Risk assessment of PCDD/PCDFs and indicator PCBs contamination in Spanish commercial baby food.

Polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) as well as polychlorinated biphenyls (PCBs) are ubiquitous highly toxic environmental pollutants which exhibit a potential risk for human health. PCDD/Fs and PCBs contamination has been measured in samples of commercial baby food products: processed cereal and meat-and-fish-based baby food, which were made of individual samples collected from Spanish markets and pharmacies. They all presented a low dioxin content with a mean concentration ranging between 0.014 pg WHO-TEQ g(-1) product for fish-based baby food and 0.089 pg WHO PCDD/Fs-TEQ g(-1) product for processed cereal containing gluten. The mean concentration of the sum of the seven indicator PCBs was between 0.03 ng g(-1) product for fish-based baby food and 0.29 ng g(-1) product for gluten-free cereals. The estimated PCDD/Fs and indicator PCBs mean daily intake through the consumption of this kind of food has been calculated taking into account body weight and food consumption data for children aged 6-12 months. In order to assess the health risk derived from the exposure to these pollutants in children during the first year of life, data concerning infant formulae contamination has been also considered.

Determination of pesticides and PCBs in honey by solid-phase extraction cleanup followed by gas chromatography with electron-capture and nitrogen-phosphorus detection.

A multiresidue method for determination of 15 organochlorine pesticides (OCPs), six polychlorinated biphenyls (PCBs), and seven organophosphorus pesticides (OPPs) is implemented for routine determinations of residues in honey. The method involves solid-phase extraction cleanup and determination by GC-ECD/NPD. Quantitation limits ranged from 0.1 to 0.6 microg kg-1 honey for OCPs and PCBs, and from 5.0 to 25.0 microg kg-1 honey for OPPs. Recoveries of OCPs ranged between 77.4 and 94.0%; for PCBs they were from 63.8 to 73.5%. Recovery assays for OPPs varied from 66.7 to 98.1%. The method was applied to the analysis of 111 honey samples from Aragon, Spain. The results obtained indicated a low level of contamination by pesticide residues and PCBs, which can contribute to ensuring the consumer has a safe wholesome supply of honey.

Multiresidue determination of organochlorine pesticides and polychlorinated biphenyls in milk by gas chromatography with electron-capture detection after extraction by matrix solid-phase dispersion.

A multiresidue analytical method based on matrix solid-phase dispersion was developed to analyze liquid milk for 22 organochlorine pesticides (OCPs) and 6 polychlorinated biphenyls (PCBs). Initial extraction is performed by loading 3 mL milk onto a 2.0 g octadecyl (C18)-bonded silica cartridge with n-hexane as the eluant. Neutral alumina column chromatography with sodium sulfate as the drying agent is used for further cleanup. The eluate is concentrated to 0.5 mL, and target analytes are determined by capillary gas chromatography with electron-capture detection. The optimized method was validated by determining accuracy (recovery percentages), precision (repeatability and reproducibility), and sensitivity (detection and quantitation limits) from analyses of milk samples fortified at 10 and 1 microg/L levels. Average recoveries were between 74 and 106% for all residues except beta-HCH, beta-endosulfan, and endosulfan sulfate. Both repeatability and reproducibility relative standard deviation values were < 22% for all residues. Detection limits ranged from 0.02 to 0.12 microg/L and quantitation limits were between 0.02 and 0.62 microg/L. The proposed analytical method may be used as a fast and simple procedure in routine determinations of OCPs and PCBs in milk.

In vitro development of Staphylococcus aureus biofilms using slime-producing variants and ATP-bioluminescence for automated bacterial quantification.

In this work, a method was developed to establish Staphylococcus aureus biofilms on 96-well plates and automatically quantify viable cells within these biofilms by ATP-bioluminescence. Different strains were compared for biofilm formation. Cells from slime producing (SP) strain variants were more adherent (p < 0.001) and therefore more suitable for biofilm formation than non-slime producing original isolates. To compare biofilm support surfaces, SP biofilms were formed for 6, 24 and 48 h on 96-well polystyrene plates, containing wells coated with gelatin, poly-L-lysine or pre-treated for tissue culture and uncoated wells. Tissue culture-treated wells enhanced biofilm formation, allowing the highest growth (p < 0.001) in well-established biofilms (24 or 48 h old). For ATP quantification, the efficacy of different ATP extractants was compared: dimethyl sulphoxide (DMSO), trichloroacetic acid (TCA), a commercially available releasing reagent(R) (RR) and lysostaphin. A greater inhibitory effect on the ATP detection (p < 0.01), a more variable light emission (variation coefficient >/=50% vs. <19%, respectively) and a lower extraction efficiency (p < 0.05) were found in the case of TCA or lysostaphin in relation to RR or DMSO. DMSO was found preferable in relation to RR (upper detection limits 2.3 x 10(9) and 2 x 10(8) CFU/mL respectively) for bacterial ATP extraction from biofilms with high bacterial density. DMSO extracted ATP within seconds, light emission being stable for 6 h. The method developed allows automated viability determination of biofilm cells using bioluminescence and simultaneous study of factors affecting this viability (culture media, antibiotic types, antimicrobial concentrations, support surfaces and biofilm ages). It may be of use in bacteriological and antimicrobial research.

