Mutagenicity of resorcinol formed by the reaction of m-phenylenediamine with sodium nitrite

Hosono, Akiyoshi; Makino, Kohei; Otani, Hajime

doi:10.1021/jf00010a025

Cited by 1 publication

(2 citation statements)

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“…Escherichia coli B/r WP2 trphcr - (Hosono et al, 1991). The mutagenicity was highest at pH 3 while it decreased with increase in pH.…”

Section: Resorcinol Induced Gene Mutations At Low Ph In Salmonella Tymentioning

confidence: 98%

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Scientific Opinion on the use of Resorcinol as a food additive

2010

EFSA Journal

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Following a request from the European Commission (EC), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of resorcinol when used as an antioxidant in crustaceans. Resorcinol is a specific inhibitor of polyphenol oxidase and therefore it can act as an anti-browning agent in fresh, frozen and deep-frozen crustaceans. Resorcinol is rapidly absorbed from the gastrointestinal tract, metabolised extensively to sulphate and/or glucuronic acid conjugates and excreted primarily in the urine. Resorcinol causes moderate acute toxicity in rats. Subchronic toxicity studies in rats and mice indicate a steep dose-response curve for lethality. Carcinogenicity studies in rats and mice demonstrated the lack of carcinogenic activity of resorcinol. However, clinical signs of toxicity were seen at approximately 100 mg resorcinol/kg bw/day (5 days per week) and above. Based on the available data from in vitro and in vivo genotoxicity tests the Panel concluded that there is no concern with respect to genotoxicity. Resorcinol has no adverse effects on the developing fetus nor does it cause maternal toxicity in rats and rabbits. The Panel considers the acute neurological signs of toxicity to be the pivotal adverse effect of resorcinol and based on the NOAEL of 36 mg resorcinol/kg bw/day in the carcinogenicity study in rats and using an uncertainty factor of 300 the Panel established an ADI of 0.12 mg/kg bw/day for resorcinol. The conservative estimates of acute consumption of shrimps (the only category for which experimental data were reported) indicate that dietary exposure to resorcinol for adults and for children would exceed the ADI when the residual concentration of resorcinol in whole raw shrimps is above 35 mg/kg. The Panel notes that this value is only applicable if other uses of resorcinol are excluded. KEY WORDS Resorcinol, CAS SUMMARYFollowing a request from the European Commission to the European Food Safety Authority (EFSA), the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to provide a scientific opinion on the safety of resorcinol when used as an antioxidant in crustaceans.Resorcinol is a specific inhibitor of polyphenol oxidase and therefore it can act as an anti-browning agent in fresh, frozen and deep-frozen crustaceans. Specifications for resorcinol indicated by the petitioner are: the minimum purity of resorcinol is 99 % (stated range of 99.0-100.5 % by iodometry assay), insoluble matter is set at 0.005 % and the residue after ignition 0.01 % maximum. The antibrowning agent intended to be authorised contains resorcinol as a main ingredient (more than 99.5 %) and citric or ascorbic acid at less than 0.3 %.The petitioner proposes to use resorcinol at a concentration of 5 to 7 g/L in the dipping solution for a dipping time of 4-5 minutes. Under these treatment conditions, the residual resorcinol measured in raw shrimps (whole product) was 120 mg/kg, in edible parts of raw shrimps was 30 mg/kg, and ...

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“…Escherichia coli B/r WP2 trphcr - (Hosono et al, 1991). The mutagenicity was highest at pH 3 while it decreased with increase in pH.…”

Section: Resorcinol Induced Gene Mutations At Low Ph In Salmonella Tymentioning

confidence: 98%

“…Resorcinol induced gene mutations at low pH in Salmonella typhimurium TA98 (SD 510) and Escherichia coli B/r WP2 trp -hcr - (Hosono et al, 1991). The mutagenicity was highest at pH 3 while it decreased with increase in pH.…”

Section: In Vitro Testingmentioning

confidence: 99%

Scientific Opinion on the use of Resorcinol as a food additive

2010

EFSA Journal

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show abstract

Mutagenicity of resorcinol formed by the reaction of m-phenylenediamine with sodium nitrite

Cited by 1 publication

References 5 publications

Scientific Opinion on the use of Resorcinol as a food additive

Scientific Opinion on the use of Resorcinol as a food additive

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