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Thomas Bessaire
Analytical Sciences, Nestlé Research, Lausanne, Switzerland

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Journal article
Published: 06 July 2021 in Food Additives & Contaminants: Part A
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The idea that previously unknown hazards can be readily revealed in complex mixtures such as foods is a seductive one, giving rise to the hope that data from effect-based assays of food products collected in market surveys is of suitable quality to be the basis for data-driven decision-making. To study this, we undertook a comparative study of the oestrogenicity of blinded cereal samples, both in a number of external testing laboratories and in our own facility. The results clearly showed little variance in the activities of 9 samples when using a single method, but great differences between the activities from each method. Further exploration of these findings suggest that the oestrogenic activity is likely an inherent part of the natural food matrix which the varying sample preparation methods are able to release and extract to differing degrees. These issues indicate the current poor suitability of these types of datasets to be used as the basis for consumer advice or food decision-making. Data quality must be improved before such testing is used in practice. GRAPHICAL ABSTRACT

ACS Style

Karma C. Fussell; Maricel Marin-Kuan; Emma Debon; Bastien Gentili; Delphine Morin-Rivron; Laure Poquet; Patrick Serrant; Flavia Badoud; Thomas Bessaire; Nicolas Christinat; Marion Ernest; Alexandre Félix; Hélia Latado; Gina Montoya Parra; Gabriele Scholz; Thomas Stroheker; Benoit Schilter. Limitations of currently available in vitro oestrogenicity bioassays for effect-based testing of whole foods as the basis for decision making. Food Additives & Contaminants: Part A 2021, 1 -23.

AMA Style

Karma C. Fussell, Maricel Marin-Kuan, Emma Debon, Bastien Gentili, Delphine Morin-Rivron, Laure Poquet, Patrick Serrant, Flavia Badoud, Thomas Bessaire, Nicolas Christinat, Marion Ernest, Alexandre Félix, Hélia Latado, Gina Montoya Parra, Gabriele Scholz, Thomas Stroheker, Benoit Schilter. Limitations of currently available in vitro oestrogenicity bioassays for effect-based testing of whole foods as the basis for decision making. Food Additives & Contaminants: Part A. 2021; ():1-23.

Chicago/Turabian Style

Karma C. Fussell; Maricel Marin-Kuan; Emma Debon; Bastien Gentili; Delphine Morin-Rivron; Laure Poquet; Patrick Serrant; Flavia Badoud; Thomas Bessaire; Nicolas Christinat; Marion Ernest; Alexandre Félix; Hélia Latado; Gina Montoya Parra; Gabriele Scholz; Thomas Stroheker; Benoit Schilter. 2021. "Limitations of currently available in vitro oestrogenicity bioassays for effect-based testing of whole foods as the basis for decision making." Food Additives & Contaminants: Part A , no. : 1-23.

Journal article
Published: 15 September 2020 in Toxins
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Alternaria toxins are emerging mycotoxins, candidates for regulation by European Authorities. Therefore, highly sensitive, confirmatory, and reliable analytical methodologies are required for their monitoring in food. In that context, an isotope dilution LC-MS/MS method was developed for the analysis of five Alternaria toxins (Altenuene, Alternariol, Alternariol monomethylether, Tentoxin, and Tenuazonic Acid) in a broad range of commodities including cereals and cereal-based products, tomato-based products, tree nuts, vegetable oils, dried fruits, cocoa, green coffee, spices, herbs, and tea. Validation data collected in two different laboratories demonstrated the robustness of the method. Underestimation of Tenuazonic Acid level in dry samples such as cereals was reported when inappropriate extraction solvent mixtures were used as currently done in several published methodologies. An investigation survey performed on 216 food items evidenced large variations of Alternaria toxins levels, in line with data reported in the last EFSA safety assessment. The analysis of 78 green coffee samples collected from 21 producing countries demonstrated that coffee is a negligible source of exposure to Alternaria toxins. Its wide scope of application, adequate sample throughput, and high sensitivity make this method fit for purpose for the regular monitoring of Alternaria toxins in foods.

ACS Style

Claudia Mujahid; Marie-Claude Savoy; Quentin Baslé; Pei Mun Woo; Edith Chin Yean Ee; Pascal Mottier; Thomas Bessaire. Levels of Alternaria Toxins in Selected Food Commodities Including Green Coffee. Toxins 2020, 12, 595 .

AMA Style

Claudia Mujahid, Marie-Claude Savoy, Quentin Baslé, Pei Mun Woo, Edith Chin Yean Ee, Pascal Mottier, Thomas Bessaire. Levels of Alternaria Toxins in Selected Food Commodities Including Green Coffee. Toxins. 2020; 12 (9):595.

Chicago/Turabian Style

Claudia Mujahid; Marie-Claude Savoy; Quentin Baslé; Pei Mun Woo; Edith Chin Yean Ee; Pascal Mottier; Thomas Bessaire. 2020. "Levels of Alternaria Toxins in Selected Food Commodities Including Green Coffee." Toxins 12, no. 9: 595.

