Application of liquid chromatography‐atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages

Eerola, Susanna; Otegui, I.; Saari, Leena; Rizzo, A.

doi:10.1080/02652039809374641

Cited by 20 publications

(8 citation statements)

References 25 publications

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“…As a consequence of this process, 81 analytical results from Eerola ( 1998 ) and 1242 results from Lachenmeier (2007) were not used in the final exposure assessment as occurrence data from the EFSA database or more recent literature data were available for the same food categories.…”

Section: Assessmentmentioning

confidence: 99%

Risk assessment of N‐nitrosamines in food

Schrenk¹,

Bignami²,

Bodin³

et al. 2023

EFS2

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EFSA was asked for a scientific opinion on the risks to public health related to the presence of Nnitrosamines (N-NAs) in food. The risk assessment was confined to those 10 carcinogenic N-NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP and NPYR. N-NAs are genotoxic and induce liver tumours in rodents. The in vivo data available to derive potency factors are limited, and therefore, equal potency of TCNAs was assumed. The lower confidence limit of the benchmark dose at 10% (BMDL 10 ) was 10 μg/kg body weight (bw) per day, derived from the incidence of rat liver tumours (benign and malignant) induced by NDEA and used in a margin of exposure (MOE) approach. Analytical results on the occurrence of N-NAs were extracted from the EFSA occurrence database (n = 2,817) and the literature (n = 4,003). Occurrence data were available for five food categories across TCNAs. Dietary exposure was assessed for two scenarios, excluding (scenario 1) and including (scenario 2) cooked unprocessed meat and fish. TCNAs exposure ranged from 0 to 208.9 ng/kg bw per day across surveys, age groups and scenarios. 'Meat and meat products' is the main food category contributing to TCNA exposure. MOEs ranged from 3,337 to 48 at the P95 exposure excluding some infant surveys with P95 exposure equal to zero. Two major uncertainties were (i) the high number of left censored data and (ii) the lack of data on important food categories. The CONTAM Panel concluded that the MOE for TCNAs at the P95 exposure is highly likely (98-100% certain) to be less than 10,000 for all age groups, which raises a health concern.

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Section: Assessmentmentioning

confidence: 99%

Risk assessment of N‐nitrosamines in food

Schrenk¹,

Bignami²,

Bodin³

et al. 2023

EFS2

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“…The most prominent exception was the wild fruit pickled for 90 days in vinegar, where the tyramine content was reduced to levels lower than those found in its raw fruit. Tyramine is a hazardous BA for human health, and ingestions of 10-100 mg can be toxic (Eerola et al 1998). This amine is more toxic than histamine, and its toxic limit is around 300 mg kg -1 (Linares et al 2016).…”

Section: Samplementioning

confidence: 99%

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

et al. 2019

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The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1 h and at 30, 60 and 90 days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.

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“…27,28 For example, atmospheric pressure chemical ionization (APCI) in LC-MS was investigated for the determination of four volatile NAs in dry sausages. 28 Also, Herrmann et al developed an LC-MS/MS method for the simultaneous determination of 14 NAs in processed meat products. 27 The validation study showed that the limit of detection (LOD) results obtained for one meat product were not the same for other meats due to matrix complexity and interferences.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Also, fried bacon is a very complex sample, which requires a high degree of selectivity to distinguish the NA analytes from matrix coextractives. The determination of volatile NAs in meat products has been accomplished using various analytical methods, including GC with mass spectrometry (MS), (ultra)high-performance liquid chromatography–tandem mass spectrometry [(U)HPLC-MS/MS], − and micellar electrokinetic chromatography, among other approaches.…”

Section: Introductionmentioning

confidence: 99%

“…Several recent publications also describe the separation and detection of NAs by LC-MS or LC-MS/MS in water, ,, beer, and meat products. , For example, atmospheric pressure chemical ionization (APCI) in LC-MS was investigated for the determination of four volatile NAs in dry sausages . Also, Herrmann et al developed an LC-MS/MS method for the simultaneous determination of 14 NAs in processed meat products .…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography–Tandem Mass Spectrometry with Backflushing

Lehotay

Sapozhnikova

Han

et al. 2015

J. Agric. Food Chem.

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Nitrites are added as a preservative to a variety of cured meats, including bacon, to kill bacteria, extend shelf life, and improve quality. During cooking, nitrites in the meat can be converted to carcinogenic nitrosamines (NAs), the formation of which is mitigated by the addition of antioxidants. In the past, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) monitored NAs in pan-fried bacon, but FSIS terminated monitoring of NAs in the 1990s due to the very low levels found. FSIS recently chose to conduct a risk assessment of NAs in cooked bacon to determine if current levels warrant routine monitoring of NAs again. To meet FSIS needs, we developed, validated, and implemented a new method of sample preparation and analysis to test cooked bacon for five NAs of most concern, which consist of N-nitroso-dimethylamine, -diethylamine, -dibutylamine, -piperidine, and -pyrrolidine. Sample preparation was based on the QuEChERS (quick, easy, cheap, effective, rugged, and safe) approach and analysis by gas chromatography-tandem mass spectrometry. Ruggedness was improved markedly in the analysis of the complex fatty extracts by backflushing the guard column, injection liner, and half of the analytical column after every injection. Validation results were acceptable with recoveries of 70-120% and <20% RSDs for the five NAs, with a reporting limit of 0.1 ng/g. NA concentrations in 48 samples were all <15 ng/g, with most <1 ng/g and many <0.1 ng/g. Also, microwave cooking of bacon gave slightly lower concentrations overall compared to pan-frying.

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Application of liquid chromatography‐atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages

Cited by 20 publications

References 25 publications

Risk assessment of N‐nitrosamines in food

Risk assessment of N‐nitrosamines in food

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography–Tandem Mass Spectrometry with Backflushing

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