Profiling, distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

Fasano, Evelina; Yebra-Pimentel, Iria; Martínez-Carballo, Elena; Simal‐Gándara, Jesús

doi:10.1016/j.foodcont.2015.06.036

Cited by 83 publications

(52 citation statements)

References 27 publications

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“…are also important factors for the emergence of PAHs in smoked meat products [3,4,[22][23][24][25][26]. According to different sources [1,3,8,11,[27][28][29][30][31][32], casing (natural, collagen, cellulose) acts as an obstacle and may disrupt the diffusion and deposition of smoke components into smoked foods.…”

Section: Resultsmentioning

confidence: 99%

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

et al. 2019

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Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.

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Section: Resultsmentioning

confidence: 99%

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

et al. 2019

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“…Böylelikle oluflan PAH bileflikleri ç›kan duman ile ete do¤ru tafl›nmakta ve yüzeyde birikmektedir (20). Daha sonras›nda ise g›dan›n içerisine do¤ru tafl›narak lipit bileflenlerinde birikmektedir (35,39). Bu tafl›nma olay›nda PAH bilefliklerinin lipofilik özelli¤inden (10,15,19,21,32) dolay› g›dan›n ya¤ ve su içeri¤i tafl›nma h›z›nda önemli role sahip olmaktad›r (2,38,39).…”

Section: Gida Ve Pah Bi̇leşi̇kleri̇unclassified

“…Bu bileflik kanserojenik etkisinden dolay› SCF taraf›ndan indikatör olarak tan›mlanm›flt›r (11,40,43,(45)(46)(47). Ancak, Eylül 2012'de Avrupa Komisyonu taraf›ndan yap›lan yeni düzenlemeyle PAH4 bilefli¤i olarak grupland›r›lan BaP, BaA, Chr ve BbF bilefliklerinin g›dalarda indikatör olarak kullan›lmas›n›n daha uygun olaca¤› belirtilmifltir (22,32,39 (11,13,30,36,40). Bu yeni limitler ülkemiz taraf›ndan da Türk G›da Kodeksi Bulaflanlar Yönetmeli¤i'ne dâhil edilmifltir (48).…”

Section: Gida Ve Pah Bi̇leşi̇kleri̇unclassified

Gidalarda Poli̇si̇kli̇k Aromati̇k Hi̇drokarbon Bi̇leşi̇kleri̇ni̇n Bulunuşu Ve Sağlik Üzeri̇ne Etki̇leri̇

Kılıç¹,

Dinçer²,

Erbaş³

2017

GIDA

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Polisiklik aromatik hidrokarbon (PAH) bileflikler; çeflitli fosil yak›tlar›n, karbon içeren maddelerin ve g›da gibi di¤er organik bilefliklerin pirolizi veya tam yanmamas› sonucu oluflan kanserojen maddeler olarak tan›mlanmaktad›r. PAH bileflikleri, g›dalara çevre kirlili¤i kaynakl› olarak hava, su ve topraktan bulaflabilmekte ve/veya g›dalar›n yüksek s›cakl›kta ifllenmesi s›ras›nda oluflabilmektedir. G›da yoluyla en önemli PAH bileflikleri al›m kayna¤› et ve et ürünleri olup bu ürünlerin PAH bileflikleri içeri¤i temel olarak ürünün ya¤ içeri¤ine ve uygulanan ›s›l ifllem yöntem ve süresine göre de¤iflmektedir. Yap›lan epidemiyolojik çal›flmalar çeflitli kanser türleri ile PAH bilefliklerini içeren g›dalar›n tüketimi aras›nda bir iliflki oldu¤unu göstermifltir. Bu makalede; PAH bilefliklerinin genel özellikleri, g›dalarda ve özellikle et ürünlerinde bu bilefliklerin oluflumunu etkileyen faktörler ve PAH bilefliklerinin sa¤l›k üzerine etkileri derlenmifltir.Anahtar kelimeler: Polisiklik aromatik hidrokarbon, PAH, g›da, et, sa¤l›k THE PRESENCE OF POLYCYCLIC AROMATIC HYDROCARBON COMPOUNDS IN FOOD AND EFFECTS ON HEALTH AbstractPolycyclic aromatic hydrocarbon compounds which occurs the results of pyrolysis or incomplete combustion of various fossil fuels, carbon-containing materials and other organic compounds such as food are defined as carcinogenic substances. PAH compounds can be contaminate to foods from the air, water and soil originating environmental pollution and/or occur during processing of foods at high temperatures. The most important source of PAH compounds through food intake is meat and meat products, content of PAH compounds of these products mainly depending on their fat content and applied heat treatment's method and time. Epidemiological studies have shown a relation between the consumption of food containing the PAH compounds with various types of cancer. In this article; the general characteristics of PAH compounds, the factors influencing formation of these compounds in food especially meat products and the effects on health of PAH compounds were reviewed.

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“…The factors that limit the occurrence of PAHs during the smoking process are various. The most important ones are the following: the technique of smoking, choice of wood, the duration of smoke exposure, and the type of food itself [11][12][13]. Codex alimentarius [14] guidelines for optimal smoking should be applied to reduce the PAH concentrations in processed foods.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

Puljić

Mastanjević

Kartalović

et al. 2019

Foods

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During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, "Hercegovačka pečenica", produced in (1) a traditional smokehouse and (2) in industrial chambers. The study revealed that the content of the four priority PAHs (PAH4) in samples produced in a traditional smoking manner highly exceeded (up to 10 times) the maximal limits set for PAHs (12 µg/kg). PAH4 in all samples subjected to industrial smoking procedures was below the limit of quantification. All samples had below-the-limit-of-quantification values for Benzo[a]pyrene. The surface layer of the samples produced in traditional conditions had the highest total content of PAH16. The inner parts of all samples, whether traditional or industrial, had significantly lower PAH16 concentration than the surface layer.

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Profiling, distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

Cited by 83 publications

References 27 publications

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

Gidalarda Poli̇si̇kli̇k Aromati̇k Hi̇drokarbon Bi̇leşi̇kleri̇ni̇n Bulunuşu Ve Sağlik Üzeri̇ne Etki̇leri̇

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

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