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At least 19 recordsLinked to original sources

PubMed1979

Unsuitability of bakery work for a person with atopy: a study of 234 bakery workers.

A disease of the atopic group was established in 25% of bakery employees investigated: 9% had asthma, 25% allergic rhinitis and 5% atopic eczema. The definite role of flour dust as an allergen maintaining asthma was established in 14 of 21 bakery employees with asthma. The onset of asthma in bakery work occurred after an average of 4.2 years of exposure to flour dust. The study revealed that 71% of the bakers suffering from an atopic disease had close relations with a history of atopic disease, whereas the corresponding percentage for the healthy group was 17. The results indicated that no person with current atopic disease or earlier signs of one should be given employment in the bakery branch. A relative bar to employment appears to be also the occurrence of these forms of diseases in the applicant's close relations.

Adult↗

PubMed1999

Wheat antigen content of inhalable dust in bakeries: modeling and an inter-study comparison.

The purposes of this study were (a) to compare wheat antigen content of inhalable bakery dust in Canada and the Netherlands and, (b) to evaluate the validity of dust exposure measurement as a surrogate of specific antigen exposure. Wheat antigen exposure data from the studies of Canadian and Dutch bakeries were used to explore the correlation between dust and antigen levels, and identify factors explaining variability of the antigen content of bakery dust. Direct comparison and pooling of the data were possible because the same antigen assay was used in both studies. Wheat antigen exposure samples totaling 544 were available, all originating from personal full-shift monitoring of bakery workers. The wheat antigen content of bakery dust varied greatly between the two studies and with different products within each study. Bakery dust from the Canadian study had a much higher wheat antigen content. Therefore, the interstudy difference in the wheat antigen content of bakery dust was by far the most significant in undermining the validity of the use of dust levels as a surrogate measures of wheat antigen exposure. The production of croissants, wheat bread and buns, puff pastry, bagels, and cinnamon buns was associated with increased wheat antigen content of bakery dust, while in rye bread production, bakery dust with less wheat antigen content was emitted. Although we can, in part, account for the pattern of variability in the wheat antigen content of bakery dust (explaining 49% of it), we concluded that the effort involved in modeling it accurately would probably exceed that expended in direct measurement of the antigen level. Therefore, for the exposure assessments carried out for the purpose of managing occupational risks of aeroallergen exposure in bakeries, we recommend the use of analytical techniques that can directly measure antigen exposure.

Antigens↗

PubMed2004

Exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries.

This study was designed to characterize exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries. The study included 70 bakeries from the northern part of Belgium. Based on the degree of automation and a clear division of individual job tasks, four bakeries were identified as industrial and the remaining 66 were identified as traditional ones. Personal, as well as stationary, samples of inhalable dust were collected during full shift periods, usually 5-7 h. The portable pumps aspirated 2 l/min through Teflon personal dust samplers (Millipore, pore size 1.0 microm) mounted in PAS-6 sampling heads. In the collected samples the inhalable dust, wheat flour and alpha-amylase allergens were determined. Wheat flour allergens were measured using enzyme-linked immunosorbent assay inhibition and an antiwheat IgG4 serum pool. The alpha-amylase allergens were measured using a sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. In total, 440 samples (300 personal and 140 stationary) were processed. The highest inhalable dust exposure was observed in traditional bakeries among bread [geometric mean (GM) 2.10 mg/m3] and bread and pastry workers (GM 1.80 mg/m3). In industrial bakeries the highest dust exposure was measured in bread-producing workers (GM 1.06 mg/m3). Similar relations were observed for wheat flour and alpha-amylase allergens. Bread baking workers in traditional bakeries had the highest exposure to both allergens (wheat flour GM 22.33 microg/m(3), alpha-amylase GM 0.61 ng/m3). The exposure to wheat flour and alpha-amylase allergens in industrial bakeries was higher in bread baking workers (wheat flour GM 6.15 microg/m3, alpha-amylase GM 0.47 ng/m3) than in bread packing workers (wheat flour GM 2.79 microg/m3, alpha-amylase GM 0.15 ng/m3). The data presented suggest that, on average, exposure in the Belgium bakeries studied-industrial as well as traditional-is lower than or similar to bakeries in The Netherlands, Canada, Sweden, the United Kingdom and Finland. Furthermore, the exposure levels in traditional bakeries seem to be higher than in industrial bakeries.

