Analysis of commercial bouillons for trace levels of mutagens

• Published in: Food and chemical toxicology Vol. 31; no. 12; p. 981
• Main Authors: Stavric, B, Matula, T I, Klassen, R, Downie, R H
• Format: Journal Article
• Language: English
• Published: England 01-12-1993
• Subjects: Amines - analysis; Amines - toxicity; Animals; Cattle; Chickens; Heterocyclic Compounds - analysis; Heterocyclic Compounds - toxicity; Meat Products - analysis; Meat Products - toxicity; Mutagenicity Tests; Mutagens - analysis; Mutagens - toxicity; Reproducibility of Results; Turkeys
• ISSN: 0278-6915
• DOI: 10.1016/0278-6915(93)90007-L

A new method, developed specifically for the extraction of heterocyclic aromatic amine (HAA) type mutagens from different food matrices, was applied to various forms of commercially available bouillons. This procedure is based on liquid-liquid extraction of the sample at different pH values. Recovery and reproducibility of the procedure was determined by processing spiked samples using a mutagenicity bioassay technique as an endpoint. The mutagenicity was tested in the Salmonella/microsome assay using strain TA98 with metabolic activation. 22 bouillon samples in liquid, cube or powder forms from seven manufacturers were extracted and tested for potential mutagenicity. The mutagenic activity of these samples varied and ranged from non-detectable to about 1200 induced revertants per gram of solid material, with a median value of approximately 250 revertants/g. The mutagenic response appeared to be dependent on the source rather than the type or form of the product tested. A negative response was obtained from only one chicken bouillon, and the highest positive response was obtained from a beef bouillon in cube form. It appears that the average beef sample, regardless of form, has a higher mutagenic potency than chicken or chicken and turkey samples. Overall, the intake of mutagens from commercial bouillons (obtained as cubes, concentrates or dry mixes) to prepare one serving (as bouillon, soup, casseroles, etc.) is considerably less than that reported in the literature for one serving of fried beef or pork. The extractability and mutagenic characteristics of these samples indicate the presence of HAA-type mutagens. Work is in progress to identify the mutagenic factors in bouillons.