Non-targeted identification and risk assessment of unknown substances in disposable plastic tableware by GC-Orbitrap HRMS.

Disposable plastic tableware was widely used and it was particularly important to identify potential hazardous substances in it and evaluate the risk to humans health. In this study, 85 substances were identified in 60 samples (22 bowls, 20 sporks, and 18 straws) by methanol extraction and non-targeted analysis using GC-Orbitrap HRMS. Subsequently, 14 high-risk substances were further screened and their migration in the samples was measured in three food simulants. Finally, based on the proposed safety limit assessment scheme for EU- authorized and unauthorized substances, the risk assessment of exposure to high-risk substances in disposable plastic tableware was performed for three age groups. The results showed that the dibutyl phthalate and bis(2-ethylhexyl) phthalate in some samples exceeded the safety limit value. Overall, the risk of bowls was lower than spock and straws, and the potential exposure risk for young children was higher than that of adults and older children.

Metabolic syndrome in rural Peruvian adults living at high altitudes using different cookstoves.

This study determined the prevalence of metabolic syndrome (MetS) in open fire stoves and improved cookstoves users (ICS) in the rural Peruvian Andes. Participants answered a socioeconomic questionnaire, one 24-hour food recall and underwent a physical examination. We analysed data from 385 participants, 190 (112 women and 78 men) were ICS users and 195 (123 women and 72 men) were open fire stove users. The prevalence of MetS was 21.3, 26.4% in women and 13.3% in men. We found no statistically significant association between the type of cookstove and MetS. Body mass index and altitude were important determinants of MetS. Research on cardiometabolic diseases and open fire stove use contributes to understanding the effect of household air pollution on health in high altitude populations.

Exposure assessment of bisphenol A by drinking coffee from plastic cups.

BACKGROUND: Human exposure to plastic and Bisphenol-A (BPA) is very wide in food or beverage containers and baby bottles that have contacted polycarbonate and epoxy resin. Currently a traditional beverage in Arabian culture is served in plastic cups instead of glass cups in different occasions. OBJECTIVE: To evaluate the possible BPA leach from the grade 5 drinking coffee plastic cups into the coffee and whether the use of plastic cups instead of glass ones to serve hot Arabian coffee poses a health risk. MATERIALS AND METHODS: Oral administration of such coffee to three different groups of rats were undertaken. Each group consisted of 10 males and 10 females. The first group (G1) was gavaged 1.5 ml of hot water in glass cups. The second group (G2) was gavaged 1.5 ml of hot water in plastic cups while the third one (G3) was gavaged 1.5 ml of Arabian coffee in plastic cups. Serum concentrations of Bisphenol-A were measured 4 weeks later. Complete postmortem examination was conducted and representative tissue samples were subjected to histopathological evaluation. RESULTS: In the control group receiving water kept in a glass cup had 24 ± 2 µg/L serum concentration and the second group was 36 ± 4 µg/L while in the third group was 29 ± 6 µg/L. No significant postmortem changes or histopathological findings were present in the studied animals. CONCLUSIONS: Bisphenol-A can be leached from food-grade plastic cups into hot drinks within short period of time, posing a significant impact to public health.

Wine glass size and wine sales: four replication studies in one restaurant and two bars.

OBJECTIVE: Previous research suggests that wine glass size affects sales of wine in bars, with more wine purchased when served in larger glasses. The current four studies, conducted in one restaurant (Studies 1 and 2) and two bars (Studies 3 and 4) in Cambridge, England, aim to establish the reproducibility of this effect of glass size on sales. A multiple treatment reversal design was used, involving wine being served in sequential fortnightly periods in different sized glasses of the same design (290 ml, 350 ml, and 450 ml). The primary outcome was daily wine volume (ml) sold. RESULTS: Restaurant: Daily wine volume sold was 13% (95% CI 2%, 24%) higher when served with 350 ml vs. 290 ml glasses in Study 1. A similar direction of effect was seen in Study 2 (6%; 95% CI - 1%, 15%). Bars: Daily wine volume sold was 21% (95% CI 9%, 35%) higher when served with 450 ml vs. 350 ml glasses in Study 3. This effect was not observed in Study 4 (- 7%, 95% CI - 16%, 3%). Meaningful differences were not demonstrated with any other glass comparison. These results partially replicate previous studies showing that larger glasses increase wine sales. Considerable uncertainty remains about the magnitude of any effect and the contexts in which it might occur. Trial registration Study 1: ISRCTN17958895 (21/07/2017), Study 2: ISRCTN17097810 (29/03/2018), Study 3 and 4: ISRCTN39401124 (10/05/2018).

