Formaldehyde and hexamethylenetetramine as food additives: Chemical interactions and toxicology
Articolo
Data di Pubblicazione:
1992
Citazione:
Formaldehyde and hexamethylenetetramine as food additives: Chemical interactions and toxicology / P. Restani, A.R. Restelli, C.L. Galli. - In: FOOD ADDITIVES AND CONTAMINANTS. - ISSN 0265-203X. - 9:5(1992), pp. 597-605.
Abstract:
Formaldehyde (FA) and hexamethylenetetramine (HMT) are used in cheese production to control gas-forming clostridia; FA also occurs naturally in some foods at levels of 1-20 mg/kg. The toxicology of FA and HMT are briefly discussed together with their reactions in foods. The most abundant end-product of FA in cheese is spinacine derived from the N-terminal histidine residue in γ2-casein. Acute and short term toxicological studies on spinacine enable a No Observed Effect Level of 300 mg/kg body weight/day to be determined, leading to an Acceptable Daily Intake (ADI) for man of 3 mg/kg body weight/day. From these data a Tolerance Level (TL) of 1800 mg spinacine/kg cheese can be derived, leading to a Safety Margin (SM) of 12.9. It is concluded that there is no appreciable health risk from consumption of cheeses made using formaldehyde (Grana Padano) or hexamethylenetetramine (Provolone).
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
P. Restani, A.R. Restelli, C.L. Galli
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