1. Why take chemical control samples? Hrönn Jörundsdóttir

2. © Matís 2015 2 H. Jörundsdóttir Chemicals in food Is our food safe? As consumers – can we be sure that the food that we eat is safe?

3. © Matís 2015 3 H. Jörundsdóttir Chemicals in food What does food safety mean Food safety law Protect human health Prevent deception Accurate infor- mation

4. © Matís 2015 4 H. Jörundsdóttir Chemicals in food RASFF The 8 th of January, of the latest 100 RASFF reports, 59 were due to chemicals or FCM Migration from FCM PPPs in fruits Mycotoxins Unauthorised substance in food suppliments Too high contents of iodine Too high content of mercury PAH in olive oil Dioxins and DL-PCBs in dairy

5. © Matís 2015 5 H. Jörundsdóttir Chemicals in food What are all these chemicals we keep hearing about?

6. © Matís 2015 6 H. Jörundsdóttir Chemicals in food Pharmaceuticals Plant Protection Products and other agrochemicals Food contact material Compounds formed during processing Natural toxins Food additives Pollution

7. © Matís 2015 7 H. Jörundsdóttir Chemicals in food Persistent organic pollutants AMAP

8. © Matís 2015 8 H. Jörundsdóttir Chemicals in food Mercury

9. © Matís 2015 9 H. Jörundsdóttir Chemicals in food Can we analyse anything?

10. © Matís 2015 10 H. Jörundsdóttir Chemicals in food Can we analyse anything?

11. © Matís 2015 11 H. Jörundsdóttir Chemicals in food Can we analyse anything? Sample Extraktion Jensen method KOH treatment PCB Pesticides PBDE MeO-PBDE MeSO 2 -PCB and DDE BCPS OH-PCB OH-PBDE Derivatisation H 2 SO 4 :SiO2 column Analysis with GC/ECD or GC/MS H 2 SO 4 treatment MeSO 2 -PCB and -DDE BCPS PCB Pesticides PBDE MeO-PBDE HBCDD H 2 SO 4 :SiO2 column Analysis with GC/ECD or GC/MS Analysis with GC/ECD 90% H 2 SO 4 :SiO2 kolumn KOH treatment

12. © Matís 2015 12 H. Jörundsdóttir Chemicals in food Can we analyse anything? Sample Extraktion 3 x methanol Centrifuging Analysis with LC/MS/MS

13. © Matís 2015 13 H. Jörundsdóttir Chemicals in food Can we analyse anything?  Choice of method depends on sample type and chemical  Different chemicals need different methods depending on physical and chemical properties Results often in high number of analyses! Costly and time consuming!

14. © Matís 2015 14 H. Jörundsdóttir Chemicals in food Can we analyse anything? Increased demand of more specific chemical analyses  Such as chemical species of elements Only searching for the “toxic” part

15. © Matís 2015 15 H. Jörundsdóttir Chemicals in food What about emerging threats? Nanoparticles Mycotoxins (masked mycotoxins) Microplastics Dietary supplements containing various active ingredients Residues of unapproved antibiotics (mainly aquaculture) Pesticide residues BSE

16. © Matís 2015 16 H. Jörundsdóttir Chemicals in food What about emerging threats? Acrylamide Food contact substances e.g. Per- & polyfuorinated alkyl substances (PFAS) New persistent organic pollutants (POPs) Genetically modified food ? Allergens ? PFOS

17. © Matís 2015 17 H. Jörundsdóttir Chemicals in food Silver -Silver ions and silver compounds show a toxic effect on some bacteria, viruses, algae and fungi -In the early 1900s people would put silver dollars in milk bottles to prolong the milk's freshness -Used today in topical gels and impregnated into bandages -Relatively harmless to humans (AS MACROMOLECULES) -Silver accumulates in the body – can cause argyria (blue/grey discoloration of skin) -NANOPARTICLES

18. © Matís 2015 18 H. Jörundsdóttir Chemicals in food EU maximum limits for chemicals Maximum levels based on risk assessment for life long exposure

19. © Matís 2015 19 H. Jörundsdóttir Chemicals in food Bioaccumulation and life-time exposure If properties and exposure of a chemical is such that an individual absorbs a substance at a rate greater than it is excreted => bioaccumulation

20. © Matís 2015 20 H. Jörundsdóttir Chemicals in food Synergic effects Cocktail effects! Photo from: https://endtheconfusion.wordpress.com/tag/food-additives/

21. © Matís 2015 21 H. Jörundsdóttir Chemicals in food Specific recommendations to protect the most vulnerable groups

22. © Matís 2015 22 H. Jörundsdóttir Chemicals in food What happens if we don´t check for chemical risks Amount of PPPs and additives can be subjects of human mistakes Information on official surveillance available online => dishonest companies can use this information! Can be used to monitor fraud, no surveillance would increase risk of frauds All these increase the risk for humans to be exposed to undesirable chemicals

23. © Matís 2015 23 H. Jörundsdóttir Chemicals in food Thank you very much for your attention Hrönn Jörundsdóttir hronn@matis.is www.matis.is