Perfil de riesgo para la inocuidad de alimentos presencia de arsénico en Argentina / Risk profile for food safety: presence of arsenic in Argentina

INTRODUCCIÓN: El arsénico (As) se encuentra ampliamente distribuido en la naturaleza. Los compuestos de As inorgánico (iAs) son los más tóxicos y están clasificados como agentes cancerígenos, que ocasionan múltiples efectos negativos sobre la salud. El objetivo fue describir el problema de inocuidad debido a la presencia de As en alimentos, que reviste interés para las decisiones de gestión de riesgos. MÉTODOS: Se realizó el Perfil de Riesgo de As en agua y alimentos mediante la revisión de más de 100 documentos científicos y normativa relacionada. RESULTADOS: La exposición humana al As se da principalmente por la ingesta de agua y alimentos. Argentina presenta vastas zonas con aguas con altas concentraciones de As, superiores al límite recomendado de 0,01 mg/L. En alimentos, pescados y mariscos, arroz y algas marinas tienen naturalmente los niveles más altos de As. Además, durante su procesamiento, habría interconversión entre especies arsenicales y variaciones en sus concentraciones. DISCUSIÓN: La ingesta de As en Argentina suscita una preocupación de Salud Pública. Es crucial continuar ampliando y profundizando las investigaciones para tener un conocimiento certero del contenido de As en diferentes matrices alimenticias y del efecto del procesamiento tecnológico y culinario sobre la especiación y concentración. Se podrán elaborar así informes fehacientes, que permitan a los organismos pertinentes tomar medidas preventivas y decisiones de mejora con visión a futuro

New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains.

Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as Halobacterium sp. and Halomonas sp. respectively, produced indole and/or H2S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as Halovibrio sp. and Halobacterium sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H2S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.

Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production.

The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their bacterial counts at 15 and 20% NaCl. No halophilic colonies were found in fresh anchovy and counts of about 103 CFU/g were determined in salt samples. A fluctuation of bacterial counts during the process was found. At the end of brining, ~104 CFU/g were determined in anchovy samples and this value was reduced to not detectable counts at the beginning of the ripening stage. After one month, counts increased to ~104 CFU/g and remained stable until the end of the process. From each sample, colonies having different morphotypes were isolated and submitted to a macro and microscopic characterization, a study of salt requirement for growth, and biochemical and phenotypic tests. The results were submitted to Univariate, Bivariate and Multiple Correspondence Factorial Analysis (MCFA). A total of 79 colonies were isolated during the salting-ripening anchovy process. Among the isolates, about 40-50% was positive for indole production and lipolytic activity and a 25% showed ability to produce H2S and proteolytic capacity. Proteolytic and lipolytic activities were well balanced along the process and resulted independent from the isolation stage, which is a desirable condition due to the contribution of microbial proteolysis and lipolysis to the development of texture and final aroma, respectively. H2S and indole producers practically were not detected during ripening. This fact is important because indole and H2S are associated with the development of off-flavors and spoilage in salted fish products. MFCA and Cluster Analyses complemented the Bivariate Analyses. The factor map showed proximity between the isolates from salt samples and from ripening. Isolates were statistically clustered in two groups. Cluster 1 grouped non-desirable activities (H2S and indole production) with cultures proceeding from brining whereas Cluster 2 related isolates mainly from salt samples and during ripening with some desirable microbial capacities (Cytochrome oxidase activity and non-H2S and non-indole production). These results would indicate that during the ripening process of salted anchovies, a natural selection of beneficial microorganisms for the development of the typical product sensory attributes occurred.

A model to describe the inhomogeneous broadening of NQR lines in chlorohalobenzenes with orientational or substitutional disorder.

A simple model to explain the NQR lineshape in solids with orientational disorder or substitutional disorder is presented. The particular case of m-chlorobromobenzene is studied. It is based on the assumption that Bromine atoms, of m-chlorobromobenzene molecules, behave as point defects in the m-dichlorobenzene lattice that modify the crystalline Electric Field Gradient. The model is also tested successfully in solid solutions of p-dichlorobenzene-p-dibromobenzene, where Bromine atoms of p-dibromobenzene molecules are assumed to be homogeneously distributed in the p-dichlorobenzene lattice. The lineshape, of others disordered chlorohalobenzenes, are also analyzed. Also, a characterization of m-chlorobromobenzene dynamics is included. In particular, there is no evidence of molecular reorientations as it is observed in the disordered phases of o-chlorobromobenzene.

