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Beriain MJ, Gómez I, García S, Urroz JC, Diéguez PM, Ibañez FC. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. Foods 2024; 13:2443. [PMID: 39123634 PMCID: PMC11311495 DOI: 10.3390/foods13152443] [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: 06/21/2024] [Revised: 07/24/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.
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Affiliation(s)
- María José Beriain
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
| | - Inmaculada Gómez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Susana García
- Department of Sciences, Public University of Navarre, 31006 Pamplona, Spain;
| | - José Carlos Urroz
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Pedro María Diéguez
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Francisco C. Ibañez
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
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Bulanda S, Lau K, Nowak A, Łyko-Morawska D, Kotylak A, Janoszka B. The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds. Nutrients 2024; 16:1084. [PMID: 38613117 PMCID: PMC11013896 DOI: 10.3390/nu16071084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 03/25/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world's research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer.
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Affiliation(s)
- Sylwia Bulanda
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland;
| | - Karolina Lau
- Department of Environmental Medicine and Epidemiology in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland;
| | - Agnieszka Nowak
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland;
| | - Dorota Łyko-Morawska
- Department of Vascular Surgery, General Surgery, Angiology and Phlebology, Medical University of Silesia, Ziołowa 45/47, 40-635 Katowice, Poland;
| | - Anna Kotylak
- I Radiation and Clinical Oncology Department, Maria Skłodowska-Curie National Research Institute of Oncology, Gliwice Branch, 44-102 Gliwice, Poland;
| | - Beata Janoszka
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland;
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Ab-latif NI, Abdullah R, Omar S, Sanny M. Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach. Malays J Med Sci 2024; 31:130-141. [PMID: 38694573 PMCID: PMC11057834 DOI: 10.21315/mjms2024.31.2.11] [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: 11/04/2022] [Accepted: 08/12/2023] [Indexed: 05/04/2024] Open
Abstract
Background The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach. Methods Benchmark Dose (BMD) software was used to model the BMD at a lower end of a one-sided 95% confidence interval with a 10% incremental risk (BMDL10) of PAHs and HCAs from different target organ toxicities. The MOEs of PAHs and HCAs in meat and fish-based products were determined by utilising the calculated BMDL10 values and estimated daily intake of meat and fish-based products from published data. Results The calculated BMDL10 values of PAHs (i.e. benzo[a]pyrene [BaP] and fluoranthene [FA]) and HCAs (i.e. 2-amino-3,8,dimethylimidazo[4,5-f]quinoxaline [MeIQx] and 2-amino-1-methyl-6-phenylimidazo[4,5,6]pyridine [PhIP]) ranged from 19 mg/kg bw/day to 71,801 mg/kg bw/day. The MOE of BaP ranged from 41,895 to 71,801 and that of FA ranged from 19 to 1412. As for MeIQx and PhIP, their MOEs ranged from 6,322 to 7,652 and from 2,362 to 14,390, respectively. Conclusion The MOEs of FA, MeIQx and PhIP were lower than 10,000, indicating a high concern for human health and therefore demanding effective risk management actions.
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Affiliation(s)
- Nurin Irdina Ab-latif
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Rozaini Abdullah
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Science, Universiti Putra Malaysia, Selangor, Malaysia
| | - Syaliza Omar
- Faculty of Pharmacy, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
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Huynh TTH, Wongmaneepratip W, Vangnai K. Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System. Foods 2024; 13:1002. [PMID: 38611308 PMCID: PMC11011254 DOI: 10.3390/foods13071002] [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: 02/02/2024] [Revised: 03/17/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The relationship between the chemical structures of six flavonoids and their abilities to inhibit the formation of polycyclic aromatic hydrocarbons (PAHs) in a heated meat model system was investigated. The PAH8 forming in samples was analyzed by using QuEChERS coupled GC-MS. Inhibitory effects of PAHs were myricetin (72.1%) > morin (55.7%) > quercetin (57.3%) > kaempferol (49.9%) > rutin (32.7%) > taxifolin (30.2%). The antioxidant activities of these flavonoids, assessed through (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging activity assay (DPPH), [2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)] free radical scavenging activity assay (ABTS) and ferric ion reducing antioxidant power assay (FRAP) assays, exhibited a significant negative correlation with PAH reduction. Notably, myricetin that contained three hydroxyl groups on the B-ring, along with a 2,3-double bond in conjugation with a 4-keto moiety on the C-ring, demonstrated strong antioxidant properties and free radical scavenging abilities, which significantly contributed to their ability to inhibit PAH formation. However, rutin and taxifolin, substituted at the C-3 position of the C-ring, decreased the PAH inhibitory activity. The ABTS assay proved the most effective in demonstrating the correlation between flavonoid antioxidant properties and their capacity to inhibit PAH formation in heated meat model systems. Thus, the inhibition of PAHs can be achieved by dietary flavonoids according to their chemical structures.
