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Ciecierska M, Dasiewicz K, Wołosiak R. Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material. Foods 2023; 12:4120. [PMID: 38002178 PMCID: PMC10670568 DOI: 10.3390/foods12224120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS-HPLC-FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products.
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Affiliation(s)
- Marta Ciecierska
- Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland; (K.D.); (R.W.)
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Zhao X, Gao J, Zhai L, Yu X, Xiao Y. Recent Evidence on Polycyclic Aromatic Hydrocarbon Exposure. Healthcare (Basel) 2023; 11:1958. [PMID: 37444793 DOI: 10.3390/healthcare11131958] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/21/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
This review provides a comprehensive conclusion of the relationship between the intake of various polycyclic aromatic hydrocarbons (PAHs) and different dietary patterns, pointing to the accompanying potential health risks. To achieve this, existing pertinent research was collected and analyzed. The collation revealed that the concentration of PAHs in food and their dietary patterns were diverse in different regions. Specifically, the concentration of PAHs in food was found to be related to the level of pollution in the area, including soil, air, and water pollution, which is then accumulated through the food chain into food that can be ingested directly by the human body, resulting in malformations in offspring, increased risk of cancer, and gene mutation. Guidebooks and dietary surveys were consulted to uncover disparities in dietary patterns, which indicated regional variations in taste preferences, traditional foods, and eating habits. Different regions are spatially categorized in this assessment by cities, countries, and continents. Notably, smoking and grilling are two of the food processing methods most likely to produce high levels of PAHs. To prevent excessive intake of PAHs from food items and attain a higher quality of life, more health education is urgently needed to promote healthy eating patterns.
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Affiliation(s)
- Xiaohan Zhao
- State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Taipa, Macao 999078, China
| | - Jiuhe Gao
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macau 999078, China
| | - Lingzi Zhai
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macau 999078, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macau 999078, China
- Guangdong-Hong Kong-Macau Joint Laboratory for Contaminants Exposure and Health, Guangzhou 510006, China
| | - Ying Xiao
- State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Taipa, Macao 999078, China
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3
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Khalili F, Shariatifar N, Dehghani MH, Yaghmaeian K, Nodehi RN, Yaseri M, Moazzen M. Polycyclic aromatic hydrocarbons (PAHs) in meat, poultry, fish and related product samples of Iran: a risk assessment study. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2023; 21:215-224. [PMID: 37159744 PMCID: PMC10163182 DOI: 10.1007/s40201-023-00854-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 01/31/2023] [Indexed: 05/11/2023]
Abstract
Meat, poultry, and seafood such as fish are a valuable source of protein, vitamins and minerals. Considering their high consumption in the human diet, it is necessary to study pollutants (such as PAHs) in them. This present study has focused on the PAHs level and probabilistic risk of health in meat, poultry, fish and related product samples by MSPE-GC/MS technique (magnetic solid-phase extraction with gas chromatography-mass spectrometry). The maximum mean of 16 PAH was detected in smoked fish samples (222.7 ± 13.2 μg/kg) and the minimum mean of 16 PAH was detected in chicken (juje) kebab (112.9 ± 7.2 µg/kg μg/kg). The maximum mean of 4PAHs was detected in tuna fish (23.7 ± 2.4 µg/kg) and the minimum mean of 4PAHs was seen in grilled chicken and sausage samples (non-detected). Our results showed the 4PAHs and B[a]P were lower than the EU (European Union) standard levels (these standard levels were 30 and 5 μg/kg, respectively). Furthermore, the correlation among the type and concentrations of PAHs congeners was investigated through cluster analysis by heat map and principal component analysis. The 90th percentile ILCR (incremental lifetime cancer risk) of PAH compounds in fish, poultry, meat and related products samples was 3.39E-06, which was lower than the maximum acceptable level of risk (10-4). Finally, the highest ILCR was related to hamburger (4.45E-06). Therefore, there is no risk in consuming these foods in Iran, but it is necessary to monitor PAHs concentration in different types of foods.
