In foodstuffs

J. J. Rackis and M. R. Guxnhxn.2inxi, Antinutrients and Natural Toxicants in Foodstuffs, Academic Press, Inc., New York, 1981. 

The iodate is a poison potassium iodide, however, is used in foodstuffs. Thus the iodate must be completely removed frequently by a final reduction with carbon. After re-solution in water, further purification is carried out before recrystallization. Iron, barium, carbonate, and hydrogen sulfide are used to effect precipitation of sulfates and heavy metals. 

When saccharin is treated with diethyl phosphorothiolothionate, the 3-ethylmercapto compound is obtained, rather than the expected organophosphorus compound (77 ACS(B)460). Treatment of saccharin with phosphorus pentoxide and amines gives 3-(substituted-amino)-1,2-benzisothiazole 1,1-dioxides, via an intermediate phosphate (81ZN(B)1640). Reduction of saccharin with zinc and hydrochloric acid gives 2,3-dihydro-l,2-benzisothiazole 1,1-dioxide, the method being used to estimate saccharin in foodstuffs (75MI41701). 

Biosensors ai e widely used to the detection of hazardous contaminants in foodstuffs, soil and fresh waters. Due to high sensitivity, simple design, low cost and real-time measurement mode biosensors ai e considered as an alternative to conventional analytical techniques, e.g. GC or HPLC. Although the sensitivity and selectivity of contaminant detection is mainly determined by a biological component, i.e. enzyme or antibodies, the biosensor performance can be efficiently controlled by the optimization of its assembly and working conditions. In this report, the prospects to the improvement of pesticide detection with cholinesterase sensors based on modified screen-printed electrodes are summarized. The following opportunities for the controlled improvement of analytical characteristics of anticholinesterase pesticides ai e discussed ... 

Occurrence and sensorial properties of alkoxypyrazines contained in foodstuffs and wines 98CLY402. 

Mention should also be made of glutamic acid and invert sugar which are used in foodstuffs and demand the use of hydrochloric acid-resistant material in manufacture, and of the essential flavouring oils which should preferably be stored and prepared in stainless steel and aluminium equipment. 

Council Regulation (EEC) No. 2377/90 of 26 June 1990 laying down a Commrmity procedure for the establishment of maximum residue limits for veterinary medicinal products in foodstuffs of animal origin. 

The Community procedure for establishing MRLs of veterinary medicines in foodstuffs of animal origin is set down in Council Regulation (EEC) No. 2377/90 as amended by Council Regulation (EC) No. 1308/1999. The regulations are supported by detailed guidance contained in The Rules Governing Medicinal Products in the European Union, Volume 8 - Maximum Residue Limits. 

Such yes/no decisions are of great importance in foodstuffs control and environmental analysis. They also play an important role in pharmacy in the form of content uniformity tests. Without suitable screening methods for rapid detection of positive samples it would scarcely be possible to carry out economic doping controls and toxicological investigations or to recognize medicament abuse. 

Kirchner K, Berge H. 1975a. [Determination of parathion-methyl and its metabolites in samples from animals and in foodstuffs]. Arch Exp Veterinarmed 29 643-647. (German)... 

Egan H, Holmes DC, Roburn J, et al. 1966. Pesticide residues in foodstuffs in Great Britain II. Persistent organochlorine pesticide residues in selected foods. J Sci Food Agric 17 563-569. 

EEC Directive on pesticide residues in foodstuffs of animal origin... 

Food coloring is restricted by law to prevent misuse that may lead to deception of consumers related to reduced value or usability. For this purpose, the European Union implemented food colorant guidelines in 1994 based on the understanding that food coloration presents a technological need. While European Parliament and Council Directive 94/36/EC lists colors and their uses in food, the European Commission Directive 95/45/EC contains specific purity criteria for colors in foodstuffs, e.g., a maximal lead content of 20 ppm. " ... 

Commission directive 95/45/EC of 26 July 1995, layiug dowu specific purity criteria concerning colours for use in foodstuffs, Ojf. J. Eur. Communities, L226, 22.09,1995. 

This red color has not yet been approved for uses in foods or cosmetics. However, studies on rats fed with the dried biomass have not revealed any adverse growth or histological effects. Future efforts should thus be devoted toward obtaining official approval of use of the color in foodstuffs for human consumption. 

In contrast to the well-established methods for identifying and quantifying naturally occurring chlorophylls, very few reports concern quantitative analysis of chlorophyllin copper complexes in color additives and in foodstuffs. Analytical methods proposed are based on spectral properties, elemental analysis, chromatographic separation, and molecular structure elucidation or a combination of these procedures. 

EC 1995, Commission Directive 95/15/EC, of July, 1995 laying down specific criteria of purity concerning colours for use in foodstuffs. Official Journal of the European Communities, L226 of September 22, 1995, pp. 1 44. 

Carvalho, P.R.N. and Collins, C.H., HPLC determination of carminic acid in foodstuffs and beverages using diode array and fluorescence detection, Chromatographia, 45, 63, 1997. 

The official permission to use a synthetic colorant in food is determined by its quality and safety. Detailed and accurate analysis became compulsory in order to verify purity and quantify the labeled concentrations of colorants in food. For the analysis of synthetic colorants added to food products, (1) simple and rapid methods are used to determine their presence, (2) accurate and precise methods evaluate then-concentrations, or (3) certain methods evaluate their degradations to unstable and unsafe forms. This chapter is dedicated to these three methods used to identify and quantify synthetic colorants as pure or mixed pigments in foodstuffs. 

Capitan-Vallvey, L.F. et al.. Simultaneous determination of the colorants tartrazine, ponceau 4R and sunset yellow FCF in foodstuffs by solid phase spectrophotometry using partial least square multivariate calibration, Talanta, 47, 861, 1998. 

Perez Urquiza, M. and Beltran, J.L., Determination of dyes in foodstuffs by capillary zone electrophoresis, J. Chromatogr. A, 898, 271, 2000. 

Council of European Communities, Directive 89/107/EEC, December 21, 1988, on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption, 1988. 

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