3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

More documents

Recommendations

Info

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology 6. Biologický monitoring – Odborná zpráva za rok 2006, Státní zdravotní ústav Praha, 2006 http://www.szu.cz/ tema/zivotni-prostredi/odborne-zpravy-1. 7. Ruprich J, Dofková M., řehůřková I., Slaměníková E., Resová D.: Individuální spotřeba potravin - národní studie SISP04, Státní zdravotní ústav, Centrum hygieny potravinových řetězců Brno http://www.chpr.szu. cz/spotrebapotravin.htm. s776
Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology P88 MONITORING OF MERCuRy CONTENT IN ThE <strong>FOOD</strong> bASKET FOR ThE CZECh POPuLATION DuRING 1994–2007 J. řEHáKOVá, I. řEHůřKOVá, J. RUPRICH, J KALVODOVá and D. MATULOVá National Institute of Public Health – Centre for the Hygiene of Food Chains, Palackého 3a, Brno 612 42 Czech Republic, rehakova@chpr.szu.cz Introduction Mercury belongs to group of heavy metals. In nature mercury can be found in various forms (organic and inorganic compounds, elementary Hg 0 ) with different toxicity. For human organism all mercury forms can be toxic. The most important and the most danger forms are alkyl-mercury compounds like methylmercury (MeHg) and inorganic compound like Hg 2+ . The hazard is connected also with cumulative properties of mercury. The highest concentrations are measured in kidneys, liver and spleen. Less frequent acute intoxication causes vomit, diarrhea and abdominal ache. More important is a risk of chronic intoxication. Exposure can lead to cerebral paralysis, cephalonia, deafness, blindness and high blood pressure (Minamata disease) 1 . MeHg as the most danger mercury form comes through blood-brain barrier and via placenta can be transported into fetal brain. Main exposure routes for mercury are inhalation and digestion... Disputative question is long-term influence of amalgam fillings. Mercury is very well absorbed after oral exposure (95 % MeHg is absorbed). Due to potential health risks it is necessary to monitor the mercury content in foodstuffs of vegetable and as well as animal origin. Plants and animal contamination can be caused by growing in contaminated environment (industry wastes and exhalation). Important source of mercury exposure especially in seaside countries are fish. Many studies have been published about the determination of mercury in foods. Centre for the Hygiene of Food Chains in Brno has been involved in the monitoring of the content of total mercury in foods (see “The Project on Dietary Exposure of the Czech Population to Selected Chemical Substances” 2,3 ). This project has been started in 1994 and the third period runs in this time. The aim of this monitoring programme is an assessment of dietary exposure, comparison with toxicological reference points, and characterization of health risks. To achieve these goals it is necessary to perform a systematic monitoring of the mercury content in the food basket of the Czech population as well as to know consumption of individual foods. This work summarizes the mercury content found in individual foods in our laboratory during past 14 years. Also their contribution to the total dietary exposure and validation by using of biomarkers are included. s777 Methodology The analyzed foods were selected according to the knowledge of their consumption by the average person in the Czech population 4,5 . In total 143 kinds of foodstuffs were selected and studied in specific time periods. Food samples were collected in 4 regions (12 sampling towns) and delivered to Centre of Hygiene of Food Chains in Brno. This organization represents 572 food samples that have been processed during two-year period. Some kind of foodstuffs (more frequently consumed) are sampled repeatedly and measured every year (e.g. milk or potatoes even 2 × per