Semicarbazide in Canadian bakery products

Becalski, Adam; Lau, Benjamin P.‐Y.; Lewis, David A.; Seaman, Stephen W.

doi:10.1080/02652030500395219

Cited by 30 publications

(27 citation statements)

References 6 publications

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“…Later, studies have confirmed that SEM could present in food due to azodicarbonamide, a chemical used in gasket production and an additive in flour, and hypochlorite used in carrageen bleaching and disinfecting eggs etc. (Becalski, Lau, Lewis, & Seaman, 2006;K Hoenicke, Gatermann, Hartig, Mandix, & Otte, 2004;Stadler et al, 2004). SEM is also believed occur naturally in some crustaceans such as prawns, crabs and shrimp (Katrin Hoenicke & Gatermann, 2006;Pereira, Donato, & De Nucci, 2004).…”

Section: Discussionmentioning

confidence: 97%

Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection

et al. 2017

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Section: Discussionmentioning

confidence: 97%

Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection

et al. 2017

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“…The formation of SEM during the baking of bread (Becalski et al, 2004(Becalski et al, , 2006 and flour-coated poultry products (Hoenicke et al, 2004) was also confirmed when the use of azodicarbonamide as an additive in flour was examined. SEM formation has also been observed in samples such as carrageen (a seaweed extract used as a food additive), starch and egg white powder treated with hypochlorite solutions containing 12% active chlorine (Hoenicke et al, 2004).…”

Section: Sources Of Nitrofuran and Semicarbazide Contaminationmentioning

confidence: 87%

Nitrofuran antibiotics: a review on the application, prohibition and residual analysis

Vass¹,

Hruška²,

Fránek³

2008

Vet. Med.

238

130

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Nitrofuran antibiotics, employed for the treatment of bacterial diseases in livestock production, were banned from use in the European Union (EU) in 1995 due to concerns about the carcinogenicity of their residues in edible tissue. This review provides an overview of nitrofuran toxicity, metabolism, and also specific aspects of legislation surrounding their prohibition. Special attention is devoted to semicarbazide -a nitrofuran metabolite and food contaminant. Analytical procedures for nitrofuran analysis in various matrices and validation requirements for screening and confirmation methods with respect to EU regulations are also reviewed.Keywords: nitrofurans; tissue bound metabolites; semicarbazide; bioavailability; mutagenicity; legislation; sample preparation; validation; detection methods List of abbreviations AHD = 1-aminohydantoin; AOZ = 3-amino-2-oxazolidinone; AMOZ = 3-amino-5-morpholino-methyl-1,3-oxazolidinone; CC α = decision limit; CC β = detection capability; EC = European Commission; EFSA = European Food Safety Authority; ELISA = enzyme linked immuno-adsorbent assay; ESI = electro-spray ionisation; EU = European Union; FTD = furaltadone; FZD = furazolidone; HPLC = high performance liquid chromatography; IC = inhibition concentration; LC = liquid chromatography; LOD = limit of detection; MS = mass spectrometry; NFT = nitrofurantoin; NFZ = nitrofurazone; NP = nitrophenyl; NPAHD = 3-(2-nitrobenzylidenamino)-2,4-imidazolidinedione); NPAMOZ = 5-(morpholinomethyl)-3-(2-nitrobenzylidenamino)-2-oxazolidinone); NPAOZ = [3-(2-nitrobenzylidenamino)-2-oxazolidinone]; NPSEM = 3[(2-nitrophenyl)methylene]-hydrazinecarboxamide; o-NBA = ortho-nitrobenzaldehyde; RASFF = Rapid Alert System for Food and Feed; SE = solvent extraction; SEM = semicarbazide; SPE = solid phase extraction; UV = ultraviolet

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“…Studies have shown that dry azodicarbonamide-containing flour heated to 150-200ºC forms SEM. Becalski et al (2006) tested 11 types of baked food made from flour for SEM. Ye et al (2011) tested SEM in different types of flour products.…”

Section: Flour Productsmentioning

confidence: 99%

Semicarbazide – from state-of-the-art analytical methods and exposure to toxicity: a review

Tian

Sang

Wang

2014

Food Additives & Contaminants: Part A

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This review assesses the state of the art concerning semicarbazide (SEM). Originally, SEM was primarily detected as a nitrofurazone veterinary metabolite, but over time scientists gradually found that azodicarbonamide in sealed cans and flour could also lead to the generation of SEM. This discovery makes the study of SEM particularly interesting. At present, an increasing number of researchers are investigating the toxicity of SEM and developing more and better analytical methods for the determination of SEM. In recent years, many researchers have focused on exposure from different foods, the public awareness of hazards and analytical detection methods for SEM in different foods. Although there have been significant achievements, these results have not been summarised in a review. The exposure from different foods, toxicity and methods of detection for SEM are comprehensively reviewed here. This review will provide not only others with a better understanding of SEM but also background information to facilitate future research.

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Semicarbazide in Canadian bakery products

Cited by 30 publications

References 6 publications

Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection

Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection

Nitrofuran antibiotics: a review on the application, prohibition and residual analysis

Semicarbazide – from state-of-the-art analytical methods and exposure to toxicity: a review

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