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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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2
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PAHs presence and source apportionment in honey samples: Fingerprint identification of rural and urban contamination by means of chemometric approach. Food Chem 2022; 382:132361. [DOI: 10.1016/j.foodchem.2022.132361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 02/02/2022] [Accepted: 02/03/2022] [Indexed: 01/27/2023]
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3
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Santos CS, Andrade HA, Shinohara NKS, Maciel MIS, Glória MBA, Oliveira Filho PRC. Effect of storage temperature on the stability of liquid smoked headless shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Caroliny Santana Santos
- Departments of Consumer Sciences Federal Rural University of Pernambuco – UFRPE Recife PE Brazil
| | - Humber Agrelli Andrade
- Fisheries and Aquaculture Federal Rural University of Pernambuco – UFRPE Recife PE Brazil
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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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Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, Hounhouigan DJ, Scippo M. Chemical hazards in smoked meat and fish. Food Sci Nutr 2021; 9:6903-6922. [PMID: 34925818 PMCID: PMC8645718 DOI: 10.1002/fsn3.2633] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 08/31/2021] [Accepted: 10/01/2021] [Indexed: 01/01/2023] Open
Abstract
This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Ahmed Igout
- Department of biomedical and preclinical SciencesFaculty of MedicineUniversity of LiègeLiègeBelgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience EngineeringUCLouvainLouvain‐la‐NeuveBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
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6
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Boubacar Seydou R, Douny C, Mahillon J, Anihouvi VB, Scippo M, Hounhouigan DJ. Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of
kilichi
, a grilled meat produced in Niger. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ramatou Boubacar Seydou
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
- Département des Cultures Fluviales, Laboratoire de Technologie Alimentaire Institut National de la Recherche Agronomique du Niger Niamey Niger
| | - Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health, University of Liège Liège Belgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Croix du Sud Louvain‐la‐Neuve Belgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
| | - Marie‐Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health, University of Liège Liège Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
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7
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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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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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9
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food Chem Toxicol 2020; 141:111372. [PMID: 32334111 DOI: 10.1016/j.fct.2020.111372] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022]
Abstract
This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
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