The role of the South African Medical Research Council in reducing lead exposure and preventing lead poisoning in South Africa.

Even at low levels in blood, lead has been associated with reduced IQ scores, behavioural problems, learning impediments, aggression and violent behaviour. Since the 1980s, the South African Medical Research Council (SAMRC) has been investigating the sources of exposure to lead in South Africa (SA), the groups at highest risk of lead poisoning and a selection of the myriad associated health and social consequences. SAMRC research evidence contributed to the phasng out of leaded petrol, restrictions on lead in paint and other interventions. Subsequently, childhood blood lead levels in SA declined significantly. More recent studies have revealed elevated risks of lead exposure in subsistence fishing and mining communities, users of arms and ammunition, those ingesting certain traditional medicines, and users of certain ceramicware and artisanal cooking pots. Lead-related cognitive damage costs the SA economy ~USD17.7 (ZAR261.3) billion annually, justifying further SAMRC investment in lead exposure research in the country.

Food insecurity and food preparation equipment in US households: exploratory results from a cross-sectional questionnaire.

BACKGROUND: Food insecurity (FI) impacted 15.7% (5.9 million) of US households with children in 2017. These households often experience issues within one or more of the food security pillars: access, availability, utilisation or stability. An underexplored area within the pillar of utilisation that may impact FI risk is the availability of kitchen equipment in households. This exploratory project aimed to quantify household food preparation equipment ownership and use by household FI status. METHODS: An online platform (Qualtrics, Provo, UT, USA) was used to administer a questionnaire to a sample of 135 parents of children aged 11-14 years. The instrument queried sociodemographic characteristics, food preparation items owned and frequency of use of 44 items within a 6-month interval. Household FI was measured using the 18-item US Department of Agriculture, Household Food Security Survey Module with a 12-month reference period. RESULTS: Households experiencing FI (n = 39; 28.9%) owned an average of five fewer items than their food secure counterparts (n = 96, 71.1%, P < 0.001), reporting lower item ownership within each equipment category subgroup (i.e. large appliances, small appliances, food preparation utensils and cooking utensils; all P < 0.01). There were no differences between FI and food secure households in frequency of use (all P > 0.01). CONCLUSIONS: Compared to food secure households, the number of food preparation items owned was lower, although frequency of use was the same, in US households that were FI. Future projects should investigate how food equipment ownership impacts cooking behaviours, and whether households experiencing FI display behaviours to compensate for a differing set of equipment.

Lead in mangrove root crab (Goniopsis cruentata) and risk assessment due to exposure for estuarine villagers.

This study evaluated lead (Pb) content in mangrove root crabs Goniopsis cruentata and performed a risk assessment based on individual frequency of food consumption of the residents of an estuarine village in Brazil. The Pb content in the raw and two forms of processed crabs were analyzed by graphite furnace atomic absorption spectrometry. Based on consumption by the community, estimates of non-carcinogenic target hazard quotients (THQ) were calculated. The mean (± SD) Pb concentrations in raw tissues were: 0.17 (± 0.36), < 0.012 and 0.05 (± 0.09) mg kg-1 (gills, muscle and hepatopancreas), respectively. In the processed products, the highest levels were found in the traditional stew collected in April (2.84 mg kg-1), surpassing the maximum limit allowed. The THQ for consumption of traditional stew was < 1, classified as negligible risk. The G. cruentata of the Jaguaripe River estuary can be considered a safe food, but cooking should be avoided in lead-glazed pottery.

