Isolation and characterization of new mutagens from fried ground beef.

Frying of ground beef at 250 degrees C results in the formation of a series of mutagenic heterocyclic amines, possibly as many as 10 distinct compounds. In this study, the mutagens are separated by aqueous/acid extraction from the beef, XAD adsorption, acid/neutral/base-liquid/liquid extraction, preparative reverse phase h.p.

An XAD-2 resin method for efficient extraction of mutagens from fried ground beef.

4 methods of extraction of mutagens from fried ground beef were compared for total mutagen recovery and chromatographic profile of isolated substances. A method which employs Amberlite XAD-2 resin to isolate mutagenic activity from an initial aqueous acid extract of fried beef was found to yield approx. 4 times more activity than other aqueous or organic solvent extraction procedures.

Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.

A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time.

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C).