Journal article
Published: 12 November 2019 in Toxins
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An intercollaborative study was organized to evaluate the performance characteristics of a liquid chromatography tandem mass spectrometry procedure for the simultaneous determination of 12 mycotoxins in food, which were ochratoxin A, aflatoxins B1, B2, G1, G2, and M1, deoxynivalenol, zearalenone, fumonisins B1 and B2, and T-2 and HT-2 toxins. The method combined the simplicity of the QuEChERS (Quick, Easy, Cheap, Efficient, Rugged and Safe) approach with the efficiency of immunoaffinity column cleanup (the step used to enhance sensitivity and sample cleanup for some matrices only). Twenty-three entities were enrolled and were European reference laboratories for mycotoxin analysis, U.S. and European service laboratories, and Nestlé laboratories. Each participant analyzed 28 incurred and/or spiked blind samples composed of spices, nuts, milk powder, dried fruits, cereals, and baby food using the protocol given. Method performances were assessed according to ISO 5725-2. Relative standard deviations of repeatability and reproducibility and trueness values for each of the 115 mycotoxin/sample combinations ranged from 5% to 23%, 7% to 26%, and 85% to 129%, respectively, in line with requirements defined in EC 401/2006. The overall set of data gathered demonstrated that the method offered a unique platform to ensure compliance with EC 1881/2006 and EC 165/2013 regulations setting maximum limits for mycotoxins in food samples, even at low regulated levels for foods intended for infants and young children. The method was applicable regardless of the food, the regulated mycotoxin, and the concentration level, and thus is an excellent candidate for future standardization.

ACS Style

Thomas Bessaire; Claudia Mujahid; Pascal Mottier; Aurélien Desmarchelier. Multiple Mycotoxins Determination in Food by LC-MS/MS: An International Collaborative Study. Toxins 2019, 11, 658 .

AMA Style

Thomas Bessaire, Claudia Mujahid, Pascal Mottier, Aurélien Desmarchelier. Multiple Mycotoxins Determination in Food by LC-MS/MS: An International Collaborative Study. Toxins. 2019; 11 (11):658.

Chicago/Turabian Style

Thomas Bessaire; Claudia Mujahid; Pascal Mottier; Aurélien Desmarchelier. 2019. "Multiple Mycotoxins Determination in Food by LC-MS/MS: An International Collaborative Study." Toxins 11, no. 11: 658.

Articles
Published: 22 April 2019 in Food Additives & Contaminants: Part A
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The unauthorised addition of colours to herbs and spices is a recurrent issue affecting food business operators. Such a practice aims at improving food visual attractiveness, masking poor product quality, and/or compensating for natural colour variation with the ultimate goal to increase profits. To detect this fraud, a new LC–MS/MS method was developed for screening 58 dyes in both herbs and spices. This extended list of targets was established based on requirements from international spices organisations, past issues identified by web scouting and by notifications from the European Rapid Alert System for Food and Feed (RASFF). The method is intended to quickly detect fraudulent addition of dyes with Screening Target Concentrations ranging from 0.1 to 2.5 mg/kg. Validation was performed according to the European Community Reference Laboratories Residues Guidelines 20/1/2010. False positive and false negative rates were below 5% for all analytes and applicability of the method was further demonstrated by analysing 117 samples collected worldwide. None of the surveyed dyes was found in herbs (n = 28, 16 varieties) whereas 6% of spice samples (n = 89, 21 varieties) was found contaminated with one or two dyes at levels ranging from 0.12 to 255 mg/kg. Four out of the nine detected compounds have never been reported in the RASFF, thus demonstrating the usefulness of this analytical approach.

ACS Style

Thomas Bessaire; Marie-Claude Savoy; Claudia Mujahid; Adrienne Tarres; Pascal Mottier. A new high-throughput screening method to determine multiple dyes in herbs and spices. Food Additives & Contaminants: Part A 2019, 36, 836 -850.

AMA Style

Thomas Bessaire, Marie-Claude Savoy, Claudia Mujahid, Adrienne Tarres, Pascal Mottier. A new high-throughput screening method to determine multiple dyes in herbs and spices. Food Additives & Contaminants: Part A. 2019; 36 (6):836-850.

Chicago/Turabian Style

Thomas Bessaire; Marie-Claude Savoy; Claudia Mujahid; Adrienne Tarres; Pascal Mottier. 2019. "A new high-throughput screening method to determine multiple dyes in herbs and spices." Food Additives & Contaminants: Part A 36, no. 6: 836-850.

Journal article
Published: 31 December 2018 in International Dairy Journal
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An international pilot study involving five laboratories evaluated the performance of a method intended as a joint ISO|IDF international standard for the analysis of fluid milk and powdered dairy products for intact nitrofurazone down to levels of 1 ng g‒1. After first establishing that nitrofurazone remains stable to heat treatments in excess of pasteurisation conditions, fluid milk samples that were deliberately spiked with nitrofurazone at low ng g‒1 levels were measured by the laboratories, despite the milk containing no preservatives and, in some cases, being stored at ambient temperature for several months. Commercial whole milk powder and milk protein concentrate, deliberately spiked with low ng g‒1 levels of nitrofurazone, were also analysed by the participating laboratories. For both liquid and powdered dairy samples containing nitrofurazone, laboratories could detect and confirm the presence of nitrofurazone. The within-laboratory repeatability and between-laboratory reproducibility estimates were consistent with the Horwitz ratio.

