Community Research and Development Information Service - CORDIS

Determination of genotoxic compounds in processed food

The presence of genotoxic compounds such as heterocyclic amines has been demonstrated in foodstuffs submitted to excessive heating, however, toxicologists are not yet able to agree on maximum exposure levels that can be tolerated by humans. The objective of the project was to support collaborative studies aimed at evaluating the best methods of determination of a series of genotoxic compounds in food matrices. A first intercomparison addressed the instrumental determination of 3 imidazoquinolines (IQ, Me-IQ, Me-IQx) in methanol and showed that whereas the high performance liquid chromatography (HPLC) method worked well, gas liquid chromatography (GLC) was unsatisfactory. Good correlation was obtained for the mutagenicity test (Ames test) and showed a very high mutagenic activity for these compounds. A second intercomparison on the determination of the same compounds in specially prepared meat extract has been carried out.

Reported by

Universite Catholique de Louvain
Faculte de Medecine Avenue E Mounier 72
1200 Bruxelles
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