Canned tomatoes, effect

High tin concentrations in food may cause short-term acute health effects in some people, including stomach upsets, abdominal cramps, nausea and/or diarrhoea. These short-term effects may occur in some individuals at concentrations above 200 mg/kg.33 The UK Tin in Food Regulations 1992 limit the maximum amount of tin in food sold in the UK to 200 mg/kg.34 Fortunately, concentrations of tin in most foods are well below 10 mg/kg, although canned foods may contain higher concentrations as a result of slow dissolution of the tin coating used on some cans to protect the steel body of the can from corrosion. Tomato-based products tend to have high levels of tin as nitrate in the food accelerates corrosion of the tin. A survey of canned tomato products sold in the UK in 1998/1999 found that 98% of the products tested were below the 200 mg/kg limit.35... 

With some caveats, the toxicological information required is the same as for other chemical contaminants in our food, irrespective of their source. Chronic effects are the main concern - i.e. low-level long-term exposure to migrating substances. One exception is the migration of tin from tinplate steel into canned tomato products where high tin concentrations in food may cause short-term stomach upsets in some people but without any lasting harm. 

Table VII. Effect of Thermal Processing on Two DDT Isomers Added to Canned Tomato Juice...

Most commercially grown fresh market tomatoes are harvested at the mature-green or partially ripe ("breaker ) stages and are ripened off the plant. Further research should clarify the effect of stage of ripeness at picking on vitamin C content. Nearly all canned tomato products are prepared from field-ripened tomatoes so varietal variation, but not stage of ripeness, determines the vitamin C in processed products. 

The effect of juice velocity on water flux is demonstrated in Figure 5. This effect is smaller than anticipated from the data shown in Figure 4. One reason of this discrepancy might be the difference of the tomato juice used. Fresh juice was used to obtain the relationship summarized in Figure 5, while canned tomato paste was used in diluted form for the experiments shown in Figure 4. Another reason might be the difference in flow channels, 1.4 cm inner diameter tube and thin flat channel of 0.04-... 

Acidification of canned tomatoes with citric, fumaric and malic acids reduced pH effectively (24). Fumaric acid was most effective. Adipic acid was least effective. Succinic acid was an effective acidulant, but induced an undesirable taste. Acidulation tended to reduce pH more when salt was added to tomatoes than when salt was omitted. Acids also tasted less sour in the presence of salts. 

At present the majority of pheromones used are those involving control and monitoring of Lepidoptera such as pink bollworm Pectinophora gossypiella, the oriental fruit moth Grapholita molesta and the tomato pinworm Keiferia lycopersicella. The advantage of a sex pheromone used against these species is that often there is quite an extensive range over which the pheromone can be effective. However, on the downside is the fact that only males are trapped. This means that it is... 

Peds. GERD 10 mg/kg PO bid in doses, 150 mg bid max T in renal impair Caution [B, +] Contra H2-Receptor antagonist sensitivity Disp Caps, sol SE Dizziness, HA, constipation, D Interactions t Effects OF salicylates, EtOH X effects W/ antacids, tomato/mixed veg juice EMS Concurrent salicylate use can t risk of salicylate tox smoking t gastric acid secretion which can aggravate Dz Sxs OD May cause cholinergic-type effects (SLUDGE) activated charcoal may be effective... 

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