In Hanoi, from July 2, 2019 to July 4, 2019, the National Institute for Food Control (NIFC) collaborated with the Federal Scientific Centre for Medical and Preventive Health Risk Management Technologies (FBSI) co-organized a scientific workshop on "Risk assessment of N-Nitrosamines in the diet of children under 36 months of age" in Hanoi.
The workshop recognized the participation of leaders and staff of NIFC and 4 scientists from FBSI, Perm, Russia including Prof. Dr. Pavel Shur, Dr. Nurislamova, Dr. Marat Kamaltdinov and Mr. Dmitry Suvorov. Reports of research cooperation between the two Institutes were presented at the conference, especially going into the study of risk assessment for N-Nitrosamines in the diet of children under 36 months of age, which was carried out in Perm and in Hanoi in 2018.
- Results of the study on the quantitative methods and content of N-Nitrosamines in products used for children under 36 months of age were presented by TS. Nurislamova (FBSI) and TS. Tran Cao Son (NIFC). There are 9 N-Nitrosamines that have been included in the study. The method of FBSI uses distillation step and determination by GC-MS, while the NIFC method uses QuEChERS extraction technique and determination by GC-MS/MS. Two methods have been compared and show similarities in results. The detection limit of both methods is very low, from 0.1-0.2 µg / kg; meet the requirements of testing N-Nitrosamine group according to European standards.
- DS. Bui Quang Dong (NIFC) presented the results of a research study on food consumption in Hanoi for food products used for children under 36 months of age which are at risk of N-Nitrosamine. The results will be used to calculate the health risk of N-Nitrosamine.
- Prof.Dr. Pavel Shur presented an introduction review on risk assessment, risk management and risk communication; in particular, the steps of the risk assessment process were analyzed.
- MSc. Dmitry Suvorov presented the first two steps of the risk assessment process, specific examples for assessing the risk of N-Nitrosamine group, the Hazard Identification step and the Dose-Response Assessment step. Based on exposure studies on rat with infant food products. The lowest dose not causing the effect of total N-Nitrosamine has been determined.
- TS. Marat Kamaltdinov introduced an evolutionary model in health risk assessment related to chemical content in food. Based on this model, risk assessment software has been established and applied at FBSI.
The joint study between NIFC and FBSI on risk assessment of N-Nitrosamine group for health will contributes to risk management and risk communication for this group of compounds in food in both countries. The results of this study will be published in international journals. This is also a premise to open basic research and deeper applications between the two institutes.
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