Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions

Babić, Jelena; Kartalović, Brankica; Škaljac, Snežana; Vidaković, Suzana; Ljubojević, Dragana; Petrović, Jelena; Ćirković, Milan M.; Teodorović, Vlado

doi:10.1080/19393210.2018.1484821

Cited by 31 publications

(30 citation statements)

References 28 publications

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“…Moisture content, concentration of oxygen in smoking chambers, temperature of wood combustion, etc. 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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“…Babić et al [158] evaluated the impact of zeolite, granular activated carbon, and gravel filters on PAHs levels in traditionally smoked carp meat. They observed that the smoking process using zeolite filters resulted in the lowest levels of PAHs (52.42 µg/kg).…”

Section: Reduction Of Smoke Contamination Used In the Smoking Processmentioning

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

163

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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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“…Protein component of the food like meat are very popular in low-income communities across the world, where it is served during festivities in abundance (Zungum et al, 2020). However, many studies in recent years have shown that the second major PAHs exposure route is through consumption of food (Zhu et al, 2021;Babić et al, 2018;Duan et al, 2016;. Although, contamination of food by these pollutants is chiefly constraints on: type of fuel applied such as fuel wood, scrape tyre, liquefied petroleum gas, and kerosene.…”

Section: Occurrence Of Pahs In Foodmentioning

confidence: 99%

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

Zungum¹,

Imam²

2021

Preprint

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There is a sustained rise in incidence of cancer and toxicity related to chemicals exerting enormous burden to public health and biodiversity. Polycyclic Aromatic Hydrocarbons (PAHs) are mong such contaminants, precisely the sixteen-priority characterized by United States Environmental Protection Agency (USEPA). Therefore, this review is aimed at further elaboration about the 16 USEPA characterized PAHs and threat portend to public health and biodiversity. PAHs are a class of very stable organic pollutants produced most commonly, by incomplete combustion of fossil fuel and are formed when complex organic substances are exposed to heat. PAHs in great amount due to build up over time by bioaccumulation can be perilous: to human beings of all age and levels, aquatic organisms, amphibians and reptiles. The soil like the aquatic environment contains substantial quantity of PAHs since, atmospheric PAHs sediments on the soil due to dry and wet deposition, terrestrial organism are impacted if the soil is saturated with PAHs. Therefore, PAHs are a great source of trepidation for food safety, public health and biodiversity sustenance. Hence, tackling the spade of the menacing ubiquity of PAHs becomes necessary from its sources by encouragement of alternatives to petroleum fuels for machines and vehicles.

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Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions

Cited by 31 publications

References 28 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

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

Ecotoxicity and Associated Threat of Polycyclic Aromatic Hydrocarbons (PAHs) to Biodiversity: A Review

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