PAHs concentration in heat-treated milk samples

Review of PAH contamination in food products and their health hazards

“…Processing of milk is unique in that it undergoes a number of different stages of heat treatment depending upon the type of milk product and processing technique. The concentration of PAHs was measured from different types of milk samples (e.g., cover raw, pasteurized, ultrahigh treated, semi-skimmed milk, and whole milk) (Naccari et al, 2011). They found contamination in raw milk owing to environmental pollution, while pasteurized and ultra-heat treated milk were affected most significantly in that respect.…”

“…Total PAHs were slightly lower in raw milk residues (5.43 μg/kg) than in pasteurized milk residues (6.52 μg/kg). In contrast, ultra-heat treated (UHT) whole and semi-skimmed (UHT) milk consistently exhibited relatively enhanced concentrations of total PAHs at 7.79 and 5.94 μg/kg, respectively (Naccari et al, 2011). The concentration of PAHs is further dependent on the content of milk fat (as PAHs) due to their lipophilic nature incorporating milk fat (Naccari et al, 2011).…”

Polycyclic aromatic hydrocarbons in milk and dairy products

“…; Naccari et al . ). In a study carried out in Canada, the concentration of 5 PAHs (BaA, BbF, BaP, DahA and IcdP) in milk samples ranged from ND to 1.9 μg/kg (Lawrence and Weber ).…”

Constitutive expression of the AHR signaling pathway in a bovine mammary epithelial cell line and modulation by dioxin-like PCB and other AHR ligands

“…The range of concentrations used was selected on the basis of dairy milk contamination levels reported for PCB126 (0-543 pg/g fat) (Esposito et al, 2009;TurrioBaldassarri et al, 2009) and B[a]P (0-0.28 mg/Kg dry mass) (Garcia Londoño et al, 2013;Girelli et al, 2014;Naccari et al, 2011). Fig.…”