Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto

Abstract

Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.

The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon

“…Currently, a great emphasis is placed on the study of aromatic hydrocarbons with multiple nuclei, i.e., PAHs that are formed during combustion. Many of these compounds are carcinogenic, and compounds such as pyrene and benzo[a] pyrene are present in cigarette smoke, but also in traditionally smoked meat products (sausages, hams and prosciuttos) [10][11][12][13][14][15]. Polycyclic aromatic hydrocarbons are a widely spread group of organic molecules composed of at least 2 or more fused benzene rings that share two common carbon atoms and they solely consist of carbon and hydrogen [16][17][18][19].…”

“…In the new Commission Regulation (EC) No 1327/2014, maximum amount of BaP is 5 µg kg −1 and 30 µg kg −1 for PAH4. In this research paper, 16 PAHs (PAH16-naphthalene-Nap, acenaphthylene-Anl, acenaphthene-Ane, fluorene-Flu, phenanthrene-Phen, anthracene-Ant, fluoranthene-Flt, pyrene-Pyr, benz[a]anthracene-BaA, chrysene-Chry, benzo[b]fluoranthene-BbF, benzo[k]fluoranthene-BkF, benzo[a]pyrene-BaP, indeno[1,2,3-cd]pyrene-InP, dibenz[a,h]anthracene-DahA and benzo[g,h,i]perylene-BghiP), defined by the U.S. Environmental Protection Agency (EPA), were analyzed [11][12][13][21][22][23].…”

Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review

“…PAHs may be also formed during food processing. Protein products (fish and meat), which are smoked and dried or thermally cooked (grilled, roasted or fried), are a main source of polycyclic aromatic hydrocarbons [5,[10][11][12][13][14][15]. Particles of organic components in food are easily fragmented under high temperatures during pyrolysis, and free radicals that are formed may create PAHs via pyrosynthesis [6,16].…”