with the id=”intro”, and so forth. This is also easily visible from the HTML panel onthe left.o Remember from last week that id selectors are distinguished in CSS via a # (hash), and class selectorsvia a . (full-stop).• You can see how the Element Inspector can be a very powerful tool, especially for debugging code when trying tofigure out when something in your code is not working or appearing how you want it to.• With the Element Inspector still open, mouse over different HTML tags. The inspector will highlight, on the actualwebpage, the location of the content that you are hovering over. This is a very quick way to identify which HTML tagsare controlling what parts of the webpage.• Scroll down in the HTML panel of the element inspector.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 3 of 5• First hover over
o When you hover, you will see three coloured boxes appear on the webpage; Orange, Green and Blue.o Which colour do you think represents the actual position of the “linkList” content?o What do you think the other two colours represent?• Click on
in the HTML panel.o You can expand this div and see its full HTML contents via the little triangle next to it.
o
In the CSS on the right side panel of the element inspector, you can see the styles of the id selector#linkList
o Scroll down in the CSS panel to the very bottom.o At the bottom is a visual representation of how the stylesaffect the position of the element currently selected(shown to the right).o Blue represents where the actual block of content is, andyou can see its width is 225 pixels, and height isapproximately 1002 pixels.o Green represents the padding between the content insidethe element and the edge of the element, and you can seethat there is padding between the content and only the topedge of 104 pixels.o Orange represents the margin between the element andits parent element, and you can see there is a margin onthe left of this block of 375 pixels.o Finally there is also position, which shows as 300 pixels from the top.o If you scroll back to the top of the right CSS panel in the element inspector, you can see all of thesestyles applied to the #linkList id selector. The visual representation of the element comes in handywhen trying to work out why something is not positioning the way you want.• Another good function of the Element Inspector is the ability to make “live” changes to CSS and see theoutcome.o With the
still selected, click on Georgia, “Times NewRoman”, Times, serif; value of the font-family property style in the #linkList idselector of the CSS panel.o Delete that font-family value, and then type Arial and hit enter.o The change automatically updates the webpage to display Arial instead of Georgia.o Try reducing the top properties value. It will alter the position of this block element.o Note that making changes is good for quick testing but does not save to your CSS file.• At this point you should have a good grasp of the element inspector. So have a look at different HTML tags and theirassociated CSS selectors.o See if you can determine what each CSS property is actually doing in the CSS panel.o If you find a property you are unsure of, look it up on http://www.w3schools.com.o For example, inside the #extraDiv1 id selector what does z-index:2; do?• Once you have completed your investigation, it is time to start changing the look of the page to something similar inlayout but completely different in looks.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 4 of 5Exercise 2: The Power of CSS – Altering the StylesOnce you have deciphered which code belongs to what section you should alter the code in such a way thatit changes the entire look of the page. You will do this by ONLY CHANGING the CSS file.• Open the 213.css style sheet file inside NotePad++. (It is located inside the 213 folder).• Alter the look of the page by:o Finding new images for each of the images associated with the page.o Make sure that the images are resized to the size specified in the style sheet.o If no size is available find out the size from the images contained within the zip file and resize your imageaccordingly (if necessary).o Alter different elements to your liking of:o The colour scheme.o The fonts and font sizes.o The images.o ONLY change the CSS file in terms of font, colour values and images, nothing else.o DO NOT TOUCH ANY OF THE HTML CODE!!!o Remember to use Google Chrome’s Element Inspector to determine the selectors of each element youwant to alter.• This idea of this exercise is to help you understand the relationship between HTML code and CSS code and to giveyou a foundation on which to build a different web page without having to completely start from scratch.• Further changes can be made of course, and if you feel confident do not hesitate to stop here, but for the time beingthis is sufficient to get you looking at CSS and how it affects HTML code in a different way.• When you have finished, open the website http://www.csszengarden.com/213/ in your browsero Yes, this is the same page you were editing.o To see the power of CSS, click the link “A Robot Named Jimmy”o Note: this page uses an identical HTML file to the previous page, only the external CSS and thestyles within were changed… and while the appearance is completely different, the contentremains the same.o There are many other CSS designs of this single HTML webpage. You can see them all on the “View AllDesigns” link.• Although it would be nice to think that every design has been created from scratch, reality means that most of thedesigns are based on other, existing layouts. AS LONG AS the original design is no longer identifiable this is not aproblem. Using someone else’s design without altering it beyond recognition IS A PROBLEM however and it canbecome a costly one if breach of copyright can be established.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 5 of 5Exercise 3: Target Audience analysis for Assignment 1This exercise is designed to help you continue with your Design Document assignment that you should have started inlast week’s lab. The due date is still some time away, but it is quite a large assignment. Today you will focus on the TargetAudience for your website. In Lecture 2 we go over ways to determine the audience through a Target Audience Analysis.For the benefit of students that have the lecture later in the week to their lab, a brief overview of the Target AudienceAnalysis is described below:Generally, a Target Audience Analysis is to establish who will be using your product (in this case a personal website).• You should determine the demographics of the users.o Age, Gender, Education, Interests, etc.o Background, race, disabilities, employment status, and location are also demographics that aresometimes needed, depending on the focus of the multimedia product or web site.• Knowing ALL the demographics is not always necessary, but knowing the age group and gender almost always is.• The more you know about your Target Audience the better your site can be.• A broad Target Audience, however makes designing a targeted site/product difficult, as you are catering to a largeamount of tastes.For your assignment you are asked for one core demographic that will want to use your personal website. As you alreadyknow why the website is needed and who it will benefit, choosing this core demographic should not be too difficult.Once again, review the Website Overall Requirements of the “Assignment 1 Design Document” PDF, and continuewith the Design Document Template that you downloaded last week from Moodle (assessments section). Some helpfulinformation on what to include in the Target Audience section is provided below:1.3. Target Audience• Think about one core demographic that will want to use your website – If you review page 2 of the Assignment 1specifications and also last week’s final lab exercise, it should be clear that the core demographic is the potentialemployer, contractor, or business partner that is interested in your skills for your chosen career. They will want to viewyour website as an easy to access repository of information about yourself, an online portfolio or résumé.• Now discuss this type of user and their demographics – Age, Gender must be discussed. Consider discussingat least 2 more from Education Level, Interests, Background, Culture, Language, Employment Status, and Location.o When discussing demographics use online resources as references – for example:o If a student was to write about their target audience primarily being Independent Games Developers (asthey want to be a Games Programmer in a small game studio), they may decide on these demographicsto discuss in a lot more detail:o Age: between 25 to 40; Gender: Males; Education: Undergraduate degree; Location: Melbourne,Language: English, and so on…o But without proof, this information may be correct or simply made up! You need to back up these (andany other) factual data in your assignment with in-text citations and a list of APA references to thesource of this information. This way you can be sure your website has the correct target demographics.For all assignment work you should make the most of your tutors while they are present in the lab class with you, andshow them your progress as well as see if they have any suggestions. Remember they cannot do the work for you, butthey can give you advice or refer you to online material that could help you.
ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 1 of 8Lab 06Wireframes and Mock-UpsOverviewThis week’s lab exercises:This week we are taking a break from HTML and CSS exercises and completing two exercises that will help you with yourfirst assignment, the Design Document:• Creating Wireframes of your web pages; start with the Home page, finish the rest later.• Creating a Mock-up of your Home Page.At this point in the semester you have had exposure, via the lectures, to all processes involved in the InformationArchitecture design phase. The Visual Design, which is a very important part of Information Architecture, looked atcomposition, colours and typography. With these concepts in mind, you should have an idea of the layout for yourpersonal website’s web pages.Please note that Typography is part of the lecture 6. If you have not had that lecture yet, you will not have beenexposed to Typography design considerations. In this case, you may end up deciding to make changes to your fontchoices that you make in today’s lab after you have attended the typography lecture. Be sure to keep working save files ofthis lab in case you want to make changes later.The purpose of this week’s lab work is to give you exposure to the sophistication software can bring to wireframes andmock-ups, allowing for a much more satisfactory design experience for both client and designer. Clients are not alwaysaware of all the possibilities and sometimes have terrible ideas; they are not designers! When you are able to show eithera mock-up or very detailed wireframe it is often possible to convince the client to employ superior designs, which is betterfor both the designer AND the client, that is!Exercise 1: Wireframes of your Web PagesYou will use “Pencil” for this exercise because it is an Open Source piece of software, and therefore FREE. However,there are many wireframing packages out there these days, most of them requiring a monthly fee that in the long run cancost a large amount of money. The choice of which package to use is up to the designer.Check to see if Pencil is installed on your computer.If it is not installed, Moodle provides two versions: stand-alone or portable. If you are prevented frominstalling software on your lab computer, you are advised to run the portable version.The Pencil website – http://pencil.evolus.vn/Downloads.html –contains the latest versions for Windows, Mac OSX, Fedora andUbuntu.Do not bother with the Firefox extension as it is out of date.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 2 of 8Finding your way around the software• Start a New Document.• Click Tools > Options > Generalo Make sure Show grid is checked. The default grid size is set to 8 pixels.o Make sure Snap objects to objects is checked.o This can assist you in the lining up and laying out of a balanced design, by one object lining up toanother. This is perfect for you, as wireframes should be very accurate with its dimensions!o You may like to Snap objects to grid as well, that is up to you.• On the left-hand side of the window are a series of elements with which you can create a wireframe.• Begin by dragging different shapes onto the page and play with the handles to see what the different types of handleswill do for you.• Try adding text to the shapes and play around with the fonts and sizes, colours, and alignment.• Drag in these elements and then test their functionality:• In Basic Web Elements:o Paneo Right-click > Actions > Generate Random Texto Right-click > Corner Style > All Rounded, then adjust the Yellow handles in the top left cornero HTML Textso Right-click > Actions > Generate Random Texto Double-click the text to edit.o Hyperlinko Double-click the text to edit.o Heading 1, 2 and 3o Double-click the text to edit.o Bread Crumbo Right-click > Spacing > set the bread crumb spacingo Double-click the text to edit.• In Desktop – Sketchy GUIo Imageo Much better than “Common Shapes > Bitmap” as this image placeholder shows width and height.Perfect for wireframes.• Investigate the rest of the categories and their widgets and see if any of them could be useful for your own web pagewireframes. Experiment with settings and sizes until you feel you know what they can do for you.• Once you are familiar with Pencil, open your content inventory you created last week, and the assignment 1specifications, you are going to need it for the next part of this exercise.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 3 of 8Creating your Personal Website’s Home Page Wireframe• Start a New Document. You are going to start working on your Home Page wireframe.• Right-click the “Untitled Page” tab and select Properties.• Set Page size in the drop-down menu to one of the web page sizes.o 800 width is a little small, it will be difficult to fit much content in to this size.o 960 width is a good size that guarantees that your web page will fit within the majority of commonresolutions (such as a 1024 width laptop screen). Then why not a 1024 width web page? Because youshould always take “Browser Chrome” into account (see Lecture 3 for information regarding screen realestate and browser chrome)o 1280 width is more modern, but unless your website is flexible or responsive, you may be excludingsome users with older monitors or low resolution laptops.o Remember to consider what type of page design (Lecture 3) your website will be using (fixed, centred,flexible, or responsive) before deciding the wireframe width. If flexible or responsive you may also need toindicate in your wireframes that your webpage can contract/expand, and that the wireframe showsoptimal resolution.• Set Background to Background Color, then a box will appear, allowing you to choose a background colour from apredefined set, or enter your own hexadecimal value.o A hexadecimal colour value is in the form of #XXXXXX. The X can be made up of numbers from 0 to 9and letters from A to F, and represents the Red-Green-Blue values.• Set the background colour to the colour you intend to use as a background for your Personal Website Assignment.o From the Colour lecture in week 5, you may have a colour scheme in mind for your personal website.o If not, review lecture 5 and the slides about putting together a colour scheme.• Rename the Page title to “Home”.• You are now ready to begin constructing the Home page wireframe.• Read through the global structure and content requirements of your website, and the individual content requirementsof the home page from the “Website Overall requirements” section of the Assignment 1 specifications.o Your wireframe should include the content, layout and styles of all of these requirements.• Before constructing your home page wireframe, it may help to hand-draw a layout sketch of your wireframe. Quiteoften sketches/storyboards occur in the industry before wireframes begin, but your assignment does not requiresketches.• An in-depth wireframe contains a lot of information. Your wireframes for the assignment should not only show whereobjects such as images, text, headings, navigation, and other media will be pl, but also what colour scheme is tobe adhered to. As outlined in week 3’s lecture, a good wireframe should include:o Navigation: look, font type, font size, colouro Content: label, type (video/sound/text/animation), sizeo Text: font type, size, colouro Headings: font type, size, colouro Footer: font type, size, colouro Background: colour(s)/image(s)o Colours: all colours in your wireframes must be defined as a hexadecimal value (#999999)o Fonts: all fonts in your wireframes must be mentioned by name (Arial, Garamond, etc) and size.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 4 of 8• Make sure to show everything that is required for your personal website. You can annotate each section withappropriately labelled information (using any Pencil label, or even the Common Shape > Balloon).• (Another thing to Note: Wireframes should represent an accurately laid out webpage. Please make sure that youget your aspect ratios and dimensions of each object correct! Having a large text box and a very small video playerhardly constitutes “good web design” and these mistakes should be avoided in a digital wireframe.)• Below is an example of a completed “Education” page wireframe for a Personal Website. Of course yourrequirements are different, so do not copy this, just use it as an example of what Pencil can achieve.Saving your Wireframe and exporting to an Image file• When you have finished building your home page wireframe, be sure to save it using the save as menu option.o This will create an .ep Pencil file. You will need it:o If you want to edit your wireframe at a later stage.o As a starting point to create additional wireframes more easily.• Finally, Click Document > Export Page as PNG for use in Exercise 2.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 5 of 8Exercise 2: Mock-Up of your Home PageThis exercise is designed to give you experience in creating a mock-up of a web page using an image manipulationpackage. The instructions given below are for the GIMP 2.8, but you are free to use whichever package you like. It is upto you however to adapt these instructions to your needs.(Note to students: GIMP was used briefly in ITECH1100 and ITECH2001.)What you create this week will be used in a later lab session to create the HTML and CSS for this page.You will need:• Your home page wireframe PNG file, and• Your image raw data for your home page!If you don’t have them currently:• Use some placeholder images for now.• OR follow the example – all of the assets used for this example mock-up are located in the Week 06 Lab Files zip fileon Moodle.• Open GIMP and create a new document.• Set the image width and height to the same dimensions as your PNG dimensions.• Right-click on the Background layer and create a Layer Group called “text”• Repeat this process to create Layer Groups, “images”, and “background” respectively.• Click on the Background layer and then drag your home page wireframe PNG file fromyour saved folder into the GIMP window.o It should create a new layer above the default background layer with thename of your file.o Rename this layer “wireframe”.• All your layer groups, and wireframe are ready to make the mock-up.• The following instructions to build a mock-up will bebased on the example wireframe. If you want to followalong, download Lab 06 Files from Moodle.• Alternatively, make adjustments to apply theseinstructions to your own wireframe.Background Layer Group• First we will create the main background colour for thewhole webpage.• Right-click the background layer group, and add a Newlayer.• Name it “mainBG” and select Transparency (don’t change the size or anything else).• Change the Foreground colour in the tools panel to your main background colour.o (The example is #CCCCCC – a mid-grey)• Using the Bucket Fill Tool, left-click within the main GIMP image window.000000ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 6 of 8• Hide this layer by clicking the Eyeball next to mainBG layer. We are hiding it for now so we can see the wireframeagain and continue editing the background group to match the wireframe.• Next we will create the header background area.• Create a new transparency layer in the background layer group called “headerBG”.• Using the Rectangle Select Tool, make a selection the exact size of your header area (just draw the selection overthe visible wireframe.)• Change the Foreground colour in the tools panel to your header background colour.o (The example is #EEEEEE – a light-grey)• Using the Bucket Fill Tool, left-click within the selected area to fill it with the light-grey colour.• Right-click > Select > None, to remove your selection.• You should continue creating background layers in the background layer group and filling selections with the correctcolours you indicated in your wireframe until all background colours are created.o The example has two white text areas left to create – If you are following the example do this now.o Yours may have more or less background colours – maybe the footer or other elements on your page.o Don’t forget to hide each layer as you go so you can continue working with the wireframe.Images Layer Group• Now to fill the image placeholders with actual images from your raw data collection for your home page. As stated atthe beginning of this exercise, if you don’t have them with you, just use some placeholders for now to get the idea,and replace them before you add the mock-up to your Design Document.• Your header should have an image according to the requirements. Let’s place this image first.• Open your folder that contains the images you need (Or if you are following the example, extract the zip file fromMoodle).• Select the images layer group by clicking it.• Drag your header image from the folder onto the GIMP main editing window (the example uses logo.jpg). The imagewill automatically be pl in the images group on a new layer.• Your image will most likely be the wrong size, as it is raw data and still needs to be edited.• First you will need to right-click the layer and Add Alpha Channel. This will let you crop parts you don’t want.• Now Resize and/or crop it so it fits the dimensions of your wireframe image placeholder. You can use:o Scale Tool to resize it. Be sure to lock the aspect ratio (via the chain icon) so you don’t skew theimage. You might also need to remove some of the image via the Selection tool, to fit your desired area.o Rectangle Selection Tool, Select a small part of the image, and then set the exact width and height inthe tool options. From here click Select > Invert, then hit Delete. This will delete everything except therectangular area.o Feathering in combination with the Selection Tools to create feathered edges.o (For the example, choose the 2nd option above, setting size to match the header Logo of 150×100)• Move the image into position in the header using the Move tool.• Repeat the process for any other images needed on your home page (the example uses imageleft.jpg,imagemiddle.jpg, and imageright.jpg). Remember to select the images layer group before dragging in each image.ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 7 of 8Text Layer Group• Next up, is placing text in the correct locations on your Home page mock-up, in their correct font face, size andcolours.• Your header should have a “title/banner of the website” according to the requirements. Let’s start with this.• Make sure the text layer group is selected.• Click on the Text tool, and then in its Tool Options panel, set the Font and Color to your chosen styles. (Thisexercise will follow the example wireframe of Century Gothic #000000).• Click near the top left corner of where your header text will begin.• Type the title of your website.• Note: the Size setting may not perform correctly, you will have to adjust the size, and type a bit, until the size on thetext looks right (for the example, it was set to 50px, as the pt option seemed to alter nothing).• Now move the text into the exact position using the Move tool.o It will probably look strange with the wireframe showing through. To see your progress, make thebackground layer that should sit behind the text visible again with the Eye Icon.• Hide any background layers again and start adding all of your text to match the wireframe. Each piece of text willneed to be pl within the text layers group. This will include Navigation, content text, footer text, etc.o Remember to set Font type, Size, and Color before you begin typing the text. Afterwards, you can stillalter this by selecting all of the text and changing the options.• Make all of your layers visible again.• At this point you should be able to see whether there are parts of your mock-up that you like or do not like, and youmay decide to change or add a few things to your mock-up.o The example below added a slight background gradient as to not affect contrast of text, and changed thefooter colours.• File > Save As, to save an XCF file that you can edit later if needed.• File > Export… choose PNG or JPG, so you have a mock-up image to add to your Design Document.This is the example wireframe to the example mock-up:000000ITECH2003: Web DesignCRICOS Provider No. 00103D | RTO Code 4909 Page 8 of 8Additional WireframesWhile your Design Document only requires a single Mock-Up of your Home Page, you are required to produce wireframesof ALL EIGHT web pages, in order to establish your content design and layout for each web page.Remember you should keep consistency in your website so:• Rather than starting a new document for each wireframe, open the .ep Pencil file in the Pencil software that yousaved for the home page wireframe.• Simply right-click the “Home” tab, and click duplicate.• Rename this duplicate to the name of your second webpage.o You should know what eight pages you are going to design and develop, and should name and designthese wireframes appropriately.• Click on and delete all of the Home specific content on this new tab. You should keep all of the global elements suchas the Header, Navigation, and Footer for example to keep your website structure consistent.• Duplicate the new page for ALL remaining webpages. You should have EIGHT in total.• You will need to know the requirements of the additional pages. In addition to the requirements, you will need to planwhat you want these pages to contain as this assignment has some flexibility. For their content requirements, asusual, read the “Website Overall requirements” section from the Assignment 1 document on Moodle.• With your duplicated wireframes ready, build each wireframe with its required contents.o If you have finished your content inventory from last week’s lab, you can use it to make sure you place allof the content you need on each webpage.• When you have finished:o Save your Pencil file in the standard method – these .ep Pencil files can be edited later if needed.o Click Document > Export Page as PNG for each of your wireframes.o You should place your finished PNG wireframes in your Design Document in section 3.2 andclearly label each page.o Keep them large enough for the marker to comfortably view them.