Contribution of cutlery and serving dishes to the human daily intake of silver An in vitro assessment.

Silver cutlery and serving dishes are a potential source of exposure of humans that was never quantified. Release of silver was assessed in vitro in an acidic solution mimicking food fluid in two conditions: i] the JRC guidelines for hot fill conditions with stable high temperature over a 2 hour-period of time, and ii] a more realistic condition with spontaneous progressive decline from 90̊C to ambient temperature over the same period of time. Massive silver 95% strips were exposed to a 5% citric acid solution: i) cooling down from 90̊C to ambient or ii) 70̊C maintained, during 2 hours. Spectrometry with optical emission was used to measure silver in solution. In the spontaneous cooling down study, the time-course of temperature was close to the Newton's law of cooling and the released quantities were detected but too low to be measured. The 70̊C exposition resulted in a non-linear release that became quantifiable after one hour of heating up to an apparent plateau at 120 min with a mean concentration [extreme] of 24.6 [22.3-26.8] µg/L. The results of the present study allow concluding that 95% silver used for cutlery and serving dishes may be released in foods. However, the extent of release depends on the condition of use. At a stable 70̊C temperature over a 2 h-period of time, silver is released in a non-linear model up to a mean concentration of 24.6 µg/L. In contrast, in conditions fitting with the routine recommendations of use, infinitesimal detectable amounts of silver were released.

Acceptability and potential effectiveness of commercial portion control tools amongst people with obesity.

Exposure to large portion sizes is a risk factor for obesity. Specifically designed tableware may modulate how much is eaten and help with portion control. We examined the experience of using a guided crockery set (CS) and a calibrated serving spoon set (SS) by individuals trying to manage their weight. Twenty-nine obese adults who had completed 7-12 weeks of a community weight-loss programme were invited to use both tools for 2 weeks each, in a crossover design, with minimal health professional contact. A paper-based questionnaire was used to collect data on acceptance, perceived changes in portion size, frequency, and type of meal when the tool was used. Scores describing acceptance, ease of use and perceived effectiveness were derived from five-point Likert scales from which binary indicators (high/low) were analysed using logistic regression. Mean acceptance, ease of use and perceived effectiveness were moderate to high (3·7-4·4 points). Tool type did not have an impact on indicators of acceptance, ease of use and perceived effectiveness (P>0·32 for all comparisons); 55 % of participants used the CS on most days v. 21 % for the SS. The CS was used for all meals, whereas the SS was mostly used for evening meals. Self-selected portion sizes increased for vegetables and decreased for chips and potatoes with both tools. Participants rated both tools as equally acceptable, easy to use and with similar perceived effectiveness. Formal trials to evaluate the impact of such tools on weight control are warranted.

Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste.

This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready-to-eat cooked fish paste at 12 to 37 °C, as well as cross-contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R(2)-adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15 °C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross-contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross-contamination during processing of cooked fish paste.

[Use of lead-glazed ceramic as a source of exposure in children of marginalized indigenous zones of Oaxaca, Mexico]. / Uso de cerámica vidriada como fuente de exposición a plomo en niños indígenas de zonas marginadas de Oaxaca, México.

OBJECTIVE: To find out whether the use of lead-glazed ceramic (LGC) is associated with blood lead levels in indigenous schoolchildren from Oaxaca, México. MATERIALS AND METHODS: We evaluated LGC use at home as a primary source of lead exposure in 387 indigenous schoolchildren in Oaxaca in May 2001. RESULTS: We found an adjusted difference of 3.9µg/dl (p<0.01) in blood lead levels (BLL) among children reporting to use (82%) LGC at home vs those who didn't. BL levels greater or equal than 10 and 20 µg/dl were observed in 60 and 27% of children, respectively. CONCLUSIONS: Lead poisoning from LGC use could remain a concern for public health in Mexico, where there is a need to provide care and further study to verify its effect on BLL.