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Affiliation(s)
- Thi Thu Huong Huynh
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Wanwisa Wongmaneepratip
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12121, Thailand;
| | - Kanithaporn Vangnai
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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Meinilä J, Virtanen JK. Meat and meat products - a scoping review for Nordic Nutrition Recommendations 2023. Food Nutr Res 2024; 68:10538. [PMID: 38449706 PMCID: PMC10916397 DOI: 10.29219/fnr.v68.10538] [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: 02/21/2022] [Revised: 08/22/2022] [Accepted: 01/23/2024] [Indexed: 03/08/2024] Open
Abstract
Meat is not only a source of several nutrients but also a proposed risk factor for several non-communicable diseases. Here, we describe the totality of evidence for the role of meat intake for chronic disease outcomes, discuss potential mechanistic pathways, knowledge gaps, and limitations of the literature. Use of the scoping review is based on a de novo systematic review (SR) and meta-analysis on the association between poultry intake and cardiovascular disease (CVD) and type 2 diabetes (T2D), qualified SRs (as defined in the Nordic Nutrition Recommendations 2023 project) on meat intake and cancer by the World Cancer Research Fund (WCRF), the International Agency for Research on Cancer (IARC), and a systematic literature search of SRs and meta-analyses. The quality of the SRs was evaluated using a modified AMSTAR 2 tool, and the strength of evidence was evaluated based on a predefined criteria developed by the WCRF. The quality of the SRs was on average critically low. Our findings indicate that the evidence is too limited for conclusions for most of the chronic disease outcomes. However, findings from qualified SRs indicate strong evidence that processed meat increases the risk of colorectal cancer and probable evidence that red meat (unprocessed, processed, or both) increases the risk. The evidence suggests that both unprocessed red meat and processed meat (also including processed poultry meat) are probable risk factors for CVD mortality and stroke, and that total red meat and processed meat are risk factors for CHD. We found no sufficient evidence suggesting that unprocessed red meat, processed red meat, total red meat, or processed meat (including red and white meat) would be protective of any chronic disease. There was also no sufficient evidence to conclude on protective effect of poultry on any chronic diseases; effects on the risk of CVD, stroke, and T2D, to any direction, were regarded as unlikely.
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Affiliation(s)
- Jelena Meinilä
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jyrki K. Virtanen
- School of Medicine, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
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Singh L, Agarwal T. Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2023; 43:2380-2397. [PMID: 36802078 DOI: 10.1111/risa.14110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 06/18/2023]
Abstract
Tandoori cooking is a popular food preparation method in India involving a unique combination of grilling, baking, barbecuing, and roasting processes. This study determined the levels of 16 polycyclic aromatic hydrocarbons (PAHs) in tandoori chicken and assessed the associated health risk. The sum of 16 PAHs concentration ranged from 25.4 to 3733 μg/kg with an average of 440 ± 853 μg/kg. Analyzed samples demonstrated major contribution of 2, 3, and 4 ring PAHs. Diagnostic ratios identified combustion and high-temperature processes as the main source favoring PAHs generation in these samples. Benzo(a)pyrene equivalents and incremental lifetime cancer risk (ILCR) estimates for different population groups (boys, girls, adult males, adult females, elderly males, elderly females) associated with dietary intake of these products ranged from 6.88E-05 to 4.13E-03 and 1.63E-08 to 1.72E-06, respectively. Since the ILCR values fell within the safe limits (1E-06, i.e., nonsignificant), the consumption of tandoori chicken may be considered as safe. The study emphasizes the need for extensive studies on PAHs formation in tandoori food products.
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Affiliation(s)
- Lochan Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Tripti Agarwal
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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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; 12:1374. [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)
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
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8
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Bulanda S, Janoszka B. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4922. [PMID: 36981831 PMCID: PMC10049194 DOI: 10.3390/ijerph20064922] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 06/18/2023]
Abstract
Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffing the meat with dried fruits (prunes, apricots and cranberries) and baking it in a roasting bag. High-performance liquid chromatography with fluorescence detection (HPLC-FLD) was used to conduct a quantitative analysis of seven PAHs. Recovery results ranged from 61 to 96%. The limit of detection (LOD) was 0.003 to 0.006 ng/g, and the limit of quantification (LOQ) was 0.01 to 0.02 ng/g. Gas chromatography-mass spectrometry (GC-MS/MS) was used to confirm the presence of PAHs in food. The total PAH content of the roasted pork loin was 7.4 ng/g. This concentration decreased by 35%, 48% and 58% when the meat was roasted with apricots, prunes and cranberries, respectively. The cranberries also inhibited the formation of benzo(a)pyrene to the greatest extent. Thermally treating meat stuffed with dry fruits may be a simple and effective way to prepare foods with reduced levels of mutagens and carcinogens belonging to PAHs, and thus reduce the risk of cancer.
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Ali A, Ahmad N, Liaqat A, Farooq MA, Ahsan S, Chughtai MFJ, Rahaman A, Saeed K, junaid‐ur‐Rahman S, Siddeeg A. Safety and quality assessment of street-vended barbecue chicken samples from Faisalabad, Pakistan. Food Sci Nutr 2023; 11:930-939. [PMID: 36789033 PMCID: PMC9922140 DOI: 10.1002/fsn3.3127] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 10/12/2022] [Accepted: 10/25/2022] [Indexed: 11/15/2022] Open
Abstract
The current study was designed to assess the safety and quality status of street-vended barbecue chicken samples. The samples were collected from four regions of Faisalabad city: Ghulam Mohammad Abad (R1), Jhang Road (R2), Sargodha Road (R3), and Satiana Road (R4); and compared with the self-prepared barbecue chicken sample (R0). Purposely, all the collected samples were subjected to assess the quality aspects by physicochemical analyses. The results of the physicochemical analysis showed that moisture content varied from 54% to 60%, crude protein 26.97% to 32.87%, crude fat 7.25% to 9.00%, crude ash 1.61% to 1.72%, pH 5.60 to 6.30, free fatty acid value 1.00% to 1.39%, and peroxide value 0.63 to 0.84 meq/Kg. Results pertaining to the enumeration of total microbial load and total coliform count exhibit 2.39-5.17 and 1.20-3.20 log cfu/g, respectively. The samples were assessed for heavy metals (Pb, Zn, Cd, and Fe) by atomic absorption spectrophotometer (AAS). The concentration of highly toxic metals Pb and Cd was found to be much higher than recommended value as they ranged from 1.90 to 3.70 mg/kg for Pb and 0.10 to 0.90 mg/kg for Cd. However, the level of essential metals (Fe and Zn) in barbecue chicken samples ranged from 67.10 to 180 and 8.30 to 35.80 mg/kg which was much higher than their safe limits for Fe (15 ppm) and Zn (5 ppm), respectively. The study concludes that the consumption of street-vended barbecue chicken possesses to be a serious public health risk for consumers.
