Bioaccumulation of polycyclic musks (HHCB, AHTN) and nitro musks (musk xylene, musk ketone, and their amino metabolites) in aquatic biota was investigated by analyzing 18 fish samples (rudd, tench, crucian carp, eel) and 1 pooled zebra mussel sample from the pond of a municipal sewage treatment plant. Furthermore, water samples taken at the effluent of the sewage plant as well as water samples and two series of semipermeable membrane devices (SPMDs) from the pond were included. This comprehensive data set allowed the determination of species-dependent bioaccumulation factors on a lipid basis (BAF(L)), e.g., for HHCB the BAF(L) in tench were more than 20 times higher than in eel. The BAF(L) for HHCB and AHTN in biota were lower than the partition coefficients K(SPMD/W) obtained from SPMD samples, which are assumed to represent model bioconcentration values. This stresses that metabolism of these compounds in fish must not be neglected.

Semicarbazide (SEM) is considered to be a characteristic protein-bound side-chain metabolite of the banned veterinary drug nitrofurazone. It is therefore used as a marker for nitrofurazone abuse. Recently, there has been concern about other sources of SEM in tissue samples, which are not linked to the illegal use of nitrofurazone. The present studies have shown that SEM can occur naturally, e.g. in algae, shrimps and eggs, and is formed from natural substances, e.g. arginine and creatine. A significant formation of SEM was observed in samples treated with hypochlorite commonly used in food processing for disinfection or bleaching. SEM was formed in different kinds of nitrogen compound-containing samples (0.3-20 microg kg(-1)) after treatment with 1% active chlorine. It was detected in the mg kg(-1) range after hypochlorite treatment (0.015% active chlorine) of creatine. Lower levels were also formed from creatinine, arginine and urea. SEM present in hypochlorite-treated carrageenan proved mostly to occur in the tissue-bound form. Therefore, differentiation between SEM from nitrofurazone abuse and SEM originating from natural constituents (due to hypochlorite treatment) seems not to be unambiguously possible.

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Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10°–12°C. The analysis was performed by liquid chromatography tandem mass spectrometry (LC/MS/MS) using deuterium-labeled acrylamide as internal standard. Acrylamide was stable in most matrixes (cookies, cornflakes, crispbread, raw sugar, potato crisps, peanuts) over time. However, slight decreases were determined for dietary biscuits (83–89%) and for licorice confection (82%). For coffee and cacao powder, a significant decrease occurred during storage for 3 or 6 months, respectively. Acrylamide concentrations dropped from 305 to 210 μg/kg in coffee and from 265 to 180 μg/kg in cacao powder. On the contrary, acrylamide remained stable in soluble coffee as well as in coffee substitutes. Reactions of acrylamide with SH group-containing substances were assumed as the cause for acrylamide degradation in coffee and cacao. Spiking experiments with acrylamide revealed that acrylamide concentrations remained stable in baby food, cola, and beer; however, recovery levels dropped in milk powder (71%), sulfurized apricot (53%), and cacao powder (17%). These observations suggest that variations in the acrylamide content of food, especially in coffee and cacao, can vary depending on the storage time because special food constituents and/or reaction products can affect the levels.

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