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Affiliation(s)
- Fariba Khalili
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hadi Dehghani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Kamyar Yaghmaeian
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ramin Nabizadeh Nodehi
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehdi Yaseri
- Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mojtaba Moazzen
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Škaljac S, Jokanović M, Tomović V, Kartalović B, Ikonić P, Ćućević N, Vranešević J, Ivić M, Šojić B, Peulić T. Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Zhang Y, Lu Y, Chen F. Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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6
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Habschied K, Kartalović B, Kovačević D, Krstanović V, Mastanjević K. Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt. Foods 2023; 12:foods12030454. [PMID: 36765985 PMCID: PMC9913933 DOI: 10.3390/foods12030454] [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: 11/03/2022] [Revised: 01/12/2023] [Accepted: 01/14/2023] [Indexed: 01/20/2023] Open
Abstract
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50-210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear when malt is exposed to high temperatures (>100 °C). Phenanthrene was no longer detected at 100 °C and indeno [1,2,3-cd] pyrene at 130 °C, while fluorene, anthracene and benzo (a) anthracene were not quantified at 170 °C. The results of this research can be implemented in food safety legislation since foods available to children utilize malted flour (bread, cookies, bakery goods, etc.) due to its enzymatic activity or as a colour additive.
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Affiliation(s)
- Kristina Habschied
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia
| | - Dragan Kovačević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Vinko Krstanović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Krešimir Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-31-224-300
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7
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Vergara SC, Leiva MJ, Mestre MV, Vazquez F, Nally MC, Maturano YP. Non-saccharomyces yeast probiotics: revealing relevance and potential. FEMS Yeast Res 2023; 23:foad041. [PMID: 37777839 DOI: 10.1093/femsyr/foad041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 08/22/2023] [Accepted: 09/29/2023] [Indexed: 10/02/2023] Open
Abstract
Non-Saccharomyces yeasts are unicellular eukaryotes that play important roles in diverse ecological niches. In recent decades, their physiological and morphological properties have been reevaluated and reassessed, demonstrating the enormous potential they possess in various fields of application. Non-Saccharomyces yeasts have gained relevance as probiotics, and in vitro and in vivo assays are very promising and offer a research niche with novel applications within the functional food and nutraceutical industry. Several beneficial effects have been described, such as antimicrobial and antioxidant activities and gastrointestinal modulation and regulation functions. In addition, several positive effects of bioactive compounds or production of specific enzymes have been reported on physical, mental and neurodegenerative diseases as well as on the organoleptic properties of the final product. Other points to highlight are the multiomics as a tool to enhance characteristics of interest within the industry; as well as microencapsulation offer a wide field of study that opens the niche of food matrices as carriers of probiotics; in turn, non-Saccharomyces yeasts offer an interesting alternative as microencapsulating cells of various compounds of interest.
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Affiliation(s)
- Silvia Cristina Vergara
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María José Leiva
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María Victoria Mestre
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - María Cristina Nally
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Yolanda Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
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8
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Vranešević J, Kartalović B, Vidaković Knežević S, Škaljac S, Jokanović M. Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2153883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Jelena Vranešević
- Scientific Veterinary Institute Novi Sad, Novi Sad, Republic of Serbia
| | | | | | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
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9
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Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains. Food Res Int 2022; 161:111793. [DOI: 10.1016/j.foodres.2022.111793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/09/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022]
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10
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Agus BAP, Rajentran K, Selamat J, Lestari SD, Umar NB, Hussain N. Determination of 16 EPA PAHs in food using gas and liquid chromatography. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Xiao J, Chen C, Li Y, Fan J, Yan Z, Cai Y. Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Indigowoad Leaves with Preconcentration by Cholesterol-Decorated Nickel Foam (NF) Dispersive Solid-Phase Extraction (DSPE) and Determination by Gas Chromatography–Mass Spectrometry (GC-MS). ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2134886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Jing Xiao
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Chan Chen
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Yang Li
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jiahua Fan
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Zhihong Yan
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Ying Cai
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
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12
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Saravanakumar K, Sivasantosh S, Sathiyaseelan A, Sankaranarayanan A, Naveen KV, Zhang X, Jamla M, Vijayasarathy S, Vishnu Priya V, MubarakAli D, Wang MH. Impact of benzo[a]pyrene with other pollutants induce the molecular alternation in the biological system: Existence, detection, and remediation methods. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 304:119207. [PMID: 35351595 DOI: 10.1016/j.envpol.2022.119207] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/16/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
The exposure of benzo [a]pyrene (BaP) in recent times is rather unavoidable than ever before. BaP emissions are sourced majorly from anthropogenic rather than natural provenance from wildfires and volcanic eruptions. A major under-looked source is via the consumption of foods that are deep-fried, grilled, and charcoal smoked foods (meats in particular). BaP being a component of poly aromatic hydrocarbons has been classified as a Group I carcinogenic agent, which has been shown to cause both systemic and localized effects in animal models as well as in humans; has been known to cause various forms of cancer, accelerate neurological disorders, invoke DNA and cellular damage due to the generation of reactive oxygen species and involve in multi-generational phenotypic and genotypic defects. BaP's short and accumulated exposure has been shown in disrupting the fertility of gamete cells. In this review, we have discussed an in-depth and capacious run-through of the various origins of BaP, its economic distribution and its impact as well as toxicological effects on the environment and human health. It also deals with a mechanism as a single compound and its ability to synergize with other chemicals/materials, novel sensitive detection methods, and remediation approaches held in the environment.