ACS Style

Justin G. Bendall; Robert A. Crawford; Jaap M. Evers; Betty W. Smythe; Thomas Bessaire; Pascal Mottier; Claudia Mujahid; Gordana Aleksic; Robert Hutchinson. Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study. International Dairy Journal 2018, 91, 185 -192.

AMA Style

Justin G. Bendall, Robert A. Crawford, Jaap M. Evers, Betty W. Smythe, Thomas Bessaire, Pascal Mottier, Claudia Mujahid, Gordana Aleksic, Robert Hutchinson. Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study. International Dairy Journal. 2018; 91 ():185-192.

Chicago/Turabian Style

Justin G. Bendall; Robert A. Crawford; Jaap M. Evers; Betty W. Smythe; Thomas Bessaire; Pascal Mottier; Claudia Mujahid; Gordana Aleksic; Robert Hutchinson. 2018. "Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study." International Dairy Journal 91, no. : 185-192.

Journal article
Published: 01 November 2018 in Food Control
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ACS Style

Thomas Bessaire; Marie-Claude Savoy; Adrienne Tarres; Claudia Mujahid; Till Goldmann; Irène Perrin; Pascal Mottier. Artefact formation of formaldehyde in milk powders: Impact of analytical conditions. Food Control 2018, 93, 23 -31.

AMA Style

Thomas Bessaire, Marie-Claude Savoy, Adrienne Tarres, Claudia Mujahid, Till Goldmann, Irène Perrin, Pascal Mottier. Artefact formation of formaldehyde in milk powders: Impact of analytical conditions. Food Control. 2018; 93 ():23-31.

Chicago/Turabian Style

Thomas Bessaire; Marie-Claude Savoy; Adrienne Tarres; Claudia Mujahid; Till Goldmann; Irène Perrin; Pascal Mottier. 2018. "Artefact formation of formaldehyde in milk powders: Impact of analytical conditions." Food Control 93, no. : 23-31.

Journal article
Published: 29 August 2018 in Food Control
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Our study investigated the occurrence of a wide range of mycotoxins in coffee, most of them rarely analyzed in this commodity, and the safety relevance of mycotoxin exposure from coffee consumption. A new liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the analysis of 31 regulated and emerging mycotoxins was therefore developed and validated. Quantification was performed by the matrix-matched calibration curve approach. Analyses were conducted on green coffee which permitted to reach low limits of quantification, i.e. from 0.25 μg/kg to 150 μg/kg. A total of 71 green coffee beans samples, harvested in 2015 and 2016, were collected from various geographical origins (nine countries) and comprised of Arabica or Robusta species. Types of post-harvest processes and storage times in bags were also considered during sample collection. Diversity, occurrence and levels of mycotoxins in the surveyed green coffee samples were quite low. The mycotoxins most frequently found and at highest levels were Ochratoxin A, Fumonisin B2, Sterigmatocystin, Beauvericin and Enniatin A with maximum levels at 12.2, 76.3, 19.8, 4.4 and 1.7 μg/kg, respectively. Contamination with Aflatoxin B1 was sporadic with maximum level at 1.2 μg/kg. Co-occurrence of multiple mycotoxins per sample was rare, at very low levels and mostly limited to two different toxins. A risk assessment performed on our data set indicates that coffee is a minor contributor to mycotoxin exposure from the diet and is not expected to represent a safety concern.

ACS Style

Thomas Bessaire; Irène Perrin; Adrienne Tarres; Aude Bebius; Frédérique Reding; Viviane Theurillat. Mycotoxins in green coffee: Occurrence and risk assessment. Food Control 2018, 96, 59 -67.

AMA Style

Thomas Bessaire, Irène Perrin, Adrienne Tarres, Aude Bebius, Frédérique Reding, Viviane Theurillat. Mycotoxins in green coffee: Occurrence and risk assessment. Food Control. 2018; 96 ():59-67.

Chicago/Turabian Style

Thomas Bessaire; Irène Perrin; Adrienne Tarres; Aude Bebius; Frédérique Reding; Viviane Theurillat. 2018. "Mycotoxins in green coffee: Occurrence and risk assessment." Food Control 96, no. : 59-67.

Journal article
Published: 12 July 2018 in Food Control
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As a response to the demand for better efficiency and reliability in the monitoring of veterinary drug residues in food, liquid chromatography-mass spectrometry (LC-MS), either in tandem with quadrupoles (LC-MS/MS) or with high resolution systems (LC-HRMS), has become an attractive tool for screening purposes. However, the lack of reproducibility of the ionization yield observed by electrospray remains a major limitation for having powerful LC-MS platforms able to screen more than a hundred substances in a broad range of food on a reliable manner. False responses are not scarce, and require insightful approaches to mitigate them. This study describes a screening with analyte-specific correction of the matrix effect (SACME), as a strategy based upon the comparison of the chromatographic signals between the sample analyzed ‘as is’ and a replicate that has preliminarily been spiked at the action level. Emphasis was put on the high level of confidence in the results achieved with SACME, providing a self-quality control of each sample tested. The significant decrease in the variability of the responses compared to a screening with absolute abundance (SAA) of the signals is shown, and the perspective of screening a wide range of food matrices (raw materials, processed ingredients and finished products) without tedious technical precautions is highlighted. In the end, false response rates are compared, and data demonstrate unambiguously the benefit of the matrix effect attenuation against the common approach using absolute areas. No false positive (FP) was obtained with SASAME, whilst a minimum of 2 to 14 compounds (over 105 substances in the scope of the method) exhibited false positive responses with SAA. With SACME, false negative (FN) rates as low as 1 to 5 compounds were obtained, whilst remained in the range 15 – 31 compounds with SAA.

