Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay

Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products

“…All normally consumed heated meat products, which are derived from beef, pork or poultry, have to some degree mutagenic properties. It was shown several times that the content of HAs increases with increasing temperature [33][34][35][36][37][38][39][40]. In some of these experiments it was found that the mutagenic activity reaches a plateau at 200-250 7C.…”

Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products

“…All normally consumed heated meat products, which are derived from beef, pork or poultry, have to some degree mutagenic properties. It was shown several times that the content of HAs increases with increasing temperature [33][34][35][36][37][38][39][40]. In some of these experiments it was found that the mutagenic activity reaches a plateau at 200-250 7C.…”

Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products

“…All normally consumed heated meat products, which are derived from beef, pork or poultry, have to some degree mutagenic properties. It was shown several times that the content of HAs increases with increasing temperature [33][34][35][36][37][38][39][40]. In some of these experiments it was found that the mutagenic activity reaches a plateau at 200-250 7C.…”

Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products

“…All normally consumed heated meat products, which are derived from beef, pork or poultry, have to some degree mutagenic properties. It was shown several times that the content of HAs increases with increasing temperature [33][34][35][36][37][38][39][40]. In some of these experiments it was found that the mutagenic activity reaches a plateau at 200-250 7C.…”