[Health risk assessment associated with priority potentially hazardous chemical compounds detected in canned meat and meat-and-vegetable food for infants].

Assessment of public health safety associated with chemical contaminants consumed with food is an important component for solving the tasks of ensuring the sanitary and epidemiological well-being of the population. For these purposes, it is necessary to establish priority potentially dangerous compounds among the identified undeclared and unintended chemical contaminants for further consumers risk assessment. In conditions of unacceptable levels of health risk, it is necessary to decide whether it is advisable to develop new or change existing hygiene standards for these substances. The aim of the study was to assess the health risk associated with priority potentially dangerous unintended chemical components of contamination in canned meat and meat-and-vegetable products for infants (using the example of N-nitrosoamines). Material and methods. The selection of priority chemical compounds and public health risk assessment were carried out in accordance with the procedure for identifying undeclared and potentially dangerous unintended chemicals in food and using modified approaches based on the results of previous studies. Health risk assessment for infants consuming canned meat and meat-and-vegetables containing priority chemicals was carried out in accordance with the methodology approved by the Eurasian Economic Commitee, as well as using the Guidelines for assessing risks to public health when exposed to environmental pollutants. To characterize the calculated risk levels, the classification proposed in the draft document «Guidelines for assessing risks to public health when exposed to environmental pollutants¼ was used. Results. N-nitrosoamines are classified as chemical contaminants that are a priority for public health risk assessment, identified on the basis of the potential hazard category. A comparative health risk assessment for the target group consumers of canned meat and meat-and-vegetables sold on the territory of the Russian Federation and the Socialistic Republic of Vietnam showed the presence of an unacceptable risk to the health of the Russian population in relation to non-carcinogenic adverse health effects associated with the intake of N-nitrosodimethylamine (NDMA) (hazard quotient HQ=1.1) and N-nitrosodibuthylamine (HQ=5.25). Many experimental (animal) researches confirm the formation of negative effects and potential harm to humans, formed by the consumption of N-nitrosoamines with food. At the same time, the level of the exposure of N-nitrosoamines during oral administration was assessed mainly from the side of carcinogenic effects, however, this study reflects the hazard, including from non-carcinogenic risks associated not only with NDMA and N-nitrosodiethylamine, for which there is a hygienic standard, but also for other N-nitrosoamines, for which there is no hygienic regulation. In turn, the European Food Safety Agency's (EFSA) study notes that it is necessary to conduct a risk assessment for human health in relation to other N-nitrosoamines identified in food, and, if necessary, rationing of these compounds, which is also confirmed by this study. Conclusion. The conducted health risk assessment of the target population of Russia (infants from 6 months to 3 years) consuming the studied types of products containing N-nitrosoamines showed the presence of unacceptable levels of non-carcinogenic health risks in relation to the development processes and impaired liver function. In connection with the identified risks to the health of the target population, it is advisable to establish maximum permissible levels not only for the amount of NDMA and N-nitrosodiethylamine, but also for other N-nitrozoamines identified by the results of the study, with their subsequent regulation.

[The modification of methodological approaches for potential hazard identification of inadvertent chemicals in food].