ACS Style

Thierry Delatour; Marie-Claude Savoy; Adrienne Tarres; Thomas Bessaire; Pascal Mottier; Aurélien Desmarchelier. Low false response rates in screening a hundred veterinary drug residues in foodstuffs by LC-MS/MS with analyte-specific correction of the matrix effect. Food Control 2018, 94, 353 -360.

AMA Style

Thierry Delatour, Marie-Claude Savoy, Adrienne Tarres, Thomas Bessaire, Pascal Mottier, Aurélien Desmarchelier. Low false response rates in screening a hundred veterinary drug residues in foodstuffs by LC-MS/MS with analyte-specific correction of the matrix effect. Food Control. 2018; 94 ():353-360.

Chicago/Turabian Style

Thierry Delatour; Marie-Claude Savoy; Adrienne Tarres; Thomas Bessaire; Pascal Mottier; Aurélien Desmarchelier. 2018. "Low false response rates in screening a hundred veterinary drug residues in foodstuffs by LC-MS/MS with analyte-specific correction of the matrix effect." Food Control 94, no. : 353-360.

Articles
Published: 20 February 2018 in Food Additives & Contaminants: Part A
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A study on stability of veterinary drugs in standard solutions stored at −80°C and at −20°C was conducted over 1 year. Data were acquired on 152 individual stock standard solutions and also on 15 family mixes and 2 working standard solutions. All solutions were prepared, stored and compared 1 year later against freshly prepared ones by LC-MS/MS. A statistical analysis was performed to set the acceptability criteria, taking into account the variability of standard preparations. In individual stock standard solutions stored at −80°C (12 months) and −20°C (9 months), stability was demonstrated for 141 and 140 out of 152 compounds, i.e. for 92% and 93% of compounds, respectively. Drugs were even more stable when solubilised in either diluted family mixes or working standard solutions, with more than 99% and 94% of compounds found unaltered when stored at −80°C and at −20°C, respectively. In mixes, beta-lactams from the cephalosporin (cefadroxil and cephalexin) and penicillin (amoxicillin and ampicillin) families were found to be the least stable compounds when stored at −20°C (6 months), necessitating storage at −80°C to achieve a 1-year shelf life. The study also evidenced solubility issues for two sulfonamides (sulfadiazine and sulfamerazine) in methanol-based solutions. An independent stability study conducted by a second laboratory confirmed the 1-year stability of 3 family mixes—quinolones, sulfonamides and tetracyclines.

ACS Style

Aurélien Desmarchelier; Philipp Feuerrigel; Hassan Fathi Ahmed; Julie Moulin; Andrea Beck; Claudia Mujahid; Thomas Bessaire; Marie-Claude Savoy; Pascal Mottier. Stability study of veterinary drugs in standard solutions for LC-MS/MS screening in food. Food Additives & Contaminants: Part A 2018, 35, 696 -706.

AMA Style

Aurélien Desmarchelier, Philipp Feuerrigel, Hassan Fathi Ahmed, Julie Moulin, Andrea Beck, Claudia Mujahid, Thomas Bessaire, Marie-Claude Savoy, Pascal Mottier. Stability study of veterinary drugs in standard solutions for LC-MS/MS screening in food. Food Additives & Contaminants: Part A. 2018; 35 (4):696-706.

Chicago/Turabian Style

Aurélien Desmarchelier; Philipp Feuerrigel; Hassan Fathi Ahmed; Julie Moulin; Andrea Beck; Claudia Mujahid; Thomas Bessaire; Marie-Claude Savoy; Pascal Mottier. 2018. "Stability study of veterinary drugs in standard solutions for LC-MS/MS screening in food." Food Additives & Contaminants: Part A 35, no. 4: 696-706.

Journal article
Published: 20 February 2018 in Food Additives & Contaminants: Part A
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A procedure for screening 105 veterinary drugs in foods by liquid chromatography tandem mass-spectrometry (LC-MS/MS) is presented. Its scope encompasses raw materials of animal origin (milk, meat, fish, egg and fat) but also related processed ingredients and finished products commonly used and manufactured by food business operators. Due to the complexity of the matrices considered and to efficiently deal with losses during extraction and matrix effects during MS source ionisation, each sample was analysed twice, that is 'unspiked' and 'spiked at the screening target concentration' using a QuEChERS-like extraction. The entire procedure was validated according to the European Community Reference Laboratories Residues Guidelines. False-negative and false-positive rates were below 5% for all veterinary drugs whatever the food matrix. Effectiveness of the procedure was further demonstrated through participation to five proficiency tests and its ruggedness demonstrated in quality control operations by a second laboratory.

