Abstract
This project focuses on the development of analytical methods and the subsequent analysis of (un)regulated chemicals and contaminants of emerging concern (CECs) in novel and alternative foods. For the detection, identification and quantification of chemical compounds in these samples, suitable analytical methods need to be established and optimised. The analysis includes target, suspect and non-target screening using liquid-chromatography coupled to (high resolution) mass spectrometry (LC-HRMS). The food categories included in this project are edible insects, plant-based proteins (i.e. vegan and vegetarian alternatives) and seaweed, which are analysed for different classes of CECs. The CEC classes include, but are not limited to, current-use pesticides, chlorinated paraffins (CPs), organophosphorus flame retardants (PFRs), legacy and alternative plasticisers, per- and poly-fluoroalkyl substances (PFAS), and naturally-produced halogenated compounds (NHCs).
In the first years, suitable workflows for the screening methodologies based on LC-HRMS were established and harmonized for determination of CECs. The suspect screening included a list of CECs suspected to be present in the selected foods. These lists are either established (e.g. at ECHA or EFSA), or open-source or in-house databases are used. For the non-target screening methods, analysis was performed without any predefined suspects. Afterwards, the CECs are identified in the selected foods using LC-HRMS, first with a smaller sample size (n<10) and then with a larger sample set (n50), followed by eventual quantification of the compounds using target analysis.
The SEP grant/allowance will be used to finalise the acquisition of comprehensive data on the contamination levels with CECs of the three food categories. This will then be used to perform chemometric processing of the generated data, to establish databases and investigate any patterns (e.g. geographical) of the CECs. These activities will be conducted in the fourth year of the project. Last, the food safety of the identified CECs in novel foods will then be estimated and the outcomes of this project will contribute to a preliminary food safety assessment for these new food sources.
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