Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

Farhadian, Afsaneh; Selamat, Jinap; Hanifah, Hesty Nuur; Zaidul, I.S.M.

doi:10.1016/j.foodchem.2010.05.116

Cited by 133 publications

(84 citation statements)

References 20 publications

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“…PAHs can be found in complex mixtures widely spread throughout the environment (Ishizaki et al, 2010) and, for this reason, humans are usually exposed to these carcinogenic and mutagenic compounds through inhalation, skin absorption and contaminated water and food consumption (Farhadian et al, 2011;Linares et al, 2010). Apart smokers, dietary intake represents the major source of human exposure to PAHs (Farhadian et al, 2011;Martí-Cid 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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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: 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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“…grilling, barbecuing) is also suggested for reducing the formation of PAHs and HAAs. [82,95,[98][99][100]102,103,105,[170][171][172][173][174][175][176][177][178][179][180][181][182][183][184] Medium level of doneness is recommended in respect to well done and very well done proteinaceous food products; Lean cuts and frequent turning during cooking is strongly suggested. [178,182,[185][186][187][188] Direct smoking and contact of the food with the heating medium (charcoal, open flame, heated pan) should be avoided; dripping of fat to the heat source should be avoided.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

“…In brief, food origin, nature and composition, food fat content, cooking method, temperature, time, pretreatment practices, frequency of food turning during cooking, presence and content of other compounds, as well as level of doneness, among others, strongly affect PAHs and HAAs formation [82,[98][99][100][101][102][103][104][105]. In Table 6 proven practices for minimizing PAHs and HAAs intake are presented.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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“…Some ingredients might be responsible for generating high concentration of B[a]P (Farhadian, et al, 2011). It is known that recoating with sauces can often result in burned meat surface (Agerstad and Skog, 2005).…”

Section: Identification Of B[a]p In Chicken Sataymentioning

confidence: 99%

Safety Evaluation of Chicken Satay In Yogyakarta Indonesia Based on Benzo[a]pyrene Content

Irnanda

Meiftasari

Nagadi

et al. 2012

Indones J Cancer Chemoprevent

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Chicken satay is one of Indonesian food which is very popular and processed by direct flame over the meat. But, almost every types of food which are prepared by direct flame will produce chemical compounds that contributes to the incidence of cancer. Polycyclic aromatic hydrocarbons (PAH) is a group of compound which can cause cancer and is resulted from the incomplete combustion of fossil fuels or pyrolysis of organic material containing carbon and hydrogen atoms. One PAH compound having mutagenic and highly carcinogenic effect is benzo[a]pyrene which is the highest content found in foods that are burned directly on the flame. This study aims to establish levels of benzo[a]pyrene contained in chicken satay in Yogyakarta, Indonesia and to evaluate how it meets with the maximumbenzo[a]pyrene limit in the burned food based on National Agency of Drug and Food Control which is equal to 5 ppb (5 mg/kg). Analysis were performed by Gas Chromatography method using helium as carrier gas and CPCB-Sil8 as stationary phase. After the sample was prepared and analysed by GC, it is known that the amount of benzo[a]pyrene in chicken satay found in Yogyakarta are ranging from 2.5 to 393.32 ppb. The result are quite high and far above the safety limit determined by National Agency of Drug and Food Control.Therefore, the result of the research needs to be socialized to the public so that people can be more aware about the danger of food they consume.

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Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

Cited by 133 publications

References 20 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

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

Safety Evaluation of Chicken Satay In Yogyakarta Indonesia Based on Benzo[a]pyrene Content

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