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Affiliation(s)
- Ayesha Ali
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Naveed Ahmad
- National Institute of Food Science & Technology, University of AgricultureFaisalabadPakistan
| | - Atif Liaqat
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Muhammad Adil Farooq
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Samreen Ahsan
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | | | - Abdul Rahaman
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
- School of Food Science and EngineeringFoshan UniversityFoshanChina
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre)GuangzhouChina
| | - Kanza Saeed
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Syed junaid‐ur‐Rahman
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Azhari Siddeeg
- Department of Food Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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Barbosa F, Rocha BA, Souza MCO, Bocato MZ, Azevedo LF, Adeyemi JA, Santana A, Campiglia AD. Polycyclic aromatic hydrocarbons (PAHs): Updated aspects of their determination, kinetics in the human body, and toxicity. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART B, CRITICAL REVIEWS 2023; 26:28-65. [PMID: 36617662 DOI: 10.1080/10937404.2022.2164390] [Citation(s) in RCA: 43] [Impact Index Per Article: 43.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are legacy pollutants of considerable public health concern. Polycyclic aromatic hydrocarbons arise from natural and anthropogenic sources and are ubiquitously present in the environment. Several PAHs are highly toxic to humans with associated carcinogenic and mutagenic properties. Further, more severe harmful effects on human- and environmental health have been attributed to the presence of high molecular weight (HMW) PAHs, that is PAHs with molecular mass greater than 300 Da. However, more research has been conducted using low molecular weight (LMW) PAHs). In addition, no HMW PAHs are on the priority pollutants list of the United States Environmental Protection Agency (US EPA), which is limited to only 16 PAHs. However, limited analytical methodologies for separating and determining HMW PAHs and their potential isomers and lack of readily available commercial standards make research with these compounds challenging. Since most of the PAH kinetic data originate from animal studies, our understanding of the effects of PAHs on humans is still minimal. In addition, current knowledge of toxic effects after exposure to PAHs may be underrepresented since most investigations focused on exposure to a single PAH. Currently, information on PAH mixtures is limited. Thus, this review aims to critically assess the current knowledge of PAH chemical properties, their kinetic disposition, and toxicity to humans. Further, future research needs to improve and provide the missing information and minimize PAH exposure to humans.
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Affiliation(s)
- Fernando Barbosa
- Analytical and System Toxicology Laboratory, Department of Clinical Analyses, Toxicology and Food Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, Sao Paulo, Brazil
| | - Bruno A Rocha
- Analytical and System Toxicology Laboratory, Department of Clinical Analyses, Toxicology and Food Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, Sao Paulo, Brazil
| | - Marília C O Souza
- Analytical and System Toxicology Laboratory, Department of Clinical Analyses, Toxicology and Food Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, Sao Paulo, Brazil
| | - Mariana Z Bocato
- Analytical and System Toxicology Laboratory, Department of Clinical Analyses, Toxicology and Food Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, Sao Paulo, Brazil
| | - Lara F Azevedo
- Analytical and System Toxicology Laboratory, Department of Clinical Analyses, Toxicology and Food Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, Sao Paulo, Brazil
| | - Joseph A Adeyemi
- Department of Biology, School of Sciences, Federal University of Technology, Akure, Nigeria
| | - Anthony Santana
- Department of Chemistry, University of Central Florida, Orlando, FL, USA
| | - Andres D Campiglia
- Department of Chemistry, University of Central Florida, Orlando, FL, USA
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11
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Dutta K, Shityakov S, Zhu W, Khalifa I. High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Highly selective and recyclable lanthanoids coordination polymers fluorescent sensors for 1-Hydroxypyrene. Polyhedron 2022. [DOI: 10.1016/j.poly.2022.116147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Sonego E, Bhattarai B, Duedahl-Olesen L. Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products. Foods 2022; 11:2446. [PMID: 36010446 PMCID: PMC9407348 DOI: 10.3390/foods11162446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/01/2022] [Accepted: 08/04/2022] [Indexed: 12/26/2022] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.
