Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

Ledesma, Estefanía; Rendueles, Manuel; Dı́az, Mario

doi:10.1016/j.foodcont.2015.07.016

Cited by 178 publications

(110 citation statements)

References 97 publications

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“…The wood is normally cut into shavings or saw dust. The thermal composition of the wood followed by oxidation generates hundreds of different compounds, mainly H 2 O, CO, CO 2 , alcohols, carbonyl compounds, carboxylic acids, esters, hydrocarbons, nitrogen oxides, and phenols [52,53]. Most smoke compounds would not be allowed by law to be added to foods in pure form; however, since the toxicity and concentration in the products are very low, smoking is generally regarded as safe.…”

Section: Smokementioning

confidence: 99%

“…These variables are fuel type, smoking or drying method (direct or indirect), smoke generation process (temperature, airflow, friction versus smoldering, liquid smoke), distance between the food and the heat source, position of the food in relation to the heat source, fat content of the food, duration of smoking, and direct drying, temperature during smoking and direct drying, cleanliness and maintenance of equipment, and finally design of the smoking chamber and the equipment used for smoke/air mixture (which influences the smoke density in the smoking chamber). The importance of these factors has been reviewed by Ledesma et al [53].…”

Section: Smokementioning

confidence: 99%

“…The greatest amount of BaP is deposited on the meat product casing, and only a minor fraction then migrates into the product [53]. The content of PAH in sausages will depend on the type of casing used.…”

Section: Smokementioning

confidence: 99%

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Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Smokementioning

confidence: 99%

Section: Smokementioning

confidence: 99%

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Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

View full text Add to dashboard Cite

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“…The preparation of food based on firewood and charcoal is one of the oldest practices used by mankind (Warnes, 2008;Stumpe-Vîksna et al, 2008;Ledesma et al, 2016). Dias et al (2015a) identified that in the residences of Piracicaba, SP, barbecue activities occur at least once a month.…”

Section: Introductionmentioning

confidence: 99%

“…This is the case of polycyclic aromatic hydrocarbons (PAHs) carcinogenic compounds, which have received special attention from the World Health Organization (WHO), International Agency for Research on Cancer (IARC), and have been highlighted in several studies for their risk in food contamination (Mottier et al, 2000;Costa, 2001;Stumpe-Vîksna et al, 2008;Duedahl-Olesen et al, 2015;Ledesma et al, 2016). The maximum permitted levels of PAHs in certain food items are set by European legislation through the Regulatory Commission (CE) 208/2005(European Union, 2005.…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons in the Organic Phase Extracted From Charcoal for Barbecue

et al. 2018

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-Charcoal is a widely used product for barbecue, however, its quality for said use has not been well studied. Polycyclic aromatic hydrocarbons (PAHs) are a class of carcinogenic compounds that can be present in charcoal. Thus, the objective of this study was to analyze the organic phase extracted from charcoal by organic solvents, regarding the presence of PAHs. For this, a commercial charcoal brand was acquired, collected in establishments in the city of Piracicaba, São Paulo. Complementary tests were carried out to identify the wood used in the production of charcoal, such as determination of humidity, apparent density, immediate composition, calorific value, and combustion index. The organic phase extracted from the charcoal using cyclohexane was analyzed in a gas chromatograph coupled to a mass spectrometer (GC/MS) for identification of a class of sixteen PAHs. In general, charcoal presented regular characteristics for barbecue. All PAHs analyzed were detected in the organic phase extracted from the charcoal, but the observed values were below the quantified limit determined Keywords: Quality of charcoal; Charcoal toxicity; Gas chromatography. HIDROCARBONETOS POLICÍCLICOS AROMÁTICOS NO COMPOSTO

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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Ratsimba

Rakoto

Jeannoda

et al. 2019

Food Science & Nutrition

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Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella , Clostridium perfringens , and Bacillus cereus and only once with Listeria monocytogenes . Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).

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Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

Cited by 178 publications

References 97 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Polycyclic Aromatic Hydrocarbons in the Organic Phase Extracted From Charcoal for Barbecue

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

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