©ICTM Referencing Style Guide V01 March 2018 Page 1 of 11ICON College of Technology and ManagementREFERENCING STYLE GUIDE©ICTM Referencing Style Guide V01 March 2018 Page 2 of 11Introduction: The basics of Harvard referencingWelcome to the first edition of the ICON College Referencing Style Guide. The examples given in thisguide follow the Harvard referencing system. It should be noted that there are several variations ofreferencing including those of Harvard referencing. The correct style will depend on a University orCollege faculty/department’s ‘House style’ as well as individual preferences.The ICON College Referencing Style Guide is based on the ‘Harvard’ style of referencing.What is referencing?Referencing is the process of acknowledging the sources you have used in writing your assignment,dissertation or piece of work. It allows the reader to access your source documents as quickly andeasily as possible in order to verify, if necessary, the validity of your arguments and the evidence uponwhich they are based. You identify these sources by citing them in the text of your assignment (calledcitations or in-text citations) and referencing them at the end of your assignment (called thereference list).Why should you reference?There are several reasons why it is essential to reference your work:• To avoid plagiarism by acknowledging all the sources you have used. Plagiarism is the term usedto describe taking other peoples’ ideas or writing and using them as your own.• To allow the reader to locate cited references easily and thus evaluate your interpretation of thoseideas. Anyone marking or reading your work can follow up references or check whether you haveunderstood the authors’ views/perspectives and the works you have cited• To show the reader or marker that you have selected relevant and respected information sourcesfor your research into the topic.• To show that you have read widely in your subject area and gives your own writing authority.• To support an argument, to make a claim or to provide evidence.• To avoid losing marks!PlagiarismICON College defines plagiarism as “The unacknowledged use of someone’s work. This includesmaterial or ideas from any (published or unpublished) sources, whether print, Internet-based or audiovisual”.Using the words or ideas of others without referencing your source would be classified as plagiarismand is a very serious academic offence. It is regarded as stealing intellectual property.How should you reference?There are two stages of referencing sources for a piece of academic writing using the author-date orHarvard system.1. Refer to the source in your text (the citation).©ICTM Referencing Style Guide V01 March 2018 Page 3 of 112. Give full details of the source in your list of references (or ‘reference list’) or bibliography at theend of your work (the reference).When you are searching the literature on your chosen subject, save or note down all the requireddetails of the sources that you find at that time. If you don’t do this, you might not be able to accuratelydescribe the sources you have used, and you will have additional work when you need to list these inyour list of references or bibliography.Citing within your workThe citation within the text of your work is a brief acknowledgement to a source you have used. If youare using a direct quotation or are referring to a specific idea or assertion by an author, you need to letthe reader know where you found this information by giving the author’s surname, the year and thepage number (for book sources). The page number is important, as one of the main functions ofreferencing is to enable the reader to quickly locate the information you have used and to verify theconclusions you have drawn.If you are not referring to a specific idea or assertion, but are referring to work by an author in itsentirety or to a more general agreement you only need to include the author’s surname and the year, forexample, (surname, year).If you have named the author in the flow of your text, you only need to provide the year and pagenumber (if applicable), for example (year, page).Paraphrasing or citing a specific idea…Pizam’s research has shown a direct relationship between crime and tourist numbers to a destination(2012: 34)….It is best to paraphrase the sources you have used in your work, outing the author’s words intoyour own and crediting them with the idea through the citation.Citing a short quotation…whilst it is possible that “mental health issues affect young people from dysfunctional backgrounds, itis has a profound effect on an individual’s social relationship” (Heath, 2012: 4).Citing a long quotationThe methodology required for a through literature review requires an understanding of a number ofdifferent sources:…it is important to be familiar with the tertiary sources, which will help you to identify the secondarysources (such as bibliographies, indexes and abstracts), which will then lead you to the primary sourcesfor your review (Saunders, 2016: 27).©ICTM Referencing Style Guide V01 March 2018 Page 4 of 11There is no need to use quotation marks for long citations. Instead, start a new line and indentthe quotation (for quotations longer than 3 sentences).If you are citing more than one source, you can separate them with a semi-colon.Citing more than one source…there are many factors that affect tourist numbers to a destination. Smith (2015: 84) has suggestedthat value for money is the main factor; others believe a more complex relationship exists (Pizam, 2010;Walters & Brice, 2012).
Referencing figures/tablesWhen including figures and/or tables (even if they have been adapted) as part of your text, make surethat you provide a full reference source below the figure/table. For example:Table 2.2 Challenges for DMOs
Source: Adapted from Gronroos, G. (2015). Searching for the future: Challenges f by destinationmarketing organisations. Journal of Travel Marketing, 22(4): 116-127.
Challenges
Factors
Adapting to technological change
Lack of human and financial resources
Competition
Fight for market share
Managing expectations
Need for community relations
Finding new measures of success
Increased need for accountability
Reference list and bibliographyWhat is the difference between a references list and a bibliography?The references list (or ‘list of references’) includes all of the sources cited within your work. It is not thesame thing as a bibliography. A bibliography uses the same referencing style, but also includes allmaterial, for example background readings, used in the preparation of your work, (it is not referred to inthe text).In your reference list, you only include details of the sources you have read and directlyconsulted.References list: a list of all sources that you have cited within your workBibliography: a list of everything that you have cited and everything that you have consulted to helpimprove your understanding of the topic.References must be listed in alphabetical order by the author’s surname or the name of thecreator/company.©ICTM Referencing Style Guide V01 March 2018 Page 5 of 11Remember to note down the complete reference details for any source that you use, whether it is abook, journal, website, newspaper article or a source that you have photocopied.Elements of a reference
Author
An individual or organisation responsible for creating the source.
Year ofpublication
The year the source was published, for example, the edition year or thecopyright © date on a website.
Title ofarticle/chapter
When you are referring to a section of a bigger piece of work, you may need togive the title of the section that you’re looking at, for example a book chapter.
Publication title
The name of the source, for example, book title or journal name.
Place ofpublication
Location listed on the source, for example the office address of the bookpublisher. This should be a town or city, not a country. Use the first place listed.
Publisher
Normally a company who has produced the information and made it publiclyavailable.
Edition orvolumeinformation
This is to indicate if it is a part of a series or if a source replaces an earlier copy.A second edition of a book is an update to the first. For example, it may includemore or different information to the earlier version. A journal will produce anumber of issues a year, so you need to include the volume and issue number todemonstrate where in the series this source comes from.
Page span
If you are referring to something within a larger piece of work, you should includethe first and last page of that section, for example, of the book chapter.
URL or webaddress
If you have accessed something from the Internet, you will need to include thefull web address for that information. You can copy and paste this from yourbrowser bar, into your reference.
What do you do if publication details are not given?Occasionally, you will come across documents that lack basic details. In these cases it is necessary toindicate to the reader that these are not available. A series of abbreviations can be used and aregenerally accepted for this purpose.
Missing publication
Abbreviation
Author not given
use [Anon.]
no date
use [n.d.]
no place [sine loco]
use [s.l.]
no publisher [sine nomine]
use [s.n.]
not known
use [n.k.]
