Multiresidue method for pesticide residue analysis in food of animal and plant origin based on GC or LC and MS or MS/MS.

A multiresidue method based on GC or LC and MS or MS/MS for the determination of 204 pesticides in diverse food matrixes of animal and plant origin is described. The method can include different stages of cleanup according to the chemical characteristics of each sample. Samples were extracted using accelerated solvent extraction. Those with a high fat content or that contained chlorophyll required further purification by gel permeation chromatography and/or SPE (ENVI-Carb). The methodology developed here was fully validated; the LOQs for the 204 pesticides are presented. The LOQ values lie between 0.01 to 0.02 mg/kg. However, in some cases, mainly in baby food, they were as low as 0.003 mg/kg, thereby meeting European Union requirements on maximum residue levels for pesticides, as outlined in European regulation 396/2005 and the Commission Directive 2003/13/EC. The procedure has been accredited for a wide scope of pesticides and matrixes by the Spanish Accreditation Body (ENAC) following ISO/IEC 17025:2005, as outlined in ENAC technical note NT-19.

Secondhand smoke exposure in hospitality venues in Europe.

BACKGROUND: Although in the last few years some European countries have implemented smoking bans in hospitality venues, the levels of secondhand smoke (SHS) in this occupational sector could still be extremely high in most countries. OBJECTIVE: The aim of this study was to assess exposure to SHS in hospitality venues in 10 European cities. METHODS: We included 167 hospitality venues (58 discotheques and pubs, 82 restaurants and cafeterias, and 27 fast-food restaurants) in this cross-sectional study. We carried out fieldwork in 10 European cities: Vienna (Austria), Paris (France), Athens (Greece), Florence and Belluno (Italy), Galway (Ireland), Barcelona (Spain), Warsaw and Lublin (Poland), and Bratislava (Slovak Republic). We measured vapor-phase nicotine as an SHS marker. RESULTS: We analyzed 504 samples and found nicotine in most samples (97.4%). We found the highest median concentrations in discos/pubs [32.99 microg/m(3); interquartile range (IQR), 8.06-66.84 microg/m(3)] and lower median concentrations in restaurants/cafeterias (2.09 microg/m(3); IQR, 0.49-6.73 microg/m(3)) and fast-food restaurants (0.31 microg/m(3); IQR, 0.11-1.30 microg/m(3)) (p < 0.05). We found differences of exposure between countries that may be related to their smoking regulations. Where we sampled smoking and nonsmoking areas, nicotine concentrations were significantly lower in nonsmoking areas. CONCLUSIONS: Hospitality venues from European cities without smoking regulations have very high levels of SHS exposure. Monitoring of SHS on a regular basis as well as a total smoking ban in hospitality sector would be needed.

[Estimation of the excess of lung cancer mortality risk associated to environmental tobacco smoke exposure of hospitality workers]. / Estimación del exceso de riesgo de mortalidad por cáncer de pulmón asociado a la exposición al humo ambiental de tabaco en trabajadores de la hostelería.

BACKGROUND AND OBJECTIVE: To estimate the excess lung cancer mortality risk associated with environmental tobacco (ETS) smoke exposure among hospitality workers. The estimation was done using objective measures in several hospitality settings in Barcelona. METHOD: Vapour phase nicotine was measured in several hospitality settings. These measurements were used to estimate the excess lung cancer mortality risk associated with ETS exposure for a 40 year working life, using the formula developed by Repace and Lowrey. RESULTS: Excess lung cancer mortality risk associated with ETS exposure was higher than 145 deaths per 100,000 workers in all places studied, except for cafeterias in hospitals, where excess lung cancer mortality risk was 22 per 100,000. In discoteques, for comparison, excess lung cancer mortality risk is 1,733 deaths per 100,000 workers. CONCLUSION: Hospitality workers are exposed to ETS levels related to a very high excess lung cancer mortality risk. These data confirm that ETS control measures are needed to protect hospital workers.

[Pesticides in the diet: adding pieces to the puzzle]. / Plaguicidas en la dieta: aportando piezas al rompecabezas.

