Polycyclic aromatic hydrocarbons in smoked fish – a critical review

Stołyhwo, Andrzej; Sikorski, Zdzisław E.

doi:10.1016/j.foodchem.2004.06.012

Cited by 238 publications

(179 citation statements)

References 18 publications

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“…There are also variations within these types (Zaitsev et al, 2004) as well as other types such as electrostatic smoking where fish is firstly dried, smoked and then cooked. Stołyhwo and Sikorski (2005) divided smoking into three categories according to temperature of the smoke applied. They reported that the temperature of the smoke is in the range of 12-25°C during cold-smoking and 25-45°C in warmsmoking.…”

Section: Smokingmentioning

confidence: 99%

“…On the other hand, the wood smoke used in smoking of fish may contain, a large variety of PAHs, including the most carcinogenic ones depending predominantly on the temperature of generation. Among PAHs, Benzo(a)pyrene (BaP which is 252 Da) is known to be very mutagenic and carcinogenic and; therefore, has been accepted as a marker of carcinogenic PAHs in wood smoke and smoked products as well as environmental samples (Yean et al, 1998;Stołyhwo and Sikorski, 2005). Stołyhwo and Sikorski (2005) well reviewed PAH issues in SFPs and pointed out that smoking under mild conditions, in modern smokehouses supplied with filtered smoke from external generators, does not lead to significant contamination of the products with carcinogenic PAHs.…”

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

“…Among PAHs, Benzo(a)pyrene (BaP which is 252 Da) is known to be very mutagenic and carcinogenic and; therefore, has been accepted as a marker of carcinogenic PAHs in wood smoke and smoked products as well as environmental samples (Yean et al, 1998;Stołyhwo and Sikorski, 2005). Stołyhwo and Sikorski (2005) well reviewed PAH issues in SFPs and pointed out that smoking under mild conditions, in modern smokehouses supplied with filtered smoke from external generators, does not lead to significant contamination of the products with carcinogenic PAHs. The contents of BaP in the meat of hot-smoked fish are, on average, not higher than the limit set by different national and European regulations.…”

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

“…It has been reported that BaP is not formed if the temperature of wood pyrolysis in a two-stage smoke generator is below 425°C and if oxidation of the volatile products of pyrolysis is below 375°C. Therefore, by lowering the temperature of the smouldering pile of wood shavings or sawdust to 300-400°C and using filters, the content of PAH in the smoke can be decreased about 10-fold (Stołyhwo and Sikorski (2005). Therefore, it is also wise to use lower smoke generating temperatures to decrease the health risk.…”

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

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Köse¹

2010

Turk. J. Fish. Aquat. Sci.

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Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'.Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

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Section: Smokingmentioning

confidence: 99%

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

Section: Polycyclic Aromatic Hydrocarbons (Pah)mentioning

confidence: 99%

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Untitled

Köse¹

2010

Turk. J. Fish. Aquat. Sci.

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“…Cooking and food processing at high temperature have been shown to generate polycyclic aromatic hydrocarbons (PAHs), which can be formed through grilling and smoking of food (Farhadian, Jinap, Abas, & Sakar, 2010;Stolyhwo & Sikorski, 2005). PAHs also are detected in oil fumes released during the cooking process (Chiang, Wu, & Ko, 1999).…”

Section: Introductionmentioning

confidence: 99%

Unintentionally produced dioxin-like polychlorinated biphenyls during cooking

Dong

Liu

et al. 2011

Food Control

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a b s t r a c tThe formation and distribution of dioxin-like polychlorinated biphenyls (dl-PCBs) during cooking was investigated. Concentrations of dl-PCBs in liquid residues, cooked beef, and oil fumes generated during heating were determined by isotope dilution HRGC/HRMS. Although the levels of dl-PCBs in well-done beef were lower compared with those of raw beef, relatively high concentrations of dl-PCBs were detected in the oil fumes produced during heating. This suggests that dl-PCBs in raw beef may have volatilized into the oil fumes during the cooking process. Sucralose and chloropropanols contained in raw materials may have resulted in increased dl-PCB concentrations and the level of toxic equivalents (TEQ) in the oil fumes produced under high temperature during cooking. Concentrations of dl-PCBs did not vary greatly in cooked beef, except when higher levels of chloropropanols were presented in the uncooked raw materials. Results indicate that sucralose and chloropropanols may promote the formation of dl-PCBs during the cooking process. The newly produced dl-PCBs from raw beef cooking were mainly present in oil fumes, which gave rise to high levels of TEQ in oil fumes.

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Luncheon Meat Including Bologna

Salazar

Ponce‐Alquicira

2010

Handbook of Poultry Science and Technology

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Polycyclic aromatic hydrocarbons in smoked fish – a critical review

Cited by 238 publications

References 18 publications

Untitled

Untitled

Unintentionally produced dioxin-like polychlorinated biphenyls during cooking

Luncheon Meat Including Bologna

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