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Affiliation(s)
- Elisa Sonego
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro, 5, 00185 Rome, Italy
| | - Bina Bhattarai
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark
| | - Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark
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14
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Zastrow L, Judas M, Speer K, Schwind KH, Jira W. Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties. Food Chem X 2022; 14:100351. [PMID: 36118985 PMCID: PMC9475699 DOI: 10.1016/j.fochx.2022.100351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 05/11/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022] Open
Abstract
The contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs; anthracene-9,10-dione, benzo[a]anthracene-7,12-dione, 11H-benzo[b]fluorene-11-one, 6H-benzo[cd]pyren-6-one, 7H-benzo[de]anthracene-7-one, 9,10-dihydro-8H-benzo[a]pyren-7-one, fluoren-9-one, and naphthacene-5,12-dione) and six PAHs (anthracene, fluorene, and PAH4) were investigated in barbecued meat and non-meat patties. The patties were prepared with ten setups (six replicates, each) of barbecue conditions defined by grill type, grate height, heating medium, and barbecue time. The highest median contents were observed with a disposable grill (OPAHs: 46.3 µg/kg; PAHs: 40.7 µg/kg) and a charcoal grill (OPAHs: 29.6 µg/kg; PAHs: 23.3 µg/kg). Fluoren-9-one and anthracene-9,10-dione were the dominant compounds within OPAHs, but also the four toxicologically most relevant OPAHs were detected with a total up to 11.8 µg/kg. Pairs of OPAHs and corresponding PAHs did not show strong correlations, as individual OPAHs and PAHs were affected differently by the barbecue conditions. No suitable markers for OPAH prediction could be found. We recommend to include OPAHs in future PAH investigations.
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15
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Kim SY, Shin HW, Kim GH, Kim YY, Kang MJ, Shin HS. Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea. Foods 2022; 11:1618. [PMID: 35681367 PMCID: PMC9180342 DOI: 10.3390/foods11111618] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/18/2022] [Accepted: 05/28/2022] [Indexed: 02/01/2023] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are produced during incomplete combustion of organic matter. Many of them are likely to be carcinogenic and cause mutations. In this study, the PAH4 (benzo[a]pyrene (BaP), benz[a]anthracene (BaA), chrysene (CHR), benzo[b]fluoranthene (BbF)) content in deep-fat fried pork was evaluated according to temperature and time, and a risk assessment was conducted. The high performance liquid chromatography-fluorescence detection (HPLC-FLD) method for PAH4 analysis was validated by determining linearity (R2), recovery, limit of detection (LOD), and limit of quantitation (LOQ). The linearity was R2 ≥ 0.99. The PAH4 level was dependent on the temperature, time, and nature of the edible oil. Before heat treatment, the PAH4 content of pork was 0.38 μg/kg. The PAH4 content of deep-fat fried pork ranged from 0.86 to 6.86 μg/kg according to temperature (160, 180, 200 °C) and time (3, 6, 9 min). Exposure to PAH4 via the consumption of deep-fat fried pork for different age groups among the Korean population was 0.01-0.89 μg-TEQBaP/kg/day, with the margin of exposure calculated as 7.88 × 104-5.22 × 106. The PAH4 content and risk of exposure increased proportionally with the heat treatment temperature and time. The survey provided important information in terms of evaluating the health risks that PAH compounds can cause in people's diets due to the heat treatment of pork.
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Affiliation(s)
| | | | | | | | | | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Korea; (S.Y.K.); (H.W.S.); (G.H.K.); (Y.-Y.K.); (M.-J.K.)
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16
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Grigoriou C, Costopoulou D, Vassiliadou I, Karavoltsos S, Sakellari A, Bakeas E, Leondiadis L. Polycyclic aromatic hydrocarbons and trace elements dietary intake in inhabitants of Athens, Greece, based on a duplicate portion study. Food Chem Toxicol 2022; 165:113087. [DOI: 10.1016/j.fct.2022.113087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 11/28/2022]
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17
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Hamidi EN, Hajeb P, Selamat J, Lee SY, Abdull Razis AF. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19020736. [PMID: 35055557 PMCID: PMC8775937 DOI: 10.3390/ijerph19020736] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/22/2021] [Accepted: 10/26/2021] [Indexed: 12/10/2022]
Abstract
Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the degree of doneness and fat content of the meats. The levels of 15 PAHs in the grilled meat samples and bioaccessible fractions were determined using high-performance liquid chromatography (HPLC) equipped with PAH column, and UV and fluorescence detectors. Total PAHs were found in beef (30.73 ng/g) and chicken (70.93 ng/g) before its digestion, and different PAHs’ bioaccessibility were observed in the different segments of GIT, with the highest in the stomach followed by the small intestine, despite the relatively higher bioaccessibility of individual PAHs in grilled beef as compared to those in grilled chicken. Additionally, the PAHs’ bioaccessibility increased with the increase in the degree of doneness. Positive linear correlation was observed for the PAHs’ bioaccessibility and the fat contents of grilled meat. Overall, this study highlights the influence of meat doneness (cooking time) and fat contents on the bioaccessibility and bioaccumulation of PAHs.
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Affiliation(s)
- Elliyana Nadia Hamidi
- Food Safety Research Centre, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Parvaneh Hajeb
- Department of Environmental Science, Aarhus University, 4000 Roskilde, Denmark;
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Ahmad Faizal Abdull Razis
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Correspondence:
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18
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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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19
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Halagarda M, Wójciak KM. Health and safety aspects of traditional European meat products. A review. Meat Sci 2021; 184:108623. [PMID: 34753110 DOI: 10.1016/j.meatsci.2021.108623] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/01/2021] [Accepted: 07/04/2021] [Indexed: 11/18/2022]
Abstract
Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.
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Affiliation(s)
- Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, 30-033 Kraków, Sienkiewicza 5, Poland.
| | - Karolina M Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Skromna 8 Street, Poland.