OBJECTIVES: To improve information on exposure to pesticides through diet in Spain by reporting the results on 88 pesticide parameters in 1,109 food samples obtained between 1998 and 2003 as part of the Barcelona program for research on the health quality of foods. MATERIAL AND METHOD: The results are presented by food groups. For fruits and vegetables, the results were compared with those for the previous period. Statistical comparisons were performed using the chi2 test. RESULTS: Of the 1,109 samples, 116 were positive for pesticides (10.5%). Persistent chlorinated compounds were detected in 1.5% and other compounds were found in 14.4%. Positive results were concentrated in fruits, vegetables, spices, cereals and their derivatives. There were no positive results among vegetable oils, eggs or fish products, and almost none in dairy products and meats. Fruits contained the greatest number of pesticides but none were persistent. Vegetables contained fewer pesticides, but some of these were persistent chlorinated compounds. Comparison of the results for fruits and vegetables with those of the 1989-97 period revealed no significant trends. CONCLUSIONS: Although a considerable number of samples contained pesticides, most of these were not persistent chlorinated compounds. The number of pesticides in fruits was notable.

[Measurement of exposure to environmental tobacco smoke in education centers, health centers, transport facilities and leisure places]. / Medición de la exposición al humo ambiental de tabaco en centros de enseñanza, centros sanitarios, medios de transporte y lugares de ocio.

OBJECTIVES: To describe levels of exposure to environmental tobacco smoke (ETS) in various public places in Barcelona (Spain). MATERIAL AND METHOD: Vapor-phase nicotine was measured with passive samplers containing a sodium bisulfate treated filter with a 37 mm diameter. The places sampled were primary and secondary schools, hospitals, primary care centers, train stations, subways, universities, airports, restaurants and discotheques. RESULTS: Primary and secondary schools and health centers had the lowest levels of ETS exposure, with mean concentrations of less than 1 microg/m3. The mean values found in transport and universities were 2.16 microg/m3 in train stations, 3.30 microg/m3 in subways, 4.30 microg/m3 in airports and 4.97 microg/m3 in universities. The highest concentrations were found in restaurants and discotheques, with mean values of 12.36 microg/m3 in restaurants and 130.65 microg/m3 in discotheques. All samples taken from primary and secondary schools, airports, subways, restaurants and discotheques contained ETS. Likewise, 90% of the samples taken from train stations and 96% of those from universities contained ETS. Seventy-nine percent of the samples from hospitals and 58% of those from primary care centers contained ETS. CONCLUSIONS: The results confirm that passive smoking is an important public health problem in Spain and that greater efforts are needed to enforce smoke-free policies in public spaces and workplaces.

[Environmental tobacco smoke exposure in public places in Florence, Italy]. / Esposizione a fumo passivo in alcuni luoghi pubblici in Firenze.

OBJECTIVES: Measurements of the environmental tobacco smoke (ETS) exposure in public places in Florence. This study was part of the first European multicenter project, intended to measure ETS exposure in public places in a number of European Cities (Florence, Barcelona, Paris, Oporto, Athens, Wien and Orebro). DESIGN: Nicotine vapour phase was measured using passive samplers, composed of a sodium bisulphate treated filter held in a plastic cassette with a windscreen on one side. The filters were analysed at the Laboratory of the Public Health Agency of Barcelona, Spain, by gas-chromatography/mass spectrometry (GC/MS). MAIN OUTCOME MEASURES: Nicotine concentration (in microg/m3) by public place, by smoking policy, and, for restaurants with separated areas, by smoking and non-smoking section. SETTING: Nicotine measurements were conducted in 5 schools, 3 university departments, 5 hospitals, 1 railway station, 1 airport, 7 bars, 7 restaurants, and 4 discotheques in Florence. RESULTS: The average nicotine concentration in discotheques and restaurants were respectively 26.78 microg/m3 and 2.32 microg/m3. In the other public places the concentration was about 1 microg/m3. In smoke-free public places the average concentration was 0.85 microg/m3; in public places where smoking is allowed concentration was higher (11.53 microg/m3). In the smoking section and non-smoking section of restaurants with separated areas the average concentration was respectively 2.54 and 2.14 microg/m3. CONCLUSION: The highest nicotine concentrations were recorded in discos and restaurants. A smoke-free public place is effective in reducing ETS exposure. Smoking and non-smoking sections in restaurants without a separate ventilation system seem not to solve ETS exposure.

[Passive smoking in bars, restaurants, and discotheques in Florence, Italy]. / Fumo passivo in bar, ristoranti e discoteche della città di Firenze.

