Evaluation of Polycyclic Aromatic Hydrocarbons in Pork Meat Products Obtained in Traditional Systems in Romania

Abstract

ABSTRACT. The aim of this study was to determine the polycyclic aromatic hydrocarbons (PAH) levels in the smoked meat products obtained in the traditional system in Romania. The importance of this study resides in the fact that these compounds are known to be carcinogenic and their levels should be strictly monitored so as to ensure the safety of the consumers. Until now, no study was performed in Romania that addresses this issue in the traditional pork meat products. The study was performed on 60 meat products samples (sausages, bacon, ham) taken from a certified traditional meat processing unit but also from retail units that delivered industrially processed meat products. The method used in the detection of the 15 PAHs analysed was HPLC. Our results showed that the highest percent of total PAHs is found in the traditionally obtained smoked bacon and the lowest in industrially produced pork meat sausage. None of the samples examined exceeded the limit imposed by the European legislation for benzo[a]pyrene (BaP), but the smoked bacon revealed higher values for PAH4 than the allowed limit. Following this study we suggest that a more careful attention should be paid to all factors and apply such smoking conditions that result in the lowest possible contamination with PAH in pork meat products obtained in the traditional system in Romania.

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

“…Commercial meat products of Estonia and Denmark have been reported to have low nitrosamine contents when produced under good manufacturing practices (GMP) [8,11,12]. Tbran, Cordi, Becze, Dan and Mihaiu [13] found total PAHs in the traditionally smoked bacon, and the lowest PAHs in industrially produced pork sausage. Moreover, studies were conducted to investigate the curing (i.e., the concentration and substitutes of salts) and drying technologies to reduce the accumulation of NAs and PAHs in bacon [14,15].…”

Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time

“…In the recent years, cheese manufacturing and processing has transitioned from traditional art to science. Many of the cheese varieties have been developed and tested for different environmental conditions in order to meet the highly pretentious customer standards [1]. Fresh cheeses production involves the enzymatic coagulation of milk with rennet and/or other coagulating enzymes, which in some cases are combined with specific lactic bacteria [2].…”