Contamination evaluation of lyophilizated processed-food

The new technological acquisitions in alimentary field have encouraged researchers to study those transformation processes useful to the conservation of foodstuffs without losing their nourishing value and their microbiological safety. One of the conservation techniques is lyophilizing, which offers the advantage of remarkably reducing food volume while increasing its lifespan without altering its structure. However, lyophilized foodstuffs are not free from polluting agents, since conservation processes are not always effective on the latter if they are present in the primary products. Objective of the study is to estimate the presence of the tri-5 gene, and concentration of Zearalenon (ZEA), Nivalenol (NIV) and Deossinivalenol (DON), metals (Pb, Cd, As and Hg) and chlorinated pesticides, both, in the primary products used for the preparation of lyophilized foodstuffs and in the final products.The tri-5 gene search has been carried out through PCR. Mycotoxines ZEA, DON and NIV have been extracted and purified by using specific immunoaffinity columns and quantified by means of high performance liquid chromatography with fluorescence and UV detector. Metals (Pb, Cd, As) have been detected through atomic absorption spectrophotometry with grafite furnace while the mercury has been detected through cold vapors technique, after acid digestion. Chlorinated pesticides have been extracted through FAST-PSE, purified through GPC, identified and quantified through GC with ECD.The Tri-5 gene is always present in prontocrepes and always absent in prontocone. With the air treatment a reduction of DON and NIV in both products has been obtained. The nitrogen treatment has had a single infuence on the DON and in both products, in which has had a reduction to 50%. While, the NIV with the same treatment has reached the lowest percentage of reduction in both products. Cadmium has been found to inferior concentration, regarding the ingredients, in both products. Lead has been found to greater concentration in both products and with both treatments. Arsenic results inferior to the sensibility limit of method in all the samples. Mercury reach inferior concentration in the air treatment and more elevated concentration in the nitrogen treatment. Chlorurated pesticides has been found to elevated concentrations regarding the ingredients. The treatments influence relatively the contamination of processed-foods that, therefore, sure it depends on the first quality of the primary products.