Aromatic Amines In Food

Aromatic amines are aromatic hydrocarbons with amino substituents that usually appear during the thermal treatment of foods with high protein content.

Aromatic amines in food. Primary aromatic amines paas are substances that can be transferred from food packaging materials into foodstuffs and are possibly carcinogenic to humans. 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. Determination of hca amounts in different meats is very important to get a database and evaluate the relationship between nutrition and health. This regulation specifies that the sum of all migrating aromatic amines must not exceed 10 μg per kg of foodstuff which may also be expressed as 10 ppb or parts per billion.

Heterocyclic aromatic amines hcas are mutagenic and or carcinogenic compounds formed naturally during cooking of meat and fish. They can pose a health risk in colour printed paper napkins and bakery bags as well as other food contact materials if they migrate into food. Some substances in the group of primary aromatic amines paas are carcinogenic. These aromatic amines are also used in dyes as antioxidants and as precursors of pharmaceutical products.

Figure 57 4 summarizes the main biotransformation routes of 2 aminonaphthalene. Heterocyclic aromatic amines haas are defined as a major class of poisonous compounds formed from proteinaceous foods during heat processing and flavour forming. To date more than 30 reports on hcas content in poultry such. Due to the fact that the formation of hcas is related to the cooking methods the hcas formation as affected by various cooking methods has to be investigated.

These limits may be tightened in the future. The quantitative method was validated after a previous optimisation of the single stage. The methodology includes both quantitative target analysis and post run target screening analysis. Primary aromatic amines in food contact plastics primary aromatic amines paa are chemicals present in a wide variety of situations as they are used in the production of pesticides pharmaceuticals explosives rubber epoxy polymers inks azo.

Paas can for example occur as contaminants in colour pigments. In a position paper prepared by bfr the german federal institute for risk assessment on aromatic amines migrating from printing inks an individual limit of 2 ppb per specific paa is recommended in addition to the overall limit of 10 ppb. This chemical can be initially hydroxylated in the amino group by cytochrome p450 and the new hydroxyl group can undergo further glucuronidation. Primary aromatic amines paas are substances that can be transferred from food packaging materials into foodstuffs and are possibly carcinogenic to humans.

The formation of paas from multilayer packaging materials consisting of aromatic polyurethane pu adhesives occurs from the reaction between residual isocyanic monomers that have migrated to the surface of the inner layer of the package and water molecules making contact with the same plastic surface. We are still waiting for an.