Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

Djinovic, Jasna; Popović, Aleksandar; Jira, Wolfgang

doi:10.1007/s00217-008-0836-8

Cited by 26 publications

(21 citation statements)

References 16 publications

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“…For instance, Duedhal-Olesen et al 7 reported a 200% increase in the average sum of 25 PAHs in smoked salmon associated with hot ( 65–80 °C ) versus cold (15–30 °C) smoking and a 120–180% increase when herring and mackerel fillets received direct versus indirect combustion smoke exposure. Similar trends have been found for the influence of different combustion woods and smoking duration on smoked food PAH content where soft resinous woods and longer smoking durations resulted in higher PAH content foods 7–8, 11 . However, regardless of method used, all CTUIR fish were smoked under ‘hot’ conditions (90–120 °C) with direct exposure to combustion smoke generated from two types of hard wood.…”

Section: Discussionsupporting

confidence: 80%

Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

Forsberg

Stone²,

Harding³

et al. 2012

J. Agric. Food Chem.

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Although it is known that polycyclic aromatic hydrocarbons (PAHs) can be found in smoked meats, little is known about their prevalence in Native American smoked fish. In this work, the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and possible risks to human health has been assessed. Smoking methods considered smoking structure (tipi or shed) and wood type (apple or alder). Neither smoking structure nor wood type accounted for differences in smoked salmon content of 33 PAHs. Carcinogenic and non-carcinogenic PAH loads in traditionally smoked salmon were 40–430 times higher than those measured in commercial products. Dietary exposure to PAHs could result in excess lifetime cancer risks between 1E-5 and 1E-4 at a daily consumption rate of 5 g d−1 and could approach 1E-2 at 300 g d−1. Hazard indexes approached 0.005 at 5 g d−1, or approximately 0.3 at 300 g d−1. Levels of PAHs present in smoked salmon prepared using traditional Native American methods may pose elevated cancer risks if consumed at high consumption rates over many years.

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Section: Discussionsupporting

confidence: 80%

Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

Forsberg

Stone²,

Harding³

et al. 2012

J. Agric. Food Chem.

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“…The smoking of meat products has been used for centuries in many countries, not only to achieve particular sensorial profiles like taste, colour and aroma, but also to improve preservation purposes due to the antimicrobial, antioxidant and drying effects of this process (Bratzler, Spooner, Weatherspoon, & Maxey, 1969;Djinovic, Popovic, & Jira, 2008;Stumpe-Vīksna, Bartkevičs, Kukāre, & Morozovs, 2008). Many traditional dry-fermented meat products are still produced under smoking processing.…”

Section: Meatmentioning

confidence: 99%

New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

Marques

Lourenço

Nunes

et al. 2011

Food Research International

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“…The smoking experiments were performed with mini-salamis having the advantage of a large surface/mass ratio and a short ripening period. Since it was shown that the PAH contents increased with smoking time (Djinovic et al, 2008a;Djinovic et al, 2008b), the same smoking time was selected for all the smoking experiments. All in all, 24 smoking experiments were performed.…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

Hitzel¹,

Pöhlmann²,

Schwägele³

et al. 2012

JFR

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The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in mini-salamis were investigated depending on cold smoking conditions (smouldering smoke). Three different smoke densities (light, medium, and intensive smoke) and ventilator velocities (750, 1500, and 3000 rpm) as well as wood chips of four different moisture contents (12%, 19%, 24%, and 30%) were tested in a total of 24 smoking experiments. During the smoking process, the concentrations of oxygen, carbon dioxide and carbon monoxide, the humidity and the

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Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

Cited by 26 publications

References 16 publications

Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

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