Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC-UV-diode array detection as a contribution to risk assessment

被引：0

作者：

Zooprophylactic Institute of Puglia and Basilicata, Via Manfredonia 20, Foggia ^{[1
]}

71121, Italy

不详 ^{[2
]}

71122, Italy

机构：

来源：

Int. J. Food Sci. Technol. | 2020年 / 3卷 / 1126-1135期

关键词：

Additives - Dyes - Safety engineering - Meats - Risk assessment;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The use of dyes in meats has to be monitored, due to food safety concerns. The presence of twelve dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura Red AC, Carmoisine, Erythrosine, Sudan I, Sudan II, Sudan III and Sudan IV) in meat was investigated in 130 meat product and fresh meat preparation samples, and the dietary exposure was estimated. Carmine and Ponceau 4R were the identified dyes. Except for one sample of salami, they were regularly indicated on the label, and their concentrations were in the range 1.3–8.1 and 6.2–86.4 mg kg−1 for Ponceau 4R and Carmine, respectively. Concerning fresh meat preparations, Carmine was detected in three samples, confirming that this dye is still used, although it is no longer authorised in these products. Regarding dietary exposure estimate, the daily intake from meat product consumption resulted lower than 1% of the ADI, both for Carmine and Ponceau 4R. © 2019 Institute of Food Science and Technology

引用

页码：1126 / 1135