Adherence of Staphylococcus aureus slime-producing strain variants to biomaterials used in orthopaedic surgery.

The adherence of Staphylococcus aureus to biomaterials used in orthopaedic surgery (polymethylmethacrylate, fresh bone, steel and titanium alloys) and to glass was studied in vitro at 1, 2, 6, 24 and 48 h of incubation. Nonslime-producing strains (72, 80 and 510) and slime-producing variants of these strains were used. An automated and fast method of ATP-bioluminiscence was applied to determine bacterial viability. The lowest adherence corresponded to polymethylmethacrylate and bone, and the highest to metals. Significant adherence was detected in all cases after 6 h and was strain dependent, being lowest for strain 72. In most cases, adherence of nonslime-producing variants was not significant compared with controls, and slime-producing were more adherent than nonslime-producing variants. These differences were maximal at 6 h or 48 h, depending on the strain and the material. The findings suggest that the appearance of slime-producing cells within a given nonslime-producing bacterial population may jeopardise postoperative immune systems and antibiotic efficacy as a consequence of biofilm formation on implants and prostheses.

Estimates of mean daily intakes of persistent organochlorine pesticides from Spanish fatty foodstuffs.

In many countries pesticide residues in foods are monitored to ensure that public health is not endangered by residue daily intakes in excess of the recommended tolerance levels (van Dokkum and de Vos 1987). In Spain, there is only a total diet study carried out during 1971-72 by Carrasco et al. (1976). In that study, mean daily intakes of 11.5 mu g alpha-HCH, 13.8 mu g lindane and 78.4 mu g DDTs were calculated. Livestock meat and dairy products were the prime sources of human dietary exposure to organochlorines, since between 60-85% of the mean daily intakes arose from these particular food classes. These percentages are in accordance with the well documented fact that organochlorines predominantly accumulate in the lipid fractions of the human food chain, by which animal fatty foods have become a major route of exposure for humans (Kannan et al. 1992). Since the current daily intakes of organochlorines in Spain are not known, it was considered necessary to carry out a pesticide survey in several foods that compose an average Spanish diet. To accomplish that, we have determined residues of a list of priority organochlorine compounds in several fatty foodstuffs collected between 1987 to 1990, and prepared in the way in which they would normally be eaten. This study is merely an attempt to estimate the actual intakes, since only a selected number of food classes were investigated and no age-sex group, or seasonal differences were taken into account. In spite of these disadvantages, there are merits to such an approach. Approximate intake figures are available for comparison with toxicologically acceptable intakes and with retrospective studies in Spain and other countries around the world, and they serve to outline the temporal trends in organochlorine contamination that have occurred during the last decades. Also, it may contribute to diminish the consumer's concern about possible health risks involved in the consumption of food products and help to restore confidence in the quality of our food supply.

The effect of commercial processing on incurred residues of DDE in meat products.

The influence of processing on the degradation of DDE in meat products was investigated. First, the current level of contamination in six different types of Spanish meat products was determined. Analysis were carried out by capillary gas chromatography with electron capture detector. Of the three residues analysed (both o,p' and p,p' isomers of DDT, DDD, and DDE), only p,p'-DDE was found above the detection limit of 4 micrograms/kg fat. The frequency of p,p'-DDE detection for the various products investigated varied between 78 and 100% of the 129 samples analysed, although mean levels were very low, in the range within 6-16 micrograms/kg. No sample contained DDE residues above the EC maximum residue limit of 1 mg/kg for DDT and metabolites on meat products. Mean concentrations of DDE in Spanish meat products have declined since 1980 by more than 10-fold as compared with previously reported data. Meat products following three commercial processes were analysed to compare the levels of DDE in the finished products with those obtained in the starting material. The average levels of DDE remained unchanged after 30 days of curing in 26 samples of pork sausage. Similarly, mean DDE concentrations were essentially constant throughout the ripening process to which 30 hams were subjected. Finally, cooking in an oven (80-82 degrees C for 100 min) of 20 pork bologna samples produced an apparent increase of 12.5% in mean p,p'-DDE levels that was not statistically significant (p > 0.05).(ABSTRACT TRUNCATED AT 250 WORDS)