All samples were immersed in staining solutions (0.1% weight turmeric, paprika and tamarind) and distilled water at 37°C. Colour after 0, 24, 72 and 168 hours of immersion was recorded with a reflection spectrophotometer using CIE L*a*b* parameters and the results were statistically analysed with repeated measures of ANOVA and Bonferroni post hoc tests. Results: Among all the staining solutions tested, the highest colour deviation was obtained in the turmeric group. FS finished against PS showed significantly more colour changes compared to specimens polished with SLD, while GD finished against PS were found to be more resistant to colour changes. Conclusions: Within the limitations of this study all the spices tested have the potential to stain resin composites with turmeric causing the most significant discolouration. Micro-hybrid and nano-filled resin composites appeared to respond differently to staining by spices when either finished with PS or polished with SLD.

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“…Furthermore, in certain cases where spices were irradiated in prepackaged form to prevent postpackaging contamination, undesirable compounds (e.g., 1,3-ditert-butylbenzene) from packaging materials migrated into the spice products (7). The use of ethylene oxide is prohibited in many countries due to possible toxic residues remaining after the process (8). The application of high-temperature steam is associated with a decrease in volatile oil content, color degradation, and an increase in moisture content of the dried spices, which leads to a decreased shelf life (9).…”

mentioning

confidence: 99%

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Kang

2013

Appl Environ Microbiol

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This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34-and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86-and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality.

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Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand

Cited by 59 publications

References 12 publications

Public health risk associated with the co-occurrence of mycotoxins in spices consumed in Sri Lanka

Public health risk associated with the co-occurrence of mycotoxins in spices consumed in Sri Lanka

A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

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