Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 ...food products, and 3 personal care products were investigated for their TiO2 content and the number-based size distribution of TiO2 particles present in these products. Three principally different methods have been used to determine the number-based size distribution of TiO2 particles: electron microscopy, asymmetric flow field-flow fractionation combined with inductively coupled mass spectrometry, and single-particle inductively coupled mass spectrometry. The results show that all E171 materials have similar size distributions with primary particle sizes in the range of 60–300 nm. Depending on the analytical method used, 10–15% of the particles in these materials had sizes below 100 nm. In 24 of the 27 foods and personal care products detectable amounts of titanium were found ranging from 0.02 to 9.0 mg TiO2/g product. The number-based size distributions for TiO2 particles in the food and personal care products showed that 5–10% of the particles in these products had sizes below 100 nm, comparable to that found in the E171 materials. Comparable size distributions were found using the three principally different analytical methods. Although the applied methods are considered state of the art, they showed practical size limits for TiO2 particles in the range of 20–50 nm, which may introduce a significant bias in the size distribution because particles <20 nm are excluded. This shows the inability of current state of the art methods to support the European Union recommendation for the definition of nanomaterials.
We report the results of a 28-day oral exposure study in rats, exposed to <20 nm noncoated, or <15 nm PVP-coated silver nanoparticles (Ag = 90 mg/kg body weight (bw)), or AgNO3 (Ag = 9 mg/kg bw), or ...carrier solution only. Dissection was performed at day 29, and after a wash-out period of 1 or 8 weeks. Silver was present in all examined organs with the highest levels in the liver and spleen for all silver treatments. Silver concentrations in the organs were highly correlated to the amount of Ag+ in the silver nanoparticle suspension, indicating that mainly Ag+, and to a much lesser extent silver nanoparticles, passed the intestines in the silver nanoparticle exposed rats. In all groups silver was cleared from most organs after 8 weeks postdosing, but remarkably not from the brain and testis. Using single particle inductively coupled plasma mass spectrometry, silver nanoparticles were detected in silver nanoparticle exposed rats, but, remarkably also in AgNO3 exposed rats, hereby demonstrating the formation of nanoparticles from Ag+ in vivo that are probably composed of silver salts. Biochemical markers and antibody levels in blood, lymphocyte proliferation and cytokine release, and NK-cell activity did not reveal hepatotoxicity or immunotoxicity of the silver exposure. In conclusion, oral exposure to silver nanoparticles appears to be very similar to exposure to silver salts. However, the consequences of in vivo formation of silver nanoparticles, and of the long retention of silver in brain and testis should be considered in a risk assessment of silver nanoparticles.
The presence, dissolution, agglomeration state, and release of materials in the nano-size range from food containing engineered nanoparticles during human digestion is a key question for the safety ...assessment of these materials. We used an in vitro model to mimic the human digestion. Food products subjected to in vitro digestion included (i) hot water, (ii) coffee with powdered creamer, (iii) instant soup, and (iv) pancake which either contained silica as the food additive E551, or to which a form of synthetic amorphous silica or 32 nm SiO2 particles were added. The results showed that, in the mouth stage of the digestion, nano-sized silica particles with a size range of 5–50 and 50–500 nm were present in food products containing E551 or added synthetic amorphous silica. However, during the successive gastric digestion stage, this nano-sized silica was no longer present for the food matrices coffee and instant soup, while low amounts were found for pancakes. Additional experiments showed that the absence of nano-sized silica in the gastric stage can be contributed to an effect of low pH combined with high electrolyte concentrations in the gastric digestion stage. Large silica agglomerates are formed under these conditions as determined by DLS and SEM experiments and explained theoretically by the extended DLVO theory. Importantly, in the subsequent intestinal digestion stage, the nano-sized silica particles reappeared again, even in amounts higher than in the saliva (mouth) digestion stage. These findings suggest that, upon consumption of foods containing E551, the gut epithelium is most likely exposed to nano-sized silica.
Internet of Things (IoT) is growing exponentially and can become an enormous source of information. IoT has provided new opportunities in different domains but also challenges are apparent that must ...be addressed. Little attention has been paid to the potential use of IoT in the food safety domain and therefore the aim of this study was to fill this gap.
This paper reviews the use of IoT technology in food safety. A literature review was conducted using academic documents written in English language and published in peer-reviewed scientific journals. The relevant articles were analysed using the bibliometric networks to investigate the relationships between authors, countries, and content.
