Aromatic Amines In Food

Bfr faq of 22 june 2017.

Aromatic amines in food. In 1977 cancer causing compounds heterocyclic amines were discovered in food as a result of household cooking processes. Separate monographs are presented for two food items salted fish and pickled vegetables two naturally occurring plant substances caffeic acid and d limonene four heterocyclic aromatic amines found in cooked meat and fish and selected mycotoxins including aflatoxins. Unless countermeasures have been taken printing inks contain substances which can transfer to food and be ingested by consumers. Figure 57 4 summarizes the main biotransformation routes of 2 aminonaphthalene.

These aromatic amines are also used in dyes as antioxidants and as precursors of pharmaceutical products. We propose the neo formation of paas from the thermal cleavage of allophanate linkages. Aromatic amines are widely used in dyeing industry as a starting material for manufacturing of different types of azo dyes such as methyl orange sunset yellow ponceau colors. Aromatic amines are aromatic hydrocarbons with amino substituents that usually appear during the thermal treatment of foods with high protein content.

This chemical can be initially hydroxylated in the amino. The alkalinity of amine is decreased due to the aromatic ring and depends on its substituents. Primary aromatic amines paas can be found in multilayer packaging materials. Food safety has been very high on the agenda of the primary packaging material manufacturers and the packaging and food industry for many years.

4 5 they are also found in tobacco smoke well cooked meat hair dye and diesel exhaust and can be produced by burning wood chips. Frequently asked questions about printing inks and primary aromatic amines in food contact materials. Evaluates the carcinogenic risk to humans posed by the ingestion of several naturally occurring substances. 2 10 the most potent of the hcas meiq is almost 24 times more carcinogenic than aflatoxin a carcinogen produced by mold.

In the present study the effect of seven cooking methods boiling grilling pan frying without fat or oil pan frying with oil deep fat frying oven and microwave on the formation of hcas in goose breast and leg meats was evaluated. Amines included in reach regulation shall not be detectable using analytical equipment with a limit of detection of 0 002 mg kg per food or food simulant applied to each individual primary aromatic amine. Concerning the excluded amines their sum shall not exceed 0 01 mg kg in food or food simulant. Aromatic amines are amines with nitrogen atom which is linked to an aromatic ring.

In addition to plasticizers and mineral oils special attention has to be paid to primary aromatic amines paa. Provisions included in the current european legislation are reported.