Heavy metals and PAHs in canned fish supplies on the Serbian market

Novakov, Nikolina; Mihaljev, Željko; Kartalović, Brankica; Blagojević, Bojan; Petrović, Jelena; Ćirković, Milan M.; Rogan, D.

doi:10.1080/19393210.2017.1322150

Cited by 35 publications

(23 citation statements)

References 32 publications

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“…Moisture content, concentration of oxygen in smoking chambers, temperature of wood combustion, etc. are also important factors for the emergence of PAHs in smoked meat products [3,4,[22][23][24][25][26]. According to different sources [1,3,8,11,[27][28][29][30][31][32], casing (natural, collagen, cellulose) acts as an obstacle and may disrupt the diffusion and deposition of smoke components into smoked foods.…”

Section: Resultsmentioning

confidence: 99%

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

et al. 2019

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Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.

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Section: Resultsmentioning

confidence: 99%

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

et al. 2019

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“…Phenols from wood smoke enter seafood by diffusion and capillary action, changing its flavor, color and prolonging shelf life [30]. PAH compounds in canned smoked tuna were 17.67 µg·kg −1 [37].…”

Section: Resultsmentioning

confidence: 99%

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Buchtová

Đorđević

Duda

et al. 2019

Foods

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The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: (a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, (b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and (c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin. The control (fresh/thawed tuna; without interrupting the cold chain) and experimental (fresh/thawed tuna; cold chain was interrupted by incubation at 35 °C/6 h) samples were stored at 2 ± 2 °C for 8 days and analyzed after 1st, 4th and 8th day of the cold storage. Histamine content was very low throughout the experiment, though one exception was found (thawed tuna without interrupting the cold chain: 272.05 ± 217.83 mg·kg−1/8th day). Tuna samples contained more PAH (4.22 µg·kg−1) than salmon samples (1.74 µg·kg−1). Alarming increases of benzo(a)anthracene (1.84 μg·k−1) and chrysene (1.10 μg·kg−1) contents in smoked tuna were detected.

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“…Exposure to toxic elements and their harmful effects on human health has been the subject of intensive scienti c research worldwide. However, data on the occurrence of toxic elements in canned food available on the Serbian market are minimal (Milenkovic et al 2019;Novakov et al 2017;Popovic et al 2018;Škrbić et al 2013), unlike numerous studies published in other countries. The largest number of papers published worldwide relate to toxic elements in canned sh (Ashraf et al 2006;Emami Khansari et al 2005;Hosseini et al 2015;Kim et al 2020;Lourenço et al 2004;Norhazirah et al 2020;Okyere et al 2015;Pappalardo et al 2015;Rodriguez-Mendivil et al 2019;Russo et al 2013;Shiber 2011;Sobhanardakani et al 2018), while a relatively small number include canned meat testing (Ainerua et al 2020;Buculei et al 2014;European Commission 2006;Khalafalla et al 2016;Korfali and Hamdan 2013;Kowalskaet al 2020;Massadeh et al 2018;Serbian Regulation 2019;Tuzen and Soylak 2007).…”

Section: Introductionmentioning

confidence: 94%

Determination of toxic elements in meat products from Serbia packaged in tinplate cans

Stojanović

Janković

Đorđević

et al. 2021

Environ Sci Pollut Res

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This work aimed to examine the in uence of the storage period on the content of toxic elements (As, Cd, Pb, and Hg), in ve types of canned meat products, which are regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards, and stored under regular conditions (temperature up to max 25 °C and relative humidity up to max 75%), were analyzed in this research. Meat products were made according to the special military requirements, packed in tinplate cans, and stored for up to 6 years.The highest average contents of toxic elements were found to be 10.00 µg/kg for arsenic in BG, 35.91 µg/kg for cadmium in LP, 15.04 µg/kg for mercury in PR, and 8.00 µg/kg for lead in PR. The storage period did not signi cantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than two years. The in uence of raw materials, spices, and additives on the level of toxic elements in some meat products was also examined. None of the samples contained toxic elements at levels exceeding the currently maximum permitted levels. The consumption of this type of food represents a small risk to human health because the exposure of soldiers to toxic elements, calculated as weekly intake, is far below legal PTWI/TWI limits, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA).

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Heavy metals and PAHs in canned fish supplies on the Serbian market

Cited by 35 publications

References 32 publications

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Determination of toxic elements in meat products from Serbia packaged in tinplate cans

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