scholarly journals Polycyclic aromatic hydrocarbons (PAHs) in smoked meat and fish

2016 ◽  
Vol 72 (6) ◽  
pp. 383-388
Author(s):  
Alicja Niewiadowska ◽  
Tomasz Kiljanek ◽  
Stanisław Semeniuk ◽  
Krzysztof Niemczuk ◽  
Jan Żmudzki
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Product ◽  
Meat Products ◽  
Maximum Level ◽  
Fish Products ◽  
Eu Legislation ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
The Eu

The aim of the study was to assess the occurrence and to determine the concentrations of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and fish products of domestic production in relation to the amendment in the EU legislation. The determinations of benzo(a)pyrene (BaP), benzo(a)anthracene, benzo(b)fluoranthene, and chrysene were carried out in 286 meat product samples, which included 161 sausage samples and 125 samples of other smoked meats (ham, loins, bacon, etc.) as well as 17 fish samples, using gas chromatography coupled with mass spectrometry (GC-MS/MS). The highest mean concentrations of PAH4 (sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene, and chrysene) were determined in sausages – 21.0 µg/kg, including benzo(a)pyrene 2.6 µg/kg, lower in other meat products: PAH4 – 9.2 µg/kg and BaP 1.2 µg/kg, and lowest in fish: PAH4 – 2.0 µg/kg and BaP of 0.2 µg/kg. The maximum level (ML) for PAH4 (12 µg/kg) was exceeded in 30.8%, and ML for BaP (2.0 µg/kg) in 25.9% of smoked meat product samples. Evaluation of PAH levels in traditionally smoked sausages indicates differences in the concentrations of PAH4 depending on the smoking techniques and the type of wood used for smoking.

scholarly journals Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Mirja Hokkanen ◽  
Ulla Luhtasela ◽  
Pirkko Kostamo ◽  
Tiina Ritvanen ◽  
Kimmo Peltonen ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fish Products ◽  
Smoked Fish ◽  
Fish Samples ◽  
Smoke Generation ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
Meat Samples

Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.

scholarly journals The Shift from a Traditional to an Improved Fish Smoking Oven in Ghana

Afrika Focus ◽  
2021 ◽  
Vol 34 (1) ◽  
pp. 155-166
Author(s):  
Kennedy Bomfeh
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Processing Technique ◽  
Consumer Response ◽  
Consumer Acceptance ◽  
Fish Products ◽  
Smoked Fish ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
The Eu

Abstract Smoked fish products are an important source of animal protein in Ghana. They are processed on traditional ovens (namely, the Chorkor smoker and the metal drum), which results in elevated product contamination with carcinogenic polycyclic aromatic hydrocarbons (pah s). The main regulatory marker for pah s is benzo(a)pyrene (BaP). An improved oven called the fao-Thiaroye Processing Technique (ftt) has been proposed as an intervention. This study evaluated the efficacy of that intervention and evaluated consumer response to its products. Sardinella sp. was smoked separately on the ftt and the traditional ovens and their BaP levels determined. Whereas the mean BaP in the ftt product was 0.2 µg/kg (ten times lower than the EU limit of 2 µg/kg), the levels in the Chorkor smoker and metal drum products were 60 µg/kg and 26 µg/kg, respectively (up to 30 times the EU limit). Consumer acceptance did not differ between ftt and traditional oven products. This suggests that ftt is an efficacious intervention whose products are acceptable to consumers.

scholarly journals Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso

Toxics ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 65
Author(s):  
Bazoin Sylvain Raoul Bazié ◽  
Caroline Douny ◽  
Thomas Judicaël Ouilly ◽  
Djidjoho Joseph Hounhouigan ◽  
Aly Savadogo ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Health Risk ◽  
Burkina Faso ◽  
Aromatic Hydrocarbons ◽  
High Performance ◽  
Maximum Level ◽  
Carcinogenic Risk ◽  
Daily Consumption ◽  
Fluorescence Detector ◽  
Polycyclic Aromatic

Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk.

Survey of Polycyclic Aromatic Hydrocarbons in Smoked Foods

1968 ◽  
Vol 51 (1) ◽  
pp. 114-121
Author(s):  
A J Malanoski ◽  
E L Greenfield ◽  
C J Barnes ◽  
J M Worthington ◽  
F L Joe
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Drug Administration ◽  
Aromatic Hydrocarbons ◽  
Food And Drug Administration ◽  
Meat Products ◽  
Department Of Agriculture ◽  
Polycyclic Aromatic

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

Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting

2019 ◽  
Vol 121 (12) ◽  
pp. 3193-3207
Author(s):  
Congcong Liu ◽  
Chong Wang ◽  
Keping Ye ◽  
Yun Bai ◽  
Xiaobo Yu ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Fatty Acid ◽  
Carbon Atom ◽  
Formation Mechanism ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Content Type ◽  
Animal Fats ◽  
Animal Fat ◽  
Polycyclic Aromatic

Purpose The purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating. Design/methodology/approach The effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature. Findings Contrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs. Originality/value This work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.

Concentrations and Profiles of Polycyclic Aromatic Hydrocarbons in Some Popular Fish Species in Nigeria

2015 ◽  
Vol 78 (3) ◽  
pp. 554-560 ◽  
Author(s):  
CHUKWUJINDU M. A. IWEGBUE ◽  
GODSWILL O. TESI ◽  
LORETTA C. OVERAH ◽  
FRANCISCA I. BASSEY ◽  
FRANK O. NWADUKWE ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Fish Species ◽  
Aromatic Hydrocarbons ◽  
Gadus Morhua ◽  
Gas Chromatography Mass Spectrometry ◽  
The European Union ◽  
Trachurus Trachurus ◽  
Gymnarchus Niloticus ◽  
Fish Samples ◽  
Polycyclic Aromatic

The concentrations and profiles of polycyclic aromatic hydrocarbons (PAHs) in 10 popular fish species in the Nigerian market were determined with a view to providing information on the health hazards associated with the consumption of these fish species. The concentrations of PAHs were measured by gas chromatography–mass spectrometry after extraction by ultrasonication with acetone-dichloromethane and clean up. The concentration ranges of the Σ16 PAHs were 20 to 39.6 μg kg−1 for Parachanna obscura (African snake head), 6.8 to 532.3 μg kg−1 for Oreochromis niloticus (tilapia), 7.4 to 91.1 μg kg−1 for Gymnarchus niloticus (Asa), 13.1 to 34.1 μg kg−1 for Sebastes fasciatus (red fish), 11.2 to 80.0 μg kg−1 for Gadus morhua (cod), 23.9 to 34.6 μg kg−1 for Chrysicthys nigrodigitatus (silver cat fish), 63.4 to 131.4 μg kg−1 for Sardinella aurita (sardine), 22 to 52.9 μg kg−1 for Trachurus trachurus (Atlantic horse mackerel), 21.0 to 63.7 μg kg−1 for Scomber scombrus (mackerel), and 27.7 to 44.5 μg kg−1 for Pseudotolithus senegalensis (croaker). Benzo[a]pyrene occurred in 23% of these fish samples at concentrations above the European Union permissible limit of 2.0 μg kg−1. The calculated margins of exposure based on the indicators for occurrence and effects of PAHs were greater than 10,000 indicating no potential risk for the consumers of the species evaluated in this study.

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