New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

Marques, António; Lourenço, Helena; Nunes, María Leonor; Roseiro, L.C.; Santos, C.; Barranco, Alejandro; Rainieri, Sandra; Langerholc, Tomaž; Cencič, Avrelija

doi:10.1016/j.foodres.2010.12.003

Cited by 56 publications

(33 citation statements)

References 125 publications

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“…Also, risk assessment and regulated limits are based on raw products although most seafood is cooked before consumption and strong variations in the concentration of contaminants occur following cooking or processing of seafood according to the cooking procedure and species (Marques et al, 2011). On the other hand, information on the effects of cooking on emerging contaminants is scarce (Domingo, 2010, Perelló et al, 2009).…”

Section: Effect Of Cookingmentioning

confidence: 99%

“…However, higher concentrations may be found because of the decrease of the weight of samples due to loss of water, volatiles, lipids, carbohydrates or proteins (Marques et al, 2011).…”

Section: Effect Of Cookingmentioning

confidence: 99%

“…But neglecting their effect on seafood may lead to over-or underestimation of the risk for consumers and to misleading dietary advice (Houlbrque et al, 2011, Marques et al, 2011.…”

Section: Effect Of Cookingmentioning

confidence: 99%

See 2 more Smart Citations

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Aznar-Alemany

Trabalón

Jacobs

et al. 2017

Food and Chemical Toxicology

107

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PBDEs (congeners 28, 47, 99, 100, 153, 154, 183, 209), HBCD (α, β, γ), emerging brominated flame retardants (PBEB, HBB and DBDPE), dechloranes (Dec 602, 603, 604,, TBBPA, 2,4,6-TBP and MeO-PBDEs (8 congeners) were analysed in commercial seafood samples from European countries. Levels were similar to literature and above the environmental quality standards (EQS) limit of the Directive 2013/39/EU for PBDEs.Contaminants were found in 90.5 % of the seafood samples at n. d.-356 ng/g lw (n. d.-41.1 ng/g ww). DBDPE was not detected and 2,4,6-TBP was detected only in mussels, but at levels comparable to those of PBDEs. Mussel and seabream were the most contaminated species and the Mediterranean Sea (FAO Fishing Area 37) was the most contaminated location. The risk assessment revealed that there was no health risk related to the exposure to brominated flame retardants via seafood consumption. However, a refined risk assessment for BDE-99 is of interest in the future. Moreover, the cooking process concentrated PBDEs and HBB.

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Section: Effect Of Cookingmentioning

confidence: 99%

“…However, higher concentrations may be found because of the decrease of the weight of samples due to loss of water, volatiles, lipids, carbohydrates or proteins (Marques et al, 2011).…”

Section: Effect Of Cookingmentioning

confidence: 99%

See 1 more Smart Citation

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Aznar-Alemany

Trabalón

Jacobs

et al. 2017

Food and Chemical Toxicology

107

View full text Add to dashboard Cite

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“…In addition, there is also a need of new and alternative (in vivo) toxicity tests as well as new detection tools for testing the effects of food chemical contaminants, moving away from the mouse bioassay for food toxin analysis [146]. To achieve this goal, the use of noncarcinogenic functional cell models, of alternative animal models like zebrafish embryos, and a toxicogenomic approach, seem to be the most promising strategies for the future toxicity assessment of food chemical contaminants [147].…”

Section: Present Challenges In Food Analysismentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

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This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

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“…In all conditions tested, about 70% -92% of total PAHs were found in the casing when products were filled in natural casings, irrespective of the smoking regime processed. Maximal concentrations of PAHs usually occur at the product surface (Marques, et al, 2011). Many of PAHs had been demonstrated to be carcinogenic for experimental animals and they are also supposed to have a significant impact on the disease burden caused by various cancers in human populations (Phillips, 1999 The main objective of the studies was to analyses the effect of smoking method, types of casing and cold storage time on the PAH contents in zero time and after cold storage for 90day (BaP and15PAH) the type of casing (cellulose casing and sheep casing), using (Sawdust wood).…”

Section: Introductionmentioning

confidence: 99%

Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage

2016

AJAS

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The sheep sausages casing and cellulose casings smoked in indirect traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. Dependency on hot smoking conditions (with indirect smoking), using two types of casing (sheep casing and cellulose casings).All smoked samples are storage at 4C For 90 days. Smoked sausages samples by indirect technique, using smoke from an external smoke generator were assessed. The total Polycyclic aromatic hydrocarbons (PAHs) appeared in study, divided to three group; the first group was low molecular weight PAHs recorded very high value in two types of beef sausage (2209.2285 µg /Kg and 598.865 µg /Kg); The second group (PAH4) recorded very low content in two types of beef sausage (0.0007 µg /Kg). Benzo(a) pyrene (BaP) levels were below the limit of quantification (0.0002µg/kg) appeared in products. The third group was heavy PAHs recorded (481.7937 µg /Kg and 0.0009 µg /Kg) in sheep and cellulose; respectivly. Cold storage of samples caused significant decrement of (PAHS). Based on this results it could be concluded that smoked sausage samples by indirect technique and used cellulose casing caused significant decrement of (PAHs). As compared with indirect technique and sheep casing.

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New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

Cited by 56 publications

References 125 publications

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Food Analysis: Present, Future, and Foodomics

Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage

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