Feeling good about the iron rice bowl: Economic sector and happiness in post-reform urban China.

Situated in China's market transition, this study examines the relationship between economic sector and a worker's happiness in post-reform urban China. Using datasets from the Chinese General Social Surveys 2003, 2006 and 2008, we find that workers in the state sector enjoy a subjective premium in well-being - reporting significantly higher levels of happiness than their counterparts in the private sector. We also find that during a period when a large wave of workers moved from the state sector to the private sector, those remaining in the state sector reported being significantly happier than did former state sector workers who had moved, whether the move was voluntary or involuntary. We attribute the higher level of reported happiness in the state sector than in the private sector to the disparity by sector in the provision of social welfare benefits. Those who made voluntary state-to-private moves experienced a trade-off in enjoying higher payoffs while losing job security, whereas involuntary mobiles experienced downward mobility and suffered a long-term psychological penalty.

Development of an eating aid - from the user needs to a product.

In this paper, the development process of an eating aid is described. The assistive devices must be worth using. To achieve this, the starting point has been the users need. The development started from the needs of an individual person, the inventor of the aid. The development has been about increasing the positive experience of the aid and decrease negative experience through an iterative development process. The development includes several evaluations, described in the paper, and as a conclusion, it is important to include the users throughout the development process.

Prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time Use Survey. Cross-sectional analysis.

This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including 'cooking, washing up'. Four measures of time spent cooking were calculated: any time spent cooking, 30 continuous minutes spent cooking, total time spent cooking, and longest continuous time spent cooking. Socio-demographic correlates were: age, employment, social class, education, and number of adults and children in the household. Analyses were stratified by gender. Data from 4214 participants were included. 85% of women and 60% of men spent any time cooking; 60% of women and 33% of men spent 30 continuous minutes cooking. Amongst women, older age, not being in employment, lower social class, greater education, and living with other adults or children were positively associated with time cooking. Few differences in time spent cooking were seen in men. Socio-economic differences in time spent cooking may have been overstated as a determinant of socio-economic differences in diet, overweight and obesity. Gender was a stronger determinant of time spent cooking than other socio-demographic variables.

Resistência a antibióticos e presençade plasmídeos em enterobactérias estaphylococcus aureus isoladas do setor dedietética de um hospital público / Resistance to antibiotics and presence of plasmid in enterobacteria andstaphylococcus aureus in the sector of diet of a public hospital

O objetivo deste estudo foi investigar a presença de enterobactérias e Staphylococcus aureus em um setor de dietética de umhospital público brasileiro além de avaliar o perfil de resistência a antibióticos e a presença de DNA plasmidial nos isolados. Acontagem e o isolamento de enterobactérias e de S. aureus foram realizados a partir de amostras coletadas de manipuladoresde alimentos, utensílios e superfícies de processamento de alimentos. Procedeu-se à identificação bioquímica dos isolados e,quando necessária, a confirmação sorológica. A susceptibilidade a antibióticos de uso terapêutico foi determinada pela técnicade difusão em ágar e a detecção de plasmídeos foi realizada por eletroforese em gel de agarose 0,8%. Foram identificados14 gêneros e 27 espécies de enterobactérias e outras bactérias Gram-negativas, num total de 127 isolados. Obteve-se 144isolados de S. aureus, sendo que 143 apresentaram resultado positivo para a presença da enzima coagulase e da proteína A.Observou-se que 62% dos isolados Gram-negativos apresentaram resistência, a pelo menos, um dos antibióticos testados eem 74% desses, foi verificada a presença de DNA plasmidial. Dos isolados de S. aureus, 82,5% apresentaram resistência aantibióticos e, em 70,4 % foi identificado DNA plasmidial. Estes resultados denotam aspectos importantes como o risco deveiculação de bactérias resistentes a antibióticos, na sua maioria portadora de DNA plasmidial, por alimentos processadosno ambiente hospitalar, podendo resultar em infecções e contribuir para o insucesso de terapias antimicrobianas.(AU)

