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Xiong K, Li MM, Chen YQ, Hu YM, Jin W. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices. J Food Prot 2024; 87:100338. [PMID: 39103091 DOI: 10.1016/j.jfp.2024.100338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 07/24/2024] [Accepted: 07/28/2024] [Indexed: 08/07/2024]
Abstract
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.
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Affiliation(s)
- Ke Xiong
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Meng-Meng Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yi-Qiang Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yu-Meng Hu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wen Jin
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Savin RL, Ladoși D, Ladoși I, Păpuc T, Becze A, Cadar O, Torök I, Simedru D, Mariș ȘC, Coroian A. Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. Foods 2024; 13:1790. [PMID: 38928732 PMCID: PMC11202992 DOI: 10.3390/foods13121790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg).
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Affiliation(s)
- Raul-Lucian Savin
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Daniela Ladoși
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Ioan Ladoși
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Tudor Păpuc
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Anca Becze
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Oana Cadar
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Iulia Torök
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Dorina Simedru
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Ștefania Codruța Mariș
- Department of Environment and Soil Sciences, University of Lleida, UDL, Av. Rovira Roure, 191, 25198 Leida, Spain
| | - Aurelia Coroian
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
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Dwumfour-Asare B, Dartey E, Adherr NSK, Sarpong K, Asare EA. Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia. ENVIRONMENTAL HEALTH INSIGHTS 2023; 17:11786302231213546. [PMID: 38046521 PMCID: PMC10691319 DOI: 10.1177/11786302231213546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 10/23/2023] [Indexed: 12/05/2023]
Abstract
The study assessed 18 Polycyclic Aromatic Hydrocarbons (PAHs) in O. niloticus (Nile tilapia) sampled from an aquaculture cage (farm) and a wild catch. The PAHs in fish samples were analysed using Gas Chromatography-Mass Spectrometry. Four PAHs (in order of levels: Indeno [1,2,3-cd] pyrene > Anthracene > Perylene > Pyrene; 100-0.8 µg/kg) and only one PAH (Pyrene: 4 µg/kg) were detected in raw samples from the cage and wild catch respectively. Chargrilling significantly increased Pyrene levels after cooking (wild: 4-11 µg/kg; cage: 5-23 µg/kg, p < .05), and likewise Anthracene levels in cage samples (13-153 µg/kg) but decreased Indeno [1,2,3-cd] pyrene levels from 100 ± 20 to 1.2 ± 0.2 µg/kg in cage samples. Smoking significantly increased 13 to 15 PAH congeners' levels (from < 1.0 up to 340 µg/kg) and total PAHs (wild: 4 to 840 µg/kg; cage: 110 to 560 µg/kg), and decreased Indeno [1,2,3-cd] pyrene (100 to 1.3 µg/kg) in cage samples but showed no effect on Benzo [g, h, i] perylene and Dibenzo [a, h] anthracene levels in all samples. For smoked samples, Benzo [a] pyrene and PAH4 (Benzo [a] anthracene, Chrysene, Benzo [b] fluoranthene, and Benzo [a] pyrene) exceeded the respective maximum permissible limits of 2 µg/kg and 12 µg/kg, and significantly influenced the levels of carcinogenic PAHs (CPAH, 135-170 µg/kg). Nevertheless, the Excess Cancer Risk (ECR) estimates, from a conservative approach, were far below the threshold (10-4), implying that consuming smoked or grilled tilapia from the study site is safe.
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Affiliation(s)
- Bismark Dwumfour-Asare
- Department of Environmental Health & Sanitation Education, Faculty of Environment and Health Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Emmanuel Dartey
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Nomolox Solomon Kofi Adherr
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Kofi Sarpong
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Emmanuel Agyapong Asare
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
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Tian H, Yu J, Li M, Li J, Lu Y, Yu X, Lin S, Zeng X, Xu X, Han M. Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings. Food Chem 2023; 414:135561. [PMID: 36827781 DOI: 10.1016/j.foodchem.2023.135561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 01/15/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.05, 0.25, 0.3 mg/g) on seven PAHs in grilled chicken wings. The results demonstrated that curcumin concentrations displayed positive effects in inhibiting the formation of PAHs (16%-72%), increasing the total phenolic content (397.5-1934.4 mg/g) and free radical scavenging activity, and reducing TBARS values (31.15%-47.76%) and fatty acid content. Additionally, PCA and Pearson correlation analyses indicated that lipid oxidation (r = 0.42) and unsaturated fatty acids (r = 0.55) could promote the production of PAHs, while DPPH, ABTS and TPC could counteract their facilitation of PAHs. In conclusion, the addition of appropriate amounts of curcumin before grilling is a feasible strategy to reduce fat oxidation levels and the number of free radicals for the purpose of limiting PAHs content.
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Affiliation(s)
- Huixin Tian
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Jing Yu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Min Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Illumination Industry, Zhengzhou 450001, China
| | - Jing Li
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Yifeng Lu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xiaobo Yu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Shaoyan Lin
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xianming Zeng
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Minyi Han
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Illumination Industry, Zhengzhou 450001, China; Wens Foodstuff Group Co., Ltd, Yunfu, Guangdong 527400, China.
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5
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Li X, Gao Y, Deng P, Ren X, Teng S. Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products. Molecules 2023; 28:5143. [PMID: 37446804 DOI: 10.3390/molecules28135143] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/23/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43-225.17 and 18.75-129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat (p < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17-6.84 mg/kg and 0.86-2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.
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Affiliation(s)
- Xinxuan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Pinghua Deng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaopu Ren
- College of Life Science, Tarim University, Alar 843300, China
| | - Shuang Teng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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Sumer G, Oz F. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods 2023; 12:foods12071374. [PMID: 37048195 PMCID: PMC10093676 DOI: 10.3390/foods12071374] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.
