Presence of nitrofurans and their metabolites in gelatine

Abstract Following the detection of semicarbazide (SEM) in gelatine by Italian Authorities, at levels exceeding by three times the reference point for action (RPA) of 1 μg/kg, set out by Commission Regulation (EU) 2019/1871 for nitrofurans and their metabolites, the European Commission mandated EFSA...

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Autores principales:	European Food Safety Authority (EFSA), Michael O'Keeffe, Anna Christodoulidou, Carlo Nebbia
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	semicarbazide SEM nitrofurazone gelatine nitrofurans nitrofuran metabolites Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/f9f7b79bed164978aaf976dad308f97b
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spelling	oai:doaj.org-article:f9f7b79bed164978aaf976dad308f97b2021-11-23T08:30:52ZPresence of nitrofurans and their metabolites in gelatine1831-473210.2903/j.efsa.2021.6881https://doaj.org/article/f9f7b79bed164978aaf976dad308f97b2021-10-01T00:00:00Zhttps://doi.org/10.2903/j.efsa.2021.6881https://doaj.org/toc/1831-4732Abstract Following the detection of semicarbazide (SEM) in gelatine by Italian Authorities, at levels exceeding by three times the reference point for action (RPA) of 1 μg/kg, set out by Commission Regulation (EU) 2019/1871 for nitrofurans and their metabolites, the European Commission mandated EFSA to investigate the available sources of nitrofurans and their metabolites in gelatine. European Commission also asked EFSA to provide approaches that would distinguish SEM occurring due to illegal treatment with nitrofurazone from SEM produced during food processing. The literature indicates that SEM, both free and bound to macromolecules, could occur also in food products such as gelatine, during food processing, arising from the use of disinfecting agents and/or from reactions of various food components and, therefore, SEM cannot be considered as an unequivocal marker of the abuse of nitrofurazone in animal production. It is recommended to investigate in more detail which processing conditions lead to the formation of SEM in gelatine during its production and what levels can be found. One potential approach to distinguishing between SEM from nitrofurazone and SEM from other sources in food products, such as gelatine, might be based on determining the ratio of bound:free SEM in a sample of gelatine. However, whether the ratio of bound:free SEM would unequivocally distinguish between SEM arising from nitrofurazone abuse or from other sources still needs to be demonstrated.European Food Safety Authority (EFSA)Michael O'KeeffeAnna ChristodoulidouCarlo NebbiaWileyarticlesemicarbazideSEMnitrofurazonegelatinenitrofuransnitrofuran metabolitesNutrition. Foods and food supplyTX341-641Chemical technologyTP1-1185ENEFSA Journal, Vol 19, Iss 10, Pp n/a-n/a (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	semicarbazide SEM nitrofurazone gelatine nitrofurans nitrofuran metabolites Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
spellingShingle	semicarbazide SEM nitrofurazone gelatine nitrofurans nitrofuran metabolites Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185 European Food Safety Authority (EFSA) Michael O'Keeffe Anna Christodoulidou Carlo Nebbia Presence of nitrofurans and their metabolites in gelatine
description	Abstract Following the detection of semicarbazide (SEM) in gelatine by Italian Authorities, at levels exceeding by three times the reference point for action (RPA) of 1 μg/kg, set out by Commission Regulation (EU) 2019/1871 for nitrofurans and their metabolites, the European Commission mandated EFSA to investigate the available sources of nitrofurans and their metabolites in gelatine. European Commission also asked EFSA to provide approaches that would distinguish SEM occurring due to illegal treatment with nitrofurazone from SEM produced during food processing. The literature indicates that SEM, both free and bound to macromolecules, could occur also in food products such as gelatine, during food processing, arising from the use of disinfecting agents and/or from reactions of various food components and, therefore, SEM cannot be considered as an unequivocal marker of the abuse of nitrofurazone in animal production. It is recommended to investigate in more detail which processing conditions lead to the formation of SEM in gelatine during its production and what levels can be found. One potential approach to distinguishing between SEM from nitrofurazone and SEM from other sources in food products, such as gelatine, might be based on determining the ratio of bound:free SEM in a sample of gelatine. However, whether the ratio of bound:free SEM would unequivocally distinguish between SEM arising from nitrofurazone abuse or from other sources still needs to be demonstrated.
format	article
author	European Food Safety Authority (EFSA) Michael O'Keeffe Anna Christodoulidou Carlo Nebbia
author_facet	European Food Safety Authority (EFSA) Michael O'Keeffe Anna Christodoulidou Carlo Nebbia
author_sort	European Food Safety Authority (EFSA)
title	Presence of nitrofurans and their metabolites in gelatine
title_short	Presence of nitrofurans and their metabolites in gelatine
title_full	Presence of nitrofurans and their metabolites in gelatine
title_fullStr	Presence of nitrofurans and their metabolites in gelatine
title_full_unstemmed	Presence of nitrofurans and their metabolites in gelatine
title_sort	presence of nitrofurans and their metabolites in gelatine
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/f9f7b79bed164978aaf976dad308f97b
work_keys_str_mv	AT europeanfoodsafetyauthorityefsa presenceofnitrofuransandtheirmetabolitesingelatine AT michaelokeeffe presenceofnitrofuransandtheirmetabolitesingelatine AT annachristodoulidou presenceofnitrofuransandtheirmetabolitesingelatine AT carlonebbia presenceofnitrofuransandtheirmetabolitesingelatine
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Presence of nitrofurans and their metabolites in gelatine

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