ACS Style

Aurélien Desmarchelier; Kaïli Fan; Mai Minh Tien; Marie-Claude Savoy; Adrienne Tarres; Denis Fuger; Alexandre Goyon; Thomas Bessaire; Pascal Mottier. Determination of 105 antibiotic, anti-inflammatory, antiparasitic agents and tranquilizers by LC-MS/MS based on an acidic QuEChERS-like extraction. Food Additives & Contaminants: Part A 2018, 35, 647 -661.

AMA Style

Aurélien Desmarchelier, Kaïli Fan, Mai Minh Tien, Marie-Claude Savoy, Adrienne Tarres, Denis Fuger, Alexandre Goyon, Thomas Bessaire, Pascal Mottier. Determination of 105 antibiotic, anti-inflammatory, antiparasitic agents and tranquilizers by LC-MS/MS based on an acidic QuEChERS-like extraction. Food Additives & Contaminants: Part A. 2018; 35 (4):647-661.

Chicago/Turabian Style

Aurélien Desmarchelier; Kaïli Fan; Mai Minh Tien; Marie-Claude Savoy; Adrienne Tarres; Denis Fuger; Alexandre Goyon; Thomas Bessaire; Pascal Mottier. 2018. "Determination of 105 antibiotic, anti-inflammatory, antiparasitic agents and tranquilizers by LC-MS/MS based on an acidic QuEChERS-like extraction." Food Additives & Contaminants: Part A 35, no. 4: 647-661.

Articles
Published: 22 January 2018 in Food Additives & Contaminants: Part A
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A fast and robust high performance LC–MS/MS screening method was developed for the analysis of β-lactam antibiotics in foods of animal origin: eggs, raw milk, processed dairy ingredients, infant formula, and meat- and fish-based products including baby foods. QuEChERS extraction with some adaptations enabled 23 drugs to be simultaneously monitored. Screening target concentrations were set at levels adequate to ensure compliance with current European, Chinese, US and Canadian regulations. The method was fully validated according to the European Community Reference Laboratories Residues Guidelines using 93 food samples of different composition. False-negative and false-positive rates were below 5% for all analytes. The method is adequate for use in high-routine laboratories. A 1-year study was additionally conducted to assess the stability of the 23 analytes in the working standard solution.

ACS Style

Thomas Bessaire; Claudia Mujahid; Andrea Beck; Adrienne Tarres; Marie-Claude Savoy; Pei-Mun Woo; Pascal Mottier; Aurélien Desmarchelier. Screening of 23 β-lactams in foodstuffs by LC–MS/MS using an alkaline QuEChERS-like extraction. Food Additives & Contaminants: Part A 2018, 35, 662 -674.

AMA Style

Thomas Bessaire, Claudia Mujahid, Andrea Beck, Adrienne Tarres, Marie-Claude Savoy, Pei-Mun Woo, Pascal Mottier, Aurélien Desmarchelier. Screening of 23 β-lactams in foodstuffs by LC–MS/MS using an alkaline QuEChERS-like extraction. Food Additives & Contaminants: Part A. 2018; 35 (4):662-674.

Chicago/Turabian Style

Thomas Bessaire; Claudia Mujahid; Andrea Beck; Adrienne Tarres; Marie-Claude Savoy; Pei-Mun Woo; Pascal Mottier; Aurélien Desmarchelier. 2018. "Screening of 23 β-lactams in foodstuffs by LC–MS/MS using an alkaline QuEChERS-like extraction." Food Additives & Contaminants: Part A 35, no. 4: 662-674.

Articles
Published: 22 January 2018 in Food Additives & Contaminants: Part A
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Regulatory agencies and government authorities have established maximum residue limits (MRL) in various food matrices of animal origin for supporting governments and food operators in the monitoring of veterinary drug residues in the food chain, and ultimately in the consumer’s plate. Today, about 200 veterinary drug residues from several families, mainly with antibiotic, antiparasitic or antiinflammatory activities, are regulated in a variety of food matrices such as milk, meat or egg. This article provides a review of the regulatory framework in milk and muscle including data from Codex Alimentarius, Europe, the U.S.A., Canada and China for about 220 veterinary drugs. The article also provides a comprehensive overview of the challenge for food control, and emphasizes the pivotal role of liquid chromatography-mass spectrometry (LC-MS), either in tandem with quadrupoles (LC-MS/MS) or high resolution MS (LC-HRMS), for ensuring an adequate consumer protection combined with an affordable cost. The capability of a streamlined LC-MS/MS platform for screening 152 veterinary drug residues in a broad range of raw materials and finished products is highlighted in a production line perspective. The rationale for a suite of four methods intended to achieve appropriate performance in terms of scope and sensitivity is presented. Overall, the platform encompasses one stream for the determination of 105 compounds in a run (based on acidic QuEChERS-like), plus two streams for 23 β-lactams (alkaline QuEChERS-like) and 10 tetracyclines (low-temperature partitioning), respectively, and a dedicated stream for 14 aminoglycosides (molecularly-imprinted polymer).

ACS Style

Thierry Delatour; Lucie Racault; Thomas Bessaire; Aurélien Desmarchelier. Screening of veterinary drug residues in food by LC-MS/MS. Background and challenges. Food Additives & Contaminants: Part A 2018, 35, 633 -646.

