We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byPeter Holsworth
Modified about 1 year ago
Why take chemical control samples? Hrönn Jörundsdóttir
© Matís H. Jörundsdóttir Chemicals in food Is our food safe? As consumers – can we be sure that the food that we eat is safe?
© Matís H. Jörundsdóttir Chemicals in food What does food safety mean Food safety law Protect human health Prevent deception Accurate infor- mation
© Matís H. Jörundsdóttir Chemicals in food RASFF The 8 th of January, of the latest 100 RASFF reports, 59 were due to chemicals or FCM Migration from FCM PPPs in fruits Mycotoxins Unauthorised substance in food suppliments Too high contents of iodine Too high content of mercury PAH in olive oil Dioxins and DL-PCBs in dairy
© Matís H. Jörundsdóttir Chemicals in food What are all these chemicals we keep hearing about?
© Matís H. Jörundsdóttir Chemicals in food Pharmaceuticals Plant Protection Products and other agrochemicals Food contact material Compounds formed during processing Natural toxins Food additives Pollution
© Matís H. Jörundsdóttir Chemicals in food Persistent organic pollutants AMAP
© Matís H. Jörundsdóttir Chemicals in food Mercury
© Matís H. Jörundsdóttir Chemicals in food Can we analyse anything?
© Matís H. Jörundsdóttir Chemicals in food Can we analyse anything?
© Matís H. Jörundsdóttir Chemicals in food Can we analyse anything? Sample Extraktion Jensen method KOH treatment PCB Pesticides PBDE MeO-PBDE MeSO 2 -PCB and DDE BCPS OH-PCB OH-PBDE Derivatisation H 2 SO 4 :SiO2 column Analysis with GC/ECD or GC/MS H 2 SO 4 treatment MeSO 2 -PCB and -DDE BCPS PCB Pesticides PBDE MeO-PBDE HBCDD H 2 SO 4 :SiO2 column Analysis with GC/ECD or GC/MS Analysis with GC/ECD 90% H 2 SO 4 :SiO2 kolumn KOH treatment
© Matís H. Jörundsdóttir Chemicals in food Can we analyse anything? Sample Extraktion 3 x methanol Centrifuging Analysis with LC/MS/MS
© Matís H. Jörundsdóttir Chemicals in food Can we analyse anything? Choice of method depends on sample type and chemical Different chemicals need different methods depending on physical and chemical properties Results often in high number of analyses! Costly and time consuming!
© Matís H. Jörundsdóttir Chemicals in food Can we analyse anything? Increased demand of more specific chemical analyses Such as chemical species of elements Only searching for the “toxic” part
© Matís H. Jörundsdóttir Chemicals in food What about emerging threats? Nanoparticles Mycotoxins (masked mycotoxins) Microplastics Dietary supplements containing various active ingredients Residues of unapproved antibiotics (mainly aquaculture) Pesticide residues BSE
© Matís H. Jörundsdóttir Chemicals in food What about emerging threats? Acrylamide Food contact substances e.g. Per- & polyfuorinated alkyl substances (PFAS) New persistent organic pollutants (POPs) Genetically modified food ? Allergens ? PFOS
© Matís H. Jörundsdóttir Chemicals in food Silver -Silver ions and silver compounds show a toxic effect on some bacteria, viruses, algae and fungi -In the early 1900s people would put silver dollars in milk bottles to prolong the milk's freshness -Used today in topical gels and impregnated into bandages -Relatively harmless to humans (AS MACROMOLECULES) -Silver accumulates in the body – can cause argyria (blue/grey discoloration of skin) -NANOPARTICLES
© Matís H. Jörundsdóttir Chemicals in food EU maximum limits for chemicals Maximum levels based on risk assessment for life long exposure
© Matís H. Jörundsdóttir Chemicals in food Bioaccumulation and life-time exposure If properties and exposure of a chemical is such that an individual absorbs a substance at a rate greater than it is excreted => bioaccumulation
© Matís H. Jörundsdóttir Chemicals in food Synergic effects Cocktail effects! Photo from: https://endtheconfusion.wordpress.com/tag/food-additives/
© Matís H. Jörundsdóttir Chemicals in food Specific recommendations to protect the most vulnerable groups
© Matís H. Jörundsdóttir Chemicals in food What happens if we don´t check for chemical risks Amount of PPPs and additives can be subjects of human mistakes Information on official surveillance available online => dishonest companies can use this information! Can be used to monitor fraud, no surveillance would increase risk of frauds All these increase the risk for humans to be exposed to undesirable chemicals
© Matís H. Jörundsdóttir Chemicals in food Thank you very much for your attention Hrönn Jörundsdóttir
What are you most scared of? Shark attack Motorcycling Snakebite Smoking Driving Airplane crash.