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Affiliation(s)
- Gulsah Sumer
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
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Velázquez R, Córdoba MG, Hernández A, Casquete R, Aranda E, Bartolome T, Martín A. Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Meng Z, Fan S, Yuan X, Li Q, Huang Y, Niu L, Shi G, Zhang Y. Rapid Screening of 22 Polycyclic Aromatic Hydrocarbons Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry. Front Nutr 2022; 9:949025. [PMID: 35903452 PMCID: PMC9320171 DOI: 10.3389/fnut.2022.949025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Accepted: 06/10/2022] [Indexed: 12/05/2022] Open
Abstract
A method for simultaneous determination of 22 polycyclic aromatic hydrocarbons (PAHs) residues in vegetable oils by gas chromatography-electrostatic field orbitrap high resolution mass spectrometry (Orbitrap GC-MS) was established. The samples were vortexed with acetonitrile, centrifuged at 8,000 r/min for 5 min, and frozen at −70°C for 10 min. The extracts of upper layer were poured out, dried with nitrogen at 40°C, redissolved in dichloromethane, and measured by Orbitrap GC-MS. The matrix interference in vegetable oil could be effectively removed by determining the accurate mass number of target compounds under the full scan mode. Six typical vegetable oil samples (soybean oil, sesame oil, peanut oil, olive oil, rapeseed oil, sunflower oil) were used for method validation. The calibration curve displayed good linearity in the range of 1–100 ng/mL, with correlation coefficients > 0.9950. The limits of detection (LODs) were in the range of 0.10–0.60 μg/kg, and the limits of quantification (LOQs) were in the range of 0.35–2.00 μg/kg. The average spiked recoveries of 22 PAHs in 6 matrices at 5, 50 and 100 μg/kg levels were 76.4–115.4%, and the average relative standard deviations (RSDs) were 1.8–10.8%. The results showed that 22 PAHs were detected in 6 types of 90 edible vegetable oil samples in the Chinese market by this method. Meanwhile, the abundance of light PAHs (LPAHs) was higher than that of heavy PAHs (HPAHs), and its relative contribution of LPAHs to the total PAHs was higher. All levels of BaP conformed to the Chinese requirement of upper limit, 10 μg/kg. However, 13.3 and 11.1% of the samples exceeded the maximum limits of BaP and PAH4 set by EU, 2 and 10 μg/kg, respectively. The total concentrations of 22 PAHs (defined as PAH22) varies greatly among different oil species, and the average PAH22 contents were listed in descending order as follows: peanut oil > sesame oil > olive oil > rapeseed oil > soybean oil > sunflower seed oil. The established method effectively avoided interference from large amounts of lipids and pigments. Therefore, the method is simple, sensitive and suitable for rapid screening and confirmation of PAHs in vegetable oil.
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Affiliation(s)
- Zhijuan Meng
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Xiaoxuan Yuan
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Qiang Li
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Yunxia Huang
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Lisha Niu
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Guohua Shi
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
- *Correspondence: Guohua Shi
| | - Yan Zhang
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang, China
- Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
- Yan Zhang
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Wilde AS, Duedahl-Olesen L. Analysis of four polycyclic aromatic hydrocarbons in plant-based food supplements-results of a collaborative study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1380-1389. [PMID: 35670782 DOI: 10.1080/19440049.2022.2082539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The determination of carcinogenic polycyclic aromatic hydrocarbons (PAHs) in food supplements is challenging, especially due to the presence of other e.g. heterogeneous PAH-like compounds in the matrix. A collaborative study with 12 participants was conducted in order to assess performance characteristics of a fast method intended to analyse the four regulated PAHs (PAH 4) benzo[b]fluoranthene [BbF], benz[a]anthracene [BaA], chrysene [CHR] and benzo[a]pyrene [BaP] in five different plant-based food supplements in the form of capsules, powder, and tablets. The principle of the method includes the extraction of PAHs with ethyl acetate: cyclohexane followed by a two-step SPE cleanup and final analysis by GC-MS or LC-FLD. The regulated maximum level for BaP is 10 µg/kg and, for the PAH 4, 50 µg/kg. Accordingly, the method was validated for the regulated PAH 4 analytically challenging concentration range from 2.5 µg/kg to 6.9 µg/kg. The performance criteria for the method set in European Regulation No 333/2007 for the overall repeatability, reproducibility (HorRat values below 2), and recovery (range 50-120%) were fulfilled. Based on the statistical evaluation of the results, it was concluded that the method is a suitable alternative to existing methods and should be studied for additional matrices.
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10
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Karslıoğlu B, Kolsarıcı N. The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2067879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Betül Karslıoğlu
- Republic of Turkey Ministry of Industry and Technology, Turkish Standards Institution, Ankara, Turkey
| | - Nuray Kolsarıcı
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
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Assogba MF, Afé OHI, Ahouansou RH, Anihouvi DGH, Kpoclou YE, Djago D, Douny C, Igout A, Mahillon J, Hounhouigan DJ, Scippo ML, Anihouvi VB. Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:851-861. [PMID: 34240424 DOI: 10.1002/jsfa.11421] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/22/2021] [Accepted: 07/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND In the traditional food sector, the smoking process and smoking-drying process are widely used to increase the shelf-life of seafood products. The smoking process and smoking-drying process are mainly performed using barrel kiln and wood as fuel in many West African countries. The present study evaluated the performances of the barrel kiln and its effects on physicochemical characteristics and safety of smoked fish (SF) and smoked-dried fish (SDF). Twelve follow-ups were conducted with three experimental processors and 24 samples of fish collected at different steps of processing were analyzed in a laboratory using standard methods. RESULTS The extreme values of combustion temperature recorded during the smoking process (456.4 °C) and smoking-drying process (482.8 °C) were higher than 450 °C, the temperature at which wood pyrolysis generates polycyclic aromatic hydrocarbons (PAHs). Smoked fish were highly contaminated with PAHs, and showed maximal levels of benzo[a]pyrene (52.7 μg kg-1 ) and PAH4 (i.e. sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene and benz[a]anthracene) (290.9 μg kg-1 ) exceeding the European Union limits by about 25-fold. After smoking of Scomber scombrus and smoking-drying of Cypselurus cyanopterus, no significant differences were recorded for lipid, protein and biogenic amine contents between fresh and processed fish, even if the histamine content of both fish exceeded the limit fixed by the European Union regulation. CONCLUSION The results obtained in the present study showed that smoked fish and smoked-dried fish produced using barrel kiln and wood fuel are highly contaminated by PAHs. Therefore, there is a need to improve the preservation practices of raw fish and smoking conditions to limit the contamination of end-products by PAHs known to be carcinogenic components for humans and to ensure consumer safety. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Ogouyôm Herbert Iko Afé
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
- Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Roger Houèchénè Ahouansou
- Department of Mechanic and Energetic Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
| | - Dona Gildas Hippolyte Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Dieudonné Djago
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Caroline Douny
- Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Ahmed Igout
- Department of biomedical and preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Marie-Louise Scippo
- Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
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12
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Zhou B, Luo J, Quan W, Lou A, Shen Q. Antioxidant Activity and Sensory Quality of Bacon. Foods 2022; 11:foods11020236. [PMID: 35053968 PMCID: PMC8774322 DOI: 10.3390/foods11020236] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/07/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.
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Zhang Z, Wang S, Li L. Emerging investigator series: the role of chemical properties in human exposure to environmental chemicals. ENVIRONMENTAL SCIENCE. PROCESSES & IMPACTS 2021; 23:1839-1862. [PMID: 34542121 DOI: 10.1039/d1em00252j] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
One of the ultimate goals of environmental exposure science is to mechanistically understand how chemical properties and human behavior interactively determine human exposure to the wide spectrum of chemicals present in the environment. This comprehensive review assembles state-of-the-art knowledge of the role of partitioning, dissociation, mass transfer, and reactive properties in human contact with and absorption of organic chemicals via oral, dermal, and respiratory routes. Existing studies have revealed that chemicals with different properties vary greatly in mass distribution and occurrence among multiple exposure media, resulting in distinct patterns of human intake from the environment. On the other hand, these chemicals encounter different levels of resistance in the passage of intestinal, dermal, and pulmonary absorption barriers and demonstrate different levels of bioavailability, due to the selectivity of biochemical, anatomical and physiological structures of these absorption barriers. Moving forward, the research community needs to gain more in-depth mechanistic insights into the complex processes in human exposure, advance the technique to better characterize and predict chemical properties, generate and leverage experimental data for a more diverse range of chemicals, and describe better the interactions between chemical properties and human behavior.