The occurrence of antibiotic-resistant bacteria has become more frequent and the presence of these microorganisms inhospitals exposes patients to serious risks. The presence of enterobacteria resistant to antibiotics and the presence of plasmidDNA in the isolates were evaluated in a sector of dietary action a Brazilian public hospital. The enumeration and isolationof enterobacteria were done in samples collected from food handlers, utensils, and food processing surfaces. Biochemicalidentification of the isolates was done, and serum confirmations as well when necessary. The susceptibility to antibiotics oftherapeutic use was determined by the diffusion technique in agar and plasmidial DNA detection was done by agarose gelelectrophoresis. Fourteen genera and 27 species of enterobacteria and others Gram negative bacteria were identified out of150 isolates obtained. Seventy-four isolates (58%) presented resistance to antibiotics. Seventy-four percent of the antibioticresistant isolates had palsmidial DNA. There was a significant difference between isolates resistant to ampicillin (p=0.00)and kanamycin (p=0.03) in relation to sources of the samples. The presence of plasmidial DNA was more prevalence inisolates resistant to antibiotics, but it was found that this correlation was significant only for the antibiotic tetracycline.These results show how important aspects of the risk of propagation of antibiotic resistant bacteria, the majority of plasmidDNA carrier, for processed foods in this environment and may result in hospital infections and contribute to the failure ofantimicrobial therapies.(AU)

Persistent and transient Listeria monocytogenes strains from retail deli environments vary in their ability to adhere and form biofilms and rarely have inlA premature stop codons.

Based on recent risk assessments, up to 83% of listeriosis cases from deli meat in the United States are predicted to be from ready-to-eat deli meats contaminated during processing at retail grocery stores. Listeria monocytogenes is known to use sanitizer tolerance and biofilm formation to survive, but interplay of these mechanisms along with virulence potential and persistence mechanisms specific to deli environments had yet to be elucidated. In this study, 442 isolates from food and nonfood contact surfaces in 30 retail delis over 9 months were tested for inlA premature stop codons (PMSCs); inlA encodes InlA, which is necessary to cause listeriosis. A total of 96 isolates, composed of 23 persistent and 73 transient strains, were tested for adhesion and biofilm-forming ability and sanitizer tolerance. Only 10/442 isolates had inlA PMSCs (p<0.001). Strains with PMSCs were not persistent, even in delis with other persistent strains. Most (7/10) PMSC-containing isolates were collected from food contact surfaces (p<0.001); 6/10 PMSC-containing isolates were found in moderate prevalence delis (p<0.05). Persistent strains had enhanced adhesion on day 1 of a 5-day adhesion-biofilm formation assay. However, there was no significant difference in sanitizer tolerance between persistent and transient strains. Results suggest that foods contaminated with persistent L. monocytogenes strains from the retail environment are (1) likely to have wild-type virulence potential and (2) may persist due to increased adhesion and biofilm formation capacity rather than sanitizer tolerance, thus posing a significant public health risk.

Formaldehyde and heavy metal migration from rubber and metallic packaging/utensils in Korea.

The aim of this study was to determine the non-intentionally added substances--formaldehyde and trace metals--at 4% acetic acid conditions in rubber and metallic packaging/utensils. The temperature effect on migration in rubber and metallic packaging/utensils was monitored at 60 °C and 100 °C under acidic (pH < 3) circumstances. The concentrations were: formaldehyde--23.1 µg kg⁻¹, lead--13.41 µg kg⁻¹, cadmium--0.15 µg kg⁻¹, total arsenic--2.02 µg kg⁻¹ and nickel--2.92 µg kg⁻¹ at 60 °C and formaldehyde--148.9 µg kg⁻¹, lead--17.04 µg kg⁻¹, cadmium--0.14 µg kg⁻¹, total arsenic--7.25 µg kg⁻¹ and nickel--8.7 µg kg⁻¹ at 100 °C. A significant difference was noticed in formaldehyde and total arsenic between both temperatures (p < 0.01), which was not present in other trace metals. In conclusion, formaldehyde and total arsenic were more sensitive with cooking temperature than the other metals.