Allergens↗

PubMed1997

Airborne levels of alpha-amylase allergens in bakeries.

BACKGROUND: In the baking industry the use of enzymes has increased throughout the 1980s. Several studies have reported sensitization and respiratory disorders among bakery workers caused by enzymes in dough improvers. Fungal alpha-amylase is the most frequently reported cause of allergy. alpha-Amylase allergen exposure levels in the bakery industry, however, have not yet been reported. OBJECTIVE: The main objective of this study was to quantify personal alpha-amylase exposure levels of bakery workers. METHODS: alpha-Amylase allergens were measured in 507 personal samples of airborne dust taken in bakeries by using a newly developed sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. A cascade impactor was used to estimate the size of dust particles carrying alpha-amylase allergens. RESULTS: The rabbit IgG antibodies used in the assay showed, in immunoblotting with commercially available alpha-amylase, a reaction profile very similar to that of IgE from sensitized bakers. The enzyme immunoassay appeared to be highly specific for fungal amylase. Allergen exposure levels varied considerably among bakery workers, depending on the type of bakery and job category (range, 0 to 40 ng/m3). In confectioneries no alpha-amylase allergens were detected. In other bakeries alpha-amylase exposure was only found for workers directly involved in dough making. Measurements of the particle size distribution in these bakeries showed that alpha-amylase allergens are most likely to be deposited in the nose and ciliated airways. CONCLUSION: This study shows that personal monitoring of fungal amylase allergen exposure in bakeries is possible. This permits the identification of high-risk tasks and allergen sources, as well as the study of exposure-response relationships.

Air Pollutants, Occupational↗

PubMed1996

Wheat antigen exposure assessment for epidemiological studies in bakeries using personal dust sampling and inhibition ELISA.

BACKGROUND: Asthma in bakery workers caused by exposure to wheat flour proteins is an important occupational health problem. Until recently, gravimetric dust measurements were the only available technique for quantitative exposure assessment in bakeries. However, it is questionable whether dust levels are a good exposure parameter or only give a crude approximation of the actual flour allergen concentration. OBJECTIVE: In the present study we have investigated a method to measure wheat flour antigens with immunochemical methods. METHODS: Wheat flour antigens were measured in 449 personal dust samples taken in bakeries, using enzyme-linked immunosorbent assay (ELISA) inhibition and an anti-wheat IgG4 serum pool. Western-blotting was performed to compare the wheat flour proteins detected by IgE and IgG4. RESULTS: Electrophoresis and immunoblotting showed that many wheat flour proteins can bind IgG4 and IgE, but also a reasonable similarity in major allergens detected by our IgG4-serum pool and IgE-positive sera. Inhibition tests showed some cross-reactivity with some cereal species, but not with other ingredients used in bakeries. In bakeries, large differences in personal airborne flour levels were found between occupational titles. For several groups clear differences in wheat antigen exposure levels existed, where no differences in dust exposure levels could be found. The relationship between dust and wheat antigen exposure varied considerably, depending on the specific bakery occupation, the size of the bakery, and the type of product produced by the bakery. This study also shows that personal sampling of wheat antigens is possible on a large scale and can be used for epidemiological field studies. CONCLUSION: Measurement of airborne wheat antigens in bakeries is a more specific and sensitive measurement tool than measuring dust samples, and will probably be essential for epidemiologic field studies focusing on exposure-response relationships.

Air Pollutants, Occupational↗

PubMed2004

Shelf life and safety concerns of bakery products--a review.

Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.

Animals↗

PubMed2004

Exposure to flour dust in UK bakeries: current use of control measures.