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Affiliation(s)
- Kandasamy Saravanakumar
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | | | - Anbazhagan Sathiyaseelan
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Alwarappan Sankaranarayanan
- Department of Life Sciences, Sri Sathya Sai University for Human Excellence, Navanihal, Karnataka, 585 313, India.
| | - Kumar Vishven Naveen
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Xin Zhang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Monica Jamla
- Department of Biotechnology, Modern College of Arts, Science and Commerce, Savitribai Phule Pune University, Pune, 411007, India.
| | - Sampathkumar Vijayasarathy
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India.
| | - Veeraraghavan Vishnu Priya
- Department of Biochemistry, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India.
| | - Davoodbasha MubarakAli
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, Tamil Nadu, 600048, India.
| | - Myeong-Hyeon Wang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
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13
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Xing W, Liu X, Xu C, Farid MS, Cai K, Zhou H, Chen C, Xu B. Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon. Processes (Basel) 2022. [DOI: 10.3390/pr10020268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 μg kg−1 in the middle, 10.60 μg kg−1 on the surface and 17.37 μg kg−1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed.
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15
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Compr Rev Food Sci Food Saf 2022; 21:1598-1626. [DOI: 10.1111/1541-4337.12905] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/02/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
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16
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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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17
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Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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18
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Abstract
The kilning of malt occurs at different temperatures, depending on the desired color and aromas. Higher temperatures applied during kilning can be involved in polycyclic aromatic hydrocarbons (PAHs) formation in malt. PAHs are undesirable and designated as health hazards, it is important to quantify and qualify them in different malts. Since the European Food Safety Authority (EFSA) gave strict recommendations about PAHs in different foods, but omitted malt as a potential hazardous raw material that can cause health damage to beer consumers, the aim of this investigation was to assess the presence of 16 PAHs (naphthalene (Nap), acenaphthylene (Anl), acenaphthene (Ane), fluorene (Flu), anthracene (Ant), phenanthrene (Phen), fluoranthene (Flt), benz[a]anthracene (BaA), pyrene (Pyr), chrysene (Chry), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), dibenz[a,h]anthracene (DahA), benzo[ghi]perylene (BghiP), and indeno[1,2,3-cd]pyrene (InP)) in different, commercially available malts (amber, black, pilsner, and cara-120). The results showed that PAHs are present in different malts, with some in high amounts (BaA in black malt was 737 µg/kg). Minimal levels of BaA were detected in the amber malt, 60.53 µg/kg. The PAH4 (BaP, BaA, BbF, and Chry) sums are identical to the BaA concentrations in all malts and greatly exceed the EFSA prescribed levels for PAH4 in processed cereal-based foods (1 µg/kg).
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Novakov NJ, Kartalović BD, Mihaljev ŽA, Mastanjević KM, Stojanac NS, Habschied KJ. Heavy metals and PAHs in mussels on the Serbian market and consumer exposure. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2021; 14:219-226. [PMID: 34078251 DOI: 10.1080/19393210.2021.1931475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The goal of the study was to investigate the concentration of heavy metals and polycyclic aromatic hydrocarbons (PAHs) in 84 samples of mussels, collected from supermarkets and fish markets in Serbia. Lead, cadmium, mercury and arsenic concentrations were determined using an inductive coupled plasma mass spectrometry method. Sixteen PAHs were determined using a gas chromatography-mass spectrometry method. Heavy metals in the mussels were in the range (mg/kg) of 0.01-0.74 for lead, 0.01-0.38 for cadmium, 0.01-0.15 for mercury and 1.12-5.87 for arsenic. Metals and PAHs levels in all analysed samples were under the legal European and Serbian legislation limits. The provisional tolerable intake values were calculated on the base of the obtainable values of heavy metals. Mussels are considered to be safe for human consumption. However, one should take care of the amount and frequency of mussel consumption, primarily due to consumer's cadmium and mercury burden.