IoT in food safety is a relatively new approach; the first article appeared in 2011 and has increased since then. Majority of these studies were performed by Chinese universities and the main IoT applications reported were on food supply chains to trace food products, followed by monitoring of food safety and quality. The vast majority of publications were related to food, meat, cold chain products and agricultural products. These studies used sensors to monitor mainly temperature, humidity, and location. The most frequently used communication technologies were Internet, radio frequency identifications (RFID) and wireless sensor networks (WSN). This article identifies knowledge gaps to inform the community, industry, government authorities about research directions for IoT in food safety.
•This paper reviews the use of Internet of Things (IoT) technology in food safety.•The relevant articles were analysed using the bibliometric networks.•Products studied were food, meat, cold chain products and agricultural products.•Main used sensors were temperature, humidity, and location.•The most frequently used communication technologies were Internet, RFID, and WSN.
The application of nanomaterials is leading to innovative developments in industry, agriculture, consumer products, and food and related sectors. However, due to the special properties of these ...materials there are concerns about their safety, especially because of our limited knowledge of human health effects and the fact that constantly new nanomaterials and applications thereof are being produced. The development of analytical techniques is a key element to understand the benefits as well as the risks of the application of such materials. In this study, a method is developed and validated for sizing and quantifying nano-silver in chicken meat using single particle inductive coupled plasma mass spectrometry (ICP-MS). Samples are processed using an enzymatic digestion followed by dilution of the digest and instrumental analysis of the diluted digest using single particle ICP-MS. Validation of the method in the concentration of 5–25 mg/kg 60-nm silver nanoparticles showed good performance with respect to trueness (98–99 % for size, 91–101 % for concentration), repeatability (<2 % for size, <11 % for concentration), and reproducibility (<6 % for size, <16 % for concentration). The response of the method is linear, and a detection limit as low as 0.1 mg/kg can be obtained. Additional experiments showed that the method is robust and that digests are stable for 3 weeks at 4 °C. Once diluted for single particle ICP-MS analysis, the stability is limited. Finally, it was shown that nano-silver in chicken meat is not stable. Silver nanoparticles dissolved and were transformed into silver sulfide. While this has implications for the form in which nano-silver will be present in real-life meat samples, the developed method will be able to determine the presence and quantity of nanoparticle silver in such samples.
Applications of nanoparticles in the food sector are eminent. Silver nanoparticles are among the most frequently used, making consumer exposure to silver nanoparticles inevitable. Information about ...uptake through the intestines and possible toxic effects of silver nanoparticles is therefore very important but still lacking. In the present study, we used an in vitro model for the human intestinal epithelium consisting of Caco-2 and M-cells to study the passage of silver nanoparticles and their ionic equivalents and to assess their effects on whole-genome mRNA expression. This in vitro intestine model was exposed to four sizes of silver nanoparticles for 4 h. Exposure to silver ions was included as a control since 6–17% of the silver nanoparticles were found to be dissociated into silver ions. The amount of silver ions that passed the Caco-2 cell barrier was equal for the silver ion and nanoparticle exposures. The nanoparticles induced clear changes in gene expression in a range of stress responses including oxidative stress, endoplasmatic stress response, and apoptosis. The gene expression response to silver nanoparticles, however, was very similar to that of AgNO3. Therefore, the observed effects of the silver nanoparticles are likely exerted by the silver ions that are released from the nanoparticles.
Synthetic Amorphous Silica (SAS) is commonly used in food and drugs. Recently, a consumer intake of silica from food was estimated at 9.4 mg/kg bw/day, of which 1.8 mg/kg bw/day was estimated to be ...in the nano-size range. Food products containing SAS have been shown to contain silica in the nanometer size range (i.e. 5-200 nm) up to 43% of the total silica content. Concerns have been raised about the possible adverse effects of chronic exposure to nanostructured silica.
Rats were orally exposed to 100, 1000 or 2500 mg/kg bw/day of SAS, or to 100, 500 or 1000 mg/kg bw/day of NM-202 (a representative nanostructured silica for OECD testing) for 28 days, or to the highest dose of SAS or NM-202 for 84 days.