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Affiliation(s)
- Zhizhen Zhang
- School of Public Health, University of Nevada Reno, 1664 N. Virginia Street, 89557-274, Reno, Nevada, USA.
| | - Shenghong Wang
- School of Public Health, University of Nevada Reno, 1664 N. Virginia Street, 89557-274, Reno, Nevada, USA.
| | - Li Li
- School of Public Health, University of Nevada Reno, 1664 N. Virginia Street, 89557-274, Reno, Nevada, USA.
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Douny C, Mith H, Igout A, Scippo ML. Fatty acid intake, biogenic amines and polycyclic aromatic hydrocarbons exposure through the consumption of nine species of smoked freshwater fish from Cambodia. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, Hounhouigan DJ, Scippo M. Chemical hazards in smoked meat and fish. Food Sci Nutr 2021; 9:6903-6922. [PMID: 34925818 PMCID: PMC8645718 DOI: 10.1002/fsn3.2633] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 08/31/2021] [Accepted: 10/01/2021] [Indexed: 01/01/2023] Open
Abstract
This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Ahmed Igout
- Department of biomedical and preclinical SciencesFaculty of MedicineUniversity of LiègeLiègeBelgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience EngineeringUCLouvainLouvain‐la‐NeuveBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
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16
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Kpoclou YE, Adinsi L, Anihouvi VB, Douny C, Brose F, Igout A, Scippo ML, Hounhouigan DJ. Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. Journal of Food Science and Technology 2021; 58:4646-4653. [PMID: 34629529 DOI: 10.1007/s13197-020-04952-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2020] [Accepted: 12/21/2020] [Indexed: 11/28/2022]
Abstract
Abstract Traditionally smoked shrimps are highly contaminated with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The effect of precooking methods such as boiling (7 and 15 min) and steaming (15 and 20 min) on shrimp smoking effectiveness was investigated through smoking duration and the change of moisture, protein content, and PAHs contamination. The consumer's perception of derived shrimps was highlighted by acceptability and Just-About-Right test using 7-point hedonic and 3-point scale respectively. Both precooking methods didn't affect the shrimp protein content while steaming reduced significantly moisture content. All the precooking methods reduced significantly the smoking duration with the lowest values for steaming. Smoking with or free from precooking increased significantly PAHs content of shrimp. Although, the PAHs trends showed similar pattern for both precooking methods, steaming during 20 min before smoking enables to have the shrimp with Benzo[a]pyrene (BaP) and sum of benzo[b]fluoranthene, benzo[a]anthracene, chrysene and BAP (PAH4) contents lower to the safety limit recommended by the European regulation. Irrespective of consumption forms, main sensory attributes of smoked steamed shrimps were scored as Just-About-Right by most consumers (65 to 88%). Steam precooking (20 min) is the better way for upgrading the shrimp safety with expected liking of consumers. Graphical abstract
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Affiliation(s)
- Yénoukounmè Euloge Kpoclou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
| | - Laurent Adinsi
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
| | - Victor Bienvenu Anihouvi
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
| | - Caroline Douny
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium
| | - François Brose
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium
| | - Ahmed Igout
- Departement of biomedical and preclinical sciences, Faculty of Medicine, University of Liege, Liege, Belgium
| | - Marie-Louise Scippo
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
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Uzomah A, Lundebye AK, Kjellevold M, Chuku FA, Stephen OA. A Review of Chemical Contaminants in Marine and Fresh Water Fish in Nigeria. Foods 2021; 10:2013. [PMID: 34574125 PMCID: PMC8465269 DOI: 10.3390/foods10092013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/18/2022] Open
Abstract
Pollutants in aquatic food are a major global concern for food safety and are a challenge to both national and international regulatory bodies. In the present work, we have reviewed available data on the concentrations of polycyclic aromatic hydrocarbons (PAH), persistent organic pollutants, metals, and microplastics in freshwater and marine fish in Nigeria with reference to international maximum levels for contaminants in food and the potential risk to human health. While most of the contaminant levels reported for fish do not imply any health issues, iron and lead may represent potentially toxic levels in fish from specific areas. Studies on PAHs in marine fish are scarce in Nigeria, and the main focus is on the environmental pollution caused by PAHs rather than on their presence in food. The findings suggest that the consumption of smoked Ethmalosa fimbriata poses a higher potential carcinogenic risk than the other fish species that were investigated. Most of the other studies on PAHs in smoked fish are focused on the smoking method, and little information is available on the initial level of PAHs prior to the smoking process. Metal contamination in fish appeared to be affected by mineral deposits in the environment and industrial effluents. In general, heavy metal levels in fish are below the maximum levels, while there is limited data available on POPs of relevance to food safety in fish from Nigeria, particularly in terms of dioxins, brominated flame retardants, and fluorinated compounds. Furthermore, there is currently limited information on the levels of microplastics in fish from Nigerian waters. This work revealed the need for a more systematic sampling strategy for fish in order to identify the most vulnerable species, the hot spots of contaminants, and applicable food safety control measures for fish produced and consumed in Nigeria.
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Affiliation(s)
- Abimbola Uzomah
- Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri 460001, Nigeria
| | | | - Marian Kjellevold
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway;
| | - Fubara A. Chuku
- Food Safety and Quality Programme, Federal Ministry of Health, Abuja, P.M.B. 083, Abuja 900104, Nigeria; (F.A.C.); (O.A.S.)
| | - Oluwafemi A. Stephen
- Food Safety and Quality Programme, Federal Ministry of Health, Abuja, P.M.B. 083, Abuja 900104, Nigeria; (F.A.C.); (O.A.S.)
