Additives and contaminants

MAFF (1979), Interim Report on the Review of the Colouring Matter in Food Regulations, FAC/REP / 29, Ministry of Agriculture, Eisheries and Eood, Eood Additives and Contaminants Committee, HMSO, London, 1973. 

Lubricating oil analysis, as the name implies, is an analysis technique that determines the condition of lubricating oils used in mechanical and electrical equipment. It is not a tool for determining the operating condition of machinery. Some forms of lubricating oil analysis will provide an accurate quantitative breakdown of individual chemical elements, both oil additive and contaminates, contained in the oil. A comparison of the amount of trace metals in successive oil samples can indicate wear patterns of oil wetted parts in plant equipment and will provide an indication of impending machine failure. 

There is considerable experimental evidence indicating loss of biological activity of macromolecules such as globular proteins and enzymes at gas-Hquid [57], liquid-solid (Fig. 26) [107] and liquid-liquid [108] interfaces. The extent of inactivation has been shown to be strongly influenced by the prevailing flow field and by, many other factors including the presence and/or absence of additives and contaminants and the type of solid surfaces (Figs. 27 and 28) [107]. 

World Health Organization, Series, 52, Safety evaluation of certain food additive and contaminants. International Programme on Chemical Safety, Geneva, 55, 2004. Tylak, K.C. et ah. Antioxidant availability of turmeric in relation to its medicinal and culinary uses, Phytoter. Res., 18, 798, 2004. 

Scotter, M.J., Castle, C., Roberts, D., Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141[i]) and chlorophyllin (E14[ii]) food colouring materials. Food Additives and Contaminants, 22,1163, 2005. 

Evaluation of certain food additives and contaminants, World Health Organization Technical Report Ser. 922, 1, 2004. Erratum in World Health Organization Technical Report Ser. 928,157, 2005. 

Laser desorption methods (such as LD-ITMS) are indicated as cost-saving real-time techniques for the near future. In a single laser shot, the LDI technique coupled with Fourier-transform mass spectrometry (FTMS) can provide detailed chemical information on the polymeric molecular structure, and is a tool for direct determination of additives and contaminants in polymers. This offers new analytical capabilities to solve problems in research, development, engineering, production, technical support, competitor product analysis, and defect analysis. Laser desorption techniques are limited to surface analysis and do not allow quantitation, but exhibit superior analyte selectivity. 

WHO (1993) Evaluation of certain food additives and contaminants (41st report of the Joint FAO/WHO Expert Committee on Food Additives), wto tech... 

Castle L, Kelly M, Gilbert J (1993) Food Additives and Contaminants 10 175... 

Baker B P, Benbrook C M, Groth E and Benbrook K L (2002). Pesticide residues in conventional, IPM-grown and organic foods Insights from three U.S. data sets. Food Additives and Contaminants, 19(5), 427 446. 

Hajslova J, Schulzova V, Slanina P, Janne K, Hellenas KE and Andersson C (2005) Quality of organically and conventionally grown potatoes Four-year study of micronutrients, metals, secondary metabolites, enzymic browning and organoleptic properties . Food Additives and Contaminants, 22, 514—534. 

Some extraneous constituents of plant tissues, such as alkali salts in many lignocellulosics and particularly resin in wood, oxidize at lower temperatures and faster than the regular constituents. Therefore some fires from self-heating have been attributed to extraneous constituents. Extrinsic substances added after harvesting may accelerate self-heating even more the additives and contaminants either catalyze oxidation and pyrolysis, or the extrinsics themselves oxidize, with fats and oils being examples (9). 

These tests can also be used to evaluate the induction time for the start of an exothermic decomposition, and the compatibility with metals, additives, and contaminants. The initial part of the runaway behavior can also be investigated by Dewar tests and adiabatic storage tests. To record the complete runaway behavior and often the adibatic temperature rise, that is, the consequences of a runaway, the accelerating rate calorimeter (ARC) can be used, although it is a smaller scale test. 

Food Additives and Contaminants 20, No.5, May 2003, p.438-44 DETERMINATION OF POLYDIMETHYLSILOXANES BY PROTON-NMR IN WINE AND EDIBLE OILS Mojsiewicz-Pienkowska K Jamrogiewicz Z Lukasiak J Gdansk,Medical University... 

Food Additives and Contaminants Vol.19, Suppl., 2002, p.185-91 COMPREHENSIVE ANALYSIS OF MIGRATES FROM FOOD-PACKAGING MATERIALS A CHALLENGE Grab K... 

The ADI was defined by the Joint WHO/FAO Expert Committee on Food Additives and Contaminants (JECFA)5 as ... 

The EU Directives 94/35/EC, 94/36/EC and 95/2/EC on sweeteners, colours and food additives other than colours and sweeteners, limit the amounts of certain food additives that can be used and the range of foods in which they are permitted. Similarly, the Codex Committee on Food Additives and Contaminants (CCFAC) has published its General Standard on Food Additives (GSFA), which lists the maximum use levels recorded world-wide. Care should be taken when using data from the EU Directive annexes or the GSFA because the figures represent the maximum permitted in each food group. In practice, use levels may need to be much lower to achieve the desired technical effect, particularly if used in combination with other additives intended for the same purpose. Furthermore, the additive is unlikely to be used in all foods in which it is permitted because other additives compete for the same function in the marketplace. 

Joint FAO/WHO Expert Committee on Food Additives and Contaminants... 

WHO (1987). Principles for the Safety Assessment of Food Additives and Contaminants in Food. Environmental Health Criteria 70. World Health Organisation, Geneva. 

In many instances, though not normally for food additives and contaminants, the numerical value of a characteristic (or criterion) in a Standard is dependent on the procedures used to ascertain its value. This illustrates the need for the (sampling and) analysis provisions in a Standard to be developed at the same time as the numerical value of the characteristics in the Standard are negotiated to ensure that the characteristics are related to the methodological procedures prescribed. 

Food Additives and Contaminants Fresenius Journal of Analytical Chemistry Journal of Agricultural and Food Chemistry Journal of AO AC International Journal of Capillary Electrophoresis Journal of Chromatography A Trends in Analytical Chemistry Z. Lebensmittel Unters Forsch... 

Toxicological evaluation of certain food additives and contaminants, WHO Food Additives Series No. 18, 12-14, Geneva, World Health Organization, 1983. 

The Joint FAOAVHO Expert Committee on Food Additives (JECFA) includes Functional Use in the specifications published in Food and Nutrition Paper 52 and its Addenda. JECFA includes an indication of the functional use or uses, as part of its specifications of purity of additives. JECFA has developed these as part of the description of the additive, and although JECFA provides advice on specifications to the Codex Committee on Food Additives and Contaminants, the uses quoted in those specifications are not necessarily the same as the functions given for the same substance in the Codex INS system. Frequently more than one use is listed and these uses often refer to countries outside the EU, and may not include the reason for use listed by the EU. The various categories, uses or classes of additive used by the EU, INS and JECFA are listed in Table 11.2. With minor exceptions, the JECFA functional uses marked with an asterisk are generally regarded as processing aids and not additives and therefore outside the scope of this volume. 

Lists of permitted antioxidants and foods in which antioxidants may be used are presented in national directives dealing with additives and contaminants and in duty tariffs. They are published in the special bulletins issued by the Ministries, European Parliament, FDA or analogous institutions and are publicly available. Nowadays they are often published on the Internet. These national regulations must be respected in international trade. They can be used or misused in the restraints on food exports and imports. 

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