AMA Style

Thierry Delatour, Lucie Racault, Thomas Bessaire, Aurélien Desmarchelier. Screening of veterinary drug residues in food by LC-MS/MS. Background and challenges. Food Additives & Contaminants: Part A. 2018; 35 (4):633-646.

Chicago/Turabian Style

Thierry Delatour; Lucie Racault; Thomas Bessaire; Aurélien Desmarchelier. 2018. "Screening of veterinary drug residues in food by LC-MS/MS. Background and challenges." Food Additives & Contaminants: Part A 35, no. 4: 633-646.

Journal article
Published: 19 September 2017 in Food Additives & Contaminants: Part A
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The increasing number of food frauds using exogenous nitrogen-rich adulterants to artificially raise the protein content for economically motivated adulteration has demonstrated the need for a robust analytical methodology. This method should be applicable for quality control in operations covering a wide range of analyte concentrations to be able to analyse high levels as usually found in adulteration, as well as low levels due to contamination. The paper describes a LC-MS/MS method covering 14 nitrogen-rich adulterants using a simple and fast sample preparation based on dilution and clean-up by dispersive SPE. Quantification is carried out by isotopic dilution reaching LOQs of 0.05-0.20 mg/kg in a broad range of food matrices (infant formula, liquid milk, dairy ingredient, high protein meal, cereal, infant cereal, and meat/fish powder). Validation of seven commodity groups was performed according to SANCO 12571/2013, giving satisfactory results demonstrating the method's fitness for purpose at the validated range at contamination level. Method ruggedness was further assessed by transferring the developed method into another laboratory devoted to routine testing for quality control. Next to the method description, emphasis is placed on challenges and problems appearing during method development as well as validation. They are discussed in detail and solutions are provided.

ACS Style

Nancy Frank; Thomas Bessaire; Adrienne Tarres; Alexandre Goyon; Thierry Delatour. Development of a quantitative multi-compound method for the detection of 14 nitrogen-rich adulterants by LC-MS/MS in food materials. Food Additives & Contaminants: Part A 2017, 34, 1842 -1852.

AMA Style

Nancy Frank, Thomas Bessaire, Adrienne Tarres, Alexandre Goyon, Thierry Delatour. Development of a quantitative multi-compound method for the detection of 14 nitrogen-rich adulterants by LC-MS/MS in food materials. Food Additives & Contaminants: Part A. 2017; 34 (11):1842-1852.

Chicago/Turabian Style

Nancy Frank; Thomas Bessaire; Adrienne Tarres; Alexandre Goyon; Thierry Delatour. 2017. "Development of a quantitative multi-compound method for the detection of 14 nitrogen-rich adulterants by LC-MS/MS in food materials." Food Additives & Contaminants: Part A 34, no. 11: 1842-1852.

Journal article
Published: 01 August 2017 in Food Chemistry
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The presence of 4-methylimidazole (4-MEI), 2-methylimidazole (2-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) in some foods may result from the usage of caramel colorants E150c and E150d as food additives. This study demonstrates that alkylimidazoles are also byproducts formed from natural constituents in foods during thermal processes. A range of heat-processed foods that are known not to contain caramel colorants were analyzed by isotope dilution LC-MS/MS to determine the contamination levels. Highest 4-MEI concentrations (up to 466µg/kg) were observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of 2-MEI and/or THI in some cases, albeit at significantly lower levels. Low amounts of 4-MEI (<20µg/kg) were also detected in cereal-based foods such as breakfast cereals and bread toasted to a brown color (medium toasted). The occurrence of 4-MEI in certain processed foods is therefore not a reliable indicator of the presence of the additives E150c or E150d.

ACS Style

Pascal Mottier; Claudia Mujahid; Adrienne Tarres; Thomas Bessaire; Richard H. Stadler. Process-induced formation of imidazoles in selected foods. Food Chemistry 2017, 228, 381 -387.

AMA Style

Pascal Mottier, Claudia Mujahid, Adrienne Tarres, Thomas Bessaire, Richard H. Stadler. Process-induced formation of imidazoles in selected foods. Food Chemistry. 2017; 228 ():381-387.

Chicago/Turabian Style

Pascal Mottier; Claudia Mujahid; Adrienne Tarres; Thomas Bessaire; Richard H. Stadler. 2017. "Process-induced formation of imidazoles in selected foods." Food Chemistry 228, no. : 381-387.

Journal article
Published: 01 August 2017 in Food Chemistry
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Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200°C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189μg/kg dry wt in oven-cooked broccoli. Commercial oven potato fries generated mepiquat during cooking, typically in the range of 20-60μg/kg. Only traces of mepiquat (<5μg/kg) were found in commercial potato crisps. This work demonstrates that mepiquat occurs at μg/kg levels in a variety of cooked vegetables, including potatoes.

ACS Style

Yuan Yuan; Adrienne Tarres; Thomas Bessaire; Wilhelm Rademacher; Richard H. Stadler; Thierry Delatour. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products. Food Chemistry 2017, 228, 99 -105.

AMA Style

Yuan Yuan, Adrienne Tarres, Thomas Bessaire, Wilhelm Rademacher, Richard H. Stadler, Thierry Delatour. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products. Food Chemistry. 2017; 228 ():99-105.