OBJECTIVES: In May 2001, a maximum exposure limit (MEL) for flour dust was set in the UK at 10 mg/m(3) [8 h time-weighted average (TWA)] with a short-term exposure limit (STEL) of 30 mg/m(3) (15 min reference period). The purpose of this study was to produce a benchmarking baseline of current control measures and exposure levels, in addition to assessing the provision of training and the knowledge of the UK regulations amongst the bakeries. METHODS: A total of 208 long-term personal inhalable dust samples (8 h TWA) were collected from workers in 55 bakeries (covering a wide range of industry types and sizes) between October 2002 and December 2003 in England, Wales and Scotland. Standardized occupational hygiene reports were produced for each establishment to provide information about the site (such as the size of the bakery) and the control measures employed (including ventilation, good working practices, knowledge of UK regulations and the extent of training provided). RESULTS: Median inhalable dust exposure (8 h TWA) for the bakery workers was 3.7 mg/m(3) (75th percentile at 7.7 mg/m(3)) and 17% of the dust results exceeded the MEL. Although information about the MEL has been available in the trade press and through recognised trade associations, only 27% of the bakeries were aware of the MEL and STEL. Mixed model regression analysis suggested that determinants of higher exposure included the job category (particularly weighing/sieving or mixing), medium to large bakery size (50 or more employees) and bakeries being located in Scotland. However, having an appointed safety representative was associated with lower exposure. CONCLUSIONS: The conclusions derived here are based upon the use of a statistical model, but clearly, if bakeries and individuals employ good working practices, with correct use of local exhaust ventilation, they should be able to comply with the MEL.

Dust↗

PubMed2003

Allergic sensitization, symptoms, and lung function among bakery workers as compared with a nonexposed work population.

Only few studies have assessed relative risks on occupational asthma and allergy among bakery workers, and none of them have included respiratory and work-related symptoms as well as sensitization to occupational allergens and pulmonary function. A random sample of 246 workers from traditional and industrial bakeries in two regions of Belgium were compared with a reference population of 251 workers from a petrochemical plant in the same region. Data on skin test positivity, symptoms, and lung function were collected by standardized procedures. Differences between the two subpopulations were analyzed using multiple logistic and linear regression analyses. On average, bakery workers did not more often have skin test positivity than reference workers (39.4% and 42.6%, respectively). However, bakery workers had a strongly increased risk of sensitization to specific bakery allergens (OR 22.0, 95% CI = 6.3-77.1.), whereas their risks of positive skin tests to common allergens, including wheat pollen and storage mite, were significantly decreased (OR 0.6, 95% CI = 0.4-0.9). Bakery workers had significantly more often respiratory and work-related symptoms. Accordingly, they had lower lung function parameters. Atopy and sensitization to bakers' allergens were independent and additional risk factors for work-related symptoms. Bakery workers are at increased risk of respiratory and allergic symptoms and skin test reactivity to specific bakers' allergens wheat flour and alpha-amylase. Wheat pollen and storage mite should not be regarded as baker's allergens. Nevertheless, pulmonary function of bakery workers can be characterized as mild airway obstruction only.

Adult↗

PubMed2003

Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6-7 years: association with nutrient intake and overall diet quality.

The present study tests the hypothesis that higher consumption of bakery products, sweetened soft drinks and yogurt is associated with higher intake of energy, saturated fats, sugars and worse overall diet quality among Spanish children. This is a cross-sectional study covering 1112 children aged 6.0-7.0 years in four Spanish cities. Nutrient and food intake were obtained through a food-frequency questionnaire, and overall diet quality calculated using the healthy-eating index (HEI) developed by Kennedy et al. (1995). Standardized methods were used to measure anthropometric variables. Associations of interest were summarized as the difference in nutrient and food consumption between the value of the fifth and the first quintile of consumption (dq) of bakery products, sweetened soft drinks or yogurt, adjusted for energy intake and BMI. Bakery products, sweetened soft drinks and yogurt supplied 15.5, 1.0 and 5.6 % energy intake respectively. Higher consumption of these three foods was associated with greater energy intake (P<0.001), but not with higher BMI. Consumption of bakery products was associated with the proportion of energy derived from intake of total carbohydrates (dq 4.5 %, P<0.001) and sugars (dq 2 %, P<0.001), but did not show association with the HEI. Consumption of sweetened soft drinks was associated with a lower consumption of milk (dq -88 ml, P<0.001) and Ca (dq -175 mg/d, P<0.001), and worse HEI (dq -2, P<0.01). Consumption of yogurt, while associated with higher energy intake from saturated fats (dq 1.77 %, P<0.001) and sugars (dq 2.02 %, P<0.001), showed no association with the HEI. Differences in the intake of nutrients and foods across quintiles of consumption of bakery products, sweetened soft drinks and yogurt were usually very small. We conclude that the impact of the consumption of bakery products, sweetened soft drinks and yogurt on the quality of the diet of Spanish children is only modest, although it may contribute to aggravating certain unhealthy characteristics of their diet, particularly excess energy, saturated fats and sugars. Therefore, consumption of bakery products and sweetened soft drinks should be moderated, and priority given to consumption of low-fat, low-sugar yogurt.