Examples of sources (citations and referencing) using the Harvard style1. Books (including eBooks)1.1 Printed booksDifferent types of books©ICTM Referencing Style Guide V01 March 2018 Page 6 of 11There are different types of printed book that you may want to reference in your assignment ordissertation. These can be broadly described as:i. books where all of the chapters are written by the same author (or authors); andii. books with an editor (or editors) – chapters are written by different authors.Looking at the front cover of the book will give you an indication of whether the book is an authoredbook (number i. above) or an edited book (number ii. above). It will state ‘Editor’ after the authorname(s). In addition, you will be able to see from the ‘Contents page’ of the (Edited’ book) that there aredifferent authors for each chapter.Citation order:• Author/editor• Year of publication (in round brackets)• Title (in italics)• Edition (only include the edition number if it is not the first edition)• Place of publication: publisherExamples1.1.1 Book with one authorJones, P. (2016). Internet Marketing. Oxford: Butterworth-Heinemann.1.1.2 Book with two or more authorsKotler, P., Armstrong, G., Wong, V. & Saunders, T. (2015). Principles of Marketing, 15th edn. NewJersey: Prentice-Hall.1.1.3 Books with an EditorGroonroos, R. (2016). (Ed.). Services Marketing, 3rd edn. Oxford: Oxford University Press.1.1.4 Chapter(s)/sections of edited books (this is known as a ‘secondary reference’)Parker, R. (2015). ‘Management of the problem’. In: D. Butcher. (Ed.). The Definitive Guide toManagement. London: Butterworth-Heinemann, pp. 23-25.A secondary reference is when you refer to someone cited with another source, i.e. you have not readthe original work.1.2 eBooksThe content of an eBook is identical to the content of a print book with the same author, title, andpublication date; but includes details about when it was accessed and where from.Citation order:• author/s (surname/s, initials)• year (in round brackets)• title (in italics)• name of e-book collection in italics (e.g. Netlibrary)• [online]• Available at: URL (for e-Books)• (Accessed: date, month, year) (for e-Books)©ICTM Referencing Style Guide V01 March 2018 Page 7 of 11In-text citationsExamples (for both printed and eBooks)book with one authorAccording to Bell (2015: 23), the most important component of research is…book with two or three authorsGoldsmith and Barrett (2014: 114) suggested that…book with three or more authorsThis was supported by Young et al. (2015: 74)…. (N.B. et al. should be written in italics followed by afull-stop).et al. is from the Latin abbreviation for et (“and”) and alii (“others”). It should be used when youare citing the work of three or more authors (3>). Usually all authors are listed in the first citation andthen et al. thereafter. et al. should be written in italics and followed by a full-stop. In the list of referencesall authors should be listed regardless of the number.2 Journal articlesCitation order:• Author/editor• Year of publication (in round brackets)• Title of article• Title of journal (in italics)• Volume (in italics), issue, page numbers• Available at: URL or VLE (for e-journals)• (Accessed: date) (for e-journals)2.1 JournalsExampleHolt, D. (2016). Branding in the age of social media. Harvard Business Review, 94(3): 11- 23.2.2 E-journal articlesExampleHolt, D. (2016). Branding in the age of social media. Harvard Business Review [Online], 94(3): 11- 23.Available at: http://iconcollege.ac.uk/ [Accessed: 21st August, 2018].3 Newspaper articlesCitation order:• Author/byline• Year of publication (in round brackets)• Title of article (in single quotation marks)• Title of newspaper (in italics – capitalise first letter of each word in title, except for linking wordssuch as and, of, the, for)• Edition if required (in round brackets)• Day of month©ICTM Referencing Style Guide V01 March 2018 Page 8 of 11• Page reference (for printed version)3.1 Printed newspaperExampleIn-text citationFinancial incentives were offered to scientists…. (Mansell & Bloom, 2015).Reference listMansell, W. & Bloom, A. (2015). ‘£10,000 carrot to tempt science experts’, The Guardian, 20 June, p. 5.3.2 Online version of a newspaper (without pagination)ExampleIn-text citationSouth Africa miners’ strike affects global economy (Roberts, 2016).Reference listRoberts, P. (2016). South African mining companies seek resolution with striking miners. Independent[Online], 10 May. Available athttp//www.independent.co.uk/world/2016/may/07/southafricstrikes_draft_resolution_90_days[Accessed: 7 September, 2016].4 Conferences4.1 Full conference proceedingsCitation order:• Author/editor• Year of publication (in round brackets)• Title of conference: subtitle (in italics)• Location and date of conference• Place of publication: publisherExampleIn-text citationThe conference (Institute for Small Business Affairs, 2016)….Reference listInstitute for Small Business Affairs. (2016). Small firms: Adding the spark: The 23rd ISBA National smallfirm, policy and research conference. Robert Gordon University, Aberdeen, 15-17 November. Leeds:Institute for Small Business Affairs.4.2 Individual conference papersCitation order:• Author of paper• Year of publication (in round brackets)• Title of paper (in single quotation marks)• Title of conference: subtitle (in italics)• Place of publication: publisher• Page references for the paper©ICTM Referencing Style Guide V01 March 2018 Page 9 of 11ExampleIn-text citationCook (2016) highlighted examples….Reference listCook, P. (2016). ‘Developing franchised businesses in East London’, Small firms: Adding the spark:The 23rd ISBA national small firms, policy and research conference. Robert Gordon University,Aberdeen, 15-17 November. Leeds: Institute for Small Business Affairs, pp. 127-136.5 Materials from BREOCitation order:• Author or lecturer/speaker• Year of publication (in round brackets)• Title of lecture (in single quotation marks)• Module code: module title (in italics)• Available at: URL of VLE• (Accessed: date)ExampleIn-text citationAccording to Bradshaw (2016) research should be….Reference listBradshaw, R. (2016). Week 2. ‘Lecture on referencing and plagiarism’ [Online], HND BusinessProgramme Moodle site. Available at: http://iconcollege.ac.uk/ [Accessed: 22 August, 2018].6 Lectures (i.e. lecture notes)Citation order:• Lecturer/speaker• Year (in round brackets)• Title of lecture/communication (in italics)• Module code: module title (in italics)• Institution• Day/monthExampleIn-text citationThe need for preparation (Smith, 2016)….Reference listSmith, V. (2016). Session 7: Research Project class notes. BUS 324: Research Methods for BusinessManagement. ICON College. 24 June, 2018.When constructing PowerPoint presentations make sure that you source materials correctly inthe actual slides. This includes material such as quotes, paraphrases, statistics, tables, and figures.©ICTM Referencing Style Guide V01 March 2018 Page 10 of 117 PowerPoint presentationCitation order:• Author• Year of publication (in round brackets)• Title of presentation (in single quotation marks)• [PowerPoint presentation]• Module code: module title (in italics)• Available at: URL of VLE• (Accessed: date)ExampleIn-text citationThe presentation (Davies, 2015)….Reference listDavies, L. (2015). ‘History of tourism in East London’ [PowerPoint presentation]. TOUR4004: Tourismdevelopment and evolution: An introduction to Tourism studies, Available at: http://iconcollege.ac.uk(Accessed: 11 October, 2018).Top Ten Tips for referencing1. Be aware: use this ICON College Referencing Style Guide and check with your tutor.2. Be positive: used properly, references strengthen your writing, demonstrating that you havespent time researching and digesting material and produced your own opinions and arguments.3. Be decisive about the best way to cite your sources and how you balance your use of directquotations, paraphrasing and summarising.4. Be willing to ask for help: library or your tutor offer support with referencing and academic skills.5. Be organised: prepare well and keep a record of all potentially useful sources as you find them6. Be prepared: read this ICON College Referencing Style Guide before you begin writing yourassignment or dissertation.7. Be consistent: use the ICON College Referencing Style consistently throughout your work.8. Be patient: make time and take your time to ensure that your referencing is accurate.9. Be clear: clarify the type of source you are referencing and check ICON College ReferencingStyle Guide for examples.©ICTM Referencing Style Guide V01 March 2018 Page 11 of 1110. Be thorough: check through your work and your references before submitting your assignment,ensuring that your citations all match with a full reference and vice versa. Read it through tocheck several times!BibliographyLeeds Beckett University. (2014). Quote, Unquote: A Guide to Harvard Referencing, 2nd edn. Leeds:Leeds Beckett University.Pears, R. & Shields, G. (2013). Cite Them Right: The Essential Referencing Guide, 9th edn. London:Palgrave Macmillan.Williams, K. & Carroll, J. (2009). Referencing & Understanding Plagiarism. London: PalgraveMacmillan.
