A survey of the level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available in the UK is reported. The survey was carried out by the Joint Ministry of Agriculture, Fisheries and Food/Department of Health Food Safety and Standards Group (JFSSG) to check for compliance with the Food Advisory Committee’s (FAC) recommended limit for 3-MCPD of 0.01mg/kg following reports that soy sauces in several European countries had been found to contain high levels (up to 124mg/kg) of 3-MCPD. Forty samples of soy sauce and similar products purchased from retail outlets were analysed using a GC-MS procedure which had been formally validated by an earlier collaborative trial. 3-MCPD was undetectable in 21 (52%) of samples analysed in the survey, with a further five samples containing very low levels of between 0.01 and 0.02mg/kg. Five samples (13%) contained 3-MCPD at levels in the range 0.020-1mg/kg while nine samples (23%) were found to contain 3-MCPD at levels greater than 1mg/kg, with the highest level being 30.5mg/kg.
- Soy sauce
ASJC Scopus subject areas
- Food Science
- Chemistry (miscellaneous)
- Public Health, Environmental and Occupational Health
- Health, Toxicology and Mutagenesis