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18
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Risk factors for esophageal cancer in a high-incidence area of Malawi. Cancer Causes Control 2021; 32:1347-1354. [PMID: 34342770 DOI: 10.1007/s10552-021-01482-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 07/12/2021] [Indexed: 10/20/2022]
Abstract
PURPOSE To explore associations of nutritional, infectious, and lifestyle factors with esophageal cancer (EC) occurrence in a high-risk area of Malawi. METHODS This case-control study was performed with 227 patients undergoing endoscopy for dysphagia or other upper gastrointestinal complaints. Data on clinicopathological characteristics and risk factors were collected using a questionnaire developed for this study specifically. Ninety-eight blood samples were collected and the prevalence of antibodies against human immunodeficiency virus, herpes simplex virus, cytomegalovirus, Epstein-Barr virus, varicella-zoster virus, and Helicobacter pylori were determined serologically. RESULTS The tumor and control groups comprised 157 (69.2%) and 70 (31.8%) patients, respectively. Patients with tumors were significantly older than controls (55.5 vs. 43.5 years, p < 0.001). The male/female ratio did not differ between groups (59% and 54% male, respectively; p = 0.469). EC was associated with smoking (p < 0.001), and alcohol consumption (p = 0.020), but 43% of patients with tumors did not smoke or drink. EC was associated with the consumption of hot food and tea (p = 0.003) and smoked fish (p = 0.011). EC was not associated with any serologically investigated infectious agents. In an age adjusted binary logistic regression analysis of all nutritive factors, only locally made alcohol was significant [odds ratio (OR), 9.252; 95% confidence interval (CI), 1.455-58.822; p = 0.018]. CONCLUSIONS Apart from alcohol consumption and smoking, the consumption of hot food or tea and smoked fish are associated with EC. Locally distilled alcohol consumption increases the EC risk in Malawi.
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Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103902] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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Kamal El-Deen A, Shimizu K. Modified μ-QuEChERS coupled to diethyl carbonate-based liquid microextraction for PAHs determination in coffee, tea, and water prior to GC-MS analysis: An insight to reducing the impact of caffeine on the GC-MS measurement. J Chromatogr B Analyt Technol Biomed Life Sci 2021; 1171:122555. [PMID: 33756450 DOI: 10.1016/j.jchromb.2021.122555] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/24/2020] [Accepted: 01/14/2021] [Indexed: 12/21/2022]
Abstract
A fast, sensitive and eco-friendly method was developed for the determination of fifteen polycyclic aromatic hydrocarbons (PAHs) in different environmental matrices through gas chromatography mass spectrometry (GC-MS). The method utilizes a modified and miniaturized quick easy cheap effective rugged and safe (QuEChERS) clean up procedure coupled to an air-assisted dispersive liquid-liquid microextraction (AA-DLLME) for the enrichment of the concerned compounds. The AA-DLLME uses diethyl carbonate (DEC) as a green bio-based solvent for the microextraction. DEC is considered as biodegradable (with octanol/water coefficient < 3, resulting in low potential of bioaccumulation), classified as a green solvent and considered as one of the recommended solvent alternatives based on SSG results. The AA-DLLME procedure was optimized by One-Variable-at-A-Time (OVAT) succeeded by experimental design applying Central Composite Face-centered (CCF) design. The method linear calibration was found in the range of 10-120 µg/Kg for Benzo[a]pyrene and 5-100 µg/Kg for all other PAHs with low detection limits ranging from 0.01 to 2.10 µg/Kg. It could enrich the PAHs up to 166-folds. The combination of modified μ-QuEChERS with the green AA-DLLME could sharply decrease the caffeine amount on the final extract injected to the GC-MS instrument. The method was successfully applied to coffee, tea, and water samples with acceptable % recovery (>90%). Finally, the impact of our procedure to the environment from green analytical chemistry view was assessed by a novel metric system called AGREE, proving the greenness of our procedure.
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Affiliation(s)
- Asmaa Kamal El-Deen
- Department of Agro-Environmental Sciences, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 819-0395 Fukuoka, Japan; Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt
| | - Kuniyoshi Shimizu
- Department of Agro-Environmental Sciences, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 819-0395 Fukuoka, Japan.
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Coleto JM, Martín A, Horrillo A, Mesías FJ, Velázquez R. An Approach to the Consumption of Smoked Paprika in Spain and its Impact on the Intake of Polycyclic Aromatic Hydrocarbons. Foods 2021; 10:973. [PMID: 33946691 PMCID: PMC8145680 DOI: 10.3390/foods10050973] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/19/2021] [Accepted: 04/26/2021] [Indexed: 11/26/2022] Open
Abstract
"Pimentón de La Vera" smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smoking process provides the "Pimentón de La Vera" smoked paprika with a peculiar flavour which has gained acceptance in multiple markets. However, this process also gives rise to non-desirable substances, such as polycyclic aromatic hydrocarbons (PAHs). This paper attempts to ascertain the consumption levels of smoked paprika per person in Spain in order to establish the intake of PAHs derived from this food spice. With this purpose in mind, a research study was carried out using questionnaires in three different smoked paprika consumption scenarios: food companies, households and restaurants. The results from this research proved that the average consumption of smoked paprika per person per year in Spain is 139 g. Overall, the intake of PAHs derived from smoked paprika was proven to represent a negligible fraction of the total intake, with this ingredient being far behind the PAH contribution represented by other food products. These results could help consolidate the smoked paprika production sector by providing evidence of the scarce contribution of smoked paprika to PAH intake and justifying the traditional production with smoke drying, which is the differentiating quality trait of this spice.
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Affiliation(s)
- José M. Coleto
- Department of Agri-forest Engineering, University of Extremadura, 06006 Badajoz, Spain; (J.M.C.); (R.V.)
| | - Alberto Martín
- Department of Animal Production and Food Science, University of Extremadura, 06006 Badajoz, Spain;
| | - Andrés Horrillo
- Department of Economics, University of Extremadura, 06006 Badajoz, Spain;
| | | | - Rocío Velázquez
- Department of Agri-forest Engineering, University of Extremadura, 06006 Badajoz, Spain; (J.M.C.); (R.V.)
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22
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Assogba MF, Anihouvi EL, Adinsi L, Boukary BS, Kpoclou YE, Mahillon J, Scippo ML, Hounhouigan DJ, Anihouvi VB. Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1888833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Eudes Landry Anihouvi
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Laurent Adinsi
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Ben-Sadek Boukary
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Yenoukounmè Euloge Kpoclou
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute-Applied Microbiology, Louvain-la-Neuve, Belgium
| | - Marie-Louise Scippo
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
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Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). ACTA VET BRNO 2021. [DOI: 10.2754/avb202190010117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.