Full Terms & Conditions of access and use can be found athttps://www.tandfonline.com/action/journalInformation?journalCode=tfac20Food Additives & Contaminants: Part AISSN: 1944-0049 (Print) 1944-0057 (Online) Journal homepage: https://www.tandfonline.com/loi/tfac20Analysis of mineral oil in food: results of a Belgianmarket surveyAnnelies Van Heyst, Mathias Vanlancker, Joeri Vercammen, Kathy Van denHouwe, Birgit Mertens, Marc Elskens & Els Van HoeckTo cite this article: Annelies Van Heyst, Mathias Vanlancker, Joeri Vercammen, Kathy Van denHouwe, Birgit Mertens, Marc Elskens & Els Van Hoeck (2018) Analysis of mineral oil in food:results of a Belgian market survey, Food Additives & Contaminants: Part A, 35:10, 2062-2075, DOI:10.1080/19440049.2018.1512758To link to this article: https://doi.org/10.1080/19440049.2018.1512758Published online: 10 Sep 2018.Submit your article to this journalArticle views: 292View related articlesView Crossmark dataCiting articles: 6 View citing articlesAnalysis of mineral oil in food: results of a Belgian market surveyAnnelies Van Heyst a, Mathias Vanlanckerb, Joeri Vercammenb, Kathy Van den Houwea, Birgit Mertensc,Marc Elskensd and Els Van HoeckaaService Organic Contaminants and additives, Sciensano, Brussels, Belgium; bInterscience, Louvain-la-neuve, Belgium; cService Risk andhealth impact assessment, Sciensano, Brussels, Belgium; dDepartment of analytical and geochemistry Vrije Universiteit Brussel, Brussels,BelgiumABSTRACTRecently, migration of mineral oil components from food contact materials into various foods hasbeen reported. The analysis of mineral oil in food is complicated since it consists of mineral oilsaturated hydrocarbons (MOSH) comprising a complex mixture of linear, branched and cycliccompounds and variable amounts of mineral oil aromatic hydrocarbons (MOAH), mainly alkylated. Both MOSH and MOAH form ‘humps’ of unresolved peaks in the chromatograms with thesame range of volatility. Since these two fractions have a different toxicological relevance, it isimportant to quantify them separately. Occurrence data on mineral oil are available only for alimited number of food groups and only from few countries. In Belgium, data on the contamination of food by mineral oil are lacking. In this contribution, an in-house validated onlinecombination of liquid chromatography with gas chromatography (LC–GC) with flame ionisationdetection (FID) was used for the quantification of MOSH and MOAH. Totally, 217 packed foodsamples were selected using a well-defined sampling strategy that targeted food categorieswhich are highly consumed and categories suspected to contain mineral oil. For 19 samples, themethod was not applicable. For the 198 remaining samples, MOSH was detected in 142 sampleswith concentrations up to 84.82 mg kg-1. For the MOAH fraction, there are 175 samples with aconcentration below the limits of quantification (LOQ), while 23 samples had a higher concentration ranging from 0.6 to 2.24 mg kg-1. Finally, these results were compared with the actionthresholds as proposed by the Scientific Committee (SciCom) of the Belgian Food Safety Agency(FAVV-AFSCA). Only one sample exceeded the threshold for MOSH, while the threshold for MOAHwas exceeded in 23 samples. For the samples exceeding the action threshold, further investigation is needed to identify the contamination source.ARTICLE HISTORYReceived 8 June 2018Accepted 2 August 2018KEYWORDSMineral oil; food contactmaterials; market survey;online LC-GC; actionthresholdsIntroductionIn the last few years, migration of mineral oilcomponents from packaging materials into various foods has been reported (Vollmer et al.2011; EFSA CONTAM Panel 2012; Foodwatch2015). Mineral oils are extremely complex mixtures of hydrocarbons with varying carbon numbers and structures. Thus, individual analysis of allthe different components is not possible. Amongthe many different substances present in mineraloil, two main types can be distinguished: the saturated hydrocarbons (MOSH) and the aromatichydrocarbons (MOAH).Mineral oil can enter the food via differentroutes: (i) certain mineral oils are allowed as additives (e.g. E905a) (European Commission 2008),(ii) as a pollutant from atmospheric precipitationor aquatic pollution, (iii) due to processing of food(e.g. use of machine oils and anti-dusting products) and (iv) as a residue coming from ingredients from pesticides, or components from printinginks on paper and board packaging. Since recycledpaper and board was identified as a major sourceof mineral oil contamination (Vollmer et al. 2011),the market of cardboard packaging has evolved,using different amounts of recycled fibres, orusing a functional barrier (e.g. an inner bag thatis impervious for these substances) to preventmigration of mineral oil. However, the barriercapacities of the inner bags currently used areinsufficient or even unknown (Vollmer et al.2011). Other possible measures are to discontinuethe use of recycled fibres for food packaging. Yet,CONTACT Annelies Van Heyst annelies.vanheyst@sciensano.be Service Organic Contaminants and additives, Sciensano, Rue JulietteWytsmanstraat 14 | 1050, Brussels, BelgiumFOOD ADDITIVES & CONTAMINANTS: PART A2018, VOL. 35, NO. 10, 2062–2075https://doi.org/10.1080/19440049.2018.1512758© 2018 Taylor & Francis Group, LLCthis is in contradiction to the measures laid downin EU Directive 94/26/EC to promote recycling offood contact materials in the context of sustainability (European Commission 1994).A question that immediately arises is if thiscontamination of the food with mineral oil formsa threat for public health. Unfortunately, it is notpossible to formulate an unambiguous answer tothat question because assessment of the risks associated with the consumption of food contaminatedwith mineral oil is complicated by the lack ofexposure data, and also by the limited number ofadequate toxicological studies. However, allmineral oils have been shown to be mutagenicunless they are treated specifically to removeMOAH (Mackerer et al. 2003). MOSH are notcarcinogenic, though long chain MOSH can actas tumour promoters at high doses. Furthermore,MOSH are able to accumulate in tissues (EFSACONTAM Panel (EFSA Panel on Contaminantsin the Food Chain) 2012; Barp et al. 2017). Sincethese two fractions have a different toxicologicalrelevance, it is important to quantify them separately. Several methods have already been reportedin the literature for the analysis of mineral oil infood and food contact materials. Most of theminvolve the online coupling of liquid chromatography (LC) and gas chromatography (GC) withflame ionisation detector (HPLC–GC–FID) asdescribed by Biedermann et al. (Biedermannet al. 2009). Coupled techniques are highly reproducible, allow processing of a large number ofsamples per day and are less susceptible to contamination during sample preparation. However,dedicated instrumentation is needed which is notcommonly available in analytical laboratories.Alternatively, an offline technique can be used.Here, the LC-column (of the online coupled LCGC technique) is repl by a solid phase extraction (SPE) where a glass cartridge is filled with asorbent able to retain interfering substances andallowing an efficient separation of MOSH andMOAH. Afterwards, the samples always requirere-concentration, followed by analysis withGC-FID. Large volume injection represents thebest approach to reach high sensitivity, limitingat the same time losses by volatilisation (possiblyoccurring when concentrating the sample tolow volume). Moret et al. have developed thisSPE-GC-FID method (Moret et al. 2011), andthe Bundesinstitut für Risikobewertung (BfR) hascreated a method development kit for the analysisof mineral oil in packaging materials and dry food(Bundesinstitut für Risikobewertung (BfR) &(KLZH)).Up till now, no harmonised EuropeanRegulation exists for mineral oil, nor any nationallegislation. Hence, last year, the European commission requested a monitoring of mineral oilhydrocarbons in food and in materials and articlesintended to come into contact with food((European Commission 2017). Results should beprovided by 28 February 2019 and until then, noregulation will be implemented.In Germany, a fourth draft of the so-called‘Mineral Oil Regulation’ was released, therebyestablishing a compositional limit for MOAH of0.5 mg per kg food (German Federal Ministry ofFood and Agriculture 2017). For MOSH, nomigration limits are mentioned. Recently, theScientific Committee (SciCom) of the BelgianFood Safety Agency (FAVV-AFSCA) publishedan advice with action thresholds for MOSH andMOAH. The proposed thresholds are based on theavailable information and possible risks (SciComof FAVV-AFSCA (Scientific Committee of theFederal Agency for the Safety of the Food Chain)2017). Different thresholds varying from 5 to150 mg kg-1 were established for MOSH depending on the food type, while the available toxicological information for MOAH was too limited topropose a threshold. Therefore, the analyticaldetection limit of 0.5 mg kg-1 was set as actionthreshold (SciCom of FAVV-AFSCA (ScientificCommittee of the Federal Agency for the Safetyof the Food Chain) 2017).Occurrence data of mineral oil in food is ratherscarce. In 2010, Switzerland and Germany performed large market surveys revealing that theconcentration of MOSH migrating from the cardboard packaging into dry foods frequentlyexceeded the migration limits proposed byGermany in the former third draft of ‘MineralOil Regulation’ by a factor 10–50 (Vollmer et al.2011). More recently, FoodWatch, an independent, non-profit consumer organisation, demonstrated in a market survey that several dry foodproducts are still contaminated with MOH. A totalFOOD ADDITIVES & CONTAMINANTS: PART A 2063of 120 food items packed in cardboard from threedifferent countries (the Netherlands, France andGermany) were tested. Totally, 100 food itemswere contaminated with MOSH, while 51 fooditems contained MOAH (Foodwatch 2015).However, in Belgium, data on the contaminationof the food by mineral oil is lacking.Consequently, the aim of this paper is to evaluatethe presence of mineral oil in food sold on theBelgian market. In contrary