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Listen to this siteTuesday 27 January 2004
This research project aims to investigate the levels and origins of formaldehyde in Shiitake mushrooms, as well as the effects of cooking and storage on formaldehyde levels.
Study Duration : May 2003 to July 2003
Contractor : Central Science Laboratory
Formaldehyde is found naturally at low levels in a wide range of foods such as fruit, vegetables, mushrooms and seafood. It is a normal product of human metabolism.
The current study is being undertaken to verify the formaldehyde levels found in Shiitake mushrooms in a very limited study conducted previously by the Pesticides Safety Directorate (PSD). The aim of the study is to provide additional information on the possible formaldehyde levels in Shiitake mushrooms to enable an assessment to be made of any possible health implications.
A further aim of the study is to determine whether formaldehyde is produced naturally by Shiitake at the levels reported. The effects of cooking and storage on formaldehyde levels in Shiitake are also being investigated.
The levels of formaldehyde in raw UK and Chinese Shiitake mushrooms will be quantified using liquid chromatography mass spectrometry (LC-MS) analysis and confirmatory analysis with LC-MS/MS. The formaldehyde levels in mushrooms fried for 3 or 6 minutes or stored for up to 10 days will also be quantified.
Key Facts:
Results:
Overall the mean concentrations detected in raw UK and Chinese mushrooms analysed on days 1 to 3, were 199 mg/kg and 238 mg/kg respectively. The highest level of formaldehyde (323 mg/kg) was reported in a sample of Chinese mushrooms measured on day 3. Frying the mushrooms for 3 minutes did not have a significant effect on formaldehyde levels, although the results were suggestive of a decrease. Frying for 6 minutes, however, caused a significant reduction in the levels observed. No consistent difference was seen in the levels of formaldehyde following storage of UK Shiitake for 6 or 10 days.
Interpretation:
The results of this study provide evidence that fresh Shiitake mushrooms can naturally give rise to formaldehyde concentrations in the order of 100-300 mg/kg, as measured under the analytical conditions described. The estimated intakes of formaldehyde from UK and Chinese Shiitake from this study were 0.15 and 0.16 mg/kg bodyweight, respectively. However, this exposure is likely to be an overestimate because the conditions used to extract formaldehyde were relatively harsh and therefore the analysis may overestimate the amount of formaldehyde that would be released by mushrooms on consumption. These intake levels are unlikely to pose an appreciable risk to human health.
The final report is available from the FSA Library and Information centre.
To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency (tel: 020 7276 8181/8182 or email:
infocentre@foodstandards.gsi.gov.uk
)
Contact
: For any enquiries concerning this research project, please contact the relevant Programme contact or email
science@foodstandards.gsi.gov.uk
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