Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

Chung, So-Young; Yettella, Ramesh R.; Kim, J.S.; Kwon, Ki-Won; Kim, M.C.; Min, David B.

doi:10.1016/j.foodchem.2011.05.092

Cited by 166 publications

(105 citation statements)

References 32 publications

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“…In fact, the importance of using a physical barrier to avoid the direct exposure of dry fermented sausages to smoke (in order to minimize PAHs contamination, with special emphasis on the most dangerous compounds), is clearly demonstrated by the results of the present study. Yet contributing to the performance of indirect smoking, it must be underlined that to further decrease PAHs formation from pyrolysis of melted fat (from hanging sausages) should be avoided (Chung et al, 2011;Viegas et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

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Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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a b s t r a c tPortuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg À1 , with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg À1 , respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used.

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Section: Resultsmentioning

confidence: 99%

“…Foods are likely to be contaminated with PAHs from exposure to both environmental pollution and processing practices such as smoking or intense thermal treatments (e.g. drying, roasting, baking or frying) (Camargo and Toledo, 2003;Chung et al, 2011;Rey-Salgueiro et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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“…Bunun yan› s›ra kavrulmufl kahve, bitkisel ya¤, süt ürünleri, çay gibi ifllenmifl ve ›s›l ifllem görmüfl g›dalar ve ambalaj materyalinde de bu bilefliklere rastlan›lm›flt›r (1,5,22,28,29). Kahvede oluflan PAH bileflikleri, kahve çekirdeklerinin kavrulmas› s›ras›nda meydana gelmektedir (6).…”

Section: Gida Ve Pah Bi̇leşi̇kleri̇unclassified

“…Polisiklik aromatik hidrokarbon (PAH) bileflikler, kömür gibi fosil yak›tlar›n, karbon içeren maddelerin ve g›da gibi di¤er organik bilefliklerin yüksek s›cakl›kta oksijensiz ortamda pirolize olmas› veya tam yanmamas› sonucu oluflan çevre kirletici maddeler olarak tan›mlanmaktad›r (1)(2)(3)(4)(5)(6)(7). Günümüzde, PAH bileflikleri; fosil yak›tlar› kullan›m›n›n artmas›, endüstrinin geliflmesi, at›klar›n birikmesi ve tütün içilmesi gibi insan kaynakl› faaliyetlerin oluflumlar›n›n yan› s›ra volkanik patlamalar ve orman yang›nlar› gibi do¤al kaynaklarla da oluflmaktad›r (8)(9)(10)(11).…”

Section: Introductionunclassified

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Gidalarda Poli̇si̇kli̇k Aromati̇k Hi̇drokarbon Bi̇leşi̇kleri̇ni̇n Bulunuşu Ve Sağlik Üzeri̇ne Etki̇leri̇

Kılıç¹,

Dinçer²,

Erbaş³

2017

GIDA

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Polisiklik aromatik hidrokarbon (PAH) bileflikler; çeflitli fosil yak›tlar›n, karbon içeren maddelerin ve g›da gibi di¤er organik bilefliklerin pirolizi veya tam yanmamas› sonucu oluflan kanserojen maddeler olarak tan›mlanmaktad›r. PAH bileflikleri, g›dalara çevre kirlili¤i kaynakl› olarak hava, su ve topraktan bulaflabilmekte ve/veya g›dalar›n yüksek s›cakl›kta ifllenmesi s›ras›nda oluflabilmektedir. G›da yoluyla en önemli PAH bileflikleri al›m kayna¤› et ve et ürünleri olup bu ürünlerin PAH bileflikleri içeri¤i temel olarak ürünün ya¤ içeri¤ine ve uygulanan ›s›l ifllem yöntem ve süresine göre de¤iflmektedir. Yap›lan epidemiyolojik çal›flmalar çeflitli kanser türleri ile PAH bilefliklerini içeren g›dalar›n tüketimi aras›nda bir iliflki oldu¤unu göstermifltir. Bu makalede; PAH bilefliklerinin genel özellikleri, g›dalarda ve özellikle et ürünlerinde bu bilefliklerin oluflumunu etkileyen faktörler ve PAH bilefliklerinin sa¤l›k üzerine etkileri derlenmifltir.Anahtar kelimeler: Polisiklik aromatik hidrokarbon, PAH, g›da, et, sa¤l›k THE PRESENCE OF POLYCYCLIC AROMATIC HYDROCARBON COMPOUNDS IN FOOD AND EFFECTS ON HEALTH AbstractPolycyclic aromatic hydrocarbon compounds which occurs the results of pyrolysis or incomplete combustion of various fossil fuels, carbon-containing materials and other organic compounds such as food are defined as carcinogenic substances. PAH compounds can be contaminate to foods from the air, water and soil originating environmental pollution and/or occur during processing of foods at high temperatures. The most important source of PAH compounds through food intake is meat and meat products, content of PAH compounds of these products mainly depending on their fat content and applied heat treatment's method and time. Epidemiological studies have shown a relation between the consumption of food containing the PAH compounds with various types of cancer. In this article; the general characteristics of PAH compounds, the factors influencing formation of these compounds in food especially meat products and the effects on health of PAH compounds were reviewed.

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Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers

Aristoy

Reig

Toldrá

2017

Advances in Food Diagnostics

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Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

Cited by 166 publications

References 32 publications

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gidalarda Poli̇si̇kli̇k Aromati̇k Hi̇drokarbon Bi̇leşi̇kleri̇ni̇n Bulunuşu Ve Sağlik Üzeri̇ne Etki̇leri̇

Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers

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