| CHLOROPROPANOLS |
| The occurrence of chloropropanols in foodstuffs, drinking
water and food contact materials has aroused considerable food safety
concerns in recent years (1). Premier Analytical Services recognised
the serious implications involved with this group of trace contaminants
in 1990 and invested in the research and development of a specific
and sensitive method to detect and quantify to very low levels. It
is this method, developed by our scientists, that has been adopted
as an industry standard. |
| |
| 3-MCPD & 1,3-DCP |
 |
| Analysis
of 3-MCPD, especially in packaging, is complicated by the difficulty
in obtaining a complete extraction. Premier Analytical Services has developed
world-leading expertise in this area, which has been demonstrated
as reliable and robust by collaborative testing. |
|
| Among this group of chemical contaminants 3-monochloropropane-1,2-diol
and 1,3-dichloropropanol, commonly referred to as 3-MCPD and 1,3-DCP
respectively, have been extensively monitored. The toxicological effects
of these compounds are well known and a provisional maximum tolerable
daily intake of 2 µg kg-1 body weight has been proposed (2,
3) for 3-MCPD. The EC has set a regulatory limit of 0.02 mg kg-1
for 3-MCPD in HVP and soy sauce (4) and legislation
for other foodstuffs is expected to follow. |
| |
| FORMATION AND PRODUCTS AT RISK |
| It has been known for some time that chloropropanols
can be generated during the manufacture of certain seasonings and
soy sauces using acid-hydrolysis. In this instance, it is the reaction
between concentrated hydrochloric acid and residual lipids present
in the raw materials used that can account for the levels formed.
The treatment of food contact materials with wet strength agents based
on polyamidoamine-epichlorohydrin (PAAE) resins can also lead to the
formation of 3-MCPD during the production process. However, the occurrence
of 3-MCPD in heat-treated and predominantly cereal-based foods and
ingredients (5) has led to a renewed interest
in this topic and prompted more recent investigation (6). |
| Our participation in these projects and our on-going
research programme (7, 8, 9) has placed Premier Analytical Services
at the forefront of specialist research and analysis (10,
11) for these contaminants. |
| Examples of matrices that can be tested include: |
 |
| Analytical
measurement is by GC-MS, a complex end point technique requiring
a high degree of experience and expertise. |
|
- Cereal products
- Meat products
- Dairy products
- Modified starches
- Hydrolysed vegetable protein products
- Soy sauce
- Process flavourings
- Packaging products
- Beverages.
|
| |
|
| INTERNATIONAL REPUTATION |
- We are participants in Government sponsored contaminant research
projects including the formation of chloropropanols in foods
- We are active participants of FDF & Trade Association Contaminants
Committees and can advise on existing and emerging contaminant
issues
- We undertake confidential contract work on chloropropanols for
clients from around the world.
|
| |
| HIGH QUALITY ANALYSIS |
| Premier Analytical Services was one of the first laboratories to
receive UKAS accreditation to the ISO 17025 standard for the analysis
of 3-MCPD in food products, ingredients and packaging. Accreditation
by UKAS demonstrates the competence, impartiality and performance
capability of laboratories, assuring analysis of the highest quality
thereby engendering confidence in results you can trust. |
| |
| INTERPRETATION AND ADVICE |
| The scientists in our Trace Contaminants Team are happy
to provide advice on the potential risk to your products posed by
Chloropropanols and the requisite sampling regimes and testing protocols.
Interpretation of results is offered as part of our service. |
| |
| REFERENCES |
- Hamlet CG, Sadd PA, Crews C, Velíšek J, Baxter
DE, (2002) Food Add Contam 19: 619-631
- World Health Organization. Joint FAO/WHO Expert Committee
on Food Additives (2001: Rome, Italy). Evaluation of certain food
additives and contaminants: fifty-seventh report of the Joint
FAO/WHO Expert Committee on Food Additives. WHO Technical Report
Series: 909; Geneva, Switzerland, 2002
- European Commission. Opinion of the Scientific Committee
on Food on 3-monochloro-propane-1,2-diol (3-MCPD) updating the
SCF opinion of 1994 (adopted on 30 May 2001), SCF/CS/CNTM/OTH/17
Final; Brussels, Belgium, 2001
- Commission Regulation (EC) No. 466/2001 of 8 March 2001 setting
maximum levels for certain contaminants in foodstuffs (Oj No.
L77, 16.3.2001, p1-13)
- Hamlet CG, Jayaratne SM, Matthews W, (2002) Food Add Contam
19: 15-21
- Hasnip S, Crews C, Brereton P, Reece P, Baxter DE, Slaiding
I, Hamlet CG, Sadd PA, Matthews W, Goonan K, Velíšek
J, Dolezal M, (2002) Pol J Food Nutr Sci 11: 119-121
- Hamlet CG, Sadd PA, (2002) Z Lebensm-Unters -Forsch 215:
46-50
- Hamlet CG, Sadd PA, Gray DA, (2003) Z Lebensm-Unters -Forsch
216: 122-128
- Hamlet CG, Sadd PA, (2003) Proc. Euro Food Chem XII, Bruge,
Belgium, Sep 24-26, pp. 272-275
- Hamlet CG. (1998) Food Add Contam 15: 451-465
- Hamlet CG, Sutton PG, (1997) Rapid Commun Mass Sp 11: 1417-1424.
|
