Fumigants and related chemicals in foods: Review of residue findings, contamination sources, and analytical methods

Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition

“…Extensive research and testing have demonstrated that irradiation under approved conditions has no dangerous effects on food, either chemical or microbial in nature. Food irradiation has been approved in most countries as a reliable method of preservation of several foods, especially considering that the alternatives, which are normally fumigation of food and food ingredients with various chemicals (ethylene dibromide, methyl bromide, ethylene oxide), have raised concerns about health and occupational safety . However, irradiation can have undesired side effects on sensory qualities of some food, but such effects tend to be minimal, especially within the accepted dose limits.…”

“…Food irradiation has been approved in most countries as a reliable method of preservation of several foods, especially considering that the alternatives, which are normally fumigation of food 2 and food ingredients with various chemicals (ethylene dibromide, methyl bromide, ethylene oxide), have raised concerns about health and occupational safety. 3 However, irradiation can have undesired side effects on sensory qualities of some food, 4 but such effects tend to be minimal, especially within the accepted dose limits. Nevertheless, it is known that consumer perception of foods treated by irradiation is more negative than those processed by other means, and this has triggered a flow of research concerning the effects of irradiation on innumerous food items, addressing the effective radiation dose for sterilization, the eventual chemical changes upon irradiation, and the best methods to identify irradiated food.…”

Formation of trihalomethanes in foods and beverages

“…In addition to drinking water, THMs have been found in flour, meats, dairy products, vegetables, beverages and other foods (Entz et al 1982;Uhler and Diachenko 1987;Daft 1988aDaft , 1988bKroneld and Reunanen 1990;Barbieri et al 1994;Miyahara et al 1995;US Food and Drug Administration (USFDA) 1999;Fleming-Jones and Smith 2003). These chemicals may occur in foods and beverages for several reasons: accumulation and sorption of THMs present in food packaging and wrapping (Entz and Diachenko 1988;Daft 1991; US Food and Drug Administration (USFDA) and US Department of Health and Human Services (USDHHS) 1999); contact with cleaners/disinfectants used in food-processing equipment, rinses or water in food processing, storage and/or marketing; and formation during food preparation (including cooking) due to reactions between chlorine residuals and precursors present in foods, for example, carbohydrates, lipids and proteins. The chlorine necessary to form THMs can arise from residuals in tap/rinse water (Ghanbari et al 1983;Fukayama et al 1986;Tan et al 1987), detergents used to clean processing equipment (Gilbert 1982), chlorine gas used in food processing, and other disinfectants that contact foods.…”

“…1988b);Entz et al (1982);Miyahara et al (1995);Uhler and Diachenko (1987)et al (1982);Miyahara et al (1995);Uhler and Diachenko (1987);1988b, 1991;Entz et al (1982);Kroneld and Reunanen (1990);Miyahara et al 1988b);Entz et al (1982);Miyahara et al (1995);Uhler and Diachenko (1987)1988b);Entz and Diachenko (1988);Entz et al (1982); Fleming-Jones and Smith(2003);Miyahara et al (1995);…”

Efficacy of audible sound waves in Inflicting Tissue Damage and Mortality in Tribolium castaneum (Coleoptera: Tenebrionidae) Larvae

“…Most stored products are in the fi nal state and treatments may seriously affect their table quality and render them unfi t for human consumption (Daft, 1991). Hence the strategies to manage pests of stored products would primarily involve physical treatment methods, which normally do not leave behind harmful residues or impair the table quality of the produce.…”