BACKGROUND: "Environmental Tobacco Smoke (ETS) exposure in a sample of European cities" is the first European multicentre project intended to measure ETS exposure in public places in a number of European cities. OBJECTIVES: To present results of measurements of nicotine concentration in a number of bars, restaurants and discotheques in Florence, Italy. METHODS: The ETS marker was vapour-phase nicotine sampled by passive monitors. At least two monitors were placed in each of seven bars (five in hospitals; one at an airport; one at a railway station), and seven restaurants (three with smoking and non-smoking sections), and left in place for several days. In each of four discotheques two nicotine passive monitors were used as personal samplers. RESULTS: The average nicotine concentration in discotheques, restaurants and bars was respectively 26.78 micro/m3, 2.32 microg/m3 and 0.83 microg/m3. In the smoking section of restaurants with separated areas for smokers and non-smokers the average nicotine concentration was 2.54 microg/m3, which was similar to that measured in non-smoking sections (2.14 microg/m3).

The power of hyphenated chromatography/time-of-flight mass spectrometry in public health laboratories.

Laboratories devoted to the public health field have to face the analysis of a large number of organic contaminants/residues in many different types of samples. Analytical techniques applied in this field are normally focused on quantification of a limited number of analytes. At present, most of these techniques are based on gas chromatography (GC) or liquid chromatography (LC) coupled to tandem mass spectrometry (MS/MS). Using these techniques only analyte-specific information is acquired, and many other compounds that might be present in the samples would be ignored. In this paper, we explore the potential of time-of-flight (TOF) MS hyphenated to GC or LC to provide additional information, highly useful in this field. Thus, all positives reported by standard reference targeted LC-MS/MS methods were unequivocally confirmed by LC-QTOF MS. Only 61% of positives reported by targeted GC-MS/MS could be confirmed by GC-TOF MS, which was due to its lower sensitivity as nonconfirmations corresponded to analytes that were present at very low concentrations. In addition, the use of TOF MS allowed searching for additional compounds in large-scope screening methodologies. In this way, different contaminants/residues not included in either LC or GC tandem MS analyses were detected. This was the case of the insecticide thiacloprid, the plant growth regulator paclobutrazol, the fungicide prochloraz, or the UV filter benzophenone, among others. Finally, elucidation of unknowns was another of the possibilities offered by TOF MS thanks to the accurate-mass full-acquisition data available when using this technique.

Plaguicidas en la dieta: aportando piezas al rompecabezas / Pesticides in the diet: adding pieces to the puzzle

Objetivos: Mejorar la informacion sobre la exposicion a plaguicidas mediante la dieta en nuestro pais con la presentación de los resultados de deteccion de 88 parametros de (..) (AU)

Objectives: To improve information on exposure to pesticides through diet in Spain by reporting the results on 88 pesticide parameters in 1,109 (AU)

Medición de la exposición al humo ambiental de tabaco en centros de enseñanza, centros sanitarios, medios de transporte y lugares de ocio / Measurement of exposure to environmental tobacco smoke in education centers, health centers, transport facilities

Objetivos: Describir los niveles de exposición al humo ambiental de tabaco (HAT) a los que está expuesta la población en diferentes espacios públicos en Barcelona. Material y método: La nicotina en fase vapor se midió mediante monitores pasivos que contenían un filtro de 37 mm de diámetro tratado con bisulfato sódico en su interior. Se tomaron muestras en colegios de primaria y secundaria, hospitales, centros de atención primaria, estaciones de tren, transportes metropolitanos, universidades, aeropuerto, restaurantes y discotecas. Resultados: Los centros de enseñanza (primaria y secundaria)y los centros sanitarios presentan los niveles de exposición al HAT más bajos y en todos ellos la concentración media es < 1 μg/m3. En transportes y universidades los valores medios encontrados fueron: 2,16 μg/m3 en las estaciones de tren, 3,30 μg/m3 en el metro, 4,30 μg/m3 en los aeropuertos y 4,97 μg/m3 en las universidades. Los restaurantes y las discotecas son los lugares en los que la concentración es más alta, con valores medios de 12,36 μg/m3 en los restaurantes y 130,65 μg/m3 en las discotecas. En el caso de los centros de enseñanza primaria y secundaria, en el aeropuerto, en el metro y en restaurantes y discotecas todas las muestras tomadas revelan presencia de HAT. Asimismo, se encontró presencia de HAT en el 90% de las muestras tomadas en las estaciones de tren y en el 96% de las muestras de universidades. En hospitales se revela presencia de HAT en un 79%de las muestras tomadas, y en el caso de centros de atención primaria, en el 58%.Conclusiones: Los resultados confirman que el tabaquismo pasivo es un problema de salud pública que merece una especial atención en nuestro medio y ponen de manifiesto la necesidad de reforzar la implantación y especialmente el cumplimiento de políticas sin humo en lugares públicos y de trabajo (AU)