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20
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Boubacar Seydou R, Douny C, Mahillon J, Anihouvi VB, Scippo M, Hounhouigan DJ. Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of
kilichi
, a grilled meat produced in Niger. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ramatou Boubacar Seydou
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
- Département des Cultures Fluviales, Laboratoire de Technologie Alimentaire Institut National de la Recherche Agronomique du Niger Niamey Niger
| | - 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
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Croix du Sud Louvain‐la‐Neuve Belgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐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
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
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21
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Siddique R, Zahoor AF, Ahmad H, Zahid FM, Karrar E. Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat. Food Sci Nutr 2021; 9:3219-3227. [PMID: 34136186 PMCID: PMC8194747 DOI: 10.1002/fsn3.2284] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 03/26/2021] [Accepted: 03/27/2021] [Indexed: 12/17/2022] Open
Abstract
The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)), frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive oil, sesame oil, extra light olive oil, and sunflower oil), microwaving, and oven roasting on polycyclic aromatic hydrocarbons (PAHs) formation in rabbit meat samples was investigated. Meat samples (including three replicates) were prepared without additives or spices. PAHs extraction was carried out by saponification method with potassium hydroxide in methanol which was followed by a silica gel column technique and the samples were quantified by using gas chromatography with mass spectrometry (GC-MS). PAHs standards, fluorene, naphthalene, anthracene, phenanthrene, pyrene, acenaphthalene, fluoranthene, and benzopyrene, were used for this study. The other PAHs except fluorene were not observed (detection limit-0.009 µg/g) in all the samples. Among traditional processing techniques, higher PAH contents were observed as a result of frying. Frying with vegetable oil produced higher fluorene content (0.06-0.13 µg/g) in the deep-fried sample, although sesame oil is the best oil which produces lowest PAH contents in fried samples. Among all the processing techniques, lower fluorene (0.01-0.02 µg/g) content was noticed in poaching. Benzo(a)pyrene was not observed in all the investigated samples which is viewed as a reliable strategy of the cooking process for human consumption. After processing, the cooking loss was determined and oven roasting and grilling exhibited greater moisture loss.
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Affiliation(s)
- Rabia Siddique
- Department of ChemistryGovernment College UniversityFaisalabadPakistan
| | | | - Hamad Ahmad
- Department of ChemistryUniversity of Management and Technology LahoreLahorePakistan
| | | | - Emad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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22
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Sei K, Wang Q, Tokumura M, Miyake Y, Amagai T. Accurate and ultrasensitive determination of 72 parent and halogenated polycyclic aromatic hydrocarbons in a variety of environmental samples via gas chromatography-triple quadrupole mass spectrometry. CHEMOSPHERE 2021; 271:129535. [PMID: 33453482 DOI: 10.1016/j.chemosphere.2021.129535] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 06/12/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) and their halogenated derivatives (XPAHs) are ubiquitous in various environmental media. Analytical problems, however, make it difficult to accurately determine their concentrations. To develop a satisfactory analytical method suitable for a diversity of PAHs and XPAHs in multiple environmental samples, we evaluated three commercial analytical columns (DB-5MS, Select PAH, and Rxi-PAH) for better chromatographic separation and optimized the analytical conditions for gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS). Comparison of the abilities of the columns to separate peaks revealed that the Rxi-PAH was the best column for both PAH and XPAH analyses. Optimization of analytical conditions for GC-MS/MS resulted in sensitivities for PAHs and XPAHs that were 4.2-fold-2600-fold higher than the sensitivities of GC-high-resolution MS (GC-HRMS) (an example of a traditional analytical method). Although there were no statistically significant differences between the instrumental detection limits (IDLs) of PAHs and XPAHs measured by GC-HRMS, the IDLs of XPAHs were significantly lower than those of PAHs when measured by GC-MS/MS. This difference could be attributed to the unique ionization patterns of XPAHs in the GC-MS/MS analysis, which suppressed background noise and increased the analytical sensitivity. Analyses of PAHs and XPAHs in grilled chicken, vehicle exhaust, sea sediment, ambient air, and indoor dust via the analytical method optimized in this study revealed that the proposed method was sufficiently sensitive, comprehensive, and versatile for risk assessment purposes, and could eliminate interferences associated with the co-elution of target PAHs and XPAHs.
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Affiliation(s)
- Kento Sei
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Qi Wang
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Masahiro Tokumura
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Yuichi Miyake
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan.
| | - Takashi Amagai
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan.