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Lee YN, Shin HS. Analytical Method for the Determination of Polycyclic Aromatic Hydrocarbons from Various Ready-to-Eat Food Products in Korea. Polycycl Aromat Compd 2021. [DOI: 10.1080/10406638.2019.1614641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yu-Na Lee
- Food Science & Biotechnology, Dongguk University-Seoul, Republic of Korea
| | - Han-Seung Shin
- Food Science & Biotechnology, Dongguk University-Seoul, Republic of Korea
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Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns: Levels and human health risk implications through dietary exposure in Ghana. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107576] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Ahkola H, Lindholm-Lehto P, Perkola N, Välitalo P, Meriläinen P, Mäenpää K, Stelzer JAA, Heiskanen I, Järvistö J, Nuutinen J, Leppänen MT. A preliminary study on the ecotoxic potency of wastewater treatment plant sludge combining passive sampling and bioassays. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 758:143700. [PMID: 33257078 DOI: 10.1016/j.scitotenv.2020.143700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 10/28/2020] [Accepted: 11/06/2020] [Indexed: 06/12/2023]
Abstract
Sewage sludge is an inevitable byproduct produced in wastewater treatment. Reusing nutrient-rich sludge will diminish the amount of waste ending in soil dumping areas and will promote circular economy. However, during sewage treatment process, several potentially harmful organic chemicals are retained in sludge, but proving the safety of processed sludge will promote its more extensive use in agriculture and landscaping. Environmental risk assessment of sludge requires new methods of characterizing its suitability for various circular economy applications. Bioavailable and bioaccessible fractions are key variables indicating leaching, transport, and bioaccumulation capacity. Also, sludge treatments have a significant effect on chemical status and resulting environmental risks. In this study, the concentrations of polyaromatic hydrocarbons (PAHs), triclosan (TCS), triclocarban (TCC), methyl triclosan (mTCS), and selected active pharmaceutical ingredients (APIs) were determined in different sludge treatments and fractions. Passive samplers were used to characterize the bioavailable and bioaccessible fractions, and the sampler extracts along the sludge and filtrate samples were utilized in the bioassays. The TCS and PAH concentrations did not decrease as the sludge was digested, but the contents diminished after composting. Also, mTCS concentration decreased after composting. The API concentrations were lower in digested sludge than in secondary sludge. Digested sludge was toxic for Aliivibrio fischeri, but after composting, toxicity was not observed. However, for Daphnia magna, passive sampler extracts of all sludge treatments were either acutely (immobility) or chronically (reproduction) toxic. Secondary and digested sludge sampler extracts were cytotoxic, and secondary sludge extract was also genotoxic. The measured chemical concentration levels did not explain the toxicity of the samples based on the reported toxicity thresholds. Bioassays and sampler extracts detecting bioavailable and bioaccessible contaminants in sludge are complementing tools for chemical analyses. Harmonization of these methodswill help establish scientifically sound regulative thresholds for the use of sludge in circular economy applications.
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Affiliation(s)
- Heidi Ahkola
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland.
| | - Petra Lindholm-Lehto
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500 Jyväskylä, Finland; University of Jyväskylä, FI-40500 Jyväskylä, Finland
| | - Noora Perkola
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland
| | - Pia Välitalo
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland; Aalto University, Tietotie 1E, FI-02150 Espoo, Finland
| | - Päivi Meriläinen
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland; Finnish Institute for Health and Welfare, P.O.Box 95, FI-70701 Kuopio, Finland
| | - Kimmo Mäenpää
- University of Eastern Finland, Yliopistokatu 2, P.O.Box 111, FI-80101 Joensuu, Finland
| | - Julio Alberto Alegre Stelzer
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland; University of Geneva, CH-1211 Geneva, Switzerland
| | - Ilse Heiskanen
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland
| | - Johanna Järvistö
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland
| | - Jari Nuutinen
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland
| | - Matti T Leppänen
- Finnish Environment Institute (SYKE), P.O.Box 140, FI-00251 Helsinki, Finland
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Duedahl-Olesen L, Ionas AC. Formation and mitigation of PAHs in barbecued meat - a review. Crit Rev Food Sci Nutr 2021; 62:3553-3568. [PMID: 33412921 DOI: 10.1080/10408398.2020.1867056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in barbecued or grilled foods, and particularly in meats. They originate from incomplete combustion of the heat source, pyrolysis of organic compounds, or fat-induced flame formation. This review therefore summarizes relevant parameters for mitigation of especially carcinogenic PAHs in barbecued meat. Consumption of PAHs increases the risk of cancer, and thus the relevance for the mitigation of PAHs formation is very high for barbecued meat products. Parameters such as heat source, barbecue geometry, and meat type as well as marinating, adding spices, and other antioxidants reduce the final benzo[a]pyrene and PAHs concentrations and minimize the exposure. Overall, mitigation of carcinogenic PAHs from barbecuing includes removal of visual charring, reducing fat pyrolysis by minimizing dripping from the meat onto the heat source, the use of acidic marinades or choosing leaner cuts of meat. Estimation of human exposure to barbecued meat, includes several challenges such as substantial differences in barbecuing frequencies and practices, heat sources and meat types used for grilling.
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Affiliation(s)
- Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
| | - Alin C Ionas
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
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Mubeen Z, Bhatti IA, Bhatti HN, Asghar M. Barbecued desi chicken: an investigation on the impact of polluted milieu upon formation and ingestion of polycyclic aromatic hydrocarbons (PAHs) in commercial versus laboratory barbecued organs along with stochastic cancer risk assessments in people from an industrial district of Punjab, Pakistan. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:4216-4228. [PMID: 32936407 DOI: 10.1007/s11356-020-10648-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
8∑PAHs in 2- and 4-month-old desi chicken organs collected from Faisalabad district, Punjab, Pakistan, were examined via high-performance liquid chromatography (HPLC). Exposure doses (AVDD) of PAHs with consequential lifetime excess cancer risks (LtECR) were also estimated in people ingesting laboratory barbecued (Lb) and commercially barbecued (Cb) desi meat organs. The results exposed the presence of 8ΣPAH in 2- and 4-month-old Lb and Cb chicken organs: drumsticks (Ds), breast (BS), and wings (Ws) (0.45, 3.10, 0.97 ng g-1; 2.52, 4.31, 1.22 ng g-1; and 10.09, 15.04, and 9.06 ng g-1 respectively). BαP was found only in Cb organs with the highest concentrations (5.08 ng g-1) in Bs. It was above the EU's tolerable limit, while it was not detected in all Lb organs. The lowest level of 8ΣPAH was found in 2-month-old desi Ws. A comparative percentage increase in 8ΣPAH levels between all Lb and Cb organs was found in the range of 1500-2416.67%. LtECR for males and adults were ranging from 1.35 × E-13 to 4.49 × E-5 at different consumption rates with AVDD ranging from 1.08 E-6 to 6.01 E-5. In contrast to 2- and 4- month-old chicken meat, 2-month-old desi meat is better having less PAH load. Comparing different organs, Ws of former one displayed abridged PAH levels. In conclusion, Lb desi meat is less carcinogenic relative to Cb. More PAH levels are due to secondary smoke in Cb samples collected from the metropolitan. Ingestion of Lb 2-month-old desi chicken organs could be safe to dine as compared with 4-month-old desi and Cb organs. Graphical abstract.