year and town), others (less frequently consumed) are sampled and measured only once in the whole two-years period. In total 880 individual samples were measured in this period. After delivery of samples into the Centre of Hygiene of Food Chains in Brno, the samples undergo the culinary treatment in pre-analytical laboratory so that they are analyzed in the same state as they are consumed. The samples are then homogenized and delivered into the central analytical laboratory for further treatment and analyses. In analytical laboratory mercury content (as a total mercury) is determined by AAS method using principle of selective system AMA 254 with solid sample dosing without previous analytical preparation. Optimized method provides adequate sensitivity for the determination of the mercury in foods. The limit of quantification is 0.1 μg kg –1 for a minimal sample weight 200 mg. The degree of recovery ranged from 95 to 105 %. The RSD of repeatability does not exceed 10 %. This method is accredited according to ČSn En ISO/IEC 17025:2005. To ensure accuracy of the results matrix reference materials as well as various internal test materials are used. In addition our laboratory participates in proficiency testing (FAPAS, IMEP etc.). Results The content of total mercury was monitored in 143 kinds of food representing so called food basket of the Czech population. Based on previous experience only fifteen kinds of food with the highest measured mercury content were selected and visualized in Fig. 1. This figure shows foods with their corresponding concentration values. The dietary exposure is influenced not only by the content of mercury in the given food, but also by the quantity of consumed foods To calculate the dietary exposure doses it is also necessary to take into account the changes caused by the culinary treatment of the given food which are described by the so called culinary factor 3 . The influence of both the consumption and culinary factor on the final exposure dose is demonstrated by the following figure. The fifteen most significant exposure sources of total mercury are given in Fig. 2. In both figures (1.,2.) concentration data are used from the last monitoring period 2006–2007. Foodstuffs listed in Fig. 1. and Fig. 2. are traditionally highlighted in first places during whole period of monitoring program (1994–2007). Fig. <strong>3.</strong> shows the changes in measured content of total mercury [μg kg –1 ] in five selected most
Page 1 and 2:
Chem. Listy, 102, s265-s1311 (2008)
Page 3 and 4:
Chem. Listy, 102, s265-s1311 (2008)
Page 5 and 6:
Chem. Listy, 102, s265-s1311 (2008)
Page 7 and 8:
Chem. Listy, 102, s265-s1311 (2008)
Page 9 and 10:
Chem. Listy, 102, s265-s1311 (2008)
Page 11 and 12:
Chem. Listy, 102, s265-s1311 (2008)
Page 13 and 14:
Chem. Listy, 102, s265-s1311 (2008)
Page 15 and 16:
Chem. Listy, 102, s265-s1311 (2008)
Page 17 and 18:
Chem. Listy, 102, s265-s1311 (2008)
Page 19 and 20:
Chem. Listy, 102, s265-s1311 (2008)
Page 21 and 22:
Chem. Listy, 102, s265-s1311 (2008)
Page 23 and 24:
Chem. Listy, 102, s265-s1311 (2008)
Page 25 and 26:
Chem. Listy, 102, s265-s1311 (2008)
Page 27 and 28:
Chem. Listy, 102, s265-s1311 (2008)
Page 29 and 30:
Chem. Listy, 102, s265-s1311 (2008)
Page 31 and 32:
Chem. Listy, 102, s265-s1311 (2008)
Page 33 and 34:
Chem. Listy, 102, s265-s1311 (2008)
Page 35 and 36:
Chem. Listy, 102, s265-s1311 (2008)
Page 37 and 38:
Chem. Listy, 102, s265-s1311 (2008)
Page 39 and 40:
Chem. Listy, 102, s265-s1311 (2008)
Page 41 and 42:
Chem. Listy, 102, s265-s1311 (2008)
Page 43 and 44:
Chem. Listy, 102, s265-s1311 (2008)
Page 45 and 46:
Chem. Listy, 102, s265-s1311 (2008)
Page 47 and 48:
Chem. Listy, 102, s265-s1311 (2008)
Page 49 and 50:
Chem. Listy, 102, s265-s1311 (2008)
Page 51 and 52:
Chem. Listy, 102, s265-s1311 (2008)
Page 53 and 54:
Chem. Listy, 102, s265-s1311 (2008)
