Chemistry of food, food supplements, and food contact materials : from production to plate

118 Pages·2014·4.198 MB·English

by  Mark A. Benvenuto, Satinder Ahuja, Timothy V. Duncan, Gregory O. Noonan, Elizabeth S. Roberts-Kirchhoff

Chemistry of Food, Food
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In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
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In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
1159
ACS SYMPOSIUM SERIES
Chemistry of Food, Food
Supplements, and Food Contact
Materials: From Production to
Plate
01 Mark A. Benvenuto, Editor
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9.f UniversityofDetroitMercy, Detroit, Michigan
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2 Satinder Ahuja, Editor
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1/ AhujaConsulting, Calabash, NorthCarolina
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01 USFoodandDrugAdministration,BedfordPark,Illinois
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Sponsored by the
ACSDivisionofEnvironmentalChemistry
ACSDivisionofAgriculturalandFoodChemistry
AmericanChemicalSociety,Washington,DC
DistributedinprintbyOxfordUniversityPress
In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
LibraryofCongressCataloging-in-PublicationData
Chemistryoffood,foodsupplements,andfoodcontactmaterials:fromproductionto
plate/MarkA.Benvenuto,editor,UniversityofDetroitMercy,Detroit,Michigan,Satinder
Ahuja,editor,AhujaConsulting,Calabash,NorthCarolina,TimothyV.Duncan,editor,US
FoodandDrugAdministration,BedfordPark,Illinois,GregoryO.Noonan,editor,USFood
andDrugAdministration,CollegePark,Maryland,ElizabethS.Roberts-Kirchhoff,editor,
UniversityofDetroitMercy,Detroit,Michigan;sponsoredbytheACSDivisionof
EnvironmentalChemistry,ACSDivisionofAgriculturalandFoodChemistry.
1
00 pagescm.-- (ACSsymposiumseries;1159)
w
9.f Includesbibliographicalreferencesandindex.
5 ISBN978-0-8412-2952-5
1
4-1 1. Food--Analysis--Congresses.2. Food--Composition--Congresses. I.Benvenuto,Mark
01 A.(MarkAnthony),editorofcompilation.II.AmericanChemicalSociety.Divisionof
2
k- EnvironmentalChemistry.III.ACSDivisionofAgriculturalandFoodChemistry.
1/b TX541.C4372014
02 664’.07--dc23
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0. 2014014403
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In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
Foreword
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In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
Editors’ Biographies
Mark A. Benvenuto
Mark Benvenuto is a Professor of Chemistry at the University of Detroit
Mercy, in the Department of Chemistry & Biochemistry. His research thrusts
span a wide array of subjects, but include the use of energy dispersive X-ray
fluorescencespectroscopytodeterminetraceelementalcompositionsof: aquatic
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00 and land-based plant matter, food and dietary supplements, and medieval and
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9. ancientartifacts.
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11 BenvenutoreceivedaB.S.inchemistryfromtheVirginiaMilitaryInstitute,
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1 and after several years in the Army, a PhD. in inorganic chemistry from the
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k- UniversityofVirginia. Afterapost-doctoralfellowshipatthePennsylvaniaState
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1/ University,hejoinedthefacultyattheUniversityofDetroitMercyin1993
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doi: Satinder Ahuja
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9, 2 Satinder Ahuja (Ph. D. from the University of Sciences in Philadelphia)
y workedatNovartisCorporationforover25yearsinvariousleadershippositions
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eb): adnedcasdime,uhletahnaesobuesleynsheerlvpeidngassaodlvjuenwctapterrocfeosnstoarmfionrasteiovnerparloubnlievmersswitioersl.dFwoirdteh.eAlassat
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e ( founderofAhujaAcademyofwaterQualityatUNCWilmington,heencourages
Dat research on various water quality issues. His latest books include Monitoring
on Water Quality (Elsevier 2013), Novel Solutions to Water Pollution (ACS 2013),
cati Comprehensive Water Quality and Purification (Elsevier 2013), Handbook of
ubli WaterPurityandQuality(Elsevier2009), andArsenicContaminationofWater:
P Mechanism,Analysis,andRemediation(Wiley2008).
Timothy V. Duncan
Timothy Duncan is a research scientist at the Center for Food Safety and
Applied Nutrition, part of the U.S. Food and Drug Administration. His primary
research focus is safety of nanomaterials utilized in foods and food contact
materials. Dr. DuncanreceivedhisB.S.inchemistryfromHaverfordCollegeand
his Ph.D. in physical/inorganic chemistry from the University of Pennsylvania,
wherehealsocompletedapost-doctoralfellowship. HehasbeenwithFDAsince
2009.
