Assessment of dietary exposure to polycyclic aromatic hydrocarbons from smoked meat products produced in Latvia

Rozentale, Irina; Stumpe-Vīksna, Ilze; Začs, Dzintars; Siksna, Inese; Melngaile, Aija; Bartkevičs, Vadims

doi:10.1016/j.foodcont.2015.01.017

Cited by 71 publications

(45 citation statements)

References 15 publications

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“…Rozentale et al. (2015) reported that the average consumer exposure to BaP and PAH4 from smoked meat products produced in Latvia was 0.33 and 2.91 ng/kg bw/day, respectively. Alomirah et al.…”

Section: Resultsmentioning

confidence: 99%

“…Among these regulated PAHs, benzo(a)pyrene (BaP), classified as Group 1 (carcinogenic to humans), is the most investigated compound due to its proved carcinogenic activity (Alomirah et al., 2010; Moret, Purcaro, & Conte, 2005). However, the EFSA found that BaP is not a sufficient indicator for PAH occurrence in food and suggested that the sum of benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), and BaP (PAH4), as well as the sum of BaA, Chr, BbF, BaP, benzo[k]fluoranthene (BkF), benzo[g,h,i]perylene (BghiP), dibenz[a,h]anthracene (DahA), and indeno[1,2,3‐cd]pyrene (IcdP) (PAH8), is the most suitable criterion (Alomirah et al., 2011; Li, Wu, Wang, & Akoh, 2016; Purcaro et al., 2013; Rozentale et al., 2015). Consequently, the EU reported that the maximum levels (MLs) for BaP and PAH4 in smoked meat products were 2 and 12 μg/kg, respectively (Commission Regulation (EC) No 1881/2006 amended by Commission Regulation (EU) No 835/2011).…”

Section: Introductionmentioning

confidence: 99%

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Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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“…W wielu krajach prowadzi się badania urzędowe i monitoringowe zawartości WWA w żywności (2,6,8,10,19). Porównanie uzyskanych wyników z wynikami badań innych autorów utrudnia fakt, że autorzy stosują różne metody analityczne, a wyniki badań prezentowane są w zróżni-cowany sposób: jako suma 16, 13, 8, 4 kancerogennych związków z grupy WWA lub tylko benzo(a)piren, który jest najczęściej badany (2,8,10,19). Wśród 8438 próbek wę-dzonych produktów mięsnych badanych w ramach monitoringu od 1994 r. do 2005 r. na Słowacji, przekroczenia limitu BaP (5 µg/kg) wykryto w 33 próbkach (średnia 1,02 µg/kg, maksymalny wynik 700 µg/kg w wędzonej kieł-basie).…”

Section: Wyniki I Omówienieunclassified

“…Wśród 8438 próbek wę-dzonych produktów mięsnych badanych w ramach monitoringu od 1994 r. do 2005 r. na Słowacji, przekroczenia limitu BaP (5 µg/kg) wykryto w 33 próbkach (średnia 1,02 µg/kg, maksymalny wynik 700 µg/kg w wędzonej kieł-basie). W 1061 próbkach ryb i produktów rybnych przekro- (10). W odniesieniu do krajowego wędzonego mięsa i produktów mięsnych wędzonych dostępne dane literaturowe nie pozwalają na ocenę poziomów WWA w tej grupie żywności w Polsce, bowiem dane te pochodzą z badań części zewnętrznej i wewnętrznej produktu, a nie z całości, dodatkowo badane próbki często pochodziły tylko od jednego producenta (1, 7).…”

Section: Wyniki I Omówienieunclassified

Polycyclic aromatic hydrocarbons (PAHs) in smoked meat and fish

Niewiadowska¹,

Kiljanek²,

Semeniuk³

et al. 2016

Medycyna Weterynaryjna

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“…PAHs are compounds that may contaminate stored grains as they are formed in the furnace during the drying process by the use of the direct combustion of firewood as fuel and high combustion temperatures (Klautau, 2008;Rozentãle et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Ozone in polycyclic aromatic hydrocarbon degradation

et al. 2018

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Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.Keywords: contamination; corn; drying.Practical Application: Analyze the degradation of polycyclic aromatic hydrocarbons in maize after ozonation.

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Assessment of dietary exposure to polycyclic aromatic hydrocarbons from smoked meat products produced in Latvia

Cited by 71 publications

References 15 publications

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Polycyclic aromatic hydrocarbons (PAHs) in smoked meat and fish

Ozone in polycyclic aromatic hydrocarbon degradation

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