Publications by authors named "O Kappenstein"
Element release from lead crystal ware and metallic hip flasks.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
December 2024
The release of 21 elemental ions from lead crystal ware and metallic hip flasks into different food simulants as well as alcoholic beverages was investigated in this study. For this purpose, an ICP-MS method including a sample pre-treatment based on microwave-assisted digestion was developed and validated. Elemental ion release from lead crystal glasses into artificial tap water, 0.
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- The development of a multi-analyte method can be challenging due to diverse target compounds, but this study successfully analyzes up to 60 additives, primarily plasticizers including 28 phthalates.
- The approach utilizes a single sample preparation step alongside one GC-MS/MS method and two LC-MS/MS methods to ensure comprehensive quantification.
- The method, validated on various beverages like tomato juice and spirits, shows excellent precision and low limits of quantification, making it suitable for regulatory enforcement and exposure assessments.
Article Synopsis
- Climate change is altering key environmental factors like temperature and precipitation, which can lead to increased spread of pathogens.
- The review focuses on foodborne pathogens relevant to Germany, including certain bacteria, parasites, and marine biotoxins.
- As climate change advances, the incidence of foodborne infections and toxins in Germany is anticipated to rise, posing a significant public health challenge.
Lupin varieties with a low content of quinolizidine alkaloids (QAs) like blue sweet lupin (BSL) have long been used as a protein source for dairy cows. A health concern for humans may arise from the transfer of acute toxic QAs from feed into cow's milk. This study is the first to quantify the transfer of QAs from BSL into cow's milk with experimental and modeling methods.
View Article and Find Full Text PDFChlorinated paraffins (CPs) have been repeatedly detected in the kitchen environment. Especially baking ovens were contaminated with high CP amounts on the insides of the doors. To investigate if CPs could be transferred into baked food, we spiked self-synthesized single chain C-CP and C-CP standards onto the inside door of an unused, CP-free baking oven.
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