Objectives: To describe levels of exposure to environmental tobacco smoke (ETS) in various public places in Barcelona (Spain).Material and method: Vapor-phase nicotine was measured with passive samplers containing a sodium bisulfate treated filter with a 37 mm diameter. The places sampled were primary and secondary schools, hospitals, primary care centers, train stations, subways, universities, airports, restaurants and discotheques. Results: Primary and secondary schools and health centers had the lowest levels of ETS exposure, with mean concentrations of less than 1 μg/m3. The mean values found in transport and universities were 2.16 μg/m3 in train stations, 3.30μg/m3 in subways, 4.30 μg/m3 in airports and 4.97 μg/m3 in universities. The highest concentrations were found in restaurants and discotheques, with mean values of 12.36 μg/m3in restaurants and 130.65 μg/m3 in discotheques. All samples taken from primary and secondary schools, airports, subways, restaurants and discotheques contained ETS. Likewise, 90%of the samples taken from train stations and 96% of those from universities contained ETS. Seventy-nine percent of the samples from hospitals and 58% of those from primary care centers contained ETS. Conclusions: The results confirm that passive smoking is an important public health problem in Spain and that greater efforts are needed to enforce smoke-free policies in public spaces and workplaces (AU)

Estimación del exceso de riesgo de mortalidad por cáncer de pulmón asociado a la exposición al humo ambiental de tabaco en trabajadores de la hostelería / Estimation of the excess of lung cancer mortality risk associated to environmental tobacco smoke exposure of hospitality workers

Fundamento y objetivo: Estimar el exceso de riesgo de mortalidad por cáncer de pulmón asociado a la exposición al humo ambiental del tabaco (HAT) en trabajadores de hostelería a partir de mediciones objetivas de las concentraciones de HAT en locales de hostelería de Barcelona. Método: Se midió la concentración de nicotina en fase vapor en establecimientos de hostelería. Las concentraciones de nicotina se utilizaron para estimar el exceso de riesgo de mortalidad por cáncer de pulmón durante un período laboral de 40 años mediante la fórmula desarrollada por Repace y Lowrey. Resultados: El exceso de riesgo de mortalidad por cáncer de pulmón asociado a la exposición al HAT supera las 145 muertes por cada 100.000 trabajadores en todos los lugares estudiados, a excepción de las cafeterías de hospital, donde es de 22 por 100.000. En el caso de las discotecas, alcanza las 1.733 muertes por cada 100.000 trabajadores. Conclusión: Los trabajadores de hostelería están expuestos a unas concentraciones de HAT que suponen un exceso de riesgo de mortalidad por cáncer de pulmón muy elevado. Se confirma la necesidad de medidas de control del HAT que protejan a los trabajadores de la hostelería

Background and objective: To estimate the excess lung cancer mortality risk associated with environmental tobacco (ETS) smoke exposure among hospitality workers. The estimation was done using objective measures in several hospitality settings in Barcelona. Method: Vapour phase nicotine was measured in several hospitality settings. These measurements were used to estimate the excess lung cancer mortality risk associated with ETS exposure for a 40 year working life, using the formula developed by Repace and Lowrey. Results: Excess lung cancer mortality risk associated with ETS exposure was higher than 145 deaths per 100 000 workers in all places studied, except for cafeterias in hospitals, where excess lung cancer mortality risk was 22 per 100 000. In discoteques, for comparison, excess lung cancer mortality risk is 1,733 deaths per 100 000 workers. Conclusion: Hospitality workers are exposed to ETS levels related to a very high excess lung cancer mortality risk. These data confirm that ETS control measures are needed to protect hospital workers