Chicago/Turabian Style

Yuan Yuan; Adrienne Tarres; Thomas Bessaire; Wilhelm Rademacher; Richard H. Stadler; Thierry Delatour. 2017. "Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products." Food Chemistry 228, no. : 99-105.

Journal article
Published: 01 July 2017 in Food Chemistry
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This study describes, for the first time, the role of pipecolic acid betaine and pipecolic acid, naturally present in some foods, in the formation of the plant growth regulator N,N-dimethylpiperidinium (mepiquat) under dry thermal conditions. The formation of mepiquat and intermediate compounds was investigated in model systems using high performance liquid chromatography-quadrupole/time-of-flight mass spectrometry. Mepiquat is released with a yield of up to 0.66mol% after thermal treatment (>150°C) of pipecolic acid betaine. Similar conversion rates are attained with the congener piperidine-2-carboxylic acid (dl-pipecolic acid), albeit in the presence of alkylating agents, such as choline, glycine betaine or trigonelline, that are fairly widespread in food crops. These new pathways to mepiquat indicate that the occurrence of low levels of this thermally induced compound is probably more widespread in processed foods than initially suspected (see Part 2 of this study on the occurrence of mepiquat in selected foodstuffs).

ACS Style

Yuan Yuan; Adrienne Tarres; Thomas Bessaire; Richard H. Stadler; Thierry Delatour. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies. Food Chemistry 2017, 227, 173 -178.

AMA Style

Yuan Yuan, Adrienne Tarres, Thomas Bessaire, Richard H. Stadler, Thierry Delatour. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies. Food Chemistry. 2017; 227 ():173-178.

Chicago/Turabian Style

Yuan Yuan; Adrienne Tarres; Thomas Bessaire; Richard H. Stadler; Thierry Delatour. 2017. "Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies." Food Chemistry 227, no. : 173-178.

Journal article
Published: 25 May 2016 in CHIMIA International Journal for Chemistry
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Crises related to the presence of melamine in milk or horse meat in beef have been a wake-up call to the whole food industry showing that adulteration of food raw materials is a complex issue. By analysing the situation, it became clear that the risk-based approach applied to ensure the safety related to chemical contaminants in food is not adequate for food fraud. Therefore, a specific approach has been developed to evaluate adulteration vulnerabilities within the food chain. Vulnerabilities will require the development of new analytical solutions. Fingerprinting methodologies can be very powerful in determining the status of a raw material without knowing the identity of each constituent. Milk adulterated by addition of adulterants with very different chemical properties could be detected rapidly by Fourier-transformed mid-infrared spectroscopy (FT-mid-IR) fingerprinting technology. In parallel, a fast and simple multi-analytes liquid-chromatography tandem mass-spectrometry (LC/MS-MS) method has been developed to detect either high levels of nitrogen-rich compounds resulting from adulteration or low levels due to accidental contamination either in milk or in other sensitive food matrices. To verify meat species authenticity, DNA-based methods are preferred for both raw ingredients and processed food. DNA macro-array, and more specifically the Meat LCD Array have showed efficient and reliable meat identification, allowing the simultaneous detection of 32 meat species. While the Meat LCD Array is still a targeted approach, DNA sequencing is a significant step towards an untargeted one.

ACS Style

Christophe Cavin; Geoffrey Cottenet; Carine Blancpain; Thomas Bessaire; Nancy Frank; Pascal Zbinden. Food Adulteration: From Vulnerability Assessment to New Analytical Solutions. CHIMIA International Journal for Chemistry 2016, 70, 329 -333.

AMA Style

Christophe Cavin, Geoffrey Cottenet, Carine Blancpain, Thomas Bessaire, Nancy Frank, Pascal Zbinden. Food Adulteration: From Vulnerability Assessment to New Analytical Solutions. CHIMIA International Journal for Chemistry. 2016; 70 (5):329-333.

Chicago/Turabian Style

Christophe Cavin; Geoffrey Cottenet; Carine Blancpain; Thomas Bessaire; Nancy Frank; Pascal Zbinden. 2016. "Food Adulteration: From Vulnerability Assessment to New Analytical Solutions." CHIMIA International Journal for Chemistry 70, no. 5: 329-333.

Research article
Published: 01 February 2016 in Journal of Agricultural and Food Chemistry
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Mepiquat, a growth regulator widely used in agriculture, is also known as a process-induced byproduct formed in coffee from natural constituents during heat treatments such as roasting. This study examines mepiquat formation in cereal-based foodstuffs treated at sufficiently high temperature to trigger methyl transfer reactions that involve glycine betaine and choline naturally present in cereals. Color measurements of roasted barley grains revealed a correlation between thermal treatment and mepiquat content. Trials at industrial scale on instant beverages composed of roasted cereals demonstrated significant increases in mepiquat during the thermal process (in the range of 140–205 μg/kg in final products). A targeted survey of commercial products showed mepiquat in the range 69–381 μg/kg in powdered cereal instant drinks and 42–168 μg/kg in mugicha tea, a roasted barley infusion. These findings will not significantly affect the exposure of consumers to mepiquat due to the low amounts detected.

