Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain

,

doi:10.2903/j.efsa.2008.724

Cited by 257 publications

(113 citation statements)

References 115 publications

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“…For that reason, the US Environmental Protection Agency (US EPA) defined [17]. The European Food Safety Authority (EFSA), on the other hand, defined that the concentrations of BaP and the sum of the concentrations of four PAHs: BaP, BaA, BbF and Chr (PAH4) [18], should be a reference when determining PAHs in food. According to the European Commission (EU) Regulation no.…”

Section: Introductionmentioning

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: Introductionmentioning

confidence: 99%

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

et al. 2019

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“…In 2008, the European Food Safety Authority (EFSA) concluded that BaP does not always work as an appropriate marker, as some PAHs, namely, Chr and BcFl, were detected in samples even in the absence of BaP. As a result, they advised on the monitoring of a set of eight PAHs (PAH8) and a subgroup of four PAHs (PAH4) (EFSA, 2008). EU released in 2011 the most recent regulation to date (Regulation 835/2011[European Union, 2011).…”

Section: Introductionmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Sánchez-Arévalo

Olmo-García

Carrasco-Pancorbo

2020

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential. In this review, a detailed description of the analytical methods for the determination of PAHs in vegetable oils from the last 15 years has been provided. Particular emphasis has been placed on innovative sample treatments, which facilitate and shorten the pretreatment of the oils. Finally, results from recent investigations have been reviewed and studied in depth, in order to elucidate which PAHs are most commonly found in vegetable oils.

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“…Figure 1). EFSA (European Food Safety Agency) decided that from the point of view of food safety, it is necessary to perform the concentration of the following PAHs compounds: BaP and the sum of the concentrations of four PAHs: BaP, BaA, BbF, and Chry (PAH4) [7].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto

Mastanjević

Puljić

Kartalović

et al. 2020

IJERPH

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Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.

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Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain

Cited by 257 publications

References 115 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

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto

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