Shenzhen Academy of Metrology and Quality Inspection, Shenzhen 518109, People's Republic of China.
J Food Prot. 2012 Sep;75(9):1654-9. doi: 10.4315/0362-028X.12-065.
Currently, a number of food producers use hypochlorite to bleach food and inhibit the growth of bacteria, preserving the food. Because the presence of high amounts of nitrogen could result in the formation of semicarbazide (SEM), the bleaching process could be one of the predominant sources of SEM in food. To investigate this, we selected instant bottled bird's nest as an example of a food that is bleached in its production. SEM was detected in 27 of 28 instant bottled bird's nest samples. The levels of SEM detected mostly fell in the range of 5 to 50 μg/kg, which accounted for 75% of all samples measured. The SEM detected in the instant bottled bird's nest was found to have originated neither from the use of the antimicrobial agent nitrofurazone nor from azodicarbonamide, which is used as a blowing agent in gaskets used to seal the metal lid of the bottle. Instead, it could have originated from the bleaching process used in the preparation of the nests. Additionally, human exposure to SEM via consumption of instant bottled bird's nest for five subgroups of the population was estimated. Sensitivity analysis suggested that concentration of SEM in food is the most significant parameter governing human exposure via consumption of SEM-containing food.
目前，许多食品生产商使用次氯酸盐来漂白食品并抑制细菌生长，以保持食品的新鲜。由于氮含量高可能会导致形成脒基脲（SEM），因此漂白过程可能是食品中 SEM 的主要来源之一。为了研究这一点，我们选择即食瓶装燕窝作为生产过程中漂白的食品的一个例子。在 28 个即食瓶装燕窝样品中，有 27 个样品检测到 SEM。检测到的 SEM 水平主要在 5 到 50μg/kg 范围内，占所有测量样品的 75%。在即食瓶装燕窝中检测到的 SEM 既不是来自抗菌剂呋喃西林的使用，也不是来自用于密封瓶盖金属盖的垫圈中的发泡剂偶氮二甲酰胺。相反，它可能来自燕窝制备过程中的漂白过程。此外，还估计了 5 个人群亚组通过食用即食瓶装燕窝摄入 SEM 的情况。敏感性分析表明，食品中 SEM 的浓度是通过食用含 SEM 的食品摄入 SEM 对人体产生影响的最重要参数。
