Assessing contamination of smoked sprats (<i>Sprattus sprattus</i>) with polycyclic aromatic hydrocarbons (PAHs) and changes in its level during storage in various types of packaging

Kuźmicz, Kamila; Ciemniak, Artur

doi:10.1080/03601234.2017.1369306

Cited by 17 publications

(8 citation statements)

References 30 publications

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“…First, when the food material (e.g., nonpolar oil in fish) has a similar polarity to PAHs or a stronger adsorbing ability than the plastics, the ability of the plastic to remove the PAHs from the food could be limited. In the above study of Kuzmicz and Ciemniak (2018), it should be noted that the amount of PAHs adsorbed by plastics was less than that retained in the fish samples at the end of storage. For example, the BaP level in HDPE and fish skin was 0.1 and 2.3 µg/kg, respectively.…”

Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 89%

“…The authors reported that the PAHs adsorption with plastic was more effective for the duck meat in a water-oil system containing distilled water and propylene alcohol, as the nonpolar PAHs can easily migrate from polar water to the nonpolar LDPE. Four other packaging plastics beside LDPE were also found to adsorb PAHs in smoked sprats, and their ability to adsorb PAHs was ranked in the order (strongest) of high-density polyethylene (HDPE), LDPE, polypropylene (PP), oxo-degradable (FO), and polyethylene terephthalate (PET) (Kuzmicz & Ciemniak, 2018). However, the polar adsorption of plastic packaging to PAHs may not be reliable.…”

Section: Food Packaging Materialsmentioning

confidence: 99%

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Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

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Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 89%

Section: Food Packaging Materialsmentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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“…The limit of detection (LOD) and limit of quantification (LOQ) were determined and calculated based on the data from the calibration curves (Kuźmicz and Ciemniak 2018). Analysis, including fortification experiment and recovery calculations, confirmed that the PAHs analysis conformed to the requirements set in Commission Regulation (EU) No.…”

Section: Quantitation Methods and Quality Assurancementioning

confidence: 77%

Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

Ciemniak

Kuźmicz

Rajkowska-Myśliwiec

et al. 2019

J Consum Prot Food Saf

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The occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in 68 brands of teas, bought in Poland, was surveyed using ultrasonic extraction of dried teas and liquid-liquid extraction of infusions. The extracts were cleaned by solid phase extraction. The instrumental analysis was performed using gas chromatography coupled with mass spectrometry (GC-MS). The total content of 16 PAHs ( P 16PAHs) ranged from 41.5 to 2910.2 lg/kg in dried teas and from 52.9 to 2226.0 ng/L in infusions. Benzo(a)pyrene was found from below limit of quantification to 75.7 lg/kg in dried teas and from limit of detection to 18.7 ng/L in infusions. The least contaminated samples were herbal and fruit teas, while traditional black, green, red, and white teas, i.e. teas made of Camellia sinensis, were more polluted. Positive correlations between dried traditional teas and their infusions were observed. The mean transfer rates of P 16PAHs from dried materials into water ranged from 2.4 to 25.3%. The total toxicity of the tested teas largely corresponded to the sum of 4 PAHs ( P 4PAHs) chosen by the European Food Safety Authority as indicator of PAHs in food. Estimated PAHs uptake and margin of exposure pointed to low health risks associated with drinking tea infusions.

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“…Kuźmicz and Ciemniak [159] evaluated the influence of different packaging materials on the absorption of 16 PAHs from smoked sprats (Sprattus sprattus). The material with the greatest absorption was high-density polyethylene, followed by low-density polyethylene, polypropylene, oxo-degradable, and polyethylene terephthalate.…”

Section: Food Packagingmentioning

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

149

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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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Assessing contamination of smoked sprats (Sprattus sprattus) with polycyclic aromatic hydrocarbons (PAHs) and changes in its level during storage in various types of packaging

Cited by 17 publications

References 30 publications

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

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

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