Mutagen formation during commercial processing of foods.

• Main Authors: Krone, C A, Yeh, S M, Iwaoka, W T
• Format: Text
• Language: English
• Published: 1986
• Subjects: Research Article; Browning; Pink salmon
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1474403; http://www.ncbi.nlm.nih.gov/pubmed/3530739

Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances active in the Ames Salmonella assay was also examined. Two heated fish model systems, canned salmon and fried sole, were established by extracting mutagen precursors from fish tissues with water. The model system studies suggest that the limiting reactants for mutagen formation differ from one food product to another, and that Maillard type browning reactions are involved in mutagen production. Bisulfite treatment was found to inhibit mutagen formation in modal systems and whole food products. Isolation and partial characterization of the mutagens in both fried and canned pink salmon showed that at least three distinct mutagens were present. These mutagens exhibited HPLC retention time patterns on C18, cyano, and amino columns different than the major mutagens present in other cooked and grilled meats and fish.