Investigation of bisphenol S (BPS) in packaged fish, meat, cheese, and price labels on their corresponding packages.

As an alternative to bisphenol A (BPA), bisphenol S (BPS) has been used as an ink developer in thermal paper products including price labels on food packaging which have been suggested as the sources of BPS found at high levels in packaged fish samples. BPS in the printed price labels glued onto the outside of plastic film could migrate indirectly from the printed surface through the paper, adhesive and film into the food. In order to investigate if price labels could also be the sources of BPS detected in the meat samples in our previous studies, meat and other food samples packaged under different conditions were collected, and BPS in these samples together with the price labels on the corresponding packaging were extracted with solvent followed by solid phase extraction and stable isotope dilution LC-MS/MS analysis. BPS was detected at very high levels (161.7-222.4 µg/cm2) in all the five sticker type of price labels, indicating BPS being the dominant if not the sole ink developer. BPS was also detected in all the 26 continuous roll type of price labels but at very low levels (0.017-18 ng/cm2), indicating that the dominant ink developer is likely one of the other alternatives, rather than BPS. Despite BPS being detected in all price labels on packaging of fish, meat, and cheese samples, BPS was not detected or detected in only a few fish, meat, and cheese samples at levels considerably lower than the current EU specific migration limit (SML) of 50 ng/g food for BPS authorised under Regulation (EU) 10/2011.

Development and Validation of a GC-MS Method Based on Solid-Phase Extraction and Derivatization for Analysis of Free and Glucuronide-Conjugated Bisphenol F in Biological Samples.

BACKGROUND: As one of the speculated bisphenols to replace bisphenol A (BPA), bisphenol F (BPF), naturally present in mustard, is structurally similar to BPA and may have similar estrogenic activity, but information on its toxicity is very limited compared to BPA. OBJECTIVE: In order to support the toxicology study of BPF at Heath Canada, a GC-MS method based on solid-phase extraction (SPE) and derivatization was developed for analysis of BPF in liver samples. METHODS: Samples were treated with ß-glucuronidase to convert BPF glucuronide to free BPF for analysis of total BPF. RESULTS: The method was validated for free BPF at different spiking levels, and recoveries ranged from 90-97.5% with RSDs from 0.11-5.54%. The method was also validated for glucuronide-conjugated BPF at different spiking levels of BPF mono-ß-D-glucuronide: recoveries ranged from 72.3-93.3% with RSDs from 1.7-8.94%. The method was used to analyze 60 liver tissue samples from rats dosed with BPF at different levels in a toxicology study. Free and glucuronide-conjugated BPF were not detected in any of the control samples, which were not dosed with BPF (average method detection limit: 0.31 ng/g) but detected in all the other liver tissue samples with levels increasing at higher doses. The percentage of glucuronide-conjugated BPF in total BPF varied among the liver samples, from as low as 9.8% to as high as 77.9%, indicating the importance of analyzing biological samples for BPF in both free and conjugated forms for total exposure. CONCLUSION: A GC-MS method based on solid-phase extraction (SPE) and derivatization was developed for analysis of both free and glucuronide-conjugated BPF in liver samples. This method was validated not only for free BPF, but also for mono-ß-D-glucuronide-conjugated BPF for the first time to confirm the efficiency of the deconjugation procedure with enzyme. HIGHLIGHTS: This method can be adapted and applied for analysis of free and glucuronide-conjugated BPF in other biological samples with appropriate validation in target sample matrixes.

Chloroform in food samples from 2014 Canadian total diet study: occurrence and dietary exposure.

Chloroform or trichloromethane is one of the trihalomethanes formed during disinfection of water with chlorine, and residues of chloroform can be detected in foods and food products due to the use of chlorinated drinking water and disinfecting food processing equipment with chlorine-based disinfectants. In this study, chloroform was detected in 37 (or 23%) of the 159 composite food samples from the 2014 Canadian Total Diet Study, but was not detected in cereals, fruits, fast foods, and most of the meat samples. Chloroform was detected in almost all 14 composite samples of dairy products, with the highest level (58 ng/g) observed in butter, followed by cream (26 ng/g), and cheese (12-21 ng/g). Chloroform was detected in tap water (23 and 29 ng/g) and most of the beverage samples, but concentrations were lower than those reported in other studies possibly due to evaporation during the preparation of the composite samples. Dietary exposures to chloroform are higher for younger age groups (0.51-1.41 µg/kg body weight/day) than for adults (0.25-0.42 µg/kg body weight/day). Drinking water contributed most to daily intakes for all age groups, accounting for between 62% and 86% of the total chloroform dietary intakes.

Trends of bisphenol A occurrence in canned food products from 2008-2020.

It is known that the industry already abandoned the use of bisphenol A (BPA)-based epoxy resins as internal coatings for some canned food products (e.g. infant formula, soups). The presence of bisphenol A (BPA) in foods has also been extensively investigated, especially since late 2000. However, information on temporal trends of BPA occurrence in foods is very limited. It is not clear if BPA-based epoxy resins are still being used in internal coating for many other canned foods and if the overall exposure to BPA through consumption of canned foods has significantly decreased. As part of the Canadian total diet study (TDS) program, we have been analysing food samples for BPA since 2008. In this study, results of BPA in samples of different composite canned foods from 2008-2020 TDS were reported. Clear temporal trends were observed for canned fish and soups, with BPA levels being significantly reduced since 2014 for canned fish products and 2017 for canned soups. Temporal trends were not observed for canned evaporated milk, luncheon meats, and vegetables, with even the highest levels of BPA being detected in recent samples for evaporated milk (57 ng/g), luncheon meats (56 ng/g), and baked beans (103 ng/g). This seems to indicate that BPA-based epoxy resins are still being used in the internal coatings for these canned foods products. Thus, analysis of canned food samples for BPA should be continued for exposure assessment.