Page 55 and 56:
Chem. Listy, 102, s265-s1311 (2008)
Page 57 and 58:
Chem. Listy, 102, s265-s1311 (2008)
Page 59 and 60:
Chem. Listy, 102, s265-s1311 (2008)
Page 61 and 62:
Chem. Listy, 102, s265-s1311 (2008)
Page 63 and 64:
Chem. Listy, 102, s265-s1311 (2008)
Page 65 and 66:
Chem. Listy, 102, s265-s1311 (2008)
Page 67 and 68:
Chem. Listy, 102, s265-s1311 (2008)
Page 69 and 70:
Chem. Listy, 102, s265-s1311 (2008)
Page 71 and 72:
Chem. Listy, 102, s265-s1311 (2008)
Page 73 and 74:
Chem. Listy, 102, s265-s1311 (2008)
Page 75 and 76:
Chem. Listy, 102, s265-s1311 (2008)
Page 77 and 78:
Chem. Listy, 102, s265-s1311 (2008)
Page 79 and 80:
Chem. Listy, 102, s265-s1311 (2008)
Page 81 and 82:
Chem. Listy, 102, s265-s1311 (2008)
Page 83 and 84:
Chem. Listy, 102, s265-s1311 (2008)
Page 85 and 86:
Chem. Listy, 102, s265-s1311 (2008)
Page 87 and 88:
Chem. Listy, 102, s265-s1311 (2008)
Page 89 and 90:
Chem. Listy, 102, s265-s1311 (2008)
Page 91 and 92:
Chem. Listy, 102, s265-s1311 (2008)
Page 93 and 94:
Chem. Listy, 102, s265-s1311 (2008)
Page 95 and 96:
Chem. Listy, 102, s265-s1311 (2008)
Page 97 and 98:
Chem. Listy, 102, s265-s1311 (2008)
Page 99 and 100:
Chem. Listy, 102, s265-s1311 (2008)
Page 101 and 102:
Chem. Listy, 102, s265-s1311 (2008)
Page 103 and 104:
Chem. Listy, 102, s265-s1311 (2008)
Page 105 and 106:
Chem. Listy, 102, s265-s1311 (2008)
Page 107 and 108:
Chem. Listy, 102, s265-s1311 (2008)
Page 109 and 110:
Chem. Listy, 102, s265-s1311 (2008)
Page 111 and 112:
Chem. Listy, 102, s265-s1311 (2008)
Page 113 and 114:
Chem. Listy, 102, s265-s1311 (2008)
Page 115 and 116:
Chem. Listy, 102, s265-s1311 (2008)
Page 117 and 118:
Chem. Listy, 102, s265-s1311 (2008)
Page 119 and 120:
Chem. Listy, 102, s265-s1311 (2008)
Page 121 and 122:
Chem. Listy, 102, s265-s1311 (2008)
Page 123 and 124:
Chem. Listy, 102, s265-s1311 (2008)
Page 125 and 126:
Chem. Listy, 102, s265-s1311 (2008)
Page 127 and 128:
Chem. Listy, 102, s265-s1311 (2008)
Page 129 and 130:
Chem. Listy, 102, s265-s1311 (2008)
Page 131 and 132:
Chem. Listy, 102, s265-s1311 (2008)
Page 133 and 134:
Chem. Listy, 102, s265-s1311 (2008)
Page 135 and 136:
Chem. Listy, 102, s265-s1311 (2008)
Page 137 and 138:
Chem. Listy, 102, s265-s1311 (2008)
Page 139 and 140:
Chem. Listy, 102, s265-s1311 (2008)
Page 141 and 142:
Chem. Listy, 102, s265-s1311 (2008)
Page 143 and 144:
Chem. Listy, 102, s265-s1311 (2008)
Page 145 and 146:
Chem. Listy, 102, s265-s1311 (2008)
Page 147 and 148:
Chem. Listy, 102, s265-s1311 (2008)
Page 149 and 150:
Chem. Listy, 102, s265-s1311 (2008)
Page 151 and 152:
Chem. Listy, 102, s265-s1311 (2008)
Page 153 and 154:
Chem. Listy, 102, s265-s1311 (2008)
Page 155 and 156:
Chem. Listy, 102, s265-s1311 (2008)
Page 157 and 158:
Chem. Listy, 102, s265-s1311 (2008)
Page 159 and 160:
Chem. Listy, 102, s265-s1311 (2008)
Page 161 and 162:
Chem. Listy, 102, s265-s1311 (2008)
Page 163 and 164:
Chem. Listy, 102, s265-s1311 (2008)
Page 165 and 166:
Chem. Listy, 102, s265-s1311 (2008)
Page 167 and 168:
Chem. Listy, 102, s265-s1311 (2008)
Page 169 and 170:
Chem. Listy, 102, s265-s1311 (2008)
Page 171 and 172:
Chem. Listy, 102, s265-s1311 (2008)
Page 173 and 174:
Chem. Listy, 102, s265-s1311 (2008)
Page 175 and 176:
Chem. Listy, 102, s265-s1311 (2008)
Page 177 and 178:
Chem. Listy, 102, s265-s1311 (2008)
Page 179 and 180:
Chem. Listy, 102, s265-s1311 (2008)
Page 181 and 182:
Chem. Listy, 102, s265-s1311 (2008)
Page 183 and 184:
Chem. Listy, 102, s265-s1311 (2008)
Page 185 and 186:
Chem. Listy, 102, s265-s1311 (2008)
Page 187 and 188:
Chem. Listy, 102, s265-s1311 (2008)
Page 189 and 190: Chem. Listy, 102, s265-s1311 (2008)
Page 239: Chem. Listy, 102, s265-s1311 (2008)
Page 285: Chem. Listy, 102, s265-s1311 (2008)
show all

3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Create successful ePaper yourself

Delete template?

Save as template?