The existing methodological approaches for hazard identification and selection of priority hazard contaminants in foodstuff for further health risk assessment and legislation (in case of need) do not represent the reasons of inclusion inadvertent chemical substances in a number of priority for health risk assessment. The absence both of complex assessment and potential hazard categories of contaminants do not allow to assess the urgency of health risk assessment. Thus, it's advisable to expand the existing methodological approaches with the criteria of selection of hazard inadvertent chemical substances in food. The criteria allow for an integral assessment and further categorizing for health risk assessment and legislation. The aim of the research was to develop the methodological approaches to selection of priority inadvertent chemical substances in foodstuff for risk analysis and legislation based on the integral assessment Results. Material and methods. Various methods of chemical analysis were applied for detection of potentially hazard chemical substances in foodstuff. The further hazard identification and selection of priority chemical substances has been based on suggested criteria and categories that complete existing methodology. The approbation of methodological approaches to integral assessment and categorizing has been carried out on milk. Results and discussion. The potential hazard identification of inadvertent chemicals has been carried out using the complex of selection criteria. It was suggested to apply scores for calculation of integral score for further categorizing and selection of priority chemical substances (taking into account substances' toxicity class and possibility of migration during cooking or formation during technological process, and from packing, and from food raw materials). 5 hazard chemicals in milk (2-furanmethanol, thallium, mevinphos, sulfotep, mephospholane) were defined as priority category as the result of approbation. Conclusion. Integral assessment and categorizing of potential hazard of inadvertent chemicals in food applying basic and additional criteria taking into account natural content of the substances and their possibility of migration in food allow to assess the priority of health risk assessment and further hygienic legislation of the substances (in case if the risk level is inappropriate). During the approbation on the example of milk, 5 unintended substances that had potential hazard category I (high priority) were recommended for further risk assessment.

[Comparative characteristics of the amino acid composition of protein from traditional sources and entomoprotein: calculated data].

The growth of the world population leads to an increase in demand for food consumption. Along with the projected reduction in demand for meat products, a search is underway for a new type of food ("novel food"), one of the promising options for which are insects. In 2023 the European Commission has registered flour made from house cricket (Acheta domesticus) as a "novel food" for human consumption. Currently, the amino acid composition of both new types of food and the diet that includes them is not regulated. Accordingly, the potential amino acid imbalance in the diet when entomoprotein is included need to be further investigated. The aim of the study was to characterize the amino acid composition of a simulated diet using protein obtained from house cricket. Material and methods. To assess the balance of diets in terms of amino acid composition, a comparative analysis was made of the actual diet containing protein from traditional foods (scenario 1) and the diet with the likely replacement of beef, pork and poultry with a product containing A. domesticus protein (entomoprotein) (scenario 2). The volume of food consumption has been calculated based on the results of the assessment of a sample survey of household budgets. The study included foods with an established value of annual consumption, that was calculated as daily consumption. The content of essential amino acids in food sources of protein, as well as in the domestic cricket protein, was evaluated using the data from relevant sources. Dietary balance was assessed by calculating its digestibility using data on amino acid scoring, the utility of essential amino acids, the excess content of individual essential amino acids, and the comparable excess content of essential amino acids. Results. We determined the daily consumption volumes of basic foods, formed consumption scenarios, including with the potential use of a protein product based on entomoprotein. Comparative analysis of the amino acid composition of the diet showed significantly higher content (from 1.4 up to 2.9 times) of amino acids in the diet in scenario 2. The results of calculating the amino acid score and utility coefficient showed that a diet using entomoprotein could provide a better usage of amino acids for protein synthesis compared to the «traditional¼ diet, however, the digestibility of protein from the traditional diet is higher compared to entomoprotein (96.8 vs 89.1%). Conclusion. Despite the fact that the utility of essential amino acids in the scenario of replacing meat products with a product containing A. domesticus entomoprotein is higher, while the digestibility of protein is lower, the differences identified are insignificant.

[Identification of potential hazards and analysis of critical control points in cultured meat (in vitro meat) production].

