Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004

@article{Fu2007OccurrenceOC,
  title={Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004},
  author={Wu Fu and Yun-feng Zhao and Gong Zhang and Lei Zhang and Jing Guang Li and Chang Dong Tang and Hong Miao and Jinpeng Ma and Qi Zhang and Yongning Wu},
  journal={Food Additives \& Contaminants},
  year={2007},
  volume={24},
  pages={812 - 819}
}
A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg−1. All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg−1, and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg−1 for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have… 
3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP)
TLDR
This review gives an overview of current knowledge about 3-monochloropropane-1,2-diol (3-MCPD) formation and detection and provides an up-to-date list of available analytical methods and to highlight the differences among these techniques.
Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs
OF THE DISSERTATION Migration Studies of Chloropropanols from Paperboard Packaging in Contact with Foodstuffs By GREGORY V. PACE Dissertation Director: Professor Thomas G. Hartman The food processing
Source and Analytical Methods of Chloropropanols in Food
Chloropropanols possess carcinogenicity, neurotoxic ity, and reproductive toxicity. They have historically been associated wi th the savory food ingredient hydrolyzed vegetable proteins, which are
Toxicology, occurrence and risk characterisation of the chloropropanols in food: 2-monochloro-1,3-propanediol, 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol.
  • Susanne AndresK. AppelA. Lampen
  • Chemistry
    Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • 2013
13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces
TLDR
The results of this study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.
Direct determination of 3-chloro-1,2-propanediol esters in beef flavoring products by ultra-performance liquid chromatography tandem quadrupole mass spectrometry
A sensitive ultra-performance liquid chromatography tandem quadrupole mass spectrometry (UPLC-TQ-MS) method coupled with amino solid-phase extraction was developed for the direct determination of
Experimental exposure to 3-monochloropropane-1,2-diol from the pre-puberty causes damage in sperm production and motility in adulthood
TLDR
Results show that 3-MCPD-exposure of rats from prepuberty might cause alterations in spermatogenesis and sperm maturation, similarly to exposure in adulthood.
...
...

References

SHOWING 1-10 OF 21 REFERENCES
[Survey of 3-monochloropropane-1,2-diol in soy sauce and similar products].
TLDR
3-MCPD was undetectable with a detection limit of 0.1 mg/kg in 15 of the 30 samples analyzed in the survey, with a further 4 samples containing very low levels of between 0.01 and 0.02mg/kg.
3-Monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK
TLDR
A survey of the level of 3-monochloropropane-1,2-diol in soy sauces and similar products available in the UK is reported and 3-MCPD was undetectable in 21 of samples analysed in the survey.
3-MCPD: Occurrence in bread crust and various food groups as well as formation in toast
The food-borne contaminant 3-chloro-propane-1,2-diol (3-MCPD) was found to occur in a wide variety of food groups, e.g. in bakery products, savory snacks, malt products, and seasonings. The larger
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.
Risk assessment of ochratoxin: current views of the European Scientific Committee on Food, the JECFA and the Codex Committee on Food Additives and Contaminants.
  • R. Walker
  • Biology, Medicine
    Advances in experimental medicine and biology
  • 2002
The chlorinated isocoumarin compound, ochratoxin A (OTA), together with some related derivatives (ochratoxins B, C, alpha, beta) are produced by Penicillium verrucosum and by several spp. of
[The European commission].
TLDR
This research examines the interaction between demand and socioeconomic attributes through Mixed Logit models and the state of art in the field of automatic transport systems in the CityMobil project.
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.
Chlororopanol’s determination and results’ analysis in condiments
  • Chinese Journal of Health Laboratory Technology 1:3–5.
  • 2001
Determination of 3-monochloropropane-1,2-diol in food and food ingredients using mass spectrometric detection: Interlaboratory study
  • Journal of the Association of Official Analytical Chemists 84:455–465.
  • 2001
Occurrence of 3-monochloropropane-1,2-diol in solid condiments
  • Journal of Hygiene Research (China) 5:302–310.
  • 2001
...
...