Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus

Pear Wood Pyrolysis Influences Quality and Levels of Polycyclic Aromatic Hydrocarbons in Liquid Smoke

Limu smoked chicken is a traditional Chinese delicacy; however, polycyclic aromatic hydrocarbons (PAHs) are generated during the smoking process. We developed a pyrolysis process for pear wood liquid smoke with minimal PAH generation. Pear wood liquid smoke products were prepared under different pyrolysis conditions in a self-made pyrolysis reactor, and the total phenol, carbonyl compound, total acid, and PAH contents and PAH toxicity risk were evaluated. With increasing temperatures, the toxicity equivalent ΣPAH of the smoke liquid reached 3.004 μg/kg. With increasing particle sizes, the total phenol content reached 1.6 mg/mL; the phenol content was 5.95 mg/mL. With increasing particle sizes, the toxicity equivalent ΣPAHs of the smoke liquor reached 2.441 μg/kg. The optimal parameters for treating pear wood smoke liquid in the thermal reaction device were a pyrolysis temperature of pear wood of >350 °C, particle size of S2, and sucrose content of 8%.

Contaminant and residue profiles in Lebanese food: a comparative analysis with global standards

Lebanon's agricultural sector, known for its diverse crop and livestock production, faces challenges in the international market due to the presence of chemical residues and contaminants in its food exports. Recent rejections of these exports have raised global concerns about food safety, increasingly seen as vital for public health and economic prosperity. This review focuses on examining scientific studies about the levels of various chemical residues including pesticides, and veterinary drugs and contaminants like mycotoxins, and polycyclic aromatic hydrocarbons, and heavy metals in Lebanese food products. Findings indicate that these residues and contaminants often exceed both the maximum residue limits (MRLs) and maximum limits (MLs) set by the Codex Alimentarius and the European Union. The review concludes with recommendations for reducing these contaminants and residues to enhance Lebanon's food safety and quality, aligning with international standards, and mitigating the risk of export rejections.

Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.

Development of a dispersive solid phase microextraction method based on the application of MgAl, NiAl, and CoAl-layered double hydroxides for the efficient removal of α- and β-naphthol isomers from water samples by capillary electrophoresis

The present work describes a quick, simple, and efficient method based on the use of layered double hydroxides (LDH) coupled to dispersive solid phase micro-extraction (DSPME) to remove α-naphthol (α-NAP) and β-naphthol (β-NAP) isomers from water samples. Three different LDHs (MgAl-LDH, NiAl-LDH, and CoAl-LDH) were used to study how the interlayer anion and molar ratio affected the removal performance. The critical factors in the DSPME procedure (pH, LDH amount, contact time) were optimized by the univariate method under the optimal conditions: pH, 4-8; LDH amount, 5 mg; and contact time, 2.5 min. The method can be successfully applied in real sample waters, removing NAP isomers even in ultra-trace concentrations. The large volume sample stacking (LVSS-CE) technique provides limits of detections (LODs) of 5.52 µg/L and 6.36 µg/L for α-naphthol and β-naphthol, respectively. The methodology's precision was evaluated on intra- and inter-day repeatability, with %RSD less than 10% in all cases. The MgAl/Cl--LDH selectivity was tested in the presence of phenol and bisphenol A, with a removal rate of >92.80%. The elution tests suggest that the LDH MgAl/Cl--LDH could be suitable for pre-concentration of α-naphthol and β-naphthol in future works.

Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet study

This study investigated levels of eight polycyclic aromatic hydrocarbons (PAH8) compounds in both raw and processed marine products in South Korea. Katsuobushi exhibited the highest concentration of benzo[a]pyrene, at 14.22 µg/kg, exceeding the European Commission's regulation level of 5.0 µg/kg. The total PAH8 concentration in katsuobushi was 220.5 µg/kg. Among the product categories, shellfish had the highest detection rate (70%), followed by fish (19%) and crustacea (8%), with chrysene being the most prominent PAH8 congener in all marine products. Grilled fish predominantly contained pyrogenic PAHs from combustion byproducts, while shellfish primarily contained petrogenic ones from the aquatic environment. Grilling, smoking, and drying processes significantly contributed to the formation of PAH8 in these food products. Based on the results of a risk assessment using a margin of exposure approach through a total diet study, exposure to PAH8 from marine products is considered to pose low concern to the South Korean population.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01491-y.

