To investigate the possible presence of protein-bound mutagens in food
an analytical procedure has been devised in which the sample is enzym
ically hydrolysed, fractionated by HPLC and examined by a modified liq
uid incubation Ames assay. To validate the method MeIQx was added, as
a model compound, to beefburger and a recovery of 82% obtained. The li
mit of detection for protein-bound mutagens was 1 mug/kg, expressed as
equivalents of MeIQx. No detectable mutagenicity was observed when th
e procedure was applied to samples of well cooked beefburger, irradiat
ed chicken or mycoprotein.