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Affiliation(s)
- Zunaira Mubeen
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan
| | - Ijaz Ahmad Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan.
| | - Haq Nawaz Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan
| | - Muhammad Asghar
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan
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Adeyeye SAO, Ashaolu TJ. Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1866039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City, Viet Nam
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Fazeli F, Seyedain Ardabili SM, Piravivanak Z, Honarvar M, Mooraki N. The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatemeh Fazeli
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Zahra Piravivanak
- Department of Food, Halal and Agricultural Products Food Technology and Agricultural Products Research Center Standard Research Institute (SRI) Karaj Iran
| | - Masoud Honarvar
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Nargess Mooraki
- Department of Fisheries Science College of Marine Science and Technology North Tehran Branch Islamic Azad University Tehran Iran
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31
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Osineye O, Abiodun-Solanke AJ, Mangai E, Okeke E, Jahnezim B. Comparison of Polyaromatic Hydrocarbon Residue Concentrations in Clarias gariepinus Smoked with Traditional and Mechanical Kilns. J Health Pollut 2020; 10:201215. [PMID: 33324512 PMCID: PMC7731487 DOI: 10.5696/2156-9614-10.28.201215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 10/28/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Wood, a common fueling material for fish smoking in Nigeria, contains polycyclic aromatic hydrocarbons (PAHs) which have been found to be carcinogenic and pose a human health hazard. OBJECTIVES The present study investigated the interactions and effects of kiln types on levels of PAHs in smoked fish. METHODS Twenty fresh samples of Clarias gariepinus with an average size of 800 g were eviscerated, washed and salted for smoking. Sixteen (16) of the fish were randomly and equally allotted to each of the two kilns (treatments) and replicated three times in a completely randomized design. Each kiln was loaded and heated up with hard wood charcoal and the effects were evaluated on the resulting smoked fish. The remaining four fish samples were kept under refrigeration (controls). Samples of the smoke-dried fish from each kiln were homogenized using a porcelain mortar and pestle, sieved through a 250-μm2 sieve, and packaged in labeled airtight containers prior to extraction. Pure extracts from the samples were subjected to gas chromatography. RESULTS The results showed that the PAH concentration in non-smoked catfish was 1.0 mg/kg, the PAH concentration in fish samples smoked with a traditional kiln was 2.0 mg/kg, and no PAHs were detected in samples smoked with a mechanical kiln. CONCLUSIONS The level of PAH contamination of smoked fish is dependent on the type of kiln used, as demonstrated by the differences between fished smoked with traditional and mechanical kilns in the present study. COMPETING INTERESTS The authors declare no competing financial interests.
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Affiliation(s)
- Oluseun Osineye
- Fisheries Technology Department, Federal College of Fisheries and Marine Technology, Victoria Island, Lagos, Nigeria
| | - Ayo Jesutomi Abiodun-Solanke
- Fisheries Technology Department, Federal College of Fisheries and Marine Technology, Victoria Island, Lagos, Nigeria
| | - Elizabeth Mangai
- Fisheries Technology Department, Federal College of Fisheries and Marine Technology, Victoria Island, Lagos, Nigeria
| | - Ebele Okeke
- Fisheries Technology Department, Federal College of Fisheries and Marine Technology, Victoria Island, Lagos, Nigeria
| | - Bethel Jahnezim
- Fisheries Technology Department, Federal College of Fisheries and Marine Technology, Victoria Island, Lagos, Nigeria
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Kozliak E, Sulkes M, Smoliakova IP, Alhroub I, Nespor B, Yao B, Kubátová A. Pathways toward PAH Formation during Fatty Acid and Triglyceride Pyrolysis. J Phys Chem A 2020; 124:7559-7574. [PMID: 32845637 DOI: 10.1021/acs.jpca.0c05515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Molecular beam mass spectrometry was used to follow model triglyceride pyrolysis with temperature. A selectively formed set of PAHs (276, 352, 444 amu) arose with increasing temperature. They were attributed to association of up to five C7-C8 sized fragments (observed in abundance by pyrolysis with gas chromatography), presumably due to their propensity to form stable benzyl radicals. Results were surprisingly similar regardless of triglyceride fatty acids (FAs), containing 0-2 C=C double bonds (14 to 18 carbon atoms). However, the absence of C=C double bonds shifted the process to higher temperatures. Shorter FA chains, particularly 14:0, enhanced generation of shorter size fragments, facilitating the alternate formation of nonselective PAH homology series. An increase in the length of the glass wool filled sample stage enhanced the formation of two more PAHs, 316 and 388 amu. They appear to involve the formation of indenyl in addition to benzyl radicals as key intermediates.
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Affiliation(s)
- Evguenii Kozliak
- University of North Dakota, Department of Chemistry, Grand Forks, North Dakota 58202, United States
| | - Mark Sulkes
- Tulane University, Department of Chemistry, New Orleans, Louisiana 70118, United States
| | - Irina P Smoliakova
- University of North Dakota, Department of Chemistry, Grand Forks, North Dakota 58202, United States
| | - Ibrahim Alhroub
- Tulane University, Department of Chemistry, New Orleans, Louisiana 70118, United States
| | - Brett Nespor
- University of North Dakota, Department of Chemistry, Grand Forks, North Dakota 58202, United States
| | - Bin Yao
- University of North Dakota, Department of Chemistry, Grand Forks, North Dakota 58202, United States
| | - Alena Kubátová
- University of North Dakota, Department of Chemistry, Grand Forks, North Dakota 58202, United States
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Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury ( Cololabis saira). Foods 2020; 9:foods9081009. [PMID: 32727055 PMCID: PMC7466296 DOI: 10.3390/foods9081009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/08/2020] [Accepted: 07/24/2020] [Indexed: 01/23/2023] Open
Abstract
Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.
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Nithin C, Joshy C, Chatterjee NS, Panda SK, Yathavamoorthi R, Ananthanarayanan T, Mathew S, Bindu J, Gopal T. Liquid smoking - A safe and convenient alternative for traditional fish smoked products. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107186] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Baten MA, Won NE, Mohibbullah M, Yoon S, Hak Sohn J, Kim J, Choi J. Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius. Food Sci Nutr 2020; 8:3957-3968. [PMID: 32724656 PMCID: PMC7382142 DOI: 10.1002/fsn3.1715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 11/10/2022] Open
Abstract
Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off-flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70°C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid-reactive species, and trimethylamine N-oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10°C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer.
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Affiliation(s)
- Md. Abdul Baten
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | - Na Eun Won
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
| | - Md. Mohibbullah
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | | | - Jae Hak Sohn
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
| | - Jin‐Soo Kim
- Department of Seafood and Aquaculture ScienceGyeongsang National UniversityTongyeong‐siKorea
| | - Jae‐Suk Choi
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
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36
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Optimization of extraction conditions for polycyclic aromatic hydrocarbons determination in smoked rice using the high performance liquid chromatography-fluorescence detection. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00372-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Jinadasa BKKK, Monteau F, Fowler SW. Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:20663-20674. [PMID: 32266622 DOI: 10.1007/s11356-020-08305-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Accepted: 03/02/2020] [Indexed: 06/11/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are emerging as important contaminants in smoked and smoke-dried fish and fish products. The smoking techniques and different parameters contribute to the PAH load in smoked fish. This review paper provides insight into the PAHs and their sources and pathways to fish, effects on human health, smoking parameters and PAHs, regulations, available information, gaps in present knowledge, and future prospects in smoked fish from Sri Lanka. Based on the very few available research reports on PAH levels in smoked fish from Sri Lanka, it is concluded that the smoked fish are not safe for human consumption according to the regulation limits published by the European Union (EU). It is therefore important to implement proper guidelines and produce a safe product to ensure that hazards are managed as appropriate Hazard Analysis and Critical Control Points (HACCP). Graphical abstract.
