Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings

Determination of polycyclic aromatic hydrocarbons in food samples by automated on-line in-tube solid-phase microextraction coupled with high-performance liquid chromatography-fluorescence detection

“…Also, food can become contaminated during thermal treatments that occur in processes of food preparation and manufacture (drying and smoking) and cooking (roasting, baking, and frying) [1][2][3]. PAHs have been detected in various food samples, including tea [4], roasted coffee [5], fruits [6], vegetables [6,7], oils [8][9][10][11][12], milk [13][14][15], smoked cheese [16,17], smoked meat [18], and smoked fish [19][20][21][22], at ng/g concentrations. Food is the major source of exposure to environmental PAHs (>70%) in persons who are nonsmokers and nonoccupationally exposed [22][23][24][25].…”

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

“…Additional advantages of liquid smoke are environmental friendliness, lower cost and easy application such as direct addition, drenching or dipping, impregnated (smoked) casings and atomization (Varlet et al, 2007). The smoking process is often coupled with other treatments, such as salting, addition of spices, packaging techniques and chilled storage, to produce synergistic effects on spoilage microorganisms and to increase shelf life (Visciano et al, 2008).…”

Monitoring of levels of polycyclic aromatic hydrocarbons in bees caught from beekeeping: remark 1

“…The extract was filtered on filter paper filled with anhydrous sodium sulphate (3 g) and evaporated to dryness in a rotary evaporator at 35°C. The extracts were dissolved with 1 mL of acetonitrile and injected into an HPLC as reported by Visciano and others (Visciano et al 2008). Then, analysis of Variance (Anova) was performed to detect significant differences among groups using the statistical package SPSS 14.0.2.…”