3-Monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK

@article{Macarthur20003Monochloropropane12diolI,
  title={3-Monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK},
  author={Roy Macarthur and Colin Crews and A. Davies and Paul Brereton and Patrick Hough and D Harvey},
  journal={Food Additives \& Contaminants},
  year={2000},
  volume={17},
  pages={903 - 906}
}
A survey of the level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available in the UK is reported. The survey was carried out by the Joint Ministry of Agriculture, Fisheries and Food/Department of Health Food Safety and Standards Group (JFSSG) to check for compliance with the Food Advisory Committee's (FAC) recommended limit for 3-MCPD of 0.01mg/kg following reports that soy sauces in several European countries had been found to contain high levels (up to 124mg… 
Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000
TLDR
A survey of the levels of 3-monochloropropane-1,2-diol in a range of selected food products available in the UK is reported and 3-MCPD was detected in 89 (30%) of the samples, and was also present in the uncooked sample.
3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers
TLDR
A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported to assess the progress made by manufacturers in reducing levels of 3 -MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation.
Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002
The results of surveys to investigate the levels of 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP) in UK retail samples of soy sauces and similar products are reported. The
Survey of chloropropanols in soy sauces and related products
TLDR
A survey of soy sauces and related products available in the USA was conducted to determine the levels of 3-monochloropropane-1,2-diol (3-MCPD) and 1-3-dichloro-2-propanol (1,3-DCP) in these products, finding products manufactured in Asia contained the highest chloropropanol levels.
3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen.
TLDR
The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects, and the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce.
Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg−1 level: Application to a wide range of foods
TLDR
The within-laboratory reproducibility meets the official performance criteria for verifying 3-MCPD at the 20 µg kg−1 limit stipulated by the European Community for soy sauce, and offers a valuable alternative to the draft CEN European Standard.
Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review
TLDR
A critical review of the occurrence of 3-chloro-propane-1,2-diol in foods not known to contain hydrolysed vegetable proteins is presented, with particular reference to cereal, meat and dairy products.
Carcinogenicity study of 3-monochloropropane-1, 2-diol (3-MCPD) administered by drinking water to B6C3F1 mice showed no carcinogenic potential
TLDR
It is concluded that drinking water administration of 3-MCPD for 104 weeks revealed no evidence of carcinogenic potential in mice and there were some differences in hematology and serum biochemistry compared with controls, although there was no histopathological evidence to support those changes.
...
...

References

SHOWING 1-10 OF 13 REFERENCES
Bestimmung von Dichlorpropanolen und Monochlorpropandiolen in Würzen und würzehaltigen Lebensmitteln
SummaryA method is described for the determination of dichloropropanols (DCP) and monochloropropandiols (MCPD) in seasonings and in foodstuffs containing seasonings. After adsorption onto an Extrelut
Chlorohydrins in protein hydrolysates
TLDR
Four samples of neutral fractions of protein hydrolysates were separated by gas chromatography and the individual components were identified from the mass spectra obtained, some of which were not previously reported as volatile components of foodstuffs.
Determination of dichloropropanols and monochloropropandiols in seasonings and in foodstuOE s containing seasonings
  • Zeitschrift fuÈ r Lebensmittel-Untersuchungund -Forschung
  • 1991
Update on 3-MCPD in foods and food ingredients, Press Release 5/98. FOOD ADVISORY COMMITTEE
  • Recent developments on 3-MCPD in food and food ingredients
  • 1996
Reports of the Scienti® c Committee for Food. Food Science and Techniques, Thirty-sixth series
  • 1994
Chlorohydrins in protein hydrolysates, Zeitschrift fuÈ r Lebensmittel-Untersuchung und-Forschung
  • 1978
Soy sauce and miso
  • 1992
...
...