SAS and NM-202 were extensively characterized as pristine materials, but also in the feed matrix and gut content of the animals, and after in vitro digestion. The latter indicated that the intestinal content of the mid/high-dose groups had stronger gel-like properties than the low-dose groups, implying low gelation and high bioaccessibility of silica in the human intestine at realistic consumer exposure levels. Exposure to SAS or NM-202 did not result in clearly elevated tissue silica levels after 28-days of exposure. However, after 84-days of exposure to SAS, but not to NM-202, silica accumulated in the spleen. Biochemical and immunological markers in blood and isolated cells did not indicate toxicity, but histopathological analysis, showed an increased incidence of liver fibrosis after 84-days of exposure, which only reached significance in the NM-202 treated animals. This observation was accompanied by a moderate, but significant increase in the expression of fibrosis-related genes in liver samples.
Although only few adverse effects were observed, additional studies are warranted to further evaluate the biological relevance of observed fibrosis in liver and possible accumulation of silica in the spleen in the NM-202 and SAS exposed animals respectively. In these studies, dose-effect relations should be studied at lower dosages, more representative of the current exposure of consumers, since only the highest dosages were used for the present 84-day exposure study.
Nanotechnology has the potential to innovate the agricultural, feed and food sectors (hereinafter referred to as agri/feed/food). Applications that are marketed already include nano-encapsulated ...agrochemicals or nutrients, antimicrobial nanoparticles and active and intelligent food packaging. Many nano-enabled products are currently under research and development, and may enter the market in the near future. As for any other regulated product, applicants applying for market approval have to demonstrate the safe use of such new products without posing undue safety risks to the consumer and the environment. Several countries all over the world have been active in examining the appropriateness of their regulatory frameworks for dealing with nanotechnologies. As a consequence of this, different approaches have been taken in regulating nano-based products in agri/feed/food. The EU, along with Switzerland, were identified to be the only world region where nano-specific provisions have been incorporated in existing legislation, while in other regions nanomaterials are regulated more implicitly by mainly building on guidance for industry. This paper presents an overview and discusses the state of the art of different regulatory measures for nanomaterials in agri/feed/food, including legislation and guidance for safety assessment in EU and non-EU countries.
•Nanotechnology applications in the agri/feed/food sector are growing worldwide.•Different approaches are applied to regulate nanotechnology applications.•The EU has binding NM definitions and NM-specific provision for some applications.•Several non-EU countries regulate NM by mainly building on guidance.
Nanotechnology applications can be found in agricultural production, animal feed, food processing, food additives and food contact materials (hereinafter referred to as agri/feed/food). A great ...diversity of nanomaterials is reported to be currently used in various applications, while new nanomaterials and applications are reported to be in development.
It is expected that applications of nanomaterials in agri/feed/food will increase in the future and thereby increase the human and environmental exposure to such materials. To gain up-to-date knowledge we explored and reviewed the already marketed and in-development applications of nanomaterials in the agri/feed/food sectors upon the request of the European Food Safety Authority (EFSA). In this paper the results of the project are highlighted and discussed in more detail.
The majority of the applications of nanomaterials that we identified concerned application in food as food additives and food contact materials, while much fewer applications seem to be developed for agriculture and feed. Nano-encapsulates, silver, titanium dioxide and silica are the most often mentioned nanomaterials in the literature. About half of the identified applications are claimed to be already in use. In-development applications are found for nano-encapsulates and nano-composites in novel foods, food and feed additives, biocides, pesticides and food contact materials.
•Nanotechnology is applied in agricultural production, animal feed, food processing, - additives and food contact materials.•Nano-encapsulates, silver, titanium dioxide and silica are the most often mentioned nanomaterials in the literature.•A comparison between marketed and in-development applications indicates a trend moving from inorganic to organic NM.•Nanotechnology is an enabling technology, therefore product description should contain the function of a NM in the product.
Big data in food safety: An overview Marvin, Hans J. P.; Janssen, Esmée M.; Bouzembrak, Yamine ...
Critical reviews in food science and nutrition,
07/2017, Volume:
57, Issue:
11
Journal Article
Peer reviewed
Open access
Technology is now being developed that is able to handle vast amounts of structured and unstructured data from diverse sources and origins. These technologies are often referred to as big data, and ...open new areas of research and applications that will have an increasing impact in all sectors of our society. In this paper we assessed to which extent big data is being applied in the food safety domain and identified several promising trends. In several parts of the world, governments stimulate the publication on internet of all data generated in public funded research projects. This policy opens new opportunities for stakeholders dealing with food safety to address issues which were not possible before. Application of mobile phones as detection devices for food safety and the use of social media as early warning of food safety problems are a few examples of the new developments that are possible due to big data.
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