©2014AmericanChemicalSociety
In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
Gregory O. Noonan
GregoryNoonanisaResearchChemistintheOfficeofRegulatoryScience
in the Center of Food Safety and Applied Nutrition at the US Food and Drug
Administration. Heworksonthedevelopmentofmethodsforthedetermination
offoodadditivesandcontaminantsinfoodsandfoodcontactmaterials. Gregory
NoonanreceivedhisB.S.inchemistryfromSUNYAlbanyandhisM.SandPh.D.
in chemistry from Michigan State University. He also worked as a postdoctoral
fellowintheDepartmentofCivilEnvironmentalEngineeringattheMassachusetts
InstituteofTechnology.
Elizabeth S. Roberts-Kirchhoff
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ot Elizabeth S. Roberts-Kirchhoff is Associate Professor of Chemistry and
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15 Biochemistry at the University of Detroit Mercy. Her research interests include
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4- themechanismofactionofcytochromeP450enzymesincludingtheirroleinthe
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20 metabolism of drugs and natural products and the investigation of heavy metals
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b inhealthsupplementsincludingkelp,clay,andproteinpowders.
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02 Roberts-KirchhoffreceivedaB.S.inChemistryfromTexasA&MUniversity
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0. and a Ph.D. in Biological Chemistry from the University of Michigan. After
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114
In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
Chapter 1
Overview
M. A. Benvenuto,1 S. Ahuja,2 T. Duncan,3 G. O. Noonan,*,4
and E. Roberts-Kirchhoff1
1UniversityofDetroitMercy,Chemistry&Biochemistry,4001W.McNichols
1
00 Rd.,Detroit,Michigan48221
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9.c 21061RutledgeCourt,Calabash,NorthCarolina28467
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11 3USFood&DrugAdministration,6502S.ArcherRoad,BedfordPark,
14- Illinois60516
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k-2 4USFood&DrugAdministration,5100PaintBranchParkway,College
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1/ Park,Maryland20740
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10 *E-mail: [email protected]
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2 Ensuring the safety of food requires a complex and
9,
y ever-changing set of interactions between producers,
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b): made in packaging and food additives, as food distributions
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systems evolve to meet consumer needs, or as these respond
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givesabreifoverviewofthechapters,producedfromseminars
presented at three symposia held at the 245th ACS National
ConventioninNewOrleans,Louisianainthespringof2013.
Formorethanacentury,nationalandinternationalgoverningbodieshavehad
someinvolvementinregulatingthequalityandsafetyoffoodduringproduction
and delivery. In the United States, a common belief is that Upton Sinclair’s
seminal work, “The Jungle,” was the driving force behind quality control and
manufacturing standards within the entire food production industry and spurred
Congress to pass the Pure Food and Drug Act in 1906 (1, 2). While Sinclair’s
©2014AmericanChemicalSociety
In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
influence may have been more public, early pioneers in food safety, including
Peter Collier and Harvey Wiley in the US and Friedrich Accum in Germany
and the UK (3), had been working toward ensuring the safety and quality of
food for decades before Sinclair’s novel was published. Whatever the catalysts
for improved oversight, it is clear that “modern” food regulation saw its start
at the beginning of the 20th century. Since then, the way food is produced,
packagedanddistributedhasundergonedramaticchangesandtherateofchange
has progressively increased. For instance in the last 30 years there has been
tremendous growth in new food products containing new additives and often
presentedinnewpackagingmaterials. Additionally,thefooddistributionsystem
isnolongerdescribedasafoodchain,butismoreoftenreferredtoasa“foodweb”
and includes a complex international structure with production and packaging
often happening at multiple points and in multiple countries between the farm
1 andtable. Alongwithallofthechangestofoodproductionanddistributionthere
0
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h have been changes to national and international controls and regulations. For
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5 examplethepassageoftheFoodSafetyandModernizationActintheUS(4)and
1
4-1 Plastics Regulation in the EU (5) are recent examples of numerous updates to
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0 the national/regional regulatory overview. On an international level, the Codex
2
bk- Alimentarius Commission, whose goal is to “develop harmonised international
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2 food standards, guidelines and codes of practice to protect the health of the
0
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0. consumersandensurefairpracticesinthefoodtrade”(6)justcelebratedits50th
1
oi: anniversary. Clearly changes in food production and distribution have been met
4 | d by changes in the regulatory environment, however it is fair to ask that as the
01 paceofchangewithinthefoodindustrybecomesmorerapid,duetotechnological
2
9, advancesorenvironmentalchanges,willregulationbeabletocontinuetoaddress
ay emergingfoodqualityandfoodsafetyissues.