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.

Chemometrics-assisted excitation-emission matrix fluorescence spectroscopy for real-time migration monitoring of multiple polycyclic aromatic hydrocarbons from plastic products to food simulants

Polycyclic aromatic hydrocarbons (PAHs), as a class of organic pollutants that have attracted much attention, are likely to be formed with the production and processing of plastic products, and they may migrate from contaminated plastic products to food, causing the risk of poisoning or cancer. In this study, migration tests were carried out on disposable plastic products for food contact, and a novel strategy that combines excitation-emission matrix (EEM) fluorescence spectroscopy with the advanced second-order calibration method based on the three-direction resection alternating trilinear decomposition (TDR-ATLD) algorithm was used to monitor the migration of three PAHs anthracene (ANT), pyrene (PYR), and phenanthrene (PHE) from the plastic products to food simulants in real-time. With the "second-order advantage", even if the fluorescence spectra of the target analytes overlapped seriously, and other unknown substances migrated from the plastic products to food simulants, accurate qualitative and quantitative results were still obtained by the proposed method. In the static system, the coefficient of determination (R2) of the three PAHs within the calibration range were all greater than 0.99, and the average spiked recoveries were 99.5-107.1%, with the standard deviation lower than 8.9%. The figures of merit (FOMs) and intra- or inter-day precision also showed good feasibility and reliability of the method. In the simulation study of the migration kinetic process, three PAHs can be quantified in real-time in complex matrix, then the related migration equations were established. The results indicate that the proposed method can be used for real-time migration quantitative monitoring of PAHs, providing a potential and available method for the study of the migration kinetics of hazardous substances from food contact materials to food or food simulants.

Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: Profiles in market samples and formation during home cooking

Halogenated polycyclic aromatic hydrocarbons (XPAHs) are likely to be generated by the reaction between polycyclic aromatic hydrocarbons (PAHs) and halide ions and therefore pose a great threat to high salt food safety. The aim is to explore the profiles of PAHs/XPAHs in market sausages and their formation during home cooking. Concentrations of PAH24 and XPAH18 in 36 market samples were 5.18-408.52 μg/kg and 0.05-0.41 μg/kg, respectively. Smoked sausages exhibited significantly higher concentrations of PAHs than non-smoked sausages. While ready-to-eat sausages presented notably higher XPAH levels than raw sausages. Furthermore, overcooking, such as baking at 220 °C, could result in an exaggerated increase in PAHs. Meanwhile, the increased chlorinated PAH levels after cooking indicated the unintentional formation of XPAHs during sausage cooking. Based on the ILCR model, the intake of 12.7 g/d for males and 10.8 g/d for females is the maximum threshold to achieve negligible risk levels (10-6).

Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material

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.

Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk

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.

Molecularly imprinted fluorescence assay based on lead halide perovskite quantum dots for determination of benzo(a)pyrene

Molecularly imprinted polymers with methylammonium lead halide perovskite quantum dots (MIP@MAPbBr3 PQDs) have been prepared and applied to the determination of benzo(a)pyrene (BaP) for the first time. The photoluminescence (PL) of MIP@MAPbBr3 PQDs was enhanced due to the surface passivation of defects by BaP. PL excitation and emission spectra, X-ray diffraction, Fourier transform infrared, and time-resolved PL studies suggest that the interaction between MIP@MAPbBr3 PQDs and BaP is a dynamic process. After MIP@MAPbBr3 PQDs were incubated with BaP, the benzene ring in the molecular structure of BaP can interact with MIP@MAPbBr3 PQDs through π electrons, which reduces non-radiative recombination of MIP@MAPbBr3 PQDs and lengthens excited state lifetime. The PL intensity of the MIP@MAPbBr3 PQDs-BaP system was monitored at 520 nm with 375 nm excitation. Under optimized conditions, the PL intensity of MIP@MAPbBr3 PQDs is linear with the concentration of BaP in the 10 to 100 ng·mL-1 range, with a detection limit of 1.6 ng·mL-1. The imprinting factor was 3.9, indicating excellent specificity of MIP@MAPbBr3 PQDs for BaP. The MIP@MAPbBr3 PQDs were subsequently applied to the PL analysis of BaP in sunflower seed oil, cured meat, and grilled fish samples, achieving recoveries from 79.3 to 107%, and relative standard deviations below 10%. This molecularly imprinted fluorescence assay improves the selectivity of BaP in complex mixtures and could be extended to other analytes.