to previous marketsurveys from other countries, samples wereselected based on consumption (i.e. highly consumed food) and not only based on the suspicionof being contaminated with MOSH and MOAH,resulting in a selection of a wide variety of different food matrices. The obtained results will becompared with the action thresholds as proposedby the SciCom of FAVV-AFSCA (SciCom ofFAVV-AFSCA (Scientific Committee of theFederal Agency for the Safety of the Food Chain)2017). Finally, these results will also be used in theEuropean monitoring programme of mineral oilhydrocarbons (European Commission 2017).Materials and methodsChemicals, solvents and instrumentationCertified glass 60-ml EPA tubes and Suprasolven-hexane and toluene were purchased from VWR.Dichloromethane (DCM), alkane mixture(C7-C40), silica gel 60 (particle size 0.063 –0.2 mm, 70–230 mesh), silver nitrate, aluminiumoxide (alox) 90 active basic (0.063 – 0.2 mm),3-chloroperbenzoic acid (CPBA) and sodium carbonate (Na2CO3) were obtained from SigmaAldrich®. Glass microfiber filters were boughtfrom Whatman®. The Restek reference standardcontaining nine reference standards (n-undecane(CAS 1120–21-4) [300 µg/ml], n-tridecane (CAS629–50-5) [150 µg/ml], 1-methylnaphthalene(CAS 90–12-0) [300 µg/ml], 2-methylnaphthalene(CAS 91–57-6) [300 µg/ml], 5α-cholestane (CAS481–21-0) [600 µg/ml], bicyclohexyl (CAS 92–51–3) [300 µg/ml], pentylbenzene (CAS 538–68-1)[300 µg/ml], perylene (CAS 198–55-0)[600 µg/ml] and 1,3,5-tri-tert-butylbenzene (CAS1460–02-2) [300 µg/ml]) was supplied byInterscience.The automated online LC and GC instrumentation with FID (HPLC–GC–FID) consisted of aPhoenix 9000 syringe pump with five valves, aUV-4070 detector, a Thermo Trace 1310 gas chromatograph (equipped with two on-column injectors, solvent vapour exit and a transfer switchingvalve) and two FID detectors. Injection was by aCTC Pal with Robotic Tool Change (RTC) ofThermo Scientific.SamplesA total of 217 food samples were purchased atsupermarkets in Belgium. A sampling strategywas developed containing three main steps. First,food items suspected to be contaminated withmineral oil were identified. Therefore, results ofprevious market surveys conducted in Switzerland(EFSA CONTAM Panel (EFSA Panel onContaminants in the Food Chain) 2012) andGermany (Vollmer et al. 2011) were investigatedand all foods that contained mineral oil werelisted according to version 2 of the EFSA foodclassification and description system for exposureassessment also known as FoodEx 2 (EFSA 2011).In the second step, the most important contributors within each food category were identifiedbased on the consumption frequency. Finally, theapplicability of the method was evaluated for theselected foods.Sample preparationImmediately after purchasing, the samples werehomogenised. Packaging materials were wrappedin aluminium foil and stored at room temperature. Different extraction methods were applieddepending on the food matrices. During the sample preparation special attention must be paid toavoid contamination with mineral oil. Therefore, afew precautions were made. First, it was prohibited for the sampler to use cosmetics containingmineral oil (e.g. hand creams and lip balsams).Second, inert glass containers and mineral-oilfree aluminium foil were used to store the foodsamples and corresponding packaging. Also tapesor adhesives were not used to seal the aluminiumfoil. Finally, a mineral-oil-free mixer was used forhomogenising the samples.2064 A. VAN HEYST ET AL.Dry foodsFor dry food, 10 g of the homogenised sample wasweighed into a 60-ml EPA glass tube and 10 µlRestek standard was added. Mineral oil wasextracted with 10 ml n-hexane overnight afterintense shaking. Then, the sample was again shaken, centrifuged and decanted. A maximum of100 µl was analysed.Vegetable and animal fats and oilsThe CEN 16995 method was applied for vegetableand animal fat and oil (European Committee forStandardization 2017). A 300 mg sample was weighedinto an autosampler vial, filled up with 1 ml n-hexaneand 30 µL Restek standard added. The vial was intensively shaken and pl into the autosampler.Afterwards, 100 µl was used for analysis.Wet foodBiedermann and Grob (2012a) developed a specific method for samples containing water. In total,20 µl Restek standard and 25 ml ethanol wereadded to 5 g sample. After 1 h, the sample wascentrifuged, the ethanol was decanted and storedin a glass vessel. Then, 20 ml n-hexane were addedto the residue and allowed to stand overnightfollowing which the sample was shaken on a vortex and centrifuged. The decanted n-hexane wasadded to the previously decanted ethanol. Toeliminate the ethanol, 50 ml water were added.After vortexing, an aliquot of the hexane phasewas taken and analysed.SweetsFor sweets, the procedure as described byBiedermann and Grob was applied, meaning that10 µl Restek standard was added to 10 g of sample.Next 100 ml warm water was added. After adding10 ml n-hexane, the sample was intensively shaken. A maximum of 100 µl n-hexane phase wasused for analysis (Biedermann and Grob 2012a)Auxiliary methodsSome samples contained naturally occurring olefins or primarily odd numbered n-alkanes whichcomplicate the mineral oil analysis as extensivelydescribed by Biedermann and Grob (Biedermannand Grob 2012a). Therefore, auxiliary methodswere developed.To eliminate olefins that interfere with theMOAH analysis, an epoxidation was developedby Biedermann, Fiselier and Grob (Biedermannet al. 2009). Totally, 300 mg of sample wereweighed in a 15-ml glass centrifuge tube, and30 µl Restek standard and 3 ml of DCMwere added. After cooling in ice for 5 min, 1 mlof cooled 10% CPBA solution was added. Thesample was intensively shaken and allowed towarm to ambient temperature for 15 min.Afterwards, 3 ml of 10% Na2CO3 solution wasadded. The sample was shaken for 15 s and centrifuged. The aqueous supernatant was discarded,and the sample was washed with 3 ml water. Ofthe DCM phase, 1.5 ml was transferred to anautosampler vial and brought to dryness by astream of nitrogen. The residue was dissolved in1 ml of n-hexane. Finally, 100 µl was analysed.For elimination of natural n-alkanes that interfere with the MOSH analysis, an additional cleanup with aluminium oxide (alox) was required(Fiselier et al. 2009; Fiselier and Grob 2009).Approximately, 300 mg sample were weighed ina 60-ml EPA tube and 30 µl of Restek standardwere added. The sample was dissolved in 2 mln-hexane. Then, the More Details: was transferred to an alox/silica SPE cartridge previouslyprepared with 10 g alox and 3-g activated silicagel. The cartridge was rinsed with 20 ml n-hexaneand the sample was loaded. The aliphatic hydrocarbon fraction was eluted with 25 ml n-hexane. Afew drops of toluene were added as keeper and thesolvent was evaporated with a rotary evaporatorunder vacuum (>300 mbar, 40°C). Attention waspaid that the residue was not evaporated to dryness to avoid loss of volatile hydrocarbons. Theextract was dissolved in 2 ml n-hexane and 1 mlwas transferred to an autosampler vial. A totalamount of 100 µl was analysed.Analysis of mineral oilMineral oil was determined with an onlinecoupled HPLC-GC-FID (Biedermann et al.2009). Briefly, 5–100 µl of the extracts (dependingon the fat content) were injected onto a25 cm × 2 mm i.d. HPLC column packed withLuna Silica 100 (5 µm) and analysed at300 µl min-1 using a gradient starting with nFOOD ADDITIVES & CONTAMINANTS: PART A 2065hexane and reaching 35% DCM after 0.2 min. Thecolumn was back flushed after the injection withDCM at 500 µl min-1 for 9 min, and then reconditioned at 500 µl min-1 with n-hexane for 10 minand at 300 µl min-1 up to the subsequent injection. Both fractions were transferred to the GCwhile passing the UV detector for controlling thegradient in the column effluent at 230 nm: breakthrough of DCM was observed after 4.5 min as asteep increase of absorption to a plateau level. Theelution of perylene was verified indicating the endof the transfer. The MOSH fraction was transferred by a switching valve to the first GC columnand the MOAH fraction to the second GC column. Both fractions were analysed simultaneouslywith the same GC programme. The carrier gasinlet pressure of the GC was set to 60 kPa. Theoven temperature was programmed at 30°C min-1from 55°C to 360°C after elution of the solvent(8 min after starting transfer). The FID was set at370°C. The method was validated in-house andafterwards, the validated methods were successfully applied in proficiency tests organised by theGerman reference office for proficiency testingand reference materials (DRRR). The limits ofquantification (LOQ) for MOSH and MOAHwere always below 0.5 mg kg-1, but varieddepending on the type of mineral oil and thefood matrix. However, an LOQ of 0.5 mg kg-1was applied for all food matrices in the discussionof the results.Interpretation of chromatogramsBicyclohexyl and 1-methylnaphthalene were used tocalculate the concentrations for MOSH and MOAH,respectively. Additional verification standards wereadded to check performance of the method (seeFigure 1) (Vollmer et al. 2011; Biedermann andGrob 2012b). Integration of mineral oil humps wasdone semi-automated with Chromeleon, a softwaretool for chromatography data interpretationFigure 1. Chromatograms of MOSH and MOAH fractions of chocolate flakes.2066 A. VAN HEYST ET AL.