The development of food technologies at the present stage is aimed at expanding the range of food raw materials, including alternative food sources. One of such sources is meat derived from in vitro stem cells or cultured meat. The stages of in vitro meat production could be divided into four blocks: preparation of raw materials, cultivation of cells in a nutrient medium, forming the final product and preparing meat for sale to the consumer. The cultured meat production process must be accompanied by the improvement, implementation and maintenance of procedures based on HACCP principles. However, the developed and approved HACCP system for the cultured meat production hasn't been found in the scientific literature. Given the prospects for cultured meat production, the development HACCP system for this area is feasible. In this regard, it is advisable to identify critical control points in production and identify the potential hazards of cultured meat to consumers for subsequent risk assessment. The aim of the study was to identify potential health hazards and analyze key control points in cultured meat production. Material and methods. Previously conducted studies on in vitro meat cultivation technologies, as well as Russian regulatory and technical documentation were used as initial data on the production processes of cultured meat and the risk associated with its production. The method of studying and critical analyzing relevant scientific sources devoted to the safety of cultured meat was applied. In total, more than 120 sources were studied, from which 30 relevant ones were selected. Results. The potential hazards associated with the consumption of cultured meat are due to physical, chemical and biological factors. In addition, the occurrence of allergic reactions is identified as a danger factor. An imbalance of amino acids in the diet may occur as a result of the consumption of novel food in a significant proportion (>50% of meat consumption). Ten critical control points have been identified, each of which is characterized by the action of potential hazard factors of a different nature. It has been established that the number of critical control points is the same at all stages of production, except for the formation of the final product. The characteristics of hazard factors, as well as information about the critical control points of these factors' action, determine the possibility of assessing the potential hazard (and further risk assessment) and choosing measures to manage them, which meets the requirements of GOST R ISO 22000-2019. Conclusion. Each of the identified types of hazard is not specific to a particular stage of in vitro meat production and can effect negatively at several critical control points. When organizing control (monitoring) of the safety of new type food, one should be guided by the Technical Regulations of the Custom Union "On the Safety of Food Products", according to which the manufacturer of foods (including novel foods) must develop, implement and comply with procedures based on the HACCP. The use of HACCP is relevant under inappropriate risk for consumer health. To assess the risk level, exposure assessment (a key step in risk assessment) should be carried out for each type of hazard factor. For these purposes, it is necessary to identify the potential risk group and determine the scenarios of cultured meat's consumption.

[Phthalate analysis in foods for young children using LC-MS method].

Phthalates are esters of phthalic acid, which are persistent organic pollutants of the environment. Phthalates are widely used as plasticizing additives in the production of polymer products for industrial, domestic, food and medical purposes. The ubiquitous presence of phthalates is confirmed by the results of studies of environmental objects, drinking water, and foodstuffs. In connection with the adverse effects of phthalates on health, it is important to control their content in foodstuffs, including baby food, as one of the main sources of phthalates. The aim of the research was to determine the phthalate content in baby food products (from 0 to 3 years) and to assess it from the hygienic point of view. Material and methods. The results of the analysis of phthalates (C1-C8) in the dehydrated baby food products (milk porridge, dairy-free porridge, adapted milk formula, milk drink) by high-performance liquid chromatography/mass spectrometry (LC/MS-MS) are presented. Results. The presence of 7 phthalates out of 9 analyzed in the concentration range from 0.003 to 0.199 mg/kg was established. The priority contaminants were diethyl phthalate, determined a t concentrations ranging from 0.046 to 0.199 mg/kg in 100% of samples, and bis(2-ethylhexyl)phthalate, present in 75% of samples in concentrations ranging from 0.011 to 0.115 mg/kg. Dipropyl phthalate (0.004-0.055 mg/kg) and dihexyl phthalate (0.006-0.062 mg/kg) were found in low concentrations in all samples. Dibutyl phthalate was found at the lower limit of determination - 0.005-0.007 mg/kg. The maximum phthalate content was established in milk and dairy-free porridges. Health risk assessment formed by phthalate intake from milk and dairy-free porridges, adapted milk formula and milk drink, when comparing the daily intake of individual phthalates with recommended reference doses for chronic per os intake, showed that no exceeding of permissible risk levels was found. Conclusion. The maximum phthalate contamination is set for milk porridge and dairyfree porridge. The priority pollutants in the studied samples are diethyl phthalate and bis(2-ethylhexyl)phthalate. The danger coefficient calculated for each baby food product, as well as hazard indices for the consumption of all products together, do not exceed the permissible values, which indicates an acceptable risk to public health.