A Deep Learning Approach to Intrusion Detection and Segmentation in Pellet Fuels Using Microscopic Images

Pellet fuels are nowadays commonly used as a heat source for food preparation. Unfortunately, they may contain intrusions which might be harmful for humans and the environment. The intrusions can be identified precisely using immersed microscopy analysis. The aim of this study is to investigate the possibility of autonomous identification of selected classes of intrusions using relatively simple deep learning models. The semantic segmentation was chosen as a method for impurity identification in the microscopic image. Three architectures of deep networks based on UNet architecture were examined. The networks contained the same depth as UNet but with a successively limited number of filters. The input image influence on the segmentation results was also examined. The efficiency of the network was assessed using the intersection over union index. The results showed an easily observable impact of the filter used on segmentation efficiency. The influence of the input image resolution is not so clear, and even the lowest (256 × 256 pixels) resolution used gave satisfactory results. The biggest (but still smaller than originally proposed UNet) network yielded segmentation quality good enough for practical applications. The simpler one was also applicable, although the quality of the segmentation decreased considerably. The simplest network gave poor results and is not suitable in applications. The two proposed networks can be used as a support for domain experts in practical applications.

The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

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.

Measurement of polycyclic aromatic hydrocarbons in edible oils and potential health risk to consumers using Monte Carlo simulation, southwest Iran

Persistent organic pollutants, such as polycyclic aromatic hydrocarbons, are hazardous trace contaminants frequently observed in food ingredients, such as edible oils. This study aimed to measure PAHs in forty brands of edible oils marketed in southwest Iran. Additionally, we characterized the daily intake of MOE and ILCR using Monte Carlo simulation. To analyze the content of PAHs, the liquid-liquid extraction method followed by GC-MS was utilized. The average concentration of PAHs was mostly lower than the maximum value for individual PAH (2 μg/Kg); however, the average concentration of fluorene (3.86 μg/Kg) and benzo(a)anthracene (3.13 μg/Kg) was more than the permitted level. The highest residual concentrations of PAHs were mostly observed in canola and corn oils. The daily intake of BaP and 4-PAH for 95% of consumers was 0.01 ng/kg BW/day and 0.04 ng/kg BW/day, respectively. Also, MOE was more than 10,000 for the percentiles of 5%, 50%, and 95%. The modeled ILCR showed that consumption of oil does not currently pose a cancer risk for Iranian consumers due to PAHs exposure. Concerning potential health risks, consumption of edible oils is safe; however, regular monitoring and assessment are required.

Exploration of emerging environmental pollutants 6PPD and 6PPDQ in honey and fish samples

N-(1,3-dimethylbutyl)-N'-phenyl-p-phenylenediamine (6PPD) and N-(1,3-dimethylbutyl)-N'-phenyl-p-phenylenediamine-quinone (6PPDQ) can pose a threat to human health through the food chain because of their ubiquitous presence in the environment and the biotoxicity on organisms. In this work, we developed modified QuEChERS methods coupled with high performance liquid chromatography tandem mass spectrometry (HPLC/MS-MS) to explore whether 6PPD and 6PPDQ are present in fish and honey. The proposed methods showed acceptable limits of quantification (0.00043-0.001 mg/kg), linearity (R2 > 0.99), recovery (73.3%-108.3%), matrix effect (70.4%-95.6%) and repeatability (RSD < 8.4%). Accordingly, 6PPD and 6PPDQ have been discovered in snakehead, weever and Spanish mackerel fish, while none of which have been detected in the honey samples. The results of our work contributed to increasing public attention to 6PPD and 6PPDQ in agricultural products and provided important reference for the analysis of them.