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Affiliation(s)
- Nikolina J Novakov
- Associate Professor in Fish Diseases and Fishery, Department of Veterinary Medicine, Univesity of Novi Sad, Novi Sad, Serbia
| | - Brankica D Kartalović
- Research Associate in Analytical Chemistry, Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad, Novi Sad, Serbia
| | - Željko A Mihaljev
- Research Associate in Analytical Chemistry, Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad, Novi Sad, Serbia
| | - Krešimir M Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croata
| | - Nenad S Stojanac
- Associate Professor in Fish Diseases and Fishery, Department of Veterinary Medicine, Univesity of Novi Sad, Novi Sad, Serbia
| | - Kristina J Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croata
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Yin X, Chen Q, Liu Q, Wang Y, Kong B. Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods 2021; 10:foods10061180. [PMID: 34073832 PMCID: PMC8225118 DOI: 10.3390/foods10061180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 12/03/2022] Open
Abstract
Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.
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Affiliation(s)
- Xiaoyu Yin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
| | - Yan Wang
- Shimadzu (China) Co., Ltd., Shenyang 110000, China;
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
- Correspondence: ; Tel.: +86-451-55191794
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21
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Škaljac S, Jokanović M, Tomović V, Šojić B, Ikonić P, Peulić T, Ivić M, Vranešević J, Kartalović B. Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1853183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Tatjana Peulić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Vranešević
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
| | - Brankica Kartalović
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
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22
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Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Sci 2020; 172:108360. [PMID: 33160211 DOI: 10.1016/j.meatsci.2020.108360] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 10/17/2020] [Accepted: 10/20/2020] [Indexed: 11/23/2022]
Abstract
The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness (P < 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA content was as high as 360.73 ng/g. In particular, the contents of Norharman and Harman were much higher than those of the other HAAs (P < 0.05). Additionally, the HAA contents were higher in the traditional sausages than those in the conventional sausages (P < 0.05). Principal component analysis showed that traditional and conventional sausages had a good separation based on the quality characteristics and total HAA level. The results of this study will provide useful information on the industrial production of smoked meat products.
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23
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Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes (Basel) 2020. [DOI: 10.3390/pr8080918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka kobasica were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration of PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content. The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg. The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural casing and smoked in the traditional way, which is almost four times the legislative prescribed values (2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the legislative prescribed values.
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24
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Lešić T, Vahčić N, Kos I, Zadravec M, Sinčić Pulić B, Bogdanović T, Petričević S, Listeš E, Škrivanko M, Pleadin J. Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages. Foods 2020; 9:foods9080990. [PMID: 32722148 PMCID: PMC7466175 DOI: 10.3390/foods9080990] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/08/2020] [Accepted: 07/22/2020] [Indexed: 11/16/2022] Open
Abstract
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.
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Affiliation(s)
- Tina Lešić
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia;
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Ivica Kos
- Faculty of Agriculture, University of Zagreb, Department of Animal Science and Technology, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Manuela Zadravec
- Croatian Veterinary Institute, Laboratory for Feed Microbiology, Savska Cesta 143, 10000 Zagreb, Croatia;
| | - Blanka Sinčić Pulić
- Administrative Department of Agriculture, Forestry, Hunting, Fishery and Water Management, Šetalište Pazinske Gimnazije 1, 52000 Pazin, Croatia;
| | - Tanja Bogdanović
- Croatian Veterinary Institute, Regional Veterinary Institute Split, Poljička Cesta 33, 21000 Split, Croatia; (T.B.); (S.P.); (E.L.)
| | - Sandra Petričević
- Croatian Veterinary Institute, Regional Veterinary Institute Split, Poljička Cesta 33, 21000 Split, Croatia; (T.B.); (S.P.); (E.L.)
| | - Eddy Listeš
- Croatian Veterinary Institute, Regional Veterinary Institute Split, Poljička Cesta 33, 21000 Split, Croatia; (T.B.); (S.P.); (E.L.)
| | - Mario Škrivanko
- Croatian Veterinary Institute, Regional Veterinary Institute Vinkovci, Ul. Josipa Kozarca 24, 32100 Vinkovci, Croatia;
| | - Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia;
- Correspondence:
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25
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Mastanjević K, Puljić L, Kartalović B, Grbavac J, Jukić Grbavac M, Nadaždi H, Habschied K. Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut-Traditionally Smoked Prosciutto. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17145097. [PMID: 32679725 PMCID: PMC7400239 DOI: 10.3390/ijerph17145097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/12/2020] [Accepted: 07/13/2020] [Indexed: 11/23/2022]
Abstract
Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
- Correspondence: (K.M.); (K.H.); Tel.: +385-31-224-300 (K.M. & K.H.)
| | - Leona Puljić
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia;
| | - Jozo Grbavac
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Marija Jukić Grbavac
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Helena Nadaždi
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
| | - Kristina Habschied
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
- Correspondence: (K.M.); (K.H.); Tel.: +385-31-224-300 (K.M. & K.H.)