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Affiliation(s)
- Bedigama Kankanamge Kolita Kamal Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), 15, Colombo, Sri Lanka.
- , 52 Rue Pierre Semard, Le Blanc-Mesnil, France.
| | - Fabrice Monteau
- Laboratoire d'Etude des Residue et Contaminants dans les Aliments, Laboratoire d'Étude des Résidus et Contaminants dans les Aliments (LABERCA), Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering (ONIRIS), Atlanpole-La Chantrerie, BP 50707, F-44307, Nantes, France
| | - Scott W Fowler
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, New York, 11794-5000, USA
- Institute Bobby, 8 Allée des Orangers, 06320, Cap d'Ail, France
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Assogba MF, Kpoclou YE, Houêchéné Ahouansou R, Dalode A, Sanya E, Mahillon J, Scippo M, Hounhouigan DJ, Anihouvi VB. Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Roger Houêchéné Ahouansou
- Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐CalaviUniversity of Abomey‐Calavi Cotonou Benin
| | - Aymard Dalode
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Emile Sanya
- Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐CalaviUniversity of Abomey‐Calavi Cotonou Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology Earth and Life Institute‐Applied Microbiology Louvain‐la‐Neuve Belgium
| | - Marie‐Louise Scippo
- Department of Food Science Laboratory of Food Analysis Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health (VPH), University of Liege Liège Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
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39
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Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Meat Sci 2020; 163:108081. [DOI: 10.1016/j.meatsci.2020.108081] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/28/2019] [Accepted: 02/05/2020] [Indexed: 11/20/2022]
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40
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Slámová T, Sadowska-Rociek A, Fraňková A, Surma M, Banout J. Application of QuEChERS-EMR-Lipid-DLLME method for the determination of polycyclic aromatic hydrocarbons in smoked food of animal origin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103420] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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41
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Iko Afé OH, Saegerman C, Kpoclou YE, Anihouvi VB, Douny C, Igout A, Mahillon J, Hounhouigan DJ, Scippo ML. Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:742-752. [PMID: 32091313 DOI: 10.1080/19440049.2020.1726502] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) contamination was monitored in grilled pork sold in Beninese street restaurants, as well as in grilled pork from a well-controlled experiment replicating traditional grilling using Acacia auriculiformis wood as fuel. Fifteen PAHs were analysed using a high-performance liquid chromatography method coupled with fluorescence detection. To assess the risk for the consumer, the margins of exposure (MOEs) were calculated, as the ratio between benchmark PAHs levels and consumer intakes. A MOE below 10,000 indicates a concern for human health for carcinogenic compounds such as PAHs. Benzo(a)pyrene (BaP) levels up to 17.9 and 53.6 µg/kg were found in grilled pork sampled in restaurants and from the controlled experiment, respectively. When considering both median estimated daily intake and median PAHs contamination levels, MOEs calculated for Benzo(a)pyrene (BaP) alone, or for the sum of 2, 4 or 8 PAHs were above 10,000, meaning no risk in these cases. However, for the same PAHs contamination level, MOE for consumers having large amounts of grilled pork (97.5th percentile and maximum level of pork consumption) were well below 10,000. When considering the maximum level of PAHs contamination, MOEs ranged between 257 and 2,757 for the high and median levels of consumption, indicating a safety concern for these consumers. This study reveals that Beninese grilled pork consumers from South Benin can be exposed to high levels of PAHs, which might result in public health issues.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium.,School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Claude Saegerman
- Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Sciences (Urear-uliege), Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Center, Liège, Belgium
| | - Yénoukounmè Euloge Kpoclou
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Victor Bienvenu Anihouvi
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
| | - Ahmed Igout
- Department of Biomedical and Preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium
| | - Jacques Mahillon
- Applied Microbiology, Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Louvain-la-Neuve, Belgium
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Marie-Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
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Oz E. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets. PLoS One 2020; 15:e0227508. [PMID: 31935242 PMCID: PMC6959562 DOI: 10.1371/journal.pone.0227508] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 12/19/2019] [Indexed: 01/29/2023] Open
Abstract
Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs), in salmon fillets smoke flavored with different smoking wood chips (oak, apple, bourbon soaked oak, cherry and hickory) and barbecuing were determined. Benzo[a]anthracene (up to 0.24 ng/g) and chrysene (0.22 ng/g) were determined in the raw salmon fillets. While ∑PAH8 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene, indeno[1,2,3-cd]pyrene) in the raw samples ranged between 0.44 and 0.46 ng/g, smoke flavoring increased the amount of ∑PAH8 and the amount varied between 0.47 and 0.73 ng/g. Salmon smoked flavored with bourbon soaked oak, cherry and hickory wood chips and barbecued showed significantly (P <0.05) lower contents of ∑PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) and ∑PAH8 compared to non-smoke flavored barbecued samples. Additionally, smoke flavoring with apple, bourbon soaked oak, and cherry wood chips significantly (P <0.05) reduced the total HAA contents in barbecued salmon. A remarkable result was that the bourbon-soaked oak and cherry wood chips had inhibitory effects on both PAH and HAA contents. In sum, barbecued non-smoke flavored and smoke flavored salmon with different wood chips could be considered safe from the perspective of the detected amounts of PAHs and HAAs in salmon fillets.
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Affiliation(s)
- Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
- * E-mail:
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Adeyeye SAO. Assessment of Polycyclic Aromatic Hydrocarbon Concentrations and Heavy Metal Profile of Traditional Drum-Smoked and Convective Kiln-Smoked Bonga Shad and Nigerian Tongue Sole. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2019.1710857] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Rimayi C, Chimuka L. Organ-specific bioaccumulation of PCBs and PAHs in African sharptooth catfish (Clarias gariepinus) and common carp (Cyprinus carpio) from the Hartbeespoort Dam, South Africa. ENVIRONMENTAL MONITORING AND ASSESSMENT 2019; 191:700. [PMID: 31667668 DOI: 10.1007/s10661-019-7912-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
Abstract
The distribution of polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs) in the muscle, liver, spleen and kidney tissue of two fish species was studied using an optimised diatomaceous earth assisted modified QuEChERS extraction method. Five-year-old free-ranging male African sharptooth catfish (Clarias gariepinus) and 5-year-old male common carp (Cyprinus carpio) sampled from the Hartbeespoort Dam in South Africa were used for method development. Acetonitrile extraction produced more precise recoveries than hexane extraction. Fluorene and naphthalene were the most abundant PAHs detected in the majority of fish tissues analysed. PAH bioaccumulation in 5-year-old carp and 5-year-old catfish was in the order muscle > kidney > liver > spleen and liver > muscle > kidney > spleen, respectively. PCBs were mostly detected in carp spleen and kidney. Two-year-old carp were analysed to determine PCB and PAH bioaccumulation trends. The differences in ∑16PAH concentrations between the four organs tested were all statistically insignificant for the 3 fish tested (p > 0.05). All other organs with the exception of 5-year-old carp spleen and 5-year-old carp kidney recorded total 31 PCB concentrations (∑31PCB) < 25 ng g-1. Only 5-year-old carp spleen (∑31PCB of 592 ng g-1) and 5-year-old carp kidney (∑31PCB of 561 ng g-1) had significant differences (p < 0.05) from the spleen and kidney in 5-year-old catfish and 2-year-old carp. Whilst the carp and catfish sampled can be considered low PCB risk foods, 5-year-old carp muscle can be considered to be a high PAH risk food, with a benzo(a)pyrene concentration of 7 μg g-1, based on the EU Commission Regulation 2005/208/EC pertaining to the maximum permissible benzo(a)pyrene level in fresh fish muscle.