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

BACKGROUND

The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring.

RESULTS

The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg^-1 moisture, 262.3 and 263.7 g kg^-1 crude protein, 218 and 85 g kg^-1 total lipids, and 26.0 and 20.9 g kg^-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids.

CONCLUSION

The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.

Polycyclic aromatic hydrocarbons in breast milk of nursing mothers: Correlates with household fuel and cooking methods used in Uganda, East Africa

Maternal breast milk, which is a complete food for the infant's growth, development, and health, contains fats and lipids making it susceptible to accumulation of lipophilic compounds like polycyclic aromatic hydrocarbons (PAHs). This study aimed at analyzing correlates of measured levels of PAHs in breast milk of nursing mothers to frequently used household fuels and cooking methods in Uganda, and estimate the potential health risks of PAHs to infants through breastfeeding. Sixty breast milk samples were collected from healthy and non-smoking mothers who had lived in Kampala capital city (urban area) and Nakaseke district (rural area) for at least five years. Sample extracts were analyzed for PAHs using a gas chromatograph coupled with a triple quadrupole mass spectrometer. ∑₁₃PAHs in samples from Kampala ranged from 3.44 to 696 ng/g lw while those from Nakaseke ranged from 0.84 to 87.9 ng/g lw. PAHs with 2-3 rings were more abundant in the samples than PAHs with 4-6 rings. At least 33 % of the variance in the levels of ∑₁₃PAHs in the breast milk samples was attributable to the fuel type and cooking methods used. Nursing mothers who used charcoal for cooking accumulated higher levels of ∑₁₃PAHs in their breast milk samples compared to those who used firewood. Levels of ∑₁₃PAHs in breast milk of mothers increased depending on the cooking methods used in the order; boiling< grilling< deep-frying. In all samples, hazard quotients for PAHs were <1 and estimated incremental cancer risks were all between 10^-6 and 10^-4, indicating that the health risks to infants due to the ingestion of PAHs in breast milk was tolerable. Further studies with large datasets on PAHs and their derivatives and, larger samples sizes are needed to confirm these findings.

Research Progress of Polycyclic Aromatic Hydrocarbons Pretreatment Methods and Application of Computer Simulation Technology for Prediction and Degradation of Electrochemical Concentration Detection

Polycyclic aromatic hydrocarbons (PAHs) are a class of organic compounds that are composed of aromatic rings containing only carbon and hydrogen atoms. They are one of the widespread environmental pollutants in the world. In recent years, many scholars have focused on the inhibition, formation mechanism, content of active components, and biodegradation effect of polycyclic aromatic hydrocarbons. They summarized the research progress of pretreatment methods for detection, but rarely discussed the experimental dataset for comprehensive analysis of pollution sources and the impact of different pretreatment technologies on the extraction of different substrates. What is more, computer simulation has not been mentioned. In this study, the pollution sources of polycyclic aromatic hydrocarbons (PAHs) are reviewed, and the related applications of various pretreatment methods such as gel permeation chromatography (GPC) are summarized. Finally, the computer simulation of the response surface method is introduced. The concentration of polycyclic aromatic hydrocarbons is tested or predicted by combining the neural network with the alternating trilinear decomposition (ATLD) algorithm, artificial population algorithm (ABC), and hierarchical genetic algorithm (HGA). Its future development trend is discussed and prospected, which provides a reference for solving the pollution problem. We look forward to providing help for the follow-up research of scholars in this field.