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23
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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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24
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SIDDIQUE R, ZAHOOR AF, AHMAD S, AHMAD H, MANSHA A, ZAHID FM, FAISAL S, AADIL RM. GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.34720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | - Sajjad AHMAD
- University of Engineering and Technology Lahore,, Pakistan
| | - Hamad AHMAD
- University of Management and Technology, Pakistan
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25
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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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26
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Kim HJ, Cho J, Jang A. Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats. Food Chem 2020; 343:128453. [PMID: 33168259 DOI: 10.1016/j.foodchem.2020.128453] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 10/08/2020] [Accepted: 10/19/2020] [Indexed: 12/30/2022]
Abstract
The effect of grilling using three charcoal types (white, black, and extruded charcoal) on the formation of 16 polycyclic aromatic hydrocarbons (PAHs) in three types of meat (beef loin, pork belly, and chicken thigh) was evaluated. Meats were grilled using a standardized technique until an internal temperature of 71-75 °C was reached. The limits of quantitation, relative recoveries, and precisions of the PAH analyses using GC/MS were 0.03-0.31 μg/kg, 73.5-120.5%, and 0.54-5.02%, respectively. Meats grilled using extruded charcoal showed the highest levels of PAHs (p < 0.0001) among the different charcoals. Additionally, higher levels of 4 PAHs were found in pork belly than beef loin and chicken thigh meat, due to its high fat content (p < 0.0001). The effects of charcoal and meat types showed a high coefficiency (p < 0.0001). These results indicated that the combination of white charcoal and low-fat meat could reduce PAHs formation in charcoal-grilled meat.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Jinwoo Cho
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
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Iko Afé O, Anihouvi D, Assogba M, Anihouvi E, Kpoclou Y, Douny C, Mahillon J, Anihouvi V, Scippo ML, Hounhouigan D. Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sahin S, Ulusoy HI, Alemdar S, Erdogan S, Agaoglu S. The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment. Food Sci Anim Resour 2020; 40:675-688. [PMID: 32968721 PMCID: PMC7492177 DOI: 10.5851/kosfa.2020.e43] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/20/2020] [Accepted: 06/10/2020] [Indexed: 02/01/2023] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 μg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 μg/kg. All of the samples analyzed were found to be below the EU permitted limit (5 μg/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.
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Affiliation(s)
- Seyda Sahin
- Department of Food Hygiene and Technology,
Faculty of Veterinary Medicine, Sivas Cumhuriyet University,
Sivas 58140, Turkey
| | - Halil Ibrahim Ulusoy
- Department of Analytical Chemistry,
Faculty of Pharmacy, Sivas Cumhuriyet University,
Sivas 58140, Turkey
| | - Suleyman Alemdar
- Department of Food Hygiene and Technology,
Faculty of Veterinary Medicine, Sivas Cumhuriyet University,
Sivas 58140, Turkey
| | - Selim Erdogan
- Department of Analytical Chemistry,
Faculty of Pharmacy, Inonu University, Malatya
44069, Turkey
| | - Sema Agaoglu
- Department of Food Hygiene and Technology,
Faculty of Veterinary Medicine, Sivas Cumhuriyet University,
Sivas 58140, Turkey
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29
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Oshiro S, Ramalho M, Durães PC, Andrade R, Silva K, Silvério F, Pinho G. p-Cresol in cheese: Is it a flavouring compound or chemical contaminant? Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1510-1519. [PMID: 32679005 DOI: 10.1080/19440049.2020.1778190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental matrices. Thus, the objective of this study was to evaluate four traditional methods for extracting p-cresol from cheese samples in order to validate the best method, and finally to apply it to five cheese samples with different origins, processing and ripeness times. The analyses were performed by gas chromatography-mass spectrometry after derivatisation of p-cresol with anhydride acetic and pyridine. Better results were achieved by the QuEChERS method, which showed recovery higher than 80%, relative standard deviation lower than 16%, limit of quantification of 5 μg kg-1 and linearity between 5 and 400 μg kg-1 with R2 0.99. p-Cresol was quantified in almost all of the samples analysed at different concentration levels, which were in an increasing order at μg kg-1: Cheddar (< LOQ), Parmesan (8 ± 0.7), Gorgonzola (103 ± 14), smoked Provolone (365 ± 28) and barbecue cheese (1001 ± 187). Although no maximum residue limit has been established for p-cresol in food, the results suggest that cheeses exposed to charcoal combustion notably increase the p-cresol levels and may represent a hazard to human health, especially in risk groups such as patients with chronic kidney disease who have serious problems with p-cresol.
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Affiliation(s)
- Susane Oshiro
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Marta Ramalho
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Paloma Cristina Durães
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Raissa Andrade
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Karolina Silva
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Flaviano Silvério
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Gevany Pinho
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
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30
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Magdalena Surma, Sadowska-Rociek A, Cieślik E, Sznajder-Katarzyńska K. Application of Zirconium Based Sorbent for the Xenobiotics Determination in Food of Animal Origin. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820070175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Ghorbani M, Najafi Saleh H, Barjasteh-Askari F, Nasseri S, Davoudi M. The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2020; 18:345-354. [PMID: 32399245 PMCID: PMC7203328 DOI: 10.1007/s40201-020-00457-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 02/10/2020] [Indexed: 06/11/2023]
Abstract
PURPOSE Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. METHODS A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018. RESULTS Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022-3.085 μg/Kg; P < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030-4.967; P < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689-4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162-8.049; P < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628-2.266; P < 0.001 in studies with >7 PAHs). CONCLUSIONS It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.