Beverages↗

PubMedDate not supplied

Detection of fungi spectrum in industrial and home bakeries and determinated fungal allergy with skin prick test.

Airborne fungal pathogens such as Penicillium, Aspergillus, Cladosporium, Trichophyton, and Alternaria may cause health problems. In this research, the fungal flora at different bakeries and their potential allergenic effects on the workers were investigated. We investigated 148 workers at 17 industrial type bakeries and 62 workers at 17 home type bakeries in Afyon. Our study was performed in two different seasons and climates, between January 2004 and June 2004. Fungal flora was detected by using Petri-dish method. In the winter, Penicillium was the dominant genus, while Cladosporium was the dominant genus during the summer, in both types of bakeries. The allergenic properties of dominant culturable fungi on workers involved in the bakeries were determined with the skin-prick test. It was found that with workers in the industrial type bakeries, the most common skin test positivity was caused by Penicillium. In the other hand, the skin test positivity, performed on workers in the home type bakeries, was equally caused by Penicillium, Trichophyton and Aspergillus.

Adult↗

PubMed2003

Biochemical changes and environmental factors in manual and semiautomatic bakeries.

The bread-making industry involves a combination of hazardous exposures. A biochemical and environmental study was conducted on manual and semi-automatic bakeries. The aim of this study was to investigate different biochemical changes and environmental factors among bakery workers. Blood samples were collected from 25 exposed workers and 25 age and sex matched control subjects, determination of circulating IgE (immunoglobulin E), carbonic anhydrase and catalase enzyme were analyzed in the blood Environmental measurements (respirable dust, total suspended particulate TSP). Heat stress, noise and relative humidity were analyzed in manual and semi automatic bakeries. A significant increase in the level of IgE catalase and carbonic anhydrase were significantly higher among exposed workers in comparison with control group either in manual and semi-automatic bakeries Environmental factors were significantly higher especially in manual bakeries Where higher contaminates and heat stress exposure than automatic ones due to nature of work type of fuel. age of oven etc and most of contaminants exceeded the TLV Attention should be paid to the health of the bakery workers and it has been recommended to completely mechanize manual bakeries.

Adult↗

PubMed1991

Bakery products lower serum cholesterol concentrations in hypercholesterolemic men.

Several foods rich in water-soluble fiber have documented hypocholesterolemic effects. To determine the cholesterol-lowering effects of high-soluble-fiber intake from refined, wheat-based bakery products, 10 hypercholesterolemic subjects ate a high-carbohydrate, high-fiber control diet in a metabolic ward for 7 d, followed by a diet rich in soluble fiber from bakery products for 21 d. Both control and bakery diets provided 25 g total dietary fiber/d; however, the bakery diet provided 6 g soluble fiber/d more than the control diet. Average serum total cholesterol concentrations stabilized during the control diet and then decreased 6.4% during the bakery diet. Serum low-density-lipoprotein cholesterol decreased 8.5% (P less than 0.05), apolipoprotein B-100 decreased 8.7% (P less than 0.05), and the ratio of apolipoprotein B-100 to apolipoprotein A-I decreased 9.5% (P less than 0.05) during the bakery diet. Results confirm previous reports that a small increase in soluble-fiber intake of approximately 6 g/d modestly decreases atherogenic serum cholesterol concentrations, regardless of fiber source.

