Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography-high resolution mass spectrometry

Journal fur Verbraucherschutz und Lebensmittelsicherheit

Volumn 7, Issue 3, 2012, Pages 203-210

  Schallschmidt, Kristin ^a   Hitzel, Alexander ^a   Pöhlmann, Margarete ^a   Schwägele, Fredi ^a   Speer, Karl ^b   Jira, Wolfgang ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

3 MCPD; GC HRMS; Grilled meat; Grilling methods; Minimisation strategies; PLE

Indexed keywords

EID: 84865800898     PISSN: 16615751     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00003-012-0775-y     Document Type: Article

References (16)

1. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L 364: 5-24.
2. Crews C, Brereton P, Davies A (2001) The effects of domestic cooking on the levels of 3-monochloropropanediol in foods. Food Addit Contam 18(4): 271-280.
3. Crews C, Hough P, Brereton P, Harvey D, MacArthur R, Matthews W (2002) Survey of 3-monochloropropane-1, 2-diol (3-MCPD) in selected food groups, 1999-2000. Food Addit Contam 19(1): 22-27.
4. CVUA Stuttgart (2006) Lebensmittelüberwachung und Tiergesundheit-Jahresbericht 2006. Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart.
5. CVUA Stuttgart (2011) http://www. analytik-news. de/Fachartikel/Volltext/cvuas2. pdf.
6. Drabik-Markiewicz G, van den Maagdenberg K, De Mey E, Deprez S, Kowalska T, Paelinck H (2009) Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat. Meat Sci 81(3): 479-486.
7. EFSA (2008) Statement of the Scientific Panel on Contaminants in the Food chain (CONTAM) on a request from the European Commission related to 3-MCPD esters. http://www. efsa. europa. eu/en/efsajournal/doc/1048. pdf.
8. Farhadian A, Jinap S, Abas F, Sakar Z (2010) Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control 21(5): 606-610.
9. FAZ (2010) Grillen für Deutschland-Die Holzkohle wird knapp. http://www. faz. net/aktuell/wirtschaft/grillen-fuer-deutschland-die-holzkohle-wird-knapp-11009667. html.
10. Fretheim K (1983) Polycyclic aromatic hydrocarbons in grilled meat products-a review. Food Chem 10(2): 129-139.
11. Gross GA, Turesky RT, Fay LB, Stillwell WG, Skipper PL, Tannenbaum SR (1993) Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings. Carcinogenesis 14(11): 2313-2318.
12. Jira W (2010) 3-Monochloropropane-1, 2-diol (3-MCPD) in smoked meat products-investigation of contents and estimation of the uptake by the consumption of smoked meat products. Fleischwirtschaft 90(8): 115-118.
13. LUA Sachsen (2003) Jahresbericht 2003 der Landesuntersuchungsanstalt für das Gesundheits- und Veterinärwesen Sachsen.
14. Lynch BS, Bryant DW, Hook GJ, Nestmann ER, Munro IC (1998) Carcinogenicity of monochloro-1, 2-propanediol (a-chlorohydrin, 3-MCPD). Int J Toxicol 17(1): 47-76.
15. Polak T, Dosler D, Zlender B, Gasperlin L (2009) Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality. LWT-Food Sci Technol 42(2): 504-513.
16. SCF (2001) http://ec. europa. eu/food/fs/sc/scf/out91_en. pdf.