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).
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.
|Titolo:||Formaldehyde and hexamethylenetetramine as food additives: Chemical interactions and toxicology|
RESTANI, PATRIZIA (Primo)
GALLI, CORRADO LODOVICO (Ultimo)
|Settore Scientifico Disciplinare:||Settore BIO/14 - Farmacologia|
|Data di pubblicazione:||1992|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1080/02652039209374113|
|Appare nelle tipologie:||01 - Articolo su periodico|