Adult↗

PubMed1998

Sensitization to different species of Aspergillus in bakery workers and general atopic population.

Six species of Aspergillus predominant in the bakery environment--Aspergillus flavus, A. fumigatus, A. nidulans, A. ochraceous, A. sydowi and A. versicolor--were studied for their role in causing Type 1 hypersensitivity among bakery workers and atopic patients from the general population (PGP). Antigenic extracts from the above species were prepared for in vivo and in vitro studies. The IEF, SDS-PAGE, skin test, ELISA and immunoblot techniques were performed to detect the biochemical- and clinico-immunological characteristics of these species. Among those tested, the important fungal sensitizers among the bakery workers and patients from the general population were A. sydowi, A. fumigatus, A. nidulans and A. ochraceous. The protein fractions of different species were in the acidic region (pI 3.0-6.5) and in the molecular weight range of 13.0-91.0 kDa. The protein fraction of 44.0 kDA of A. flavus and 20.0 and 70.0 kDa for A. fumigatus showed IgE binding in the sera of bakery workers only. Significantly, raised IgG antibodies to different species were recorded among the bakery workers as compared to the PGP group. The study showed that different species of Aspergillus are of potential allergenic significance in bakery workers and the general atopic population.

Allergens↗

PubMed1997

Grouping strategies for exposure to inhalable dust, wheat allergens and alpha-amylase allergens in bakeries.

This paper describes repeated measurements of inhalable flour dust, wheat allergens and alpha-amylase allergens in the bakery industry. A total of 571 full-shift personal dust samples was collected. Wheat allergens and alpha-amylase allergens were measured in 449 and 507 samples, respectively, by the use of recently developed immunoassays. For all three measures of exposure, the main components of exposure variability were determined. Different grouping strategies for studying exposure-response relationships were compared. The specific job of a bakery worker was identified as the most important source of variability in inhalable flour dust concentrations. For exposure to wheat allergens, the job performed was also the most important source of variation, but type of bakery also explained some of the variability. For alpha-amylase allergen exposure, information on type of bakery was more important then job information. For exposure to inhalable dust and wheat allergens, a classification by job title would lead to sufficient contrast in average exposure levels. By contrast, a grouping strategy based on a combination of job and type of bakery appeared to be essential to obtain a useful classification of exposure to alpha-amylase allergens. 1997 British Occupational Hygiene Society.

Allergens↗

PubMed1999

Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills.

OBJECTIVES: To describe the levels of exposure to fungal alpha-amylase in British bakeries and flour mills, and to describe the relation between exposure to alpha-amylase and sensitisation to fungal alpha-amylase. METHODS: 495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for alpha-amylase with an immunoassay. Workers at the sites were asked to fill out questionnaires on work related symptoms, smoking history, and work history, and they were skin prick tested with common allergens and fungal alpha-amylase to assess sensitisation. RESULTS: Exposure to high concentrations of alpha-amylase occur in a few areas of British bakeries and flour mills, and there can be considerable differences in exposures to alpha-amylase between sites and between exposure groups, and even within similar exposure groups from different sites. Exposure to the highest concentrations of alpha-amylase was found in the dispensing and mixing areas of the bakeries (geometric mean (GM) 39.7 ng/m3). Exposure to alpha-amylase showed only a moderate correlation with concentrations of dust (r = 0.42) and flour aeroallergen (r = 0.46). The results also showed a relation between exposure to alpha-amylase and sensitisation to fungal alpha-amylase (prevalence ratio (PR) for medium exposure 3.9, 95% confidence interval (95% CI) 0.8 to 20.2, PR for high exposure 9.9, 95% CI 2.8 to 34.6) compared with the low exposure category). Atopic subjects had an increased risk of sensitisation, but this was not significant. CONCLUSION: This study suggests that exposure to alpha-amylase is a considerable health risk in British bakeries and flour mills. A small proportion of workers are exposed to alpha-amylase at concentrations that result in high rates of sensitisation. A reduction in exposure to alpha-amylase is likely to reduce this risk.

