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Environmental and Emerging Contaminants Subgroup

 

The Subgroup deals with topics associated with environmental, adulteration- and packaging-related contaminants. It also considers specific emerging issues which may be of critical safety concern. However, the mycotoxin issues are not managed by the Subgroup ‘Environmental and Emerging Contaminants’ as this field of expertise is under the responsibility of the Mycotoxins Community.

Feel free to submit any topic you would like the Subgroup

Subgroup Chair: Dr. Thierry Delatour, thierry.delatour@rdls.nestle.com


SubGroup Meeting & Minutes
Tuesday, September 26, 2017
1:30 - 3:00
Room: International #3

USP Guidance on Non-target Validations
Kenny Xie (US Pharmacopeial Convention) and Steve Holroyd (Fonterra) presented the USP Guidance on developing and validating non-targeted methods for adulteration detection. The document is intended to provide guidance to food operators that want to prevent raw materials from food fraud with analysis based upon a fingerprinting approach. Definitions, recommendations, validation design and some examples are useful information available in the document for such demanding and challenging analytical platforms.

4- and 2- methylimidazoles and tetra hydoxybutylimidazole in heat treated foods
TD
gave an update regarding the occurrence of 4- and 2-methylimidazoles (4-MEI & 2-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) in thermally-treated food products. The presence of these chemicals is well-known from some classes of caramels (those treated in presence of ammonia), and they are often seen as markers of such caramels. Recent investigations have revealed the presence of 4-MEI, 2-MEI and THI in food products that do not contain caramel as coloring agents (e.g. toasted sandwich breads, roasted malt and barley, cocoa powder). This result indicates that these three chemicals are spread in a broader range of heat-treated food products than caramels. Details are available in the publication by Mottier at al. (2017, Food Chem., 228, 381-387).

AOAC SPSFAM launched a working group to study mulit-residue antibiotic methods

The method should be applicable to the screening and identification of veterinary drugs
(antibiotics, antiparasitics, anti-inflammatories & tranquilizers) in:
▪ raw milk,
▪ processed dairy powder ingredients (full-cream milk, fat-filled milk, skimmed milk, whey
proteins, lactose, caseinate),
▪ meat including muscle, kidney, liver and fat (chicken, duck, turkey, beef, pork, lamb, veal),
▪ fish and seafood
▪ egg powders (whole, white and yolk), and
▪ infant formulae (regular and hydrolyzed).

▪ The method should be consistent with worldwide regulatory requirements.

See Vet Drugs Sub Group for more information

Multiresidue method for veterinary drugs in food–Discussion


Submit your contact information to the chairman of the Subgroup Unknowns:
Dr. Thierry Delatour, thierry.delatour@rdls.nestle.com
Nestlé Research Centre, Quality and Safety Department,
Vers-chez-les-Blanc, CH – 1000 Lausanne 26, Switzerland.
Fax: +41.21.785.8553;

 

 

 

 

 

 

 

 
 
 
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