Determinations of Trihalomethanes and Haloacetic Acids Occurring from Food Processing
Abstract No:
1503
Abstract Type:
Professional Poster
Authors:
A Lin1
Institutions:
1National Taiwan University, Taipei, Taiwan
Presenter:
Ai Hua Lin
National Taiwan University
National Taiwan University
Description:
The objectives of this study were to: 1) determine the THMs and HAAs that might be present in RTE foods; 2) investigate the mechanisms around the formation of DBPs in RTE foods; and 3) figure out possible solutions to lower the amounts of DBPs in RTE foods. For analysis, the solid-phase microextraction (SPME) coupled with gas chromatography-tandem mass spectrometers (GC/MS-MS) was used. Hence, one of the aim of this study was to determine the THMs and HAAs that might present in RTE foods in Taiwan.
Situation / Problem:
Many different kinds of ready-to-eat (RTE) foods are popular with people nowadays. Fruit and vegetables types of RTE foods arouse our interest, since they are under the threat of microorganisms that can cause disease in humans. Disinfectants are used to sanitize fruit and vegetables to eliminate possible risk. However, the disinfectants might react with organic and inorganic chemicals during the disinfection processes and produce disinfection by-products (DBPs). Among the disinfectants, the chlorine-releasing compounds are most commonly used. However, disinfection by-products, including trihalomethanes (THMs) and haloacetic acids (HAAs), might be formed via chlorination. Moreover, THMs and five of HAAs have been evaluated by the IARC to be possible carcinogens (group B2) to humans. It has been reported that the amounts of THMs and HAAs present in the RTE foods are significant. However, in Taiwan, there is no information regarding the amount of DBPs in RTE foods. Since some DBPs are classified as possible human carcinogens, it is necessary to assess the possible adverse health effects that might cause from the exposures these compounds.
Methods:
This study focused on THMs and HAAs, the main DBPs. The vendors that sell RTE foods in Taiwan are divided into three groups: 1) food factory, 2) restaurant (i.e., supermarket and hotels), and 3) night market. Different kinds of vegetables and fruits (e.g., cucumber, lettuce, carrot, alfalfa sprout, tomato, pineapple, etc.) commonly seen in Taiwan salads were collected. The samples were homogenized and kept in a vial, followed by adding the surrogate, internal standard and derivatization reagent. The solid-phase microextraction (SPME) procedure was employed for the derivatization and extraction of THMs and HAAs in the RTE foods. GC-MS/MS was used for the quantification determination of THM and HAA levels. .
Results / Conclusions:
After testing among different kinds of fibers, the ideal one that can be used to extract THMs and HAAs was the Carboxen®/Polydimethylsiloxane (CAR/PDMS) fiber. The extraction and derivation process was performed simultaneously at 60°C for 20 minutes. A DB-5MS column (60m×0.25mmI.D., 0.25um film thickness) was used. The oven temperature program was as follows: 40°C (5 min), raised to 60°C (3 min), then to 100°C, and finally to 250°C (20 min). For the derivatization process, a 10 mL glass vial supplied with 5 mL of a Na2SO4 solution (0.5 g/mL) was prepared. Then the ion-pairing agent (TBA-H2SO4), derivatization agent (DMS) and organic solvent (pentane) were added sequentially. The vial was vortexed for 3 minutes. Finally, the fiber was exposed to the headspace above the aqueous solution, followed by the analysis with GC-MS/MS. The results of this study determined the current presence of THMs and HAAs in RTE foods, which makes further health risk assessment possible. In addition, the analytical method proposed in this study is time saving and very easy to operate.
Primary Topic:
Exposure Assessment Strategies
Secondary Topics:
Sampling and Analysis
Co-Authors
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Acknowledgements and References
List any additional people who worked on the project or provided guidance and support along with details on the role they played in the research. (Please include first name, last name, organization, city, state and country).
2. Gil MI, Marín A, Andujar S, Allende A. Should chlorate residues be of concern in fresh-cut salads? Food Control. 2016;60: 416-421.
3. Coroneo V, Carraro V, Marras B, et al. Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017;34: 2111-2117.
4. IARC Working Group on the Evaluation of Carcinogenic Risk to Humans. Some Drinking-water Disinfectants and Contaminants, including Arsenic. Lyon (FR): International Agency for Research on Cancer; 2004. (IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, No. 84.)
5. US Environmental Protection Agency (USEPA). 2010. Comprehensive disinfectants and disinfection byproducts rule (Stage 1 and Stage 2): quick reference guide. Washington Office, Office of Water, US Environmental Protection Agency.
6. Ready-to-eat vegetables and fruits sanitary operating manual, Taiwan Food and Drug Administration
Practical Application
How will this help advance the science of IH/OH?
The analytical procedure involved derivatization and extraction of THMs and HAAs concurrently in the RTE food with solid phase microextraction (SPME). Gas chromatography with tandem mass spectrometers (GC-MS/MS) will be used for the determination. This method can process derivatization and extraction at the same time and the same place. Furthermore, less solvent are used in this method, and it’s time saving and very easy to operate.
After understand the current distributions of THMs and HAAs in RTE foods in Taiwan, we can come up with some improvements to lower the amount that might produce and make further health risk assessment more accurately.