Adult↗

PubMedDate not supplied

Respiratory symptoms and ventilatory function of the bakery workers in Ibadan, Nigeria.

A total of five hundred Bakery workers were studied to assess occupational induced lung impairment as a result of exposure to grain and flour dust. Occupational related symptoms were recorded using structured questionnaire. Age and sex matched controls consisting of 500 University College Hospital (UCH) Ibadan workers and students were used. They were apparently healthy and work and live at places free of fumes and smoke. Peak expiratory flow rate (PEFR) was measured in all subjects. However, full spirometry work up was done on 100 bakery workers and 100 control subjects that had been selected using simple random sampling technique. The most frequent pulmonary symptoms among the bakery workers were sneezing and running nose (53.30%) and periodic breathlessness/chest tightness (23.16%) while the symptom of cough/phlegm present in (21.53%) of the subjects. The mean PEFR of the bakery workers (463.20 + 51.39 L/ min) was significantly lower (P < 0.0001) than that of the control subjects (538.0 + 47.23 L/min). Similarly, the mean values of FEV1, FVC and FEV1% were also significantly lower than the control subjects. The findings indicate that respiratory symptoms are common during the working hours among the bakery workers and 23.16% of the subjects studied suffered some degree of airway obstruction.

Adolescent↗

PubMed1998

[Quantification of inhaled exposure to alpha-amylase in 2 bakeries].

BACKGROUND: Baker's asthma and baker's rhinitis are among the most frequent occupational diseases. A major cause is the high exposure to flour dust in the workplace and to allergenic enzymes like alpha-amylase from Aspergillus oryzae (allergen name: Asp o 2). METHODS: To quantify allergen exposure in the workplace, 31 personal dust samples in a conventional small bakery (six workers) and in a biobakery (seven workers) were collected. Using a recently developed two-site enzyme-linked immunosorbent assay based on monoclonal antibodies to alpha-amylase from Aspergillus oryzae, the allergen content of these dust samples was determined. RESULTS: Dust exposure in the biobakery was in the range between 3.5 and 12 mg/m3 (median: 5.2 mg/m3) and in the conventional bakery between 0.9 and 118 mg/m3 (median 8.5 mg/m3). 23 out of 31 exposure measurements showed values higher than 4 mg/m3 (threshold limit value for inhalable dust). In the biobakery, no fungal alpha-amylase could be detected. 15 out of 17 samples taken in the conventional bakery contained fungal alpha-amylase in the range between 0.2 and 88 ng per mg dust. The geometric mean of alpha-amylase exposure in this bakery was 13 ng Asp o 2/m3, and the maximum exposure was 4.8 micrograms/m3. In four cases, fungal alpha-amylase was detected although exposure to dust was below the threshold limit of 4 mg/m3. CONCLUSIONS: This study in two German bakeries shows that preventive measures to reduce contact to allergens have not been sufficiently realised. Relevant alpha-amylase exposure occurred at low dust levels illustrating that dust measurements are not adequate to control alpha-amylase exposure. For fungal alpha-amylase an additional threshold limit should be established.

Aspergillus oryzae↗

PubMed2005

A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS.

Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation within these commodities. An improved method for trace level determination of acrylamide in bakery products was developed using ion trap LC-ESI-MS/MS. Samples were divided into crumbs and crusts to achieve an initial concentration by removing the crumbs since these are devoid of acrylamide. After sample extraction and clean-up using multimode SPE cartridges, further analyte enrichment was accomplished by solid-phase-supported liquid-liquid extraction with ethyl acetate prior to LC-MS/MS analysis. The method was evaluated using bread, bread rolls, alkali-baked bread rolls, and toast. LOQ was calculated from the confidence interval of the calibration curve and found to be 1.7 ng/mL, corresponding to 17 microg/kg of product. When crumbs and crusts were separated, an LOQ of 10.2 microg/kg of bakery product could be obtained. As demonstrated in preliminary comparative analyses, accuracy of the method met the requirements for determination of trace level acrylamide formation in bakery products. Mean recovery was 102.4% (CV 4.5%), intermediate reproducibility revealed a CV of 2.1%, and a repeatability of CV 6.0%.

Acrylamide↗