The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya

Onyango, Alice A.; Lalah, Joseph O.; Wandiga, Shem O.

doi:10.1080/10406638.2012.725195

Cited by 28 publications

(10 citation statements)

References 10 publications

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“…and fish as reported byForsberg et al (2012);Onyango et al (2012); Iko;Ubwa et al (2015).Consumers are exposed to PAHs according to three possible ways: by inhalation, contact with the skin, and consumption of contaminated food (EFSA (European Food Safety Authority), 2008;Silva et al, 2011…”

mentioning

confidence: 99%

Chemical hazards in smoked meat and fish

Afé

Kpoclou

Douny

et al. 2021

Food Science & Nutrition

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mentioning

confidence: 99%

Chemical hazards in smoked meat and fish

Afé

Kpoclou

Douny

et al. 2021

Food Science & Nutrition

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“…Etler analiz öncesinde kıyma yapılarak homojen hale getirilmiştir. [22,26]. Isıl işlem görmüş et ürünlerinin PAH içerikleri; gıdanın yüzey alanı, yüzeyin yapısal özellikleri, ortamın su ve yağ içeriği, yağın etteki dağılımı, ortamdaki antioksidanların varlığı, sıcaklık uygulama koşulları, kullanılan yakıt tipi, pişirme zamanı ve pişirme sırasında kaybedilen yağın özelliğinden etkilendiği rapor edilmiştir [17,[36][37][38].…”

Section: Kimyasal Analizlerunclassified

“…Literatürde, farklı et türlerinde ve değişik işlemler uygulanmış etlerde PAH bileşiklerinin belirlenmesine dair çeşitli çalışmalara rastlanmıştır [17][18][19][20][21][22][23][24][25][26][27][28]. Bununla birlikte PAH oluşumu, pişirme yöntemi ve etlerin kimyasal yapısı arasındaki ilişkiyi inceleyen sınırlı sayıda yayınla karşılaşılmıştır.…”

Section: Uluslararası Kanser Arastırma Merkezi (Iarc) Insanlar Içinunclassified

Influence of Different Cooking Methods on Polycyclic Aromatic Hydrocarbons Formation in Various Meat Types

Aydın¹,

Şahan²

2018

Akademik Gıda

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Etlerin yüksek sıcaklıklarda pişirilmesiyle polisiklik aromatik hidrokarbon (PAH) bileşikleri gibi çeşitli tehlikeli kimyasal kirleticiler oluşabilmektedir. Bu çalışma, farklı et çeşitlerinde (dana, kuzu, tavuk ve hindi) pişirme esnasında oluşabilecek PAH4 (benz[a]antrasen, krisen, benzo[b]fluoranthene ve benzo[a]piren) içeriği ve etin kimyasal yapısı ve pişirme yöntemlerinden PAH4 oluşumunun nasıl etkilendiğini belirlemek amacıyla yürütülmüştür. Çalışmada etlere, haşlama, kızartma, fırında pişirme, elektrikli ızgara ile pişirme ve odun kömürü ile mangalda pişirme işlemleri uygulanıp oluşan PAH4 miktarları ve çiğ etlerin bazı kimyasal özellikleri de tespit edilmiştir. PAH4 floresan dedektörlü yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak analiz edilmiştir. Sonuç olarak, PAH4 konsantrasyonunun etin kimyasal özelliklerine ve pişirme yöntemine göre değiştiği belirlenmiştir. Mangalda pişirilmiş etlerin toplam PAH4 seviyelerinin 1.10 ve 3.30 μg/kg arasında değiştiği saptanmıştır. Mangalda pişirilmiş tavuk etlerinin PAH4 içerikleri en yüksek bulunmuş, bunu hindi eti takip etmiştir. Et örneklerinde belirlenen PAH4 seviyelerinin, Türk Gıda Kodeksi (TGK) ve Avrupa Birliği limit değerlerinin altında olduğu tespit edilmiştir.

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“…Lack of sufficient data on PAHs pollution in soil, river water and sedi- [14] [15] [16] and compared in both the urban areas rather than those of rural areas [17] [18]. In Kenya, levels of PAHs in water and sediments [19] [20] [21] [22] [23], burning fuel biomass [24], urban air [5] have been previously reported. PAHs analysed in soil, water, sediments and other matrices can provide important information on the state of environmental pollution and the concentrations of individual PAHs in soil resulting mainly from motor vehicle exhaust that usually ranges between 1 and 2000 μg/kg [25].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Environmental Sources, Levels and Distribution of Polycyclic Aromatic Hydrocarbons within Nzoia Catchment Area in Kenya

Shitandayi¹,

Orata²,

Lisouza³

2019

JEP

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Continuous concerns about Polycyclic Aromatic Hydrocarbons (PAHs) presence in the environment have raised concern because of their toxic effects to various organisms. Sugarcane farming and cane processing industries are major economic activities within River Nzoia catchment area in Kenya. For instance, the sugar industries produce wastes and by products which can cause PAHs emission and environmental contamination in addition to activities related to rapid urbanization that is being observed within the catchment. This study presents a report on sources and distribution of PAHs levels in sugarcane by products waste, sediments, water and soils within the River Nzoia catchment area. Soil and sediment samples were extracted by soxhlet extraction using dichloromethane and with C-18 catridges. Analyte separation and identification was done by GC-MS. Fourteen PAHs were detected with concentration ranges of; 0.6 µg/L -80 µg/L for water, 0.01 µg/kg -1200 µg/kg for soils and 0.13 µg/kg -19.6 µg/kg for sediments. Bagasse waste had PAHs concentrations in the range of 0.4 -14 µg/kg, and filter cake in the range of 1.7 -30 µg/kg. Boiler waters reported the presence of 8 PAHs. The ratio of concentrations of PAHs in boiler water, filter cake and bagasse waste to the soils and water samples within the vicinity to the sugar processing companies did not indicate a point source of contamination; rather it pointed to diffuse sources. The same results were observed for water and sediment samples obtained in the vicinity of waste dumpsite. Variation of PAHs concentrations from sugar manufacturing processes corresponded to the kind and conditions of the processes. Lower molecular weight PAHs dominated in

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The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya

Cited by 28 publications

References 10 publications

Chemical hazards in smoked meat and fish

Chemical hazards in smoked meat and fish

Influence of Different Cooking Methods on Polycyclic Aromatic Hydrocarbons Formation in Various Meat Types

Assessment of Environmental Sources, Levels and Distribution of Polycyclic Aromatic Hydrocarbons within Nzoia Catchment Area in Kenya

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