(Thermo scientificTM DionexTM chromeleonTM 7Chromatography data system 7.2 SR5). The keyaspects of the integration can be listed as follows:first, the baseline must be horizontal till the end ofthe mineral oil hump. Therefore, in the chromatogram, a point was selected where no elution of solutematerial was observed. Second, the beginning andend of the mineral oil hump were determined usinga reference alkane mixture (C7-C40). Then, theMOSH fraction was integrated from hydrocarbonswith 10 carbon atoms (C10) till hydrocarbons with40 carbon atoms (C40). If in the same retention timerange a hump was found for the MOAH fraction,this hump was also integrated from C10 till C40.Next, the internal standards were automaticallyidentified and integrated resulting in an automaticevaluation of the performance of the method.Finally, components naturally occurring in food orother non-mineral oil peaks on top of the humpwere subtracted from the MOSH and MOAHhumps (Biedermann and Grob 2012b).Results and discussionSelection of the samplesThe aim of the sampling strategy was to targetfood items which were suspected to containmineral oil, and items which are highly consumedboth in quantity and in frequency, because resultswill be used for the calculation of the exposure tomineral oil of the Belgian population. To compareresults more easily with previous exposure studies,food items were classified according to FoodEx 2.This is a food classification system developed byEFSA in 2009 with the objective of simplifying thelinkage between occurrence and food consumption data when assessing the exposure to hazardous substances (EFSA 2011, 2012)A first selection was made by identifying foodcategories suspected to be contaminated withmineral oil. All food categories related to drinkswere excluded since packaging is the predominantsource of mineral oils and packaging of drinksalways include a functional barrier. For theremaining food categories, only those with fooditems contaminated with mineral oil according toprevious market surveys were withheld. Thesefood categories are ‘animal and vegetable fatsand oils’, ‘grain and grain-based products’, ‘vegetables and vegetable products’, ‘composite dishes’,‘legumes, nuts, oilseeds and spices’, ‘coffee, cocoa,tea and infusions’, ‘sugar and similar, confectionery and water-based sweet desserts’, ‘fish, seafoodhibians, reptiles and invertebrates’, ‘meat andmeat products (incl. edible offal)’ and ‘major isolated ingredients, additives, flavours, baking andprocessing aids’. In the second step, the mostimportant contributors to the daily intake offood items of the adult population within eachfood category were identified using the consumption frequency of the food consumption survey of2014 performed by the Scientific Institute ofPublic Health (De Ridder et al. 2016). Only fooditems with a cumulative frequency of 90% orhigher were selected. In food categories wherenone of the food items had a cumulative frequency of 90%, the 10 highest contributors weretaken into account. Next, the Euromonitor database ‘Packaged Food market research’, containingvaluable information on the brand shares of packaged food items in Belgium was consulted, resulting in a final selection of 217 samples. Anoverview of the samples is given in Table 1.Since the selection of the samples was based onthe dietary habits of the Belgian population, theresults could afterwards be used for the evaluationof the exposure to mineral oil. Furthermore, thisalso results in a selection of food matrices thatwere rarely included in previous market surveyson mineral oil such as sweets, vegetables, meat andfish.Sample analysisAfter the selection of the samples, the applicabilityof the method was evaluated. Four differentextraction methods were implemented based onthe different characteristics of the food: (i) dryfood, (ii) wet food, (iii) sweets and (iv) vegetableand animal fats and oils. Next, the most appropriate method was allocated for each food itemincluded in the sampling. An overview is given inTable 1. However, the methodology was not suitable for 19 (out of 217) samples. For example,some tea samples and potato crisps showed severeinterferences in the MOSH and/or MOAH hump.Application of the auxiliary methods was notFOOD ADDITIVES & CONTAMINANTS: PART A 2067sufficient to remove these interferences. Therefore,it was not possible to correctly determine theconcentration of mineral oil in these samples.Consequently, the results will be discussed forthe remaining 198 samples.Mineral oil saturated hydrocarbons (MOSH)The results obtained for the MOSH are presentedin Table 2. MOSH was detected in 142 sampleswith concentrations up to 84.82 mg kg-1, while aconcentration below LOQ was determined for 56samples. It should be noted that these MOSHconcentrations were generally lower comparedwith previous studies. (Vollmer et al. 2011). Thismight indicate that the market has evolved andhas taken some important measures. For instance,the share of recycled fibres that is in direct contactwith food has significantly decreased, and therehas been a shift to migration-poor and/or migration-free ink when printing packaging or the useof functional barriers between food and packagingcardboard (Matissek and Industry 2014).As previously mentioned, some food matriceswere analysed that were rarely included in theprevious market surveys such as fish meat (codand sole samples), where only canned fish wastested earlier, and meat products (chicken legand beef). Only one meat sample containedMOSH (i.e. 16.86 mg kg-1), while all other fishand meat samples had no quantifiable amount ofMOSH. Similarly, vegetables (e.g. carrot, mushroom, onion and tomato) were never included inprevious studies. Similarly to fish and meat, concentrations of MOSH were always below the LOQfor these vegetables. A possible explanation couldbe that these food items are less in contact withpotential sources of mineral oil. Additionally, thecharacteristics of these foodstuffs are less prone toabsorption of the very apolar mineral oil.Other interesting samples were coffee and tea.For these samples, only the dry product was analysed and not the infusion or prepared beverage. Afew coffee samples and one tea sample showed arelatively high MOSH concentration (i.e. rangingfrom 1.91 mg kg-1 to 7.42 mg kg-1). The reasonfor this contamination can be found in the jutebags that are used for transportation of the rawproduct since they are impregnated with a substance to preserve the food. However, this substance often contains mineral oil.A category that was rarely analysed up till now,but that gave interesting results, is ‘Sugar andsimilar, confectionery and water-based sweetdesserts’, namely chocolate flakes, sweets andTable 1. Number of samples and extraction method grouped by FoodEx 2 food categories.FoodEx 2 level 1 FoodEx 2 level 2Number ofsamplesExtractionmethodAnimal and vegetable fats and oils and primary derivativesthereofAnimal and vegetable fats/oils 13 Vegetable oilsGrain and grain-based products Bread and similar products 10 Dry foodFine bakery wares 30 Dry foodPasta, dough and similar products 14 Dry foodCereals and cereal primary derivatives 28 Dry foodBreakfast cereals 16 Dry foodVegetables and vegetable products Bulb vegetables 1 Wet foodFruiting vegetables 2 Wet foodFungi, mosses and lichens 1 Wet foodRoot and tuber vegetables (excluding starchy- and sugar-) 1 Wet foodComposite dishes Soups and salads 1 Wet foodFried or extruded cereal or root-based products 6 Dry foodLegumes, nuts, oilseeds and spices Processed legumes, nuts, oilseeds and spices 14 Dry foodNuts, oilseeds and oil fruits 18 Dry foodCoffee, cocoa, tea and infusions Coffee, cocoa, tea and herbal ingredients 13 Dry foodSugar and similar, confectionery and water-based sweetdessertsConfectionery including chocolate 17 Dry food/SweetsSugar and other sweetening ingredients (excludingintensive sweeteners)10 Dry foodFish, seafood, amphibians, reptiles and invertebrates Fish meat 7 Wet foodMeat and meat products (incl. edible offal) Mammals and birds meat 6 Wet foodMajor isolated ingredients, additives, flavours, baking andprocessing aidsStarches 9 Dry foodTotal 217FoodEx 2, food classification system developed by EFSA2068 A. VAN HEYST ET AL.sugars. No sugar sample contained mineral oil(i.e. below LOQ). The chocolate flakes, on theone hand, had an average MOSH value(6.64 mg kg-1). There are a few possible explanations for this contamination. Similarly, to thecoffee beans, the cacao beans were transportedTable 2. MOSH concentrations grouped by food types.LOQ Auxiliary method MOSH Total (mg kg-1)Sample FoodEx 2 level 2 category N mg kg-1 Alox Mean Maximum
Advent calendarAlmondBeef, rump steakBiscuit with chocolate, coatingBiscuit, Nic nacBiscuit, Petit beurreBiscuit, Spiced ordinaryBread brown, ordinary (water)Bread white, farmersBreakfast cereals, flakes, whiteBreakfast cereals, muesliBreakfast cereals, puffed balls, ringsBulgurCake, ordinary (sponge cake)CarrotCashew nutChicken, leg, wholeChocolate flakes dark
Confectionery including chocolateNuts, oilseeds and oilfruitsMammals and birds meatFine bakery waresFine bakery waresFine bakery waresFine bakery waresBread and similar productsBread and similar productsBreakfast cerealsBreakfast cerealsBreakfast cerealsCereals and cereal primary derivativesFine bakery waresRoot and tuber vegetablesNuts, oilseeds and oilfruitsMammals and birds meatConfectionery including chocolate
133443455565231333
Chocolate flakes milk
Confectionery including chocolate
3
Chocolate powder and analogous products Coffee, cocoa, tea and herbal ingredients
1
CodCoffee with caffeineCommon sole, Dover soleCouscousCucumber
Fish meatCoffee, cocoa, tea and herbal ingredientsFish meatPasta, dough and similar productsFruiting vegetables
45331
Deep frying fat
Animal and vegetable fats and oils
5
FrangipaneLentil, dryLentil, oilMixed nutsMushroom, champignonOatmealOil, OliveOil, SunflowerOnion, normalPasta, white, lasagna ‘sheets’Pasta, white, longPea, dryPea, oilPeanutPine kernelPotato crispsPudding, corn starch/pudding powderQuinoaRice, whiteRice, whole mealSemolinaStarch, MaïzenaSugar, brownSugar, white, granulatedSugar, white, powderedSweetener, base stevia, crystalsSweetener, base stevia, powderSweetsTea, BlackTomatoVegetables, mix for soupWaffle, ‘Liege’
Fine bakery waresProcessed legumes, nuts, oilseeds and spicesProcessed legumes, nuts, oilseeds and spicesNuts, oilseeds and oilfruitsFungi, mosses and lichensCereals and cereal primary derivativesAnimal and vegetable fats and oilsAnimal and vegetable fats and oilsBulb vegetablesPasta, dough and similar productsPasta, dough and similar productsProcessed legumes, nuts, oilseeds and spicesProcessed legumes, nuts, oilseeds and spicesNuts, oilseeds and oilfruitsNuts, oilseeds and oilfruitsFried or extruded cereal or root-based productsStarchesCereals and cereal primary derivativesCereals and cereal primary derivativesCereals and cereal primary derivativesCereals and cereal primary derivativesStarchesSugar and other sweetening ingredientsSugar and other sweetening ingredientsSugar and other sweetening ingredientsSugar and other sweetening ingredientsSugar and other sweetening ingredientsConfectionery including chocolateCoffee, cocoa, tea and herbal ingredientsFruiting vegetablesSoups and saladsFine bakery wares
