Detection of polycyclic aromatic hydrocarbons in smoked buffalo mozzarella cheese produced in Campania Region, Italy

Fasano, Evelina; Esposito, Francesco; Scognamiglio, Gelsomina; Amodio, R.; Cirillo, Teresa

doi:10.1002/jsfa.7275

Cited by 14 publications

(6 citation statements)

References 16 publications

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“…They also indicated that small cheeses (i.e., those with a smaller cheese-to-rind ratio) displayed the highest levels of PAHs. Fasano et al [77] observed similar findings when evaluating traditionally smoked cheese samples obtained in Spain. According to the findings of these studies, almost all PAHs were present in the cheese rind.…”

Section: Milk Dairy and Baby Foodsmentioning

confidence: 54%

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Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Sampaio

Guizellini

Silva

et al. 2021

IJMS

164

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Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

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Section: Milk Dairy and Baby Foodsmentioning

confidence: 54%

“…Several studies investigated the presence of PAHs in milk, dairy, and baby [74,77,80,[112][113][114][115]. Fresh milk contamination is associated with environmental pollution, especially that produced by biomass burning.…”

Section: Milk Dairy and Baby Foodsmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Sampaio

Guizellini

Silva

et al. 2021

IJMS

164

View full text Add to dashboard Cite

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“…PAHs can be found in food products as a consequence of certain industrial processing methods such as smoking, grilling, roasting and drying; these are important sources of PAH contamination of seeds, edible oils, meat and dairy products . Alomirah et al speculated that diet contributes 88–98% to PAH exposure, especially in the case of non‐smoking and non‐occupationally exposed populations . Therefore, PAHs in processed foods have attracted wide attention.…”

Section: Introductionmentioning

confidence: 99%

Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system

Nie

Cai

et al. 2019

J Sci Food Agric

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BACKGROUND The characteristics of carcinogenic polycyclic aromatic hydrocarbons (PAHs) produced from various fatty acids, as important components of fats and oils, at high temperature are still little known. The reason is because the existing data are from experiments conducted in complex food systems. In this study, 12 PAHs produced from nine fatty acids, representing saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), were investigated in a model system heated at 98, 165 and 240 °C. RESULTS SFAs can with difficulty be pyrolyzed to generate PAHs at 98 °C, but small amounts of PAHs were determined in MUFAs (44.97 µg kg−1) and PUFAs (177.73 µg kg−1). When the temperature reached 165 °C, there were totals of 27.59, 142.8 and 449.68 µg kg−1 PAHs assayed in SFAs, MUFAs and PUFAs, respectively. The amounts of PAHs generated from SFAs, MUFAs and PUFAs at 240 °C were higher when compared with those of the 165 °C group (P < 0.05). With an increase of heating temperature, the proportion of PAHs with four to five rings increased. Under the same heating conditions, the concentration of PAHs in fatty acids increased with an increase in the number of double bonds. CONCLUSIONS More PAHs, especially carcinogenic ones with four to five rings, will be produced in fatty acids heated at higher temperature. The content of PAHs generated from fatty acids increased with an increase in the number of double bonds. This study will increase the understanding of the production characteristics of PAHs from various fatty acids under heating condition. © 2019 Society of Chemical Industry

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“…La presencia de estos compuestos en el aire en forma de material particulado fue informada a nivel global (4) , y también sus depósitos y acumulación en suelos y pastos (5,6) . Cuando los pastos son consumidos por vacas en estado de lactación, se ha demostrado su presencia en leche y derivados lácteos (7)(8)(9)(10)(11) . La contaminación de leche con HAP, depende de factores ambientales, como son: la fuente de exposición, la etapa de lactancia, el estado de salud del animal y del sistema de crianza (12,13) .…”

Section: Introductionunclassified

“…No existe un método oficial para la determinación de HAP en leche, existiendo dos tendencias en la identificación y cuantificación de los mismos: 1) por cromatografía gaseosa empleando detector de ionización de flama y espectrometría de masas (15,16) , 2) por cromatografía de líquidos de alta resolución con detector de fluorescencia (7,8,17) . Para obtener mejores resultados en la preparación de las muestras se han empleado diferentes procedimientos que incluyen saponificación, extracción líquido-líquido (LLE) y limpieza por cromatografía en columna o más recientemente, extracción en fase sólida (SPE) (18,19,20) .…”

Section: Introductionunclassified

Presencia de hidrocarburos aromáticos policíclicos (HAP) en leche comercializada en la Ciudad de México, evaluando diferentes métodos de extracción

Rincón

González

Bermúdez

et al. 2019

Rev. Mex. Cienc. Pecu.

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En la actualidad la presencia de hidrocarburos aromáticos policíclicos (HAP) en la leche se reconoce como contaminantes emergentes, por el efecto que pueden provocar en la salud humana. La identificación y cuantificación de estos requiere métodos analíticos que permitan una mayor estimación, por ello el objetivo del presente trabajo fue determinar la presencia de estos compuestos en marcas de leche evaluando tres procedimientos de extracción. Los HAPs por analizar fueron los 16 considerados como prioritarios por la Agencia de Protección del Medio Ambiente de los Estados Unidos. Se utilizaron cuatro marcas comerciales de leche entera (tres de leche ultrapasteurizada (UHT) y una de leche pasteurizada (HTST)), cada marca tuvo tres muestreos para una n= 12. El muestreo se realizó en el periodo marzo-junio de 2016. Los procedimientos de extracción fueron: saponificación de la leche (variante A), extracción por solución detergente (variante B) y extracción líquida-líquida (variante C); los procedimientos se analizaron por cromatografía de gases con detector de ionización de flama. El 75 % de las muestras fueron positivas a por lo menos uno de los 16 HAP analizados. Los procedimientos de extracción presentaron diferencias entre variantes, la variante A únicamente identificó compuestos de bajo peso molecular (BPM), por su parte, la variante B identificó compuestos de alto peso molecular (APM) y BPM; sin embargo, los resultados muestran que la variante C presentó mejores porcentajes de recuperación (58.7±12.3 y 81.8±8.0) para HAP de alto y bajo peso molecular que la variante B (15.0±8.0 y 58.0±21.0) respectivamente.

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Detection of polycyclic aromatic hydrocarbons in smoked buffalo mozzarella cheese produced in Campania Region, Italy

Abstract: It was found that the consumption of this typical food of Campania does not represent a risk for consumers, considering that the incidences on EFSA dietary intake were always lower than 1.5% for mozzarella cheese and lower than 3% for smoked mozzarella cheese.

Cited by 14 publications

References 16 publications

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system

Presencia de hidrocarburos aromáticos policíclicos (HAP) en leche comercializada en la Ciudad de México, evaluando diferentes métodos de extracción

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