Assessing exposure to 3-MCPD from bakery products based on monitoring studies undertaken throughout Poland.

Background: The compound 3-monochloropropano-1,2-diol, (3-MCPD) is a contaminant found in foodstuffs that arises during food processing and storage. Conditions condusive to the former are low pH and a high temperature and it can also be formed during manufacturing, ie. food processing.

[Studies on the occurrence of furan in food for infants by gas chromatography with mass spectrometry method].

Furan is an organic compound formed during heat treatment. It has been shown to be carcinogenic in animal laboratory studies. The aim of this study was to determine the content of furan in vegetables and vegetable-meat products intended for infants.

[Fluorine content in total diets samples of small children in Poland].

The aim of this study was investigation of the fluorine content in diets of children aged 1 - 4 years, living in 16 cities in different regions of Poland. Whole-day meals were collected for 10 subsequent days in spring and autumn seasons in orphanages. Fluorine contents was determined by potentiometric method.

[Analysis of notifications on exceeding of the acceptable level of histamine according to the RASFF reports].

The histamine is biogenic amine produced in considerable amounts in fish and fish products contaminated with bacteria. Histamine content in fish should not exceed 200 mg/kg, higher levels can cause poisoning and the concentrations above 1000 mg/kg are toxic and may be dangerous for man. The Rapid Alert System for Food and Feed (RASFF) notifies the exceedances of the permissible level of histamine.

[Occurrence of 3-monochloropropane-1,2-diol (3-MCPD) in food products].

3-Monochloropropane-1,2-diol (3-MCPD) is a contaminant belongs to a group of chemicals called chloropropanols. 3-MCPD can be formed in foods as result of processing or storage condition. At the beginning 3-MCPD was identified as a contaminant of the acid-hydrolysed vegetable protein, which is produced using hydrochloric acid and high temperature.

[Occurrence of biogenic amines in ripening cheeses taken from the Warsaw market].

Biogenic amines occurring in foods, particularly fish products and cheeses, may pose a risk to consumer health, monitoring their levels in foods is still valid. The aim of this study was determination of biogenic amines in ripening cheeses available at retail on the Warsaw market and validation of two methods for the determination of amines: high performance liquid chromatography in reverse phase system (RP-HPLC) and spectrofluorimetric method in 1995 year The parameters validated RP-HPLC method for histamine, tyramine, putrescine and kadaweryne ranged: limit of detection (LOD) of 0.7 mg/ kg to 1.

[Benzo(a)pyrene contamination of vegetable oils].

Benzo(a)pyrene (B(a)P) analysis was carried out with glass chromatographic column with alumina followed by reverse phase high-performance liquid chromatography (HPLC) and spectrofluorometric detection. B(a)P level in 40 vegetable oils were as follow: from 0.11 to 0.

[Fluoride content of soft drinks produced in Poland].

Fluoride content of 81 commercial brands of soft drinks and bottled waters were determined using potentiometric method with ion selective electrode. In the beverages produced in the same factory fluoride level were similar. The connection between elevation of fluoride levels and ingredients of investigated products such as juice or cola extract was not found.