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26
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Kartalović B, Mastanjević K, Novakov N, Vranešević J, Ljubojević Pelić D, Puljić L, Habschied K. Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina. Foods 2020; 9:E97. [PMID: 31963424 PMCID: PMC7022388 DOI: 10.3390/foods9010097] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to determine the concentration of 19 organochlorine pesticides (OCPs): (hexachlorocyclohexane (α-HCH, β-HCH, δ-HCH), lindane, aldrin, heptachlor, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfane I, endosulfane II, endosulfane sulfate, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dieldrin, endrin, dichlorodiphenyldichloroethane (DDD), methoxychlor and endrin ketone and 6 polychlorinated biphenyls (PCBs) (PCB 28, PCB 52, PCB 101, PCB 153, PCB 138 and PCB 180). The samples were taken from pancetta, dry pork neck (budiola), pork tenderloin and sausages produced in Rakitno (Bosnia and Herzegovina), smoked in both a traditional smokehouse and in an industrial chamber. Instrumental analysis was performed using gas chromatography-mass spectrometry (GC-MS). The reliability of the results, i.e., quality control is ensured by standard laboratory practice, which involves participation in proficiency test, the use of blank samples, reference materials and implementation of recommendations given by the relevant international organizations. The concentrations of α-HCH, lindane, PCB 28, PCB 52 and PCB 153 were detected and quantified. The concentrations of OCPs and PCBs did not significantly vary depending on product type and the conditions of production. All the examined samples were for human consumption.
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Affiliation(s)
- Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia; (B.K.); (J.V.); (D.L.P.)
| | - Krešimir Mastanjević
- Faculty of Food technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
| | - Nikolina Novakov
- Faculty of Agriculture Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia;
| | - Jelena Vranešević
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia; (B.K.); (J.V.); (D.L.P.)
| | - Dragana Ljubojević Pelić
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia; (B.K.); (J.V.); (D.L.P.)
| | - Leona Puljić
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina;
| | - Kristina Habschied
- Faculty of Food technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
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27
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Mastanjević KM, Kartalović BD, Vranešević JM, Novakov NJ, Habschied KJ. Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2020; 13:82-87. [PMID: 31937193 DOI: 10.1080/19393210.2020.1712481] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The traditional smoking procedure, which is the use of open fire, can lead to the formation of PAHs in sausages. The aim of this paper was to assess the types and concentrations of 16 PAHs in 30 samples of Slavonska kobasica, a traditional smoked sausage. In general, some samples showed high values of anthracene and acenaphthylene. In one sample, acenaphthylene reached the value of 1050 µg/kg and in another 1491 µg/kg anthracene was measured. Cancerogenic benzo(a)pyrene content was little above the maximum limit of 5 µg/kg in four samples, but mainly remained below the limit of quantification. PAH4 (i.c. benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(a)pyrene) were above the maximum limit of 30 µg/kg in three samples. Generally, it can be noted from the results that samples with high PAH4 and benzo(a)pyrene concentrations also have high PAH16 concentrations.
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Affiliation(s)
- Krešimir M Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek , Osijek, Croata
| | - Brankica D Kartalović
- Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad , Novi Sad, Serbia
| | - Jelena M Vranešević
- Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad , Novi Sad, Serbia
| | - Nikolina J Novakov
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad , Novi Sad, Serbia
| | - Kristina J Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek , Osijek, Croata
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28
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Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app10010092] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.
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29
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The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica". Foods 2019; 8:foods8120690. [PMID: 31861168 PMCID: PMC6963550 DOI: 10.3390/foods8120690] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 12/04/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, "Hercegovačka pečenica", produced in (1) a traditional smokehouse and (2) in industrial chambers. The study revealed that the content of the four priority PAHs (PAH4) in samples produced in a traditional smoking manner highly exceeded (up to 10 times) the maximal limits set for PAHs (12 µg/kg). PAH4 in all samples subjected to industrial smoking procedures was below the limit of quantification. All samples had below-the-limit-of-quantification values for Benzo[a]pyrene. The surface layer of the samples produced in traditional conditions had the highest total content of PAH16. The inner parts of all samples, whether traditional or industrial, had significantly lower PAH16 concentration than the surface layer.
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