Journal
FOOD CHEMISTRY
Volume 162, Issue -, Pages 206-214Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.04.055
Keywords
Ames test; Food processing; Ready-to-eat food; Industrially processed food; Genotoxicity; Mutagenicity; Cytotoxicity
Funding
- Research Foundation of the University of Helsinki
- Benson Idahosa University, Benin City, Nigeria
- Walter Ehrstrom Foundation
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Processed foods are an insufficiently characterized source of chemical mutagens for consumers. Here, we evaluated the genotoxicity of selected food products in Finland. Mutagenicity was determined by the standard plate incorporation assay followed by methylcellulose overlay and treat-and-wash assays, using the Salmonella strains TA 100 and 98 with and without metabolic activation. Generally, the mutagenic activity of food samples was low, but exhibited lot-wise variation. Cold cuts of cold-smoked beef, grilled turkey, and smoked chicken (a single batch of each) were mutagenic in all three assays with the TA 100 strain with and without metabolic activation, indicating the mutagenic effect was not secondary to histidine release from the food products. However, none of the food extracts showing mutagenic potential induced DNA damage in vitro using the Comet Assay. Our findings imply that in Finland today, there are still products the production methods of which should be refined to reduce the potential risk of mutagenicity to consumers. (c) 2014 Elsevier Ltd. All rights reserved.
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