The Experts below are selected from a list of 2523 Experts worldwide ranked by ideXlab platform
L. Joly - One of the best experts on this subject based on the ideXlab platform.
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modular method for the determination of polycyclic aromatic hydrocarbons in spices and Dried Herbs by gas chromatography tandem mass spectrometry
Food Analytical Methods, 2019Co-Authors: P. Szternfeld, S.v. Malysheva, Jessica Marchi, L. JolyAbstract:This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs), (benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix group of spices and Dried Herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method was drawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category of this very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices, highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to remove maximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μg kg−1 for each PAH and the validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (< 0.9 μg kg−1). The quantification performed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a mean recovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for each PAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics have been successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL: 10 μg kg−1 for BaP and 50 μg kg−1 for the sum of the 4 PAHs.
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Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry
'Springer Science and Business Media LLC', 2019Co-Authors: P. Szternfeld, M. Jessica, S.v. Malysheva, L. JolyAbstract:This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs),(benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix groupof spices and Dried Herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method wasdrawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category ofthis very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices,highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to removemaximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μgkg−1for each PAH andthe validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (< 0.9 μgkg−1). The quantification per-formed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a meanrecovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for eachPAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics havebeen successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL:10 μgkg−1for BaP and 50 μgkg−1for the sum of the 4 PAHs
P. Szternfeld - One of the best experts on this subject based on the ideXlab platform.
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modular method for the determination of polycyclic aromatic hydrocarbons in spices and Dried Herbs by gas chromatography tandem mass spectrometry
Food Analytical Methods, 2019Co-Authors: P. Szternfeld, S.v. Malysheva, Jessica Marchi, L. JolyAbstract:This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs), (benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix group of spices and Dried Herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method was drawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category of this very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices, highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to remove maximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μg kg−1 for each PAH and the validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (< 0.9 μg kg−1). The quantification performed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a mean recovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for each PAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics have been successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL: 10 μg kg−1 for BaP and 50 μg kg−1 for the sum of the 4 PAHs.
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Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry
'Springer Science and Business Media LLC', 2019Co-Authors: P. Szternfeld, M. Jessica, S.v. Malysheva, L. JolyAbstract:This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs),(benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix groupof spices and Dried Herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method wasdrawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category ofthis very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices,highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to removemaximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μgkg−1for each PAH andthe validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (< 0.9 μgkg−1). The quantification per-formed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a meanrecovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for eachPAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics havebeen successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL:10 μgkg−1for BaP and 50 μgkg−1for the sum of the 4 PAHs
Carol Iversen - One of the best experts on this subject based on the ideXlab platform.
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detection and frequency of cronobacter spp enterobacter sakazakii in different categories of ready to eat foods other than infant formula
International Journal of Food Microbiology, 2009Co-Authors: Andreas Baumgartner, M. Grand, Marianne Liniger, Carol IversenAbstract:Abstract Two hundred sixty eight samples of ready-to-eat foods from retail shops were screened for the presence of Cronobacter by selective enrichment followed by plating on three chromogenic agars (ESIA, ESPM and DFI). Cronobacter was isolated from 14/23 samples of sprouts and fresh Herbs/salads (60.9%), 7/26 samples of spices and Dried Herbs (26.9%) and 3/42 confectionery samples (7.1%). In cases where repeat samples were available, foods positive for Cronobacter were retested twice. In total, 54 Cronobacter isolates from 24 foods were recovered and genetic fingerprint patterns generated using PFGE. Identical PFGE-profiles were generated for Cronobacter isolates from five samples of two confectionery products obtained from a particular bakery shop over a period of 11 months. This may indicate a persistent contamination of the production site. For all other isolates, no clustering by phylogenetic analysis of PFGE-profiles was observed, indicating the sporadic nature of Cronobacter in ready-to-eat foods. Enterobacterial counts varied from a maximum value of 2.9 × 107 CFU/g (in dill) to a minimum value of
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detection and frequency of cronobacter spp enterobacter sakazakii in different categories of ready to eat foods other than infant formula
International Journal of Food Microbiology, 2009Co-Authors: Andreas Baumgartner, M. Grand, Marianne Liniger, Carol IversenAbstract:Two hundred sixty eight samples of ready-to-eat foods from retail shops were screened for the presence of Cronobacter by selective enrichment followed by plating on three chromogenic agars (ESIA, ESPM and DFI). Cronobacter was isolated from 14/23 samples of sprouts and fresh Herbs/salads (60.9%), 7/26 samples of spices and Dried Herbs (26.9%) and 3/42 confectionery samples (7.1%). In cases where repeat samples were available, foods positive for Cronobacter were retested twice. In total, 54 Cronobacter isolates from 24 foods were recovered and genetic fingerprint patterns generated using PFGE. Identical PFGE-profiles were generated for Cronobacter isolates from five samples of two confectionery products obtained from a particular bakery shop over a period of 11 months. This may indicate a persistent contamination of the production site. For all other isolates, no clustering by phylogenetic analysis of PFGE-profiles was observed, indicating the sporadic nature of Cronobacter in ready-to-eat foods. Enterobacterial counts varied from a maximum value of 2.9 x 10(7) CFU/g (in dill) to a minimum value of <10 CFU/g (in confectionery and Dried Herbs/spices). There was no correlation between Enterobacterial count and the presence of Cronobacter. Cronobacter may be regularly imported into private households via ready-to-eat foods.
S.v. Malysheva - One of the best experts on this subject based on the ideXlab platform.
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modular method for the determination of polycyclic aromatic hydrocarbons in spices and Dried Herbs by gas chromatography tandem mass spectrometry
Food Analytical Methods, 2019Co-Authors: P. Szternfeld, S.v. Malysheva, Jessica Marchi, L. JolyAbstract:This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs), (benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix group of spices and Dried Herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method was drawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category of this very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices, highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to remove maximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μg kg−1 for each PAH and the validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (< 0.9 μg kg−1). The quantification performed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a mean recovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for each PAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics have been successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL: 10 μg kg−1 for BaP and 50 μg kg−1 for the sum of the 4 PAHs.
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Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry
'Springer Science and Business Media LLC', 2019Co-Authors: P. Szternfeld, M. Jessica, S.v. Malysheva, L. JolyAbstract:This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs),(benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix groupof spices and Dried Herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method wasdrawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category ofthis very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices,highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to removemaximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μgkg−1for each PAH andthe validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (< 0.9 μgkg−1). The quantification per-formed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a meanrecovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for eachPAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics havebeen successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL:10 μgkg−1for BaP and 50 μgkg−1for the sum of the 4 PAHs
Vadims Bartkevics - One of the best experts on this subject based on the ideXlab platform.
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The occurrence of polycyclic aromatic hydrocarbons in Dried Herbs and spices
Food Control, 2018Co-Authors: Irina Rozentale, Adele Yan Lun, Dzintars Zacs, Vadims BartkevicsAbstract:A sensitive, selective, and robust method for the determination of four EU-regulated polycyclic aromatic hydrocarbons (benzo[a]pyrene, chrysene, benzo[b]fluoranthene, and benzo[a]anthracene) at trace levels in Dried Herbs and spices using gas chromatography coupled to tandem mass spectrometry was elaborated and validated in accordance with the performance criteria outlined in EU legislation. A total of 150 samples of oregano, basil, thyme, black pepper, paprika, and nutmeg were tested for the occurrence of four PAHs. These PAHs were detected in 86% of the samples. The benzo[a]pyrene content in seasonings ranged from non-detectable levels to 6.60 μg kg−1. None of the samples exceeded the levels acceptable in EU for BaP and the sum of four regulated PAHs.