32331544147353314655153411141114
Waffle, vanillaWalnutWheat bran
Fine bakery waresNuts, oilseeds and oilfruitsCereals and cereal primary derivatives
434
Total
198
MOSH, mineral oil saturated hydrocarbons; FoodEx 2, food classification system developed by EFSA; N, number of samples; LOQ, limit of quantification; Yes°,auxiliary method was not applied to all samples in this category; * only one sample thus calculation of the mean was not possible. To calculate the mean,values below LOQ were considered as zero.FOOD ADDITIVES & CONTAMINANTS: PART A 2069in jute bags. Additionally, the chocolate flakes arealways in direct contact with the (recycled) cardboard packaging, i.e. without the presence of afunctional barrier used. Sweets, on the otherhand, contained relatively high amounts ofMOSH (i.e. up to 84.82 mg kg-1). The MOSHprofile clearly shows the presence of n-alkanesin a typical wax profile. Since mineral-oil-containing food additives are allowed to be used forsurface treatment of sweets, this could explain thepresence MOSH in sweets. However, these additives were not listed on the label. To identify thesource, the ingredients should carefully beinvestigated.Finally, it was evaluated whether the type ofpackaging could explain the concentrations thatwere found in the food. Whereas, all puddingpowder samples contained MOSH (ranging from1.71 mg kg-1 to 11.40 mg kg-1) and they are all indirect contact with paper and board packaging,the packaging should be analysed to identify thepotential source of the contamination. However,the results in the categories ‘grain and grain basedproducts’ and ‘Legumes, nuts, oilseeds and spices’could not be linked to the type of packaging. Inthe former, 86 of the 99 samples have MOSHvalues above LOQ, including samples packed incardboard and plastic. The latter category containspeas and lentils that are sold and packed in twodifferent ways: dry packed in cardboard or in oilpacked in cans. An interesting observation is thatMOSH was found only in the dry samples. Thiscould indicate that mineral oil is not naturallypresent in the food items but more likely migratesfrom packaging material into the food.Mineral oil aromatic hydrocarbons (MOAH)For this fraction, there were 175 samples with aconcentration below the LOQ. They all belonged tothe following categories: ‘composite dishes’, ‘fish,seafood, amphibians, reptiles and invertebrates’,‘legumes, nuts, oilseeds and spices’, ‘meat and meatproducts’ and ‘vegetables and vegetable products’.However, 23 samples contained MOAH with a concentration ranging from 0.6 to 2.24 mg kg-1(Table 3). For instance, almost all vegetable oilsand chocolate flakes showed concentrations aboveLOQ (see Figures 1-3). Also, for one of the sixanalysed coffee samples, a MOAH concentrationwas found. The cocoa and coffee beans were likelytransported in jute bags. To make them flexible,these bags are often treated with a batching oil containing a high boiling mineral oil fraction (Grobet al. 1991). The remaining samples with a concentration greater than LOQ, including pudding powder, lasagne sheets, oatmeal, couscous, wholemealand white rice, were all packed in direct contactwith cardboard (see Figures 4 and 5). Therefore, itwould be interesting to analyse the packaging toidentify the source of contamination.Evaluation of the resultsTo date, there are no official regulatory limits atEuropean or national level. Therefore, results arecompared with the action thresholds for MOSHand MOAH proposed by SciCom in Advice19–2017 (SciCom of FAVV-AFSCA (ScientificCommittee of the Federal Agency for the Safetyof the Food Chain) 2017). The SciCom proposedthresholds based on the available informationand possible risks. Different thresholds varyingfrom 5 to 150 mg kg-1 were established for theMOSH fraction C16 – C35, depending on thefood type. Since the SciCom used another fraction for MOSH, C16 – C35 instead of C10 –C40, only the fraction C16 – C35 will be takeninto account for the comparison. All samplesexcept one comply with the proposed actionthresholds for MOSH (see Table 4). This samplehas to be further investigated to identify thesource of contamination. Therefore, the packaging material must be analysed, such as the foodadditives mentioned on the packaging (e.g.E905) as other ingredients, for example coconutfat or gum that were used to produce thesample.As for MOAH the available toxicological information was too limited to propose a threshold, theanalytical detection limit of 0.5 mg kg-1 was used.Totally, 23 samples contained a concentration abovethe analytical detection limit of 0.5 mg kg-1 food forthe MOAH fraction C16 till C35 (see Table 5).However, it should be noted that the CEN methodused for the analysis of vegetable fat and oils has aspecific application limit of 10 mg kg-1 (EuropeanCommittee for Standardization 2017). This application limit has been established by interlaboratorytests organised by ITERG in commissioned by the2070 A. VAN HEYST ET AL.European Committee for Standardisation. Fromthese interlaboratory tests, it was concluded thatthe variability between the results was too large forvalues below 10 mg kg-1. Therefore, an applicationlimit was set at 10 mg kg-1 vegetable fat and oil(European Committee for Standardization 2017).Table 3. MOAH concentrations grouped by food types.LOQ Auxiliary method MOAH Total (mg kg-1)Sample FoodEx 2 level 2 category N mg kg-1 Epoxidation Mean Maximum
Advent calendar
Confectionery including chocolate
1
AlmondBeef, rump steak
Nuts, oilseeds and oilfruitsMammals and birds meat
33
Biscuit with chocolate, coating
Fine bakery wares
4
Biscuit, Nic nac
Fine bakery wares
4
Biscuit, Petit beurre
Fine bakery wares
3
Biscuit, Spiced ordinary
Fine bakery wares
4
Bread brown, ordinary (water)
Bread and similar products
5
Bread white, farmers
Bread and similar products
5
Breakfast cereals, flakes, white
Breakfast cereals
5
Breakfast cereals, muesli
Breakfast cereals
6
Breakfast cereals, puffed balls, rings
Breakfast cereals
5
Bulgur
Cereals and cereal primary derivatives
2
Cake, ordinary (sponge cake)
Fine bakery wares
3
Carrot
Root and tuber vegetables
1
Cashew nutChicken, leg, whole
Nuts, oilseeds and oilfruitsMammals and birds meat
33
Chocolate flakes dark
Confectionery including chocolate
3
Chocolate flakes milk
Confectionery including chocolate
3
Chocolate powder and analogous products Coffee, cocoa, tea and herbal ingredients
1
Cod
Fish meat
4
Coffee with caffeineCommon sole, Dover soleCouscous
Coffee, cocoa, tea and herbal ingredientsFish meatPasta, dough and similar products
533
Cucumber
Fruiting vegetables
1
Deep frying fat
Animal and vegetable fats and oils
5
FrangipaneLentil, dryLentil, oilMixed nutsMushroom, champignonOatmeal
Fine bakery waresProcessed legumes, nuts, oilseeds and spicesProcessed legumes, nuts, oilseeds and spicesNuts, oilseeds and oilfruitsFungi, mosses and lichensCereals and cereal primary derivatives
323315
Oil, Olive
Animal and vegetable fats and oils
4
Oil, Sunflower
Animal and vegetable fats and oils
4
Onion, normalPasta, white, lasagna ‘sheets’Pasta, white, longPea, dryPea, oilPeanut
Bulb vegetablesPasta, dough and similar productsPasta, dough and similar productsProcessed legumes, nuts, oilseeds and spicesProcessed legumes, nuts, oilseeds and spicesNuts, oilseeds and oilfruits
147353
Pine kernel
Nuts, oilseeds and oilfruits
3
Potato crispsPudding, corn starch/pudding powder
Fried or extruded cereal or root-based productsStarches
14
Quinoa
Cereals and cereal primary derivatives
6
Rice, white
Cereals and cereal primary derivatives
5
Rice, whole meal
Cereals and cereal primary derivatives
5
Semolina
Cereals and cereal primary derivatives
1
Starch, Maïzena
Starches
5
Sugar, brown
Sugar and other sweetening ingredients
3
Sugar, white, granulated
Sugar and other sweetening ingredients
4
Sugar, white, powdered
Sugar and other sweetening ingredients
1
Sweetener, base stevia, crystals
Sugar and other sweetening ingredients
1
Sweetener, base stevia, powder
Sugar and other sweetening ingredients
1
SweetsTea, BlackTomato
Confectionery including chocolateCoffee, cocoa, tea and herbal ingredientsFruiting vegetables
411
Vegetables, mix for soup
Soups and salads
1
Waffle, ‘Liege’
Fine bakery wares
4
Waffle, vanillaWalnut
Fine bakery waresNuts, oilseeds and oilfruits
43
Wheat bran
Cereals and cereal primary derivatives
4
Total
198
* Action threshold[MOSH] (mg kg-1) # Samples # SamplesAnimal and vegetable fats and oils 100 9 0Grain and grain-based products 15 99 0Vegetables and vegetable products (incl. fungi) 20 13 0Legumes, nuts and oilseeds 150 29 0Snacks, desserts and other foods 20 10 0Sugar and similar, confectionery and desserts 30 24 1Fish and other seafood 60 7 0Meat and meat products (incl. edible offal) 30 6 0Total 197 1SciCom, Scientific Committee of the Belgian Food Safety Agency (FAVV-AFSCA); MOSH, mineral oil saturated hydrocarbons.Table 5. MOAH concentrations compared with analytical detection limit SciCom.CategoryAnalytical detection limit Detection limit[MOAH] (mg kg-1) # Samples # SamplesAnimal and vegetable fats and oils 0.5 5 8Grain and grain-based products 0.5 95 7Vegetables and vegetable products (incl. fungi) 0.5 11 1Legumes, nuts and oilseeds 0.5 31 0Snacks, desserts and other foods 0.5 3 2Sugar and similar, confectionery and desserts 0.5 17 5Fish and other seafood 0.5 7 0Meat and meat products (incl. edible offal) 0.5 6 0Total 175 23SciCom, Scientific Committee of the Belgian Food Safety Agency (FAVV-AFSCA); MOAH, mineral oil aromatic hydrocarbons.2074 A. VAN HEYST ET AL.ORCIDAnnelies Van Heyst http://orcid.org/0000-0002-5549-5675ReferencesBarp L, Biedermann M, Grob K, Blas-Y-Estrada F, NygaardUC, Alexander J, Cravedi JP. 2017. Mineral oil saturatedhydrocarbons (MOSH) in female Fischer 344 rats; accumulation of wax components; implications for risk assessment. 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