Intermediate volatile organic compounds in Canadian residential air in winter: Implication to indoor air quality.

Intermediate volatile organic compounds (IVOCs) have recently been characterized for their contributions to the formation of secondary organic aerosol in atmospheric air. However, IVOCs in air in various indoor environments have not been characterized yet. In this study, we characterized and measured IVOCs, volatile organic compounds (VOCs) and semi-volatile organic compounds (SVOCs), in residential indoor air in Ottawa, Canada. IVOCs, including n-alkanes, branched-chain alkanes (b-alkanes), unspecified complex mixtures (UCM) IVOCs, and oxygenated IVOCs (such as fatty acids), were found to have a large impact on indoor air quality. The results indicate that the indoor IVOCs behave differently from those in the outdoor environment. IVOCs in the studied residential air ranged from 14.4 to 69.0 µg/m3, with a geometric mean of 31.3 µg/m3, accounting for approximately 20% of the total organic compounds (IVOCs, VOCs and SVOCs) in indoor air. The total b-alkanes and UCM-IVOCs were found to have statistically significant positive correlations with indoor temperature but have no correlations with airborne particulate matter less than 2.5 µm (PM2.5) as well as ozone (O3) concentration. However, indoor oxygenated IVOCs behaved differently from b-alkanes and UCM-IVOCs, with a statistically significant positive correlation with indoor relative humidity but no correlation with other indoor environmental conditions.

A comparison of average daily gain, apparent digestibilities, energy balance, rumen fermentation parameters, and serum metabolites between yaks (Bos grunniens) and Qaidam cattle (Bos taurus) consuming diets differing in energy level.

Yaks (Bos grunniens), indigenous to the harsh Qinghai-Tibetan Plateau, are well adapted to the severe conditions, and graze natural pasture without supplements all year round. Qaidam cattle (Bos taurus), introduced to the Qinghai-Tibetan Plateau 1,700 years ago, are raised at a lower altitude than yaks, provided with shelter at night and offered supplements in winter. Based on their different backgrounds, we hypothesized that yaks have lower energy requirements for maintenance than cattle. To test this hypothesis, we measured average daily gain (ADG), apparent digestibilities, energy balance, rumen fermentation parameters, and serum metabolites in growing yaks and cattle offered diets differing in metabolizable energy (ME) levels (6.62, 8.02, 9.42 and 10.80 MJ/kg), but with the same crude protein concentration. Six castrated yaks (155 ± 5.8 kg) and 6 castrated Qaidam cattle (154 ± 8.0 kg), all 2.5 years old, were used in 2 concurrent 4 × 4 Latin square designs. Neutral and acid detergent fiber digestibilities were greater (P < 0.05) in yaks than in cattle, and decreased linearly (P < 0.05) with increasing dietary energy level; whereas, digestibilities of dry matter, organic matter, crude protein and ether extract increased (P < 0.05) linearly with increasing energy level. The ADG was greater (P < 0.001) in yaks than in cattle, and increased (P < 0.05) linearly with increasing energy levels. From the regressions of ADG on ME intake, the estimated ME requirement for maintenance was lower (P < 0.05) in yaks than in cattle (0.43 vs. 0.57 MJ/kg BW0.75). The ratios of digestible energy (DE):gross energy and ME:DE were higher (P < 0.05) in yaks than in cattle, and increased (P < 0.05) linearly with increasing dietary energy level. Ruminal pH decreased (P < 0.05), whereas concentrations of total volatile fatty acids (VFAs) and ammonia increased (P < 0.01) with increasing dietary energy level, and all were greater (P < 0.05) in yaks than in cattle. Concentrations of ruminal acetate and iso-VFAs were greater (P < 0.05), whereas propionate was lower (P < 0.05) in yaks than in cattle; acetate decreased (P < 0.001), whereas butyrate and propionate increased (P < 0.001) linearly with increasing dietary energy level. Serum concentrations of ß-hydroxybutyrate were lower (interaction, P < 0.001) in yaks than in cattle fed diets of 9.42 and 10.80 MJ/kg, whereas non-esterified fatty acids were greater (interaction, P < 0.01) in yaks than in cattle fed diets of 6.62 and 8.02 MJ/kg. Concentrations of serum leptin and growth hormone were greater in yaks than in cattle and serum insulin and growth hormone increased (P < 0.01) linearly with increasing dietary energy level. Our hypothesis that yaks have lower energy requirements for maintenance than cattle was supported. This lower requirement confers an advantage to yaks over Qaidam cattle in consuming low energy diets during the long winter on the Qinghai-Tibetan Plateau.

Temporal trend of bisphenol S occurrence in meat samples from 2008-2020 Canadian total diet study.

In our previous study, bisphenol S (BPS) was detected unexpectedly and at high levels in meat samples from 2016 and 2020 Canadian total diet study (TDS). In this study, samples of meat and meat products from 2008-2015 and 2017-2019 TDS were also analysed to investigate the consistency of BPS occurrence in meat and identify possible trends and provide some information on the potential sources for BPS in meat. BPS was detected again with the highest levels observed in samples of fresh pork (105 ng/g) and veal cutlets (140 ng/g) from the 2008 TDS. This indicates that the occurrence of BPS in meat is not a recent phenomenon but rather an existing one since 2008 or even earlier. BPS concentrations in meat samples from the 2008 to 2020 TDS varied significantly, e.g. 1.2-118 ng/g in roast beef, 1.8-140 ng/g in veal cutlets, but no trend was observed. The lack of trend for BPS over the period of 13 years (2008-2020) does not support the speculation that BPS is being used to replace BPA in food packaging, and sources other than food packaging may be possible and should be investigated for BPS.