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Affiliation(s)
- Mohammad Ghorbani
- Department of Public Health, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
| | - Hossein Najafi Saleh
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
| | - Fateme Barjasteh-Askari
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Simin Nasseri
- Center for Water Quality Research, Institute for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran
| | - Mojtaba Davoudi
- Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Environmental Health Engineering, School of Health, Mashhad University of Medical Sciences, 18th Daneshgah Street, Mashhad, Iran
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32
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Kafouris D, Koukkidou A, Christou E, Hadjigeorgiou M, Yiannopoulos S. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus. Meat Sci 2020; 164:108088. [DOI: 10.1016/j.meatsci.2020.108088] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/10/2020] [Accepted: 02/11/2020] [Indexed: 12/22/2022]
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33
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34
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food Chem Toxicol 2020; 141:111372. [PMID: 32334111 DOI: 10.1016/j.fct.2020.111372] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022]
Abstract
This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
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35
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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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36
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Pirsaheb M, Dragoi EN, Vasseghian Y. Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1720750] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Meghdad Pirsaheb
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elena-Niculina Dragoi
- Faculty of Chemical Engineering and Environmental Protection “Cristofor Simionescu”, “Gheorghe Asachi” Technical University, Iasi, Romania
- Faculty of Automatic Control and Computer Engineering, “Gheorghe Asachi” Technical University of Iasi, Iasi, Romania
| | - Yasser Vasseghian
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
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37
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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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38
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Zastrow L, Schwind KH, Schwägele F, Speer K. Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13998-14004. [PMID: 31747274 DOI: 10.1021/acs.jafc.9b03316] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The contents of anthraquinone (ATQ) and polycyclic aromatic hydrocarbons (anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were investigated depending on various smoking conditions. During smoking, the smoke generator, the smoking duration, the type of wood, and some more plant-specific parameters were tested. The sausages were also barbecued on a charcoal grill. The lowest mean contents of all analytes were observed when friction smoke was used (ATQ < limit of quantification (LOQ); ANT < LOQ; PAH4 < limit of detection (LOD)) and the highest when the settings of ventilations flaps were changed (ANT 36.3 μg/kg; PAH4 2.2 μg/kg) or at an intensive smoke density (ATQ 3.2 μg/kg). The contents increased with the smoking time, but irregularities were detected after 10 min. The use of different types of wood had no influence on the ATQ content but affected the PAH content. In barbecued samples, ATQ and ANT contents were detected at the level of friction smoke and maximum PAH4 contents were found above the exposure during smoking. Due to the varying influence of the smoking parameters on the two analytes, there was no direct correlation between the contents of ATQ and ANT in all smoking experiments.
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Affiliation(s)
- Lisa Zastrow
- Department of Safety and Quality of Meat , Max Rubner-Institut (MRI) , E.-C.-Baumann Straße 20 , 95326 Kulmbach , Germany
| | - Karl-Heinz Schwind
- Department of Safety and Quality of Meat , Max Rubner-Institut (MRI) , E.-C.-Baumann Straße 20 , 95326 Kulmbach , Germany
| | - Fredi Schwägele
- Department of Safety and Quality of Meat , Max Rubner-Institut (MRI) , E.-C.-Baumann Straße 20 , 95326 Kulmbach , Germany
| | - Karl Speer
- Chair of Special Food Chemistry and Food Production , Technical University Dresden , Bergstraße 66 , 01069 Dresden , Germany
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Cheng J, Zhang X, Ma Y, Zhao J, Tang Z. Concentrations and distributions of polycyclic aromatic hydrocarbon in vegetables and animal-based foods before and after grilling: Implication for human exposure. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 690:965-972. [PMID: 31302560 DOI: 10.1016/j.scitotenv.2019.07.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 07/01/2019] [Accepted: 07/05/2019] [Indexed: 06/10/2023]
Abstract
The effects of grilling on health risks posed by polycyclic aromatic hydrocarbons (PAHs) in food remain poorly understood. The changes of concentrations, distributions, and risks of PAHs in vegetables and animal-based foods before and after grilling were investigated in this study. The sum of 16 (∑16) PAH concentrations in grilled vegetables and grilled animal-based foods were 60.4-1936 and 69.1-4668 ng/g, respectively. Grilling markedly increased the ∑16 PAH concentrations in most foods analyzed. Grilling clearly increased the low-molecular-weight PAH contributions to the ∑16 PAH concentrations in vegetables but increased the heavier PAH contributions to the ∑16 PAH concentrations in some animal-based foods. With the grilling, the total benzo[a]pyrene-equivalent concentrations of the 16 PAHs in Chinese chives and enoki mushrooms and most animal-based foods were improved significantly. Source assessments indicated that environmental sources contributed PAHs to the raw foods and high-temperature pyrolysis during grilling contributed large proportions of the PAHs in the grilled foods. The carcinogenic risks to humans from the exposure of PAHs in vegetables and animal-based foods were estimated. Grilling increased the total risks of PAHs in vegetables and animal-based foods by factors of 3.12 and 5.49, respectively. Total risks of PAHs in the 11 foods were 3.43 times higher when the foods were grilled than when raw. The results suggested that the negative effects of grilling on human health should be of great concern.
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Affiliation(s)
- Jiali Cheng
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Xianhui Zhang
- Agricultural Product Quality Safety Inspection and Testing Center of Huainan, Huainan, 232007, Anhui, China
| | - Yan Ma
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Jia Zhao
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Zhenwu Tang
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China.
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Boubacar Seydou R, Harouna A, Kpoclou YE, Douny C, Brose F, Hamani M, Mahillon J, Anihouvi VB, Scippo M, Hounhouigan DJ. Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger. Food Sci Nutr 2019; 7:3293-3301. [PMID: 31660143 PMCID: PMC6804756 DOI: 10.1002/fsn3.1190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/17/2019] [Accepted: 07/24/2019] [Indexed: 12/03/2022] Open
Abstract
Production of kilichi, a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments-coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC-FLD technique. Highly significant differences (p < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi, showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi, 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and 31%, 50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi, but Salmonella and Bacillus cereus were detected only in one coated kilichi. The noncompliant samples of uncoated kilichi were in the proportions varying between 7% -86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination.
