Chemical contamination Flashcards
Topic-4
what are the 5 potential chemical contaminants in food? what are the 3 specific heavy metals?
-acrylamide
-arsenic in rice
-BPA
-dioxins
-heavy metals; mercury, lead and cadmium
how is acrylamide formed in food?
-through the Millard reaction which occurs when amino acids and sugars react in very high temperatures
why is the Millard reaction used in food despite it leading to the formation acrylamide?
-used for browning and flavour development
why is acrylamide a concern what are the 3 things it can cause?
-a carcinogen so can cause cancer
-damage to the nervous system
-damage to the male reproductive system
how is acrylamide absorbed and what happens once it is absorbed?
-it is absorbed in the gastrointestinal tract
-it is metabolised by all organs and can cause gene mutations and the growth of tumors
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why are children most at risk of consuming acrylamide?
-due to their body weight and because of their typical high consumption of crackers, toast and biscuits
what is the EFSA role in regulating and monitoring acrylamide? what did their 2015 study show?
-conduct assessments on the genotoxicity of acrylamide (likelihood to affect gene mutation)
-provide scientific advice and conduct risk assessments
-monitor acrylamide levels in food and recommend inspections when these levels are above the legal limits set by the EC
-EFSA published a study which showed the correlation between acrylamide and the increased risk of cancer in all age groups
what is the FSAs role in regulating and monitoring acrylamide? what is the EU regulation they follow and what does it entail?
-they follow guidelines set by the EFSA and EU regulations on the amount of acrylamide allowed in food
-EU regulation 2017 established benchmark levels for reducing acrylamide levels in food
-FSA require food businesses to take practical steps manage acrylamide and ensure food safety and hygiene
-they inspect businesses to ensure acrylamide levels are as low as possible through sampling, analysis and record keeping
what is one stakeholder in NI that the FSA work with to monitor acrylamide levels?
-Hospitality Ulster
what are 5 way the risk of acrylamide can be minimised?
-use different cooking methods e.g. boiling are frying as higher temps which causes the Millard reaction
-avoid overcooking
-soak raw potatoes to get rid of as much excess starch as possible as it causes the Millard reaction
-reduce consumption of crackers and biscuits
-store potatoes in a dry cupboard as the cold temps in the fridge causes an increase in acrylamide when cooking
what is the term to describe the effect that cold temperatures in the fridge causing an increase of acrylamide when cooking?
-cold sweetening
what form of arsenic is worse for human health? where is this form found and why?
-inorganic which is found in rice
-because rice plants tend to absorb it from contaminated water and soil more readily than other crops
what has assessments by the EFSA showed in terms of the effects of consumption of arsenic in rice? what disease is prevalent in China because of this?
-assed the risks showing thay long term inatke can increase the risk of cancer, CVD and developmental issues
-black foot in china is a serious effect of arsenic overconsumption which is the staple diet in Asian countries
-black foot is the disease which lead to disease of blood vessels in the foot which causes the skin to rot
what are 3 organisations which work to regulated the arsenic content in rice? how do they do this?
-FSA, WHO, FAO- food and agricultural organisation
-they set international guidelines to limit arsenic exposure in rice
-the EC oversee the regulation of agricultural products by setting import standards and monitoring compliance with legislation
-FAO collaborates with countries to monitor rice trade to ensure food safety
-efforts to reduce arsenic levels in rice include regulating agricultural practices, improving farming methods and setting MRLs
what are 5 ways that the risk of arsenic in rice can be limited?
-rise rice thoroughly to remove the surface level arsenic as it leeches into the water
-diversify your diet and do not rely on rice; Eatwell tip base your meals on starchy carbs
-monitor consumption of rice and rice based products particularly in children and older as they are more vulnerable to the effects of arsenic
-choose rise variety carefully as wholegrain rice has more arsenic than basmati rice
-follow FSA and SafeFood Ireland guidelines on the safe consumption of rice
what is BPA? what are three things in which it can be found?
-chemical compound used in the production of polycarbonate plastics
-baby bottles, plastic water bottles and storage containers
what are the risk concerning BPA which have been identified by the FSA?
-the FSA have highlighted the potential effects of BPA consumption on human health
-it ca disrupt endocrine functions
-this can lead to reproductive issues and developmental issues
what has been identified about BPA but the EFSA and WHO?
-EFSA outline that BPA exposure is a health risk for all age groups
-it has harmful effects on the reproductive system and immune system
-EFSA have established a TDI- tolerable daily intake for BPA
-WHO have identified that PBA exposure is a significant issue in young children due to their developing immune system
how is BPA monitored and regulated? what organisations are involved in this?
-EFSA review scientific data on BPA to refine the TDI- they monitor and update this regularly based on new research
-BPA is listed as a substance of very high concern (SVHC) under the EU REACH regulation, meaning companies are required to manage risks associated with BPA and provide safety information
-BPA is no banned from baby bottles in the EU
what are 5 ways that the risk of BPA can be minimised?
-limit tinned foods as the lining can contain BPA
-avoid heating plastics in the microwave e.g. pouches or rice as the plastic can leech into the food
-use BPA free or glass containers to store food
-cook from scratch which reduces the need for packaged foods
-avoid plastics which recycling codes 3 or 7
what are dioxins?
-group of related compounds which are present in environmental pollution
-by-product of the manufacturing of pesticides and smelting
why do dioxins pose a risk to health?
-highly toxic
-associated with increased risk of issues e.g. reproductive and developmental problems, immune system damage and endocrine disruption
-long term exposure can increase the risk of cancer
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how do dioxins accumulate in the food chain? what are 3 food sources of it?
-they are mainly found in the fatty tissue of animals
-meat, dairy foods and fish
how does the FSA regulate and monitor dioxin levels?
-they monitor dioxin levels through testing and risk assessments
-set MRLs for dioxins and enforce regulations to ensure these limits are not exceeded
