Analysis of Contaminant Adhering to Frozen Pizza
The steady stream of consumer complaints related to foods reflects continuing high concern for food safety. To address these concerns and specific contaminationrelated complaints, it is important to quickly and accurately report the analysis results and clearly elucidate the contamination pathway.
Here, using a Fourier transform infrared spectrometer (FTIR).We present the results of analysis of a contaminant adhering to the surface of frozen pizza.
The photograph in Fig. 2 shows the site of contamination on the frozen pizza. It was discovered when the package of this commercially available frozen pizza was opened.The foreign substance was subjected to complex analysis using a Fourier transform infrared spectrometer (FTIR).
Some of the foreign substance was scraped off the frozen pizza, and after rolling it onto the diamond cell the infrared spectrum was measured by transmission infrared microscopy. Measurements were conducted at multiple sites on the contaminant. Fig. 2 shows a photograph indicating the measurement locations, and Fig. 3 shows the overlaid infrared spectra that were obtained at the respective sites. Measurements were conducted using 30 × 30 μm focal regions.
It is evident from Fig. 3 that the infrared spectra appear differently depending on the location. Among the spectra of Fig. 3, searches were conducted using the - spectra (1), (4) and (5). The results are shown in Fig. 4 - Fig. 6.
As can be seen from the respective search results, there were .search hits on a fluorine compound, starch, and linseed oil Of these, the starch and linseed oil are expected components of the pizza dough. The fluorine compound is an industrial product, and since it is also used in cooking utensils, it is .apparently a contaminant derived from an external source.
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