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Affiliation(s)
- Ramatou Boubacar Seydou
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
- Institut National de Recherche AgronomiqueNiameyNiger
| | - AbdoulKader Harouna
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food Analysis, Fundamental and Applied Research for Animals & HealthDepartment of Food SciencesFaculty of Veterinary MedicineUniversity of LiègeLiègeBelgium
| | - François Brose
- Laboratory of Food Analysis, Fundamental and Applied Research for Animals & HealthDepartment of Food SciencesFaculty of Veterinary MedicineUniversity of LiègeLiègeBelgium
| | - Marichatou Hamani
- Département de Productions AnimalesFaculté d'AgronomieUniversité Abdou MoumouniNiameyNiger
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience Engineering, Earth and Life InstituteCatholic University of LouvainLouvain‐la‐NeuveBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food Analysis, Fundamental and Applied Research for Animals & HealthDepartment of Food SciencesFaculty of Veterinary MedicineUniversity of LiègeLiègeBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
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41
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Szternfeld P, Marchi J, Malysheva SV, Joly L. Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01579-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.037] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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43
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Wang C, Xie Y, Wang H, Bai Y, Dai C, Li C, Xu X, Zhou G. The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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El Husseini M, Mourad R, Abdul Rahim H, Al Omar F, Jaber F. Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycycl Aromat Compd 2019. [DOI: 10.1080/10406638.2019.1570952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Mohamad El Husseini
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Rabih Mourad
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Haifa Abdul Rahim
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Fawaz Al Omar
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Farouk Jaber
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
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45
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Swaney-Stueve M, Talavera M, Jepsen T, Severns B, Wise R, Deubler G. Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood. J Food Sci 2019; 84:640-649. [PMID: 30793302 DOI: 10.1111/1750-3841.14469] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 12/13/2018] [Accepted: 01/19/2019] [Indexed: 11/26/2022]
Abstract
Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur "pit-masters." In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, apple, oak, and mesquite. Descriptive and consumer acceptance tests were conducted to evaluate the different treatments and determine drivers of liking. Pork smoked with the offset smoker using hickory wood had the highest overall acceptance. Appearance characteristics, such as intensity of red color, were the top drivers of liking for the smoked pork product. PRACTICAL APPLICATION: This research demonstrates the drivers of liking for smoked pork products commonly found in American barbecue, specifically Kansas City-style barbecue. The results have application in both retail and restaurant environments and can be used to produce an optimized smoked pork product.
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Affiliation(s)
- Marianne Swaney-Stueve
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Martin Talavera
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Tegan Jepsen
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Bryan Severns
- Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Robert Wise
- Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Grace Deubler
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
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46
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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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47
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Jakobsen LS, Georgiadis S, Nielsen BF, Bokkers BGH, Boriani E, Duedahl-Olesen L, Hald T, Nauta MJ, Stockmarr A, Pires SM. Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups. PLoS One 2018; 13:e0207032. [PMID: 30408084 PMCID: PMC6224084 DOI: 10.1371/journal.pone.0207032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 10/23/2018] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND Consumption of meat prepared by barbecuing is associated with risk of cancer due to formation of carcinogenic compounds including benzo[a]pyrene (BaP). Assessment of a population's risk of disease and people's individual probability of disease given specific consumer attributes may direct food safety strategies to where impact on public health is largest. The aim of this study was to propose a model that estimates the risk of cancer caused by exposure to BaP from barbecued meat in Denmark, and to estimate the probability of developing cancer in subgroups of the population given different barbecuing frequencies. METHODS We developed probabilistic models applying two dimensional Monte Carlo simulation to take into account the variation in exposure given age and sex and in the individuals' sensitivity to develop cancer after exposure to BaP, and the uncertainty in the dose response model. We used the Danish dietary consumption survey, monitoring data of chemical concentrations, data on consumer behavior of frequency of barbecuing, and animal dose response data. FINDINGS We estimated an average extra lifetime risk of cancer due to BaP from barbecued meat of 6.8 × 10-5 (95% uncertainty interval 2.6 × 10-7 - 7.0 × 10-4) in the Danish population. This corresponds to approximately one to 4,074 extra cancer cases over a lifetime, reflecting wide uncertainty. The impact per barbecuing event on the risk of cancer for men and women of low body weight was higher compared to higher bodyweight. However, the difference due to sex and bodyweight between subgroups are dwarfed by the uncertainty. INTERPRETATION This study proposes a model that can be applied to other substances and routes of exposure, and allows for deriving the change in risk following a specific change in behaviour. The presented methodology can serve as a valuable tool for risk management, allowing for the formulation of behaviour advice targeted to specific sub-groups in the population.
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Affiliation(s)
| | - Stylianos Georgiadis
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Bo Friis Nielsen
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Bas G. H. Bokkers
- National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
| | - Elena Boriani
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Tine Hald
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Maarten J. Nauta
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anders Stockmarr
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Sara M. Pires
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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48
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Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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49
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Rozentale I, Zacs D, Bartkiene E, Bartkevics V. Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2018; 11:138-145. [PMID: 29486658 DOI: 10.1080/19393210.2018.1440637] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg-1, while the PAH4 content ranged from 0.42 to 628 μg kg-1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205-24,434, thus indicating a potential concern for consumer health for specific population groups.
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Affiliation(s)
- Irina Rozentale
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
| | - Dzintars Zacs
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
| | - Elena Bartkiene
- b Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Vadims Bartkevics
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
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50
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Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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