Survey of Polycyclic Aromatic Hydrocarbons in Smoked Foods

Abstract

A survey was conducted jointly by the Food and Drug Administration and the Department of Agriculture to ascertain the types and amounts of polycyclic aromatic hydrocarbons present in smoked foods. The samples include many varieties of meat products, poultry, fish, and other miscellaneous items. All samples were analyzed by the published methods of Howard et al. Results indicate that many smoked foods contain small amounts (0.5—7.0 ppb) of polycyclic aromatic hydrocarbons

Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat

“…In our study the PAHs concentrations were much higher than those in other reports, probably because of long smoking time used. The wide variations in PAH concentrations can be directly related to the smoking conditions, which include the type of generator, temperature of combustion, degree of smoking, time of smoking and fat content of products (Draudt, 1963;Malanoski et al, 1968;Gomaa et al, 1993). In general, the higher smoking temperature, the more formation of benzo[a]pyrene.…”

Polynuclear aromatic hydrocarbons in marine tissues

“…Indeed, lower concentrations occur in fish than in many common foodstuffs. For example, Malanoski et al (8) report smoked meats (including fish) to contain from 0.5 to 7.0 ppb of BaP. In other cases this compound occurs at 5-13 ppb in lettuce (8, 9), 43.7 ppb in coconut oil (10), and 4 ppb in tea (9).…”

“…The determinations of residual oxidants were carried out using reagent solutions and procedures as described in "Standard Methods" (6), except that the titration of iodine was followed photometrically using the apparatus and procedure outlined by Carpenter (8). Stock solutions of chlorine were prepared by dilution of distilled water saturated with gaseous chlorine.…”

Techniques for determination of benzo(a)pyrene in marine organisms and sediments

“…Howard and coworkers, reporting on a collaborative study in which a number of different laboratories measured the level of B(a)P in food samples spiked with 0.4 or 1.0 µg of the compound, reported a standard deviation for fluorescence measurements of between 3.24 and 10.8% within individual laboratories and between 5.18 and 13.6% when comparing different laboratories (25). Malanoski et al, using the same technique, found a standard deviation of 25% for a series of meat samples spiked with 0.2 µg B(a)P (26). In comparison, the variability found in the current study ranged from 3.2 to 8.1% comparing favorably with data from the original technique.…”