Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product.

The concentration of 16 polycyclic aromatic hydrocarbons (PAHs) was determined in traditional dry/fermented sausage along distinct stages of processing under two different technological procedures (traditional and modified processes). The influence of product's position in the smoking room, on the variation of contaminants and in their migration dynamics from the outer into the inner part, was also followed up. Raw material mixtures presented expressive total PAH values, 106.17 μg kg(-1) in wet samples and 244.34 μg kg(-1) in dry mater (DM), expressing the frequent fire woods occurred in the regions pigs were extensively reared. Traditional processing produced a higher (p<0.01) total PAH levels comparatively to modified/industrial procedures, with mean values reaching 3237.10 and 1702.85 μg kg(-1) DM, respectively. Both, raw materials and final products, showed PAH profiles with light compounds representing about 99.0% of the total PAHs, mostly accounted by those having two rings (naphthalene-27.5%) or three rings (acenaphtene-16.9%; fluorene-27.1%; phenanthrene-19.5% and anthracene-3.9%). The benzo[a]pyrene (BaP) accumulated in traditional and modified processed products never surpassed the limit of 5 μg kg(-1) established by the EU legislation. PAHs in products hanged in bars closer to heating/smoking source speed up their transfer from the surface/outer portion to the inner part of the product.

Roseiro LC ，Gomes A ，Santos C 《-》

Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings.

García-Falcon MS ，Simal-Gándara J 《food additives and contaminants》

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia.

Reinik M ，Tamme T ，Roasto M ，Juhkam K ，Tenno T ，Kiis A ... -  《food additives and contaminants》

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".

The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in "Androlla" (36.45 µg/kg) than in "Botillo" (29.39 µg/kg) although no significant differences (P<0.05) were observed. In all examined samples content of phenanthrene was the highest in the two traditional sausage varieties. The maximum level for benzo[a]pyrene (BaP) of 5 µg/kg in smoked meat products was not exceeded in any samples. BaP represented 1.3% and 1.2% in "Androlla" and "Botillo" samples, respectively of the total sum of the 15 PAHs investigated in both sausages. Correlation statistic analysis (P<0.01) showed that BaP was a good marker for 6 IARC possible and probable carcinogenic PAHs in "Androlla" samples (RBaP/6IARC=0.63) and in "Botillo" samples (RBaP/6IARC=0.96).

Lorenzo JM ，Purriños L ，Fontán MC ，Franco D ... -  《-》

Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus.

The study highlights the investigation of the presence of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat products and charcoal grilled meat. Specifically, the levels of benzo(a)anthracene (BaA), chrysene (Chr), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) were determined for 262 samples of smoked sausage, bacon, pork (lountza) and ham (chiromeri), grilled pork and poultry produced in Cyprus. The method is based on a saponification and liquid extraction step, followed by solid phase extraction (SPE) cleanup of the extract and finally, the determination of PAHs using high performance liquid chromatography with fluorescence detector. Most of the samples analysed (96%) were contaminated with at least one PAH. In these contaminated samples, 12% of the smoked products and 15% of the grilled meat samples exceeded the maximum levels of the EU legislation. The highest PAH concentrations were found in samples with higher fat content and longer smoking or cooking time.

Kafouris D ，Koukkidou A ，Christou E ，Hadjigeorgiou M ，Yiannopoulos S ... -  《-》