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Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Food Chem.Toxicol.
May
46
5
1674
1680
LR: 20131121; JID: 8207483; 0 (Benzhydryl Compounds); 0 (Carcinogens); 0 (Epoxy Compounds); 0 (Indicators and Reagents); 0 (Lipids); 0 (bisphenol F diglycidyl ether); F3XRM1NX4H (2,2-bis(4-glycidyloxyphenyl)propane); 2007/01/11 [received]; 2007/08/29 [rev
England
0278-6915; 0278-6915
PMID: 18289761
eng
Journal Article; Research Support, Non-U.S. Gov't; IM
10.1016/j.fct.2008.01.006 [doi]
Unknown(0)
18289761
Migration of potentially toxic materials used for the lining of commercial can goods remains an important issue, especially with respect to certain types of processed foods. Seafood is one type where more information is needed with respect to other ingredients used for adding value to fishery products. Most cans are internally coated with starters of resins such as bisphenol A diglycidyl-ether (BADGE) and bisphenol F diglycidyl-ether (BFDGE), both considered as toxic compounds. Several seafood products, sardines, tuna fish, mackerel, mussels, cod and mackerel eggs, were manufactured in different conditions changing covering sauce, time and temperature of storage and heat-treated for sterilization in cans. Migration kinetics of BADGE and BFDGE from varnish into canned products were evaluated by HPLC in 70 samples after 6, 12 or 18 months of storage. Results showed that there is no migration of BADGE in tuna fish, sardines, mussels or cod. However, migration of BFDGE occurs in all species, in a storage time-dependent way and content of fat, although migration of these compounds is not affected by sterilization conditions. All samples analyzed presented values lower than 9 mg BADGE/kg net product without exceeding European limits. However, concerning BFDGE migration, European legislation does not allow the use and/or the presence of BFDGE. Main migration takes place in mackerel reaching the highest values, 0.74 mg BFDGE/kg and 0.34 mg BADGE/kg net product, in red pepper sauce.
Animals, Benzhydryl Compounds, Bivalvia, Carcinogens/analysis, Chromatography, High Pressure Liquid, Epoxy Compounds/analysis, Food Analysis, Food Preservation, Gadus morhua, Indicators and Reagents, Lipids/analysis, Perciformes, Reproducibility of Results, Seafood/analysis, Sterilization, Temperature, Time Factors, Tuna
Cabado,A. G., Aldea,S., Porro,C., Ojea,G., Lago,J., Sobrado,C., Vieites,J. M.
ANFACO-CECOPESCA, Col Univ 16, Vigo, Spain. agcabado@anfaco.es
20080112
http://vp9py7xf3h.search.serialssolutions.com/?charset=utf-8&pmid=18289761
2008