Polycyclic Aromatic Hydrocarbons in Araucaria heterophylla Needles in Urban Areas: Evaluation of Sources and Road Characteristics

Araucaria heterophylla needles were collected in urban areas of the city of Quito, Ecuador, to analyze the relationship between the concentration of polycyclic aromatic hydrocarbons (PAHs) with different emission sources and road characteristics. The PAHs were analyzed by high-performance liquid chromatography (HPLC) and included naphthalene (Naph), benzo[a]anthracene (BaA), chrysene (Chry), and benzo[a]pyrene (BaP), which are related to the sources considered in this work. The results indicated that some streets with moderate and low traffic intensity had higher total concentrations of PAHs than streets with high traffic intensity, showing the importance of non-traffic related emission sources and road characteristics on PAH emissions. All the studied PAHs were associated with traffic emissions, although Naph and BaP were more associated with acceleration and braking activities, while BaA and Chry also seemed to come from restaurant emissions. The presence of gas stations was also important in the emission of PAHs. Road capacity seems to have a higher effect on pollutant emission than road gradient and urban forms. The outcomes of this study are expected to facilitate the diagnostics of the concentration of PAHs in urban areas, which contribute to the design of strategies for the mitigation of pollution by PAHs in urban environment.

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.

Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea

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.

Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products

Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such as smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content in food products and develop appropriate analytical methods for their determination. The aim of this study was to compare PAH content in meat products subjected to smoking or grilling process. PAH content was determined using three different analytical methods, verified for efficiency using the external standard method. The results showed that smoking led to higher PAH contamination compared to grilling. Extraction by saponification and SPE method was the most effective for the detection and quantification of PAHs. The samples analyzed using this method showed the highest PAH content and recoveries. The results of the study showed a significant effect of the extraction method on the recovery levels and PAH content in meat.

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.

A poly(arylene ethynylene)-based microfluidic fluorescence sensor array for discrimination of polycyclic aromatic hydrocarbons

Polycyclic aromatic hydrocarbons (PAHs) were discriminated using a microfluidic paper-based sensor array device.

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.

Health and safety aspects of traditional European meat products. A review

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.

Highly selective fluorescence sensor sensing benzo[a]pyrene in water utilizing carbon dots derived from 4-carboxyphenylboronic acid

4-Carboxyphenylboronic acid was used as the single precursor to facilely prepare fluorescent carbon quantum dots by one-step solvothermal method. The as-obtained carbon dots (CDs) exhibited highly selective and sensitive for benzo[a]pyrene (BaP), and may be a splendid sensor for sensing BaP. The principle was that the as-prepared CDs could form a complex with BaP through hydrophobic interaction which causes the decrease of fluorescence intensity of CDs by static quenching principle. The constructed fluorescent sensor exhibited excellent linearity ranged from 0.002 to 0.06 μg mL^-1 and provided a low limit of detection of 0.16 ng mL^-1. The experimental results showed that this fluorescent sensor resulted in simplicity, rapidness, low cost, short analytical time, and high sensitivity and stability. Validation with real water samples endowed the sensor high reliability and feasibility for BaP determination in practical application in various samples.

Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.

Occurrence of polycyclic aromatic hydrocarbons in fried and grilled fish from Shandong China and health risk assessment

Diet is the main way for the human body to ingest polycyclic aromatic hydrocarbons (PAHs). In this study, the occurrence, dietary exposure, and health risks of 15 PAHs in 31 fried and grilled fish samples were investigated, which were collected from the Shandong Province of China. The results showed that benzo[a]pyrene (BaP) of 5 samples exceeded the European Union (EU) limit value. Naphthalene (NaP) and fluorene (Fle) were present in all samples, and the average concentration of ∑15PAHs was 91.1 μg/kg, with light PAHs dominated. The average contamination level of ∑15PAHs in fried and grilled fish was distributed differently, and there seemed to be more PAH contamination in the grilled samples. The results of the margin of exposure (MOE) suggested that PAH ingestion through fried and grilled fish did not imply significant toxicological concern for consumers in Shandong. The incremental lifetime cancer risk (ILCR) values for the consumption of fried and grilled fish were higher than 1 × 10-6, indicating a potential health risk in the adult population. The study provides baseline health information on PAH intake by residents due to dietary exposure to fried and grilled fish food products, suggesting that health risk monitoring of PAHs in such foods should be continually performed.