Can currently available advanced combustion biomass cook-stoves provide health relevant exposure reductions? Results from initial assessment of select commercial models in India.

Household air pollution from use of solid fuels is a major contributor to the national burden of disease in India. Currently available models of advanced combustion biomass cook-stoves (ACS) report significantly higher efficiencies and lower emissions in the laboratory when compared to traditional cook-stoves, but relatively little is known about household level exposure reductions, achieved under routine conditions of use. We report results from initial field assessments of six commercial ACS models from the states of Tamil Nadu and Uttar Pradesh in India. We monitored 72 households (divided into six arms to each receive an ACS model) for 24-h kitchen area concentrations of PM2.5 and CO before and (1-6 months) after installation of the new stove together with detailed information on fixed and time-varying household characteristics. Detailed surveys collected information on user perceptions regarding acceptability for routine use. While the median percent reductions in 24-h PM2.5 and CO concentrations ranged from 2 to 71% and 10-66%, respectively, concentrations consistently exceeded WHO air quality guideline values across all models raising questions regarding the health relevance of such reductions. Most models were perceived to be sub-optimally designed for routine use often resulting in inappropriate and inadequate levels of use. Household concentration reductions also run the risk of being compromised by high ambient backgrounds from community level solid-fuel use and contributions from surrounding fossil fuel sources. Results indicate that achieving health relevant exposure reductions in solid-fuel using households will require integration of emissions reductions with ease of use and adoption at community scale, in cook-stove technologies. Imminent efforts are also needed to accelerate the progress towards cleaner fuels.

Development and application of a non-targeted extraction method for the analysis of migrating compounds from plastic baby bottles by GC-MS.

In 2011, the European Union prohibited the production of polycarbonate (PC) baby bottles due to the toxic effects of the PC monomer bisphenol-A. Therefore, baby bottles made of alternative materials, e.g. polypropylene (PP) or polyethersulphone (PES), are currently marketed. The principal aim of the study was the identification of major compounds migrating from baby bottles using a liquid-liquid extraction followed by GC/MS analysis. A 50% EtOH in water solution was selected as a simulant for milk. After sterilisation of the bottle, three migration experiments were performed during 2 h at 70°C. A non-targeted liquid-liquid extraction with ethyl acetate-n-hexane (1:1) was performed on the simulant samples. Identification of migrants from 24 baby bottles was done using commercially available WILEY and NIST mass spectra libraries. Differences in the migrating compounds and their intensities were observed between the different types of plastics, but also between the same polymer from a different producer. Differences in the migration patterns were perceived as well between the sterilisation and the migrations and within the different migrations. Silicone, Tritan™ and PP exhibited a wide variety of migrating compounds, whereas PES and polyamide (PA) showed a lower amount of migrants, though sometimes in relatively large concentrations (azacyclotridecan-2-one up to 250 µg kg⁻¹). Alkanes (especially in PP bottles), phthalates (dibutylphthalate in one PP bottle (±40 µg kg⁻¹) and one silicone bottle (±25 µg kg⁻¹); diisobutylphthalate in one PP (±10 µg kg⁻¹), silicone (up to ±80 µg kg⁻¹); and Tritan™ bottle (±30 µg kg⁻¹)), antioxidants (Irgafos 168, degradation products of Irganox 1010 and Irganox 1076), etc. were detected for PP, silicone and Tritan™ bottles. Although the concentrations were relatively low, some compounds not authorised by European Union Regulation No. 10/2011, such as 2,4-di-tert-butylphenol (10-100 µg kg⁻¹) or 2-butoxyethyl acetate (about 300 µg kg⁻¹) were detected. Migrating chemicals were identified as confirmed (using a standard) or as tentative (further confirmation required).