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Affiliation(s)
- Cornelius Rimayi
- Department of Water and Sanitation, Resource Quality Information Services, Roodeplaat, P. Bag X313, Pretoria, 0001, South Africa.
| | - Luke Chimuka
- University of the Witwatersrand, School of Chemistry, P. Bag 3, Wits, Johannesburg, 2050, South Africa
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Bomfeh K, Jacxsens L, Amoa-Awua WK, Tandoh I, Afoakwa EO, Gamarro EG, Ouadi YD, De Meulenaer B. Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5417-5423. [PMID: 31077387 DOI: 10.1002/jsfa.9802] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 04/23/2019] [Accepted: 05/11/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO-Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study investigated the efficacy of the FTT in Ghana through comparative fish smoking experiments with traditional kilns followed by determination of PAH levels [benzo(a)pyrene (BaP) and PAH4] in the products by gas chromatography-mass spectrometry. For each kiln, the effect of smoking fuel type on PAH contamination was determined. The impact of the design characteristics of the FTT on the levels of the compounds was also determined. RESULTS Mean BaP and PAH4 levels in the FTT products were up to 1.8 and 7.6 μg kg-1 , respectively, whereas the corresponding levels in traditional kiln products were up to 70 and 395 μg kg-1 . PAH levels in FTT products were below European Union regulatory limits, whereas levels in traditional kiln products exceed such limits by up to 33-fold. Across kiln types, the use of wood fuels caused higher PAH contamination compared to the use of fully-lit charcoal as an alternative fuel. CONCLUSION The improved kiln (FTT) is efficacious in yielding smoked fish with a PAH content lower than the levels in traditional kiln products and also below current regulatory limits. Kiln design and type of processing fuel have significant impacts on PAH contamination during fish smoking. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Kennedy Bomfeh
- nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Liesbeth Jacxsens
- nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | | | | | | | | | - Yvette Diei Ouadi
- Food and Agriculture Organization of the United Nations, Rome, Italy
| | - Bruno De Meulenaer
- nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Tiwo CT, Tchoumbougnang F, Nganou E, Kumar P, Nayak B. Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio. Food Sci Nutr 2019; 7:2412-2418. [PMID: 31367370 PMCID: PMC6657748 DOI: 10.1002/fsn3.1107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 12/01/2022] Open
Abstract
The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased (p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction (p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio. The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction (p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpio and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus obtained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.
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Affiliation(s)
- Cristelle T. Tiwo
- Department of BiochemistryUniversity of DschangDschangCameroon
- Centrale Institute of Fishery EducationMumbaiIndia
| | | | - Elvis Nganou
- Department of BiochemistryUniversity of DoualaDoualaCameroon
| | - Pankaj Kumar
- Department of Pharmaceutical Chemistry, NGSM Institute of Pharmaceutical ScienceNitte UniversityDeralakatte, MangaluruIndia
| | - Binay Nayak
- Centrale Institute of Fishery EducationMumbaiIndia
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Adeyeye SAO, Fayemi OE, Adebayo-Oyetoro AO. Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2017.1418693] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Erickson MC, Liao JY. Exploratory Study of the Application of Smoke Aerosols to Manure-Based Composting Materials To Reduce Prevalence of Salmonella. J Food Prot 2019; 82:804-809. [PMID: 30986364 DOI: 10.4315/0362-028x.jfp-18-327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
During the early stages of aerobic composting, heat is generated and when the materials are self-insulating, extended exposure of pathogens to this heat source will lead to significant reduction, if not elimination, of the pathogens. However, when insufficient heat is applied to the composting materials, pathogens may survive. Under those conditions if the compost had contained material of animal origin or food waste, it would be considered untreated and would not be allowed in fields growing crops that may be consumed raw. However, alternative treatment processes are allowed, provided they are validated to meet the microbial standards stipulated in the Produce Safety final rule of the Food Safety Modernization Act and that the physical parameters of the process are documented to ensure that the conditions under which the process was validated have been met. Hence, this exploratory study was undertaken in a laboratory setting to determine the potential for application of aerosolized smoke to inactivate Salmonella in manure-based compost. Smoke generated from wood chips (oak or pecan) and introduced to the headspace of contaminated cow manure compost (≤3 log CFU/g) in sealed containers (35 g per container) resulted in no Salmonella detected by enrichment culture in 100% (0 of 14) of the samples after 18 to 48 h of exposure, whereas Salmonella in control samples remained at initial levels over the same time period. Shorter exposure times (6 h) to the smoke aerosols were less effective (11 of 24 samples positive by enrichment culture), and additional flushes with the wood smoke during this time failed to decrease the prevalence of contamination. Smoke aerosols generated from waste agricultural materials and held in containers with Salmonella-contaminated compost for 18 h significantly reduced the prevalence of the pathogen in samples compared with control samples (P < 0.05). The odds of not finding Salmonella in smoke-exposed compost were 14 (pine needles and rice hulls), 23 (cocoa hulls, orange rind, and peanut hulls), and 28 (sunflower hulls) times greater compared with samples not exposed to smoke. Many other variables remain to be examined (e.g., compost composition, compost maturity, and anaerobic conditions) to determine whether this approach could be universally applied to manure-based compost. Validation under field conditions will be required and may entail use of this approach in combination with suboptimal thermal conditions (<55°C).
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
| | - Jye-Yin Liao
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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Malesa‐Ciećwierz M, Szulecka O, Adamczyk M. Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13962] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Malesa‐Ciećwierz
- Department of Food and Environmental Chemistry National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
| | - Olga Szulecka
- Department of Fisheries Economics National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
| | - Maria Adamczyk
- Department of Food and Environmental Chemistry National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
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Bogdanović T, Pleadin J, Petričević S, Listeš E, Sokolić D, Marković K, Ozogul F, Šimat V. The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.09.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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