What kind of vitamins,minerals,proteins do we need to take daily ? Where and how can we get them?
By Luka Grepl-Malmgren 7BB GM Foods By Luka Grepl-Malmgren 7BB Introduction to GM Foods Definition of GM Foods; Meat and edible plants modified through.
FARMING Science Project: Ja,Jin,Noonn. genetically modified organism A GMO is a genetically modified organism (also called "genetically engineered")
Dangerous Substances and Risk Assessment A European campaign on Risk Assessment.
Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu To View the presentation as a slideshow with effects select “View”
BIOACCUMULATION Chapter 2.3. Chemical Pollutants Humans have been introducing synthetic (man-made) chemicals into the environment. Some examples are:
GCSE Food Technology Booster. Research Context: Fish Based Products Design Theme: Chilling and Freezing.
The voice of the European food and drink industry Introduction to CIAA Copenhagen, December 2006.
Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu What Is Environmental Science? Environmental Science is the study.
Environmental Hazards and Human Health Chapter 17.
McGraw-Hill McGraw-Hill The Challenges of the Digital Age.
Chemicals and Women- So what is the problem? WOMEN FOR A TOXIC-FREE FUTURE Polish Women´s Seminar & Workshop Monday 6th of December 2004, Warsaw Daniela.
© Food – a fact of life 2009 Factors affecting food choice Foundation.
Effects of Ozone. Effects of Ozone Thinning on Humans As the amount of ozone in the stratosphere decreases, more UV light is able to pass through the.
Biodiversity and Conservation Chapter 5. Section 1 vocabulary (2) 1.extinction, 2.biodiversity.
1 Industries based on Microorganisms, their processes and products Microbial technology/ Industrial Biotechnology In Sri Lanka Professor S. Widanapathirana.
The. of and a to in is you that it he for.
Chemical substances at work: facing up to the challenges Brussels, 2-3 March 2009 Expert forecast on emerging chemical risks related to OSH Emmanuelle.
Topic 5.1 / Option G.2 Ecosystem Ecology 1 Matter and Energy Flow in Ecosystems Assessment Statements: , G G.1.10, G.2.1 – G.2.5.
SCIENTIFIC INQUIRY and SKILLS. What is science? a body of knowledge and a way of knowing things.
The Scientific Method 6 easy steps. What is the Scientific Method? The Scientific Method is an organized way of answering a science question. There are.
Judith E. Brown Prof. Albia Dugger Miami-Dade College The Multiple Dimensions of Food Safety Unit 32.
Write down one or two words that describe what the term “organic” means to you. Then, we’ll discuss your responses as a group.
Role of Engineering Toward a Better Environment: Global Environmental changes: challenges and opportunities Dec 2008, Alexandria, Egypt H.A.M. de.
Athletes are like race cars. They dont run their best on cheap gas or an empty tank.
Health Assessment & Surveillance Health & Safety Management for Quarries Topic Six.
Drugs as Medicines Coach Graner Health Class Notes.
Mixtures and Solutions. What is Matter? Anything that has mass and takes up space or volume.
Waste and Recycling Notes Waste Disposal. Electronic Waste: A Growing Problem E-waste consists of toxic and hazardous waste such as PVC, lead, mercury,
© 2016 SlidePlayer.com Inc. All rights reserved.