title: Safety assessment and risk-benefit analysis of the use of azodicarbonamide in baby food jar closure technology: putting trace levels of semicarbazide exposure into perspective--a review.
abstract: The discovery of trace levels of semicarbazide (SEM) in bottled foods (especially baby foods) led to a consideration of the safety of this hydrazine compound by regulatory agencies worldwide. Azodicarbonamide, which is used in the jar-sealing technology known as Press On-Twist Off (or Push-Twist/PT) closures for the formation of a hermetic, plastisol seal, partially degrades with the heat of processing to form trace amounts of SEM. This review has evaluated the potential toxicological risks of resulting exposure to SEM and also the benefit of the PT technology (with azodicarbonamide) in the context of possible microbial contamination. It also considers the potential impact on infant nutrition if parents come to the conclusion that commercial baby foods are unsafe. SEM shows limited genotoxicity in vitro that is largely prevented by the presence of mammalian metabolic enzymes. Negative results were found in vivo in DNA alkaline elution, unscheduled DNA synthesis and micronucleus assays. This pattern is in contrast to the genotoxic hydrazines that also have been shown to cause tumours. Carcinogenicity studies of SEM are of limited quality, show a questionable weak effect in mice at high doses, which are not relevant to human exposure at trace levels, and show no effect in the rat. The IARC has assigned SEM as Group 3, 'Not classifiable as to its carcinogenicity to humans'. Based on estimates of exposure to infants consuming baby foods (with the assumption of SEM levels at the 95th percentile of 20 ng g(-1) in all of the consumed 'ready-to-eat' foods) compared with a no observed adverse effect level (NOAEL) in developmental toxicity studies, the margin of safety is more than 21 000. Since the risk of an adverse effect is negligible, it is clear that any theoretical risk is outweighed by the benefits of continuing use of the PT closure (with azodicarbonamide blowing agent) to ensure both the microbial integrity and availability of commercial baby foods as a valuable source of infant nutrition.
authors.forename: E R
authors.initials: ER
authors.lastname: Nestmann
authors.forename: B S
authors.initials: BS
authors.lastname: Lynch
authors.forename: K
authors.initials: K
authors.lastname: Musa-Veloso
authors.forename: G H
authors.initials: GH
authors.lastname: Goodfellow
authors.forename: E
authors.initials: E
authors.lastname: Cheng
authors.forename: L A
authors.initials: LA
authors.lastname: Haighton
authors.forename: V M
authors.initials: VM
authors.lastname: Lee-Brotherton
mesh_terms: D001391:Azo Compounds / Q000493:pharmacokinetics*; D002273:Carcinogens / Q000032:analysis; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging / Q000592:standards*; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000032:analysis* / Q000382:microbiology; D007227:Infant Nutritional Physiological Phenomena; D007231:Infant, Newborn; D018570:Risk Assessment / Q000379:methods; D012663:Semicarbazides / Q000032:analysis* / Q000633:toxicity
chemical_list: D001391:Azo Compounds; D002273:Carcinogens; D012663:Semicarbazides; C010059:carbamylhydrazine; C004525:azodicarbonamide