CSL steps up aflatoxin analysis to assist in fig alert
CSL is now offering a 3-working-day turnaround for batches of 5 or more samples.
More...
Contaminants
This section covers two, linked areas of science. The first is concerned with potentially harmful chemicals that may arise as a result of cooking, processing or storing foods (processing contaminants, natural toxicants). The second area deals with chemicals in food as direct additives or as indirect additives that result from chemical migration from packaging materials.
Our aim is to apply chemical analysis to ensure compliance with regulations, to understand the mechanisms of formation and fate of these chemicals, to support mitigation measures, and to conduct estimates of exposure as part of the risk-assessment process.
The use of food additives is highly regulated and our work involves quantitative analytical methods, specifications and estimates of intake. The additives covered include natural and synthetic colours, preservatives, artificial sweeteners and miscellaneous additives such as processing aids.
We provide analytical services to a large number of customers for acrylamide, mycotoxins, 3-MCPD and dichloropropanol (DCP), nitrate and ethyl carbamate.
Our team has a well-deserved international reputation for trouble-shooting on emerging food chemical safety issues, such as acrylamide, semicarbazide, furan, illegal dyes, isopropylthioxanthone (ITX), benzene and others.
Activities
Processing contaminants and mycotoxins:
One of our major projects is an investigation of heat-induced toxicants in food (HEATOX).
Our work on mycotoxins (link to mycotoxins pages) has shown that overall levels are unchanged during commercial milling and cereal processing, which is significant since analysis to control mycotoxins in foods is normally focused on raw materials. In addition, we have demonstrated that certain mycotoxins in chicken feed are not transferred into eggs at detectable levels.
Food packaging migration and additives:
We have developed several new analytical methods, including the measurement of free isophorone diisocyanate trimer in can coatings and food simulants. A new method developed by CSL for the Valspar-Impress-Heinz customer chain is now part of their routine quality-assurance process.
Our track record in analysing natural and artificial colours is playing a major role in tackling the problem of illegal dyes in foods. When the world-wide problem of benzene formation from the combination of ascorbate and benzoate additives was 'rediscovered' we quickly applied our expertise in volatiles analysis to provide advice and testing for beverage companies and the FSA.
Collaborations with industry have resulted in the first-ever probabilistic modelling of exposure to chemical migrants.
Analytical services on food contaminants
Our contract analysis service covers the analysis of acrylamide, mycotoxins (comprising 20 separate analytes across 11 different methods), 3 MCPD and DCP, nitrate/nitrite and ethyl carbamate in a wide range of food matrices.
Achievements
- We demonstrated and rectified shortcomings in the US FDA method for determining furan, and demonstrated improvements in the methodology for acrylamide
- Development and application of a screening method for annatto dyes
- Research projects on adhesive migration, BADGE stability and can coatings, have all required the use of analytical screening procedures to determine the identity of unknown substances so that a proper risk analysis can be conducted
Recent publications
Hasnip S, Crews C, Castle L: Some factors affecting the formation of furan in heated foods. Food Additives & Contaminants, Vol 23, pp 219-227.
Macarthur R, MacDonald S, Brereton P, Murray A: Statistical modelling as an aid to the design of retail sampling plans for mycotoxins in food. Food Additives & Contaminants, Vol 23, 84-92.
Scotter M J, Castle L, Roberts D: A method for the estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry. Food Additives & Contaminants, Vol 23, pp 539-546.