Dynamic characterization of crystalline and glass phases of deuterated 1,1,2,2 tetrachloroethane.

A thorough characterization of the γ, ß, and glass phases of deuterated 1,1,2,2 tetrachloroethane (C2D2Cl4) via nuclear quadrupole resonance and Molecular Dynamic Simulations (MDSs) is reported. The presence of molecular reorientations was experimentally observed in the glass phase and in the ß phase. In the ß phase, and from MDS, these reorientations are attributed to two possible movements, i.e., a 180° reorientation around the C2 molecular symmetry axis and a reorientation of the molecule between two non-equivalent positions. In the glass phase, the spin-lattice relaxation time T1 is of the order of 16 times lower than in the crystalline phase and varies as T(-1) below 100 K in good agreement with the strong quadrupolar relaxation observed in amorphous materials and in the glassy state of molecular organic systems. The activation energy of molecular reorientations in the glass phase (19 kJ/mol) is comparable to that observed in the glassy crystal of a "molecular cousin" compound, Freon 112 (C2F2Cl4), for the secondary ß-relaxation. Moreover, the on-site orientational motion of tetrachloroethane molecules offers a new indirect evidence of the prominent role of such orientational disorder in glassy dynamics.

Isomorphism and disorder in o-chlorohalobenzenes studied by NQR.

In this work we present experimental results that allow to characterize different solid modifications found in o-chlorohalobenzenes. Three disordered phases have been found in o-chlorobromobenzene. The stable phase at high temperature (phase I) is also obtained by quenching the sample at 77 K. Slow cooling allow to obtain the low temperature phase III which, on heating, transforms to phase II at 183 K and this, in turns, transforms to phase I at T~210 K. The disorder evidenced through the Nuclear Quadrupole Resonance spectra, is attributed to a random occupation of chlorine and bromine sites. In all phases there is evidence of molecular reorientations out of the benzene ring plane around the pseudo-symmetry axis between the atoms of Cl and Br. In o-chlorofluorobenzene two phases have been found depending on the cooling rate. One phase is disordered due to the random exchange of the occupation of Cl and F sites. In this case, there is also evidence of molecular reorientations out of the benzene ring plane, but in this case the reorientation is around the pseudo-symmetry axis that pass through the C-Cl bonds. Comparisons with the behavior of o-dichlorobenzene are also made.

Characterization of solid phases and study of transformation kinetics in m-chlorofluorobenzene by 35Cl nuclear quadrupole resonance.

Polymorphism is of widespread occurrence in the world of molecular crystals. In this work we present experimental results showing the existence of four solid phases in m-chlorofluorobenzene. A glass structure is achieved by quenching the liquid phase at 77 K. This glassy state crystallizes in a disordered phase at T~143 K, which in turn transforms to the high-temperature stable phase (phase I) at T~153 K. Depending on the thermal history of the sample, a different ordered phase (phase III) can be obtained. The disorder is attributed to a molecular orientational disorder. There is no evidence of molecular reorientation in any phase. A study of the disorder-order phase transformation kinetics, using nuclear quadrupole resonance, is presented. The results are analyzed following Cahn's theory. Nucleation seems to take place at grain boundaries. Growth rates for different temperatures have been determined.

Nuclear quadrupole resonance: a technique to control hydration processes in the pharmaceutical industry.

Pharmaceuticals can exist in many solid forms, which can have different physical and chemical properties. These solid forms include polymorphs, solvates, amorphous, and hydrates. Particularly, hydration process can be quite common since pharmaceutical solids can be in contact with water during manufacturing process and can also be exposed to water during storage. In the present work, it is proved that NQR technique is capable of detecting different hydrated forms not only in the pure raw material but also in the final product (tablets), being in this way a useful technique for quality control. This technique was also used to study the dehydration process from pentahydrate to trihydrate.

Proton resonance for oscillating field of the order of static magnetic field.

A spin decoupling method in nuclear quadrupole resonance spin echo experiment is used to detect the proton magnetic resonance absorption spectrum. The behavior of proton resonance in alpha phase of polycrystalline p-dichlorobenzene as a function of the intensity of the proton decoupling oscillating field (H(2)) is measured. Good agreement between the experimental resonance frequency and Shirley's theory for a non-interacting 1/2 spin system is observed. To our knowledge this is the first time the NMR proton frequency dependence on linear polarized excitation field intensity for H(2)/H(o) as high as 1.8 is measured.