The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

The formations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in barbecued meatballs formulated with different animal fats [beef intermuscular and/or sheep tail (ST)] were investigated. Meatballs were also analyzed in terms of some qualitative and quantitative properties. From perspective of nutrition, meatballs formulated with ST fat at level 10% contained the highest ratios of linoleic acid (2.29%), ∑PUFA (2.52%), and ∑PUFA/∑SFA (0.05). Animal fat type had no significant effect on total HAAs amount of the samples and total HAAs amount was ranged between 1.35 and 2.91 ng/g. On the other hand, the usage of different animal fat significantly affected amount of BaP and PAH4, and the levels of BaP and PAH4 were ranged between 2.33-4.30 and 8.41-15.48 ng/g, respectively. From perspective of health risk, it can be noted that the meatballs formulated with ST fat at level 10% are more risky due to their total amounts of food toxicants.

Formation and mitigation of PAHs in barbecued meat - a review

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.

Environmental implications of the quality of charcoal briquettes and lump charcoal used for grilling

Numerous studies have been conducted to assess air pollution and human health risks arising from exposure to outdoor cooking, but limited standards have been implemented around the world to assure fuel quality. While charcoal briquettes and lumps are a popular fuel choice for grilling, almost no data specifying their properties are available to consumers. Because the properties of fuels affect the flue gases, it is critical to understand how the quality of grilling briquettes and lumps translates not only into the quality of the grilled food, but, even more importantly, how their emissions impact human safety and the environment. The main purpose of this study is to investigate the impacts of the quality of charcoal briquettes and lumps on potentially harmful emissions during grilling. To analyze their quality, we used reflected light microscopy to identify a range of contaminants, including biomass, mineral matter, coal, coke, metal, rust, plastics, glues, and synthetic resins, in 74 commercially available products made in Poland, the United States of America, Ukraine, Germany, Belarus, the Czech Republic, and the Republic of South Africa. Our data show that majority of the products analyzed do not meet the existing quality standard EN 1860-2:2005 (E) of less than 1% contaminants, some of these products contain up to 26.6% of impurities. The amount of contaminants correlates with particulate matter, as well as CO and CO₂. The contribution of biomass is especially significant because it can be used to predict harmful particulate matter emissions during grilling. The relationship between the composition of charcoal briquettes and lump charcoal and their emissions is particularly strong during the first 15 to 20 min after ignition (when emissions are the highest), therefore, this initial stage is especially unsafe to consumers, and staying away from the grill during this time is recommended.

Enhancing the degradation of mixed polycyclic aromatic hydrocarbon and medium-chain-length polyhydroxyalkanoate production by mixed bacterial cultures using modified repeated batch fermentation

AIMS

To increase the biodegradation of phenanthrene (PHE), pyrene (PYR) and fluoranthene (FLU) through mixed cultures of polycyclic aromatic hydrocarbon (PAH)-degrading bacteria, using modified repeated batch fermentation.

METHODS AND RESULTS

Novel bacterial strains of Pseudomonas putida, Pseudomonas sp. and Ralstonia eutropha were cultivated and the biodegradation and conversion of mixed PAH to medium-chain-length polyhydroxyalkanoates (MCL-PHA) was determined. The highest degradation of PAH (100%) and PHA production (50·0%) was obtained in medium containing 30 mmol l^-1 of mixed PAH after three cycles of repeated batch fermentation. The concentration of PAH in the reactor was increased from 30 to 90 mmol l^-1 with repeated additions of PAH, and bacteria were able to produce PHA at 40% of cell dry mass. The MCL-PHA were identified by gas chromatography/mass spectroscopy, with the 3-hydroxydecanoate (3-HD) monomer higher than 75 mol.%.

CONCLUSIONS

This study demonstrated that the biodegradation of PHE, PYR and FLU was enhanced by modified repeated batch fermentation using a mixed culture of bacteria. In addition, this fermentation strategy also increased the production of PHA, with an increase in monomer composition.

SIGNIFICANCE AND IMPACT OF THE STUDY

This was the first study to describe the enhancement of the degradation of mixed solutions of PHE, PYR and FLU, and PHA production, using novel mixed bacterial cultures and modified repeated batch fermentation. The MCL-PHA formed had uniquely high 3-HD content.