Jan Kuhlmann
SGS Germany GmbH
Germany
Title: Process induced food contaminants 3-MCPD, 2-MCPD & glycidol: Occurrence and analysis
Biography
Biography: Jan Kuhlmann
Abstract
From the perspective of food safety, chlorohydrins, as for example free 3-Mono¬chloro¬propane¬diol (3-MCPD), are known to be undesired contaminants that might occur in a broad variety of foods. They can be generated during certain processes as for instance acid treatment during production of soy sauce and hydrolyzed vegetable protein (HVP). Other sources might be the migration of chlorohydrins from contact materials into foods during production or storage. Since the occurrence of significant amounts of fatty acid ester bound 3-MCPD, 2-MCPD and the structurally related glycidol in various edible oils was reported in 2006, 2009 and 2011. Several analytical methods for the determination of these compounds in oil matrices have been published and also validated. In 2014, the European Food Safety Agency (EFSA) released a recommendation to all member states to monitor the presence of free and bound MCPD and glycidol in edible oils and fats and oil and fat containing foods as for instance infant formula, margarines, bakery ware and also certain fish and meat products. In this regard, there is an obvious need for analytical methods that cover these more complex matrices. This presentation intends to focus on the availability of analytical methods and their applicability and comparability in regard to the occurrence of free and bound MCPD and glycidol in different kinds of food.
