Sources other than food additives

No known natural ooourrences have been identified for sodium chlorite, but it is used oommercially in substantial amounts in the production of chlorine dioxide for various applications (e.g. bleaching textiles, disinfection and pulp and paper processing) and is also a reoognized water disinfection by-product (International Agency for Research on Canoer, 1991). 

Chlorite occurs in drinking-water at concentrations ranging from 3.2 to 7.0 mg/l when chlorine dioxide is used for disinfection purposes (World Health Organization, 2003). Chlorine dioxide, chlorite and chlorate may occur in foodstuffs 

2 Information related to residues in food products treated with acidified 

ASC solutions are applied to food surfaces to reduce the number of microbial contaminants. ASC is produced by the addition of a food-grade acid (e.g. citric acid, phosphoric acid, hydrochloric acid, malic acid or sodium hydrogen sulfate) to an aqueous solution of sodium chlorite. Combining the acid with the sodium chlorite solution results in the partial conversion of chlorite to chlorous acid, which is further degraded to chlorite, chlorate, chlorine dioxide and chloride. 

The level of formation of chlorous acid, which is considered to be the primary antimicrobial species in ASC solution, depends on the pH of the solution. It exerts its antimicrobial activity by direct disruption of the cellular membrane, as well as by oxidation of cellular constituents. The antimicrobial properties of ASC are also related to the presence of chlorine dioxide in the solution, which forms at low levels as one of the degradation products. 

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Exposure of all products used in foods and food processing to foreign material contamination must be prevented. If objectionable impurities from any source, other than those covered by FCC requirements, are suspected to be present, good manufacturing practice requires the manufacturer to ensure that the substance is suitable for its intended applications as a food chemical by applying additional tests and limits. Current analytical technology should be applied wherever possible. 

These data suggest that there are significant sources of exposure to these OPs other than those EPA identified as contributing most heavily to aggregate exposure. These might be additional crop uses in the USA or uses abroad, leading to exposures via imported foods. 

There exists a list of permitted additives. This list is concerned only with chemical synthetics (substances obtained by a chemical reaction other than degradation). It means that the substances on the list are those which either do not occur naturally or are not obtained from natural sources. Of the substances which are not on the list it is not always possible to decide whether these may be used in food. The antioxidants and foodstuffs in which a limited amount of antioxidant is permitted are given in Table 12.11. Only the above-mentioned foods may contain antioxidants, except -tocopherol which may be generally used in foods as an antioxidant. 

Soybean proteins are widely used as food additives in European derived societies, primarily in processed foods, and this trend continues to grow annually. This makes soybean proteins a pervasive component of the human diet in industrialized countries. Solvent extracted soybean meal is also widely used as an animal feed additive (ref. 5, for review), because it is an inexpensive source of high quality protein that contains more of essential amino acids lysine and tryptophan than most cereal crops. Combined with corn, the other primary feed grain used in the United States, a ration can be assembled that is adequate in both sulfur amino acid and lysine contents, and provides a high protein diet that is well balanced for poultry and pigs. 

Other than drugs, food is the sole source of exogenous antioxidants. These antioxidants are supplied by plants and food additives. The most active dietary antioxidants contained in plants are phenolic and polyphenolic compounds. The most important among them are tocopherols and tocotrienols (tocols), as well as flavonoids. Tocopherols retard the formation of hydroperoxides, inhibit rearrangement of cis, trans peroxyl radicals to trans, trans isomers (Porter et al., 1995), inhibit peroxide decomposition (Hopia et al., 1996 Makinen and Hopia, 2000), and inhibit the 3-scission of alkoxyl radicals (Frankel, 1998). The ability of tocopherols to inhibit the formation of hydroperoxides decreases in the order a-tocopherol > y-tocopherol > 5-tocopherol at a low initial level of addition (100 ppm), a reverse order of activity being revealed when the initial... 

Some species of the LAB group such as Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, and Lactococcus lactis subsp. lactis biovar diacetylactis, are known for their capability to produce diacetyl (2,3-butanedione) from citrate, and this metabolism appears especially relevant in the field of dairy products (Figure 13.4). Actually, selected strains belonging to the above species are currently added as starter cultures to those products, e.g., butter, in which diacetyl imparts the distinctive and peculiar aroma. Nevertheless, in particular conditions where there is a pyruvate surplus in the medium (e.g., in the presence of an alternative source of pyruvate than the fermented carbohydrate, such as citrate in milk or in the presence of an alternative electron acceptor available for NAD+ regeneration) (Axelsson, 2(X)9, pp. 1-72), even other LAB such as lactobacilli and pediococci can produce diacetyl by the scanted pyruvate (Figure 13.5). Thus, in addition to butter and dairy products, diacetyl can be present in other fermented foods and feeds, such as wine and ensilage (Jay, 1982). 

One must be extremely careful of water quality if the sample is mixed with any water (or steam). Organic solvents are seldom sufQciently pure to be used in aroma isolation without additional cleanup (typically distillation). Any polymer-based materials (containers or tubing) are common sources of contamination. Antifoam additives may contribute as many components to an aroma isolate as the food itself. Stopcock or vacuum greases are known sources of contamination. Bottle closures must be Teflon-coated rather than rubber to prevent the closure from both absorbing some aroma components and contributing others. 

NUTRITIONAL VALUE. Without sugar, cream, or other additions, tea provides little nutrition other than a few calories, and trace amounts of some minerals as indicated in Food Composition Table F-21. Green tea is, however, an excellent source of vitamin K. 

The cereal seeds, tubers, starch storage roots, and bean/pea seeds are directly consumed as food in human diet or animal feed and are used as a source of starch. Extracted starch can be used to produce starch derivates or hydrolyzed to produce soluble sugars, food additives, or glucose syrup. Also, extracted starch can be used for other applications in nonfood industries (Nghiem et al. 2011). For example, it is used as a thickener and as a source of renewable raw material for bioethanol production. The major source of starch for the world market is cornstarch holding more than 80 % of the market, but wheat, potato, cassava or tapioca, and to a lesser extent rice and sweet potato starches are also commercialized (Thomsen et al. 2008). 

The major dietary iodine sources in industrialized countries are dairy and grain products. Other significant contributors are meat, fish, and poultry, and food additives. The amount of iodine from each food will depend on the source, preparation, processing, and volume consumed. As countries become more industrialized, iodine intake tends to increase, but exceptions exist, such as the decline in dietary iodine in the United States during the past decade. The incorporation of iodine into food is driven largely by commercial rather than health interests, and frequently changes with food industry... 

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