ACS Style

Thomas Bessaire; Adrienne Tarres; Richard H. Stadler; Silke Wermann; Jocelyne Hofmann; Viviane Theurillat; Raphaël Combremont; Thierry Delatour. Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs. Journal of Agricultural and Food Chemistry 2016, 64, 1185 -1190.

AMA Style

Thomas Bessaire, Adrienne Tarres, Richard H. Stadler, Silke Wermann, Jocelyne Hofmann, Viviane Theurillat, Raphaël Combremont, Thierry Delatour. Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs. Journal of Agricultural and Food Chemistry. 2016; 64 (5):1185-1190.

Chicago/Turabian Style

Thomas Bessaire; Adrienne Tarres; Richard H. Stadler; Silke Wermann; Jocelyne Hofmann; Viviane Theurillat; Raphaël Combremont; Thierry Delatour. 2016. "Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs." Journal of Agricultural and Food Chemistry 64, no. 5: 1185-1190.

Original articles
Published: 18 September 2015 in Food Additives & Contaminants: Part A
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A fast and easy-to-use confirmatory liquid-chromatography tandem mass-spectrometry (LC-MS/MS) based-method was developed for the analysis of the pesticide sodium monofluoroacetate (MFA, also called “1080”) in infant formulas and related dairy products. Extraction of the compound encompassed sample reconstitution and liquid–liquid extraction under acidic conditions. Time-consuming solid-phase extraction steps for clean-up and enrichment and tedious derivatisation were thus avoided. Resulting sample extracts were analysed by electrospray ionisation (ESI) in negative mode. Quantification was performed by the isotopic dilution approach using 13C-labelled MFA as internal standard. The procedure was validated according to the European document SANCO/12571/2013 and performance parameters such as linearity (r2 > 0.99), precision (RSD(r) ≤ 9%, RSD(iR) ≤ 11%) and recovery (96–117%) fulfilled its requirements. Limit of quantifications (LOQ) was 1 µg kg−1 for infant formulas and related dairy products except for whey proteins powders with a LOQ of 5 µg kg−1. Method ruggedness was further assessed in another laboratory devoted to routine testing for quality control.

ACS Style

Thomas Bessaire; Adrienne Tarres; Alexandre Goyon; Pascal Mottier; Mathieu Dubois; Wan Ping Tan; Thierry Delatour. Quantitative determination of sodium monofluoroacetate “1080” in infant formulas and dairy products by isotope dilution LC-MS/MS. Food Additives & Contaminants: Part A 2015, 32, 1885 -1892.

AMA Style

Thomas Bessaire, Adrienne Tarres, Alexandre Goyon, Pascal Mottier, Mathieu Dubois, Wan Ping Tan, Thierry Delatour. Quantitative determination of sodium monofluoroacetate “1080” in infant formulas and dairy products by isotope dilution LC-MS/MS. Food Additives & Contaminants: Part A. 2015; 32 (11):1885-1892.

Chicago/Turabian Style

Thomas Bessaire; Adrienne Tarres; Alexandre Goyon; Pascal Mottier; Mathieu Dubois; Wan Ping Tan; Thierry Delatour. 2015. "Quantitative determination of sodium monofluoroacetate “1080” in infant formulas and dairy products by isotope dilution LC-MS/MS." Food Additives & Contaminants: Part A 32, no. 11: 1885-1892.

Comparative study
Published: 03 November 2014 in Food Additives & Contaminants: Part A
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This study is the first to examine the role of choline and glycine betaine, naturally present in some foods, in particular in cereal grains, to generate N,N-dimethylpiperidinium (mepiquat) under Maillard conditions via transmethylation reactions involving the nucleophile piperidine. The formation of mepiquat and its intermediates piperidine – formed by cyclisation of free lysine in the presence of reducing sugars – and N-methylpiperidine were monitored over time (240°C, up to 180 min) using high-resolution mass spectrometry in a model system comprised of a ternary mixture of lysine/fructose/alkylating agent (choline or betaine). The reaction yield was compared with data recently determined for trigonelline, a known methylation agent present naturally in coffee beans. The role of choline and glycine betaine in nucleophilic displacement reactions was further supported by experiments carried out with stable isotope-labelled precursors (13C- and deuterium-labelled). The results unequivocally demonstrated that the piperidine ring of mepiquat originates from the carbon chain of lysine, and that either choline or glycine betaine furnishes the N-methyl groups. The kinetics of formation of the corresponding demethylated products of both choline and glycine betaine, N,N-demethyl-2-aminoethanol and N,N-dimethylglycine, respectively, were also determined using high-resolution mass spectrometry.

ACS Style

Thomas Bessaire; Adrienne Tarres; Richard H. Stadler; Thierry Delatour. Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions. Food Additives & Contaminants: Part A 2014, 31, 1949 -1958.

AMA Style

Thomas Bessaire, Adrienne Tarres, Richard H. Stadler, Thierry Delatour. Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions. Food Additives & Contaminants: Part A. 2014; 31 (12):1949-1958.

Chicago/Turabian Style

Thomas Bessaire; Adrienne Tarres; Richard H. Stadler; Thierry Delatour. 2014. "Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions." Food Additives & Contaminants: Part A 31, no. 12: 1949-1958.