Effects of pan cooking on micropollutants in meat

Planche, Christelle; Ratel, Jérémy; Blinet, Patrick; Mercier, Frédéric; Angénieux, Magaly; Chafey, Claude; Zinck, Julie; Marchond, Nathalie; Chevolleau, Sylvie; Marchand, Philippe; Dervilly, Gaud; Guérin, Thierry; Debrauwer, Laurent; Engel, Erwan

doi:10.1016/j.foodchem.2017.03.049

Cited by 21 publications

(16 citation statements)

References 38 publications

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“…Planche et al. () investigated the effects of pan cooking on PCBs, PCDD/Fs and other contaminants in meat. The average PCB losses after cooking were 18±5 % for rare, 30±3 % for medium, and 48±2% for well‐done meat.…”

Section: Assessmentmentioning

confidence: 99%

Risk for animal and human health related to the presence of dioxins and dioxin‐like PCBs in feed and food

Knutsen¹,

Alexander²,

Barregård³

et al. 2018

EFS2

143

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The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of dioxins (PCDD/Fs) and DL‐PCBs in feed and food. The data from experimental animal and epidemiological studies were reviewed and it was decided to base the human risk assessment on effects observed in humans and to use animal data as supportive evidence. The critical effect was on semen quality, following pre‐ and postnatal exposure. The critical study showed a NOAEL of 7.0 pg WHO2005‐TEQ/g fat in blood sampled at age 9 years based on PCDD/F‐TEQs. No association was observed when including DL‐PCB‐TEQs. Using toxicokinetic modelling and taking into account the exposure from breastfeeding and a twofold higher intake during childhood, it was estimated that daily exposure in adolescents and adults should be below 0.25 pg TEQ/kg bw/day. The CONTAM Panel established a TWI of 2 pg TEQ/kg bw/week. With occurrence and consumption data from European countries, the mean and P95 intake of total TEQ by Adolescents, Adults, Elderly and Very Elderly varied between, respectively, 2.1 to 10.5, and 5.3 to 30.4 pg TEQ/kg bw/week, implying a considerable exceedance of the TWI. Toddlers and Other Children showed a higher exposure than older age groups, but this was accounted for when deriving the TWI. Exposure to PCDD/F‐TEQ only was on average 2.4‐ and 2.7‐fold lower for mean and P95 exposure than for total TEQ. PCDD/Fs and DL‐PCBs are transferred to milk and eggs, and accumulate in fatty tissues and liver. Transfer rates and bioconcentration factors were identified for various species. The CONTAM Panel was not able to identify reference values in most farm and companion animals with the exception of NOAELs for mink, chicken and some fish species. The estimated exposure from feed for these species does not imply a risk.

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Section: Assessmentmentioning

confidence: 99%

Risk for animal and human health related to the presence of dioxins and dioxin‐like PCBs in feed and food

Knutsen¹,

Alexander²,

Barregård³

et al. 2018

EFS2

143

View full text Add to dashboard Cite

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“…A study by Wells et al demonstrated the advantages of GC × GC coupled with TOF−MS that enabled simultaneous detection of 206 contaminants in beef and fish samples, including 189 PCBs and 17 PCDD/Fs. 44 Current research efforts have also been made to investigate new POPs under the Stockholm Convention, such as decabromodiphenyl ether (DBDE), octabromodiphenylether (octaBDE), hexabromobiphenyl (HBB), hexachlorobutadiene (HCBD), pentachlorobenzene (PeCB), hexabromodiphenyl ether (hexaBDE), perfluorooctanesulfonic acid (PFOS), and perfluorooctanoic acid (PFOA). These chemicals were used as flame retardants or industrial additives that may be present in packing materials and contaminated foods.…”

Section: Analysis Of Endogenous and Exogenousmentioning

confidence: 99%

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Cao

Guo

et al. 2020

J. Agric. Food Chem.

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Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.

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“…Indeed, the past ten years have seen a number of very interesting studies based on modeling and on emerging analytical approaches (analytical chemistry, toxicogenomics, etc. ), particularly in the field of chemical safety for meat products [64][65][66][67][68][69][70]. These studies focused on the whole meat chain, from livestock exposure to micropollutants during farming [67] to meat digestion in the human gut [68,71].…”

Section: Example Of the Meat Sectormentioning

confidence: 99%

“…These studies focused on the whole meat chain, from livestock exposure to micropollutants during farming [67] to meat digestion in the human gut [68,71]. In terms of processes applied to meat, several papers have demonstrated the relevance of combining analytical techniques, such as multi-dimensional gas chromatography, olfactometry, and mass spectrometry, to investigate both the heat-induced toxicants and odor-active compounds formed when cooking meat [69,70].…”

Section: Example Of the Meat Sectormentioning

confidence: 99%

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

et al. 2019

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Multi-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simultaneously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimization to multi-criteria decision analysis; (c) from forward engineering, observing the results of process conditions, to reverse engineering, selecting the right process conditions for a target output. The food sector has been slow to adopt reverse engineering, but interest is surging now that the industry is looking to shift production towards personalized food. MRE has followed a heterogeneous development trajectory and found applications in different disciplines. The scope of this review spans MRE applications in the food sector covering food packaging and food consumption and focuses on demonstrating potentialities of MRE in a complex field like food. We explain how MRE enables the development of sustainable processes, looking at similar approaches used in sectors other than food. Building on this extensive review, we sketch out some guidelines on approaches to be used in future MRE applications in food, working up from the problem statement.

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Effects of pan cooking on micropollutants in meat

Cited by 21 publications

References 38 publications

Risk for animal and human health related to the presence of dioxins and dioxin‐like PCBs in feed and food

Risk for animal and human health related to the presence of dioxins and dioxin‐like PCBs in feed and food

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

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