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b): It is difficult to determine if technological advances in the areas of polymer
We science, refrigeration, and transportation have driven the globalization of the
e ( food supply or if the food industry has drawn from these technologies to satisfy
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o miles”haveincreaseddramaticallyinthepastfewdecadesandthattechnologyhas
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c enabledthisincrease. Foodpackaging,oftenreferredtoasfoodcontactmaterials
bli
u (FCM)isoneareathathasbenefittedfromtechnologicaladvances. Whatstarted
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thousandsofyearsagoassimpleitemssuchasgourdes,animalhides,andbaskets
haveevolvedintoincreasinglycomplexmulticomponent/multilayermaterials(7,
8) that enable the long term storage of foods without the need for refrigeration.
One consequence of food packaging, is that components from the FCM often
migrate into the food during processing (filling, sterilizing) and storage. This
migration is often surprising and disturbing to consumers (9), however the
scientific and regulatory community has recognized, studied and regulated the
migrationofcompoundsfromFCMsfordecades(10). Asnew,advancedFCMs
are developed, there is a need to assess if traditional models/theories used to
assessthesafetyoftheproductsareapplicabletothenewmaterials. Currently,the
incorporationofnanomaterialsintofoodpackagingispresentinganewchallenge
to scientists and regulators. While nanomaterials clearly require new analytical
characterizationtools(11),thereisstillsomedisagreementiftraditionalmigration
models can be used to predict the migration of nanomaterials from polymer
2
In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.
substrates. Within this volume, Croce discusses the position and response of
the US FDA to the safety and use of nanomaterials as food additives, either
directly or as migrants from FCMs. Additionally, Bott, Stoermer and Franz
systematically evaluate the potential migration of nanosilver from FCMs and
addressiftraditionalmigrationmodelsarerelevanttothesenewmaterials.
Oneofthesideeffectsoftheincreasedfoodmilesisthedramaticincreasein
thequantityoffoodcrossingborders,oftenmovingfromcountrieswithlowand
poorlyregulatedproductionfacilitiestoareasofhighandwellregulatedsystems.
Thisincreasecouldquicklytaxexistinginspectionandtestingregimes. However
to offset the increase, there has been a response to update analytical methods
and implement technology that reduces per-sample testing times and increases
sample throughput. Direct analysis in real time mass spectrometry (DART-MS)
(12) and X-ray fluorescence (XRF) (13) are two relatively new techniques that
1 require limited sample preparation and have potential for increasing sample
0
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h throughput. Crawford,Crone,Horner,MusselmandescribetheuseofDART-MS
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5 to the detection of phthalates, compounds commonly used in FCMs. The utility
1
4-1 ofXRFisdemonstratedin2chapters,byapplyingXRFforthedeterminationof
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0 metalconcentrationsofclaysupplementsandhistoricalpatentmedicines.
2
bk- The increased food distribution system brings benefits, such as access to
1/
2 native foods and to a wide variety of fresh fruits and vegetables throughout the
0
1
0. year. However, it also raises questions about economic stability of developing
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oi: nations, environmental contamination and sustainability. These are complex
4 | d issues that include political, economic and cultural aspects entangled with food
01 safety. Twochaptersconsiderglobalization,withTongesayiandTongesayiusing
2
9, toxic element contamination to address economic, political and natural resource
ay issuesandtheroletheyplayinfoodsafety. SeiberandKleinschmidtofferawider
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b): view, discussing how science, corporate initiatives and consumer views of food
We safetyandsustainabilityareintertwined.
e ( Thediscussiononfood,foodsafety,dietarysupplements,andthechemistry
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D involved in all these processes and situations, has been long, wide-ranging and
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o ongoing (14–16). Changes in production, distribution and waste (recycling) can
ati
c lead to changes in consumer perceptions and concerns (17, 18). In this volume,
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u produced from seminars presented at three symposia held at the 245th ACS
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National Convention in New Orleans, Louisiana in the spring of 2013, we have
papers on the ability to screen for phthalate additives, the FDA’s regulation of
nano-technology incorporated into foods, trace materials that can be found in
edible clays, how silver nano-particles migrate in food packaging, and patent
medicinesthathavebeenstoredforoveracentury. Bydrawingondiverseareas
connected to food production and distribution we hope that this volume will be
usefulinthecontinuingdiscussionconcerningfoodsafetyandpreservation,and
in highlighting the role chemistry can play in ensuring that all individuals have
accesstosafefood.
References
1. Sinclair,U.TheJungle;Doubleday: 1906.
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In Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate; Benvenuto, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2014.