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Lu J, Zhang Y, Zhou H, Cai K, Xu B. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons. Food Chem 2024; 445:138718. [PMID: 38364501 DOI: 10.1016/j.foodchem.2024.138718] [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: 10/25/2023] [Revised: 01/18/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
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.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Yunkai Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
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2
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Kitts DD, Pratap-Singh A, Singh A, Chen X, Wang S. A Risk-Benefit Analysis of First Nation's Traditional Smoked Fish Processing. Foods 2022; 12:foods12010111. [PMID: 36613327 PMCID: PMC9818569 DOI: 10.3390/foods12010111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/01/2022] [Accepted: 12/10/2022] [Indexed: 12/28/2022] Open
Abstract
First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-weight polycyclic aromatic hydrocarbons (PAH) residues accounted for only 0.6% of the total PAH in traditionally fully smoked salmon, and Benzo(a)pyrene (B(a)P) was not detected in the FN smoked or commercial smoked fish, respectively. The antimicrobial activity of the solvent extracts derived from smoked fish towards Listeria innocua was very low but detectable. The practice of using full and half-smoked processing for fish reduced all of the fatty acid concentrations and also minimized the further loss of essential omega-3 fatty acids to a greater extent than non-smoked fish during storage (p < 0.05). This finding corresponded to lower (p < 0.05) lipid oxidation in smoked fish. We conclude that the benefits of reducing lipid oxidation and retaining essential fatty acids during storage, together with a potentially significant reduction in Listeria contamination, are notable benefits of traditional smoke processing. Although B(a)P was not detected in FN smoked fish, attention should be given to controlling the temperature and smoking period applied during this processing to minimize potential long-term risks associated with PAH exposure.
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Affiliation(s)
- David D. Kitts
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence: ; Tel.: +1-(604)-822-5560
| | - Anubhav Pratap-Singh
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Anika Singh
- NHP Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, Burnaby, BC V5G 458, Canada
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Siyun Wang
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
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3
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de Souza MLR, Fernandes VRM, Gasparino E, Coutinho ME, Vianna VO, Matiucci MA, Coradini MF, Oliveira GG, Goes MD, Dos Reis Goes ES, Parisi G, Feihrmann AC. Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6423-6431. [PMID: 35562846 DOI: 10.1002/jsfa.12009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/04/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
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.
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Affiliation(s)
| | | | - Eliane Gasparino
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | - Marcos Eduardo Coutinho
- Instituto Brasileiro de Meio Ambiente e dos Recursos Naturais Renováveis, Centro de Conservação e Manejo de Répteis e Anfíbios, Lagoa Santa, Brazil
| | | | - Marcos Antônio Matiucci
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
| | - Melina Franco Coradini
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | | | - Marcio Douglas Goes
- Universidade Estadual do Oeste do Paraná, Programa de Pós-Graduação em Zootecnia, Marechal Candido Rondon, Brazil
| | | | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry, Università degli Studi di Firenze, Florence, Italy
| | - Andresa Carla Feihrmann
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
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Aksun Tümerkan ET. Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish. Molecules 2022; 27:molecules27207015. [PMID: 36296614 PMCID: PMC9608441 DOI: 10.3390/molecules27207015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 11/21/2022] Open
Abstract
Fish are vulnerable to environmental pollutants such as polycyclic aromatic hydrocarbon and heavy metals. As one of the most commonly applied processing methods, the smoking of different species has been applied globally. Hence, this study aims to investigate the smoking process on the polycyclic aromatic hydrocarbon and elemental accumulation of the five different species (rainbow trout, Atlantic bonito, horse mackerel, sea bass, and Atlantic bluefin tuna) which are commonly processed and traded in the smoked fish industry. The processing yield, water holding capacity, and pH were also investigated. The results revealed that the proximal differences among fish species influence the water holding capacity, processing yield, and pH which are very important for process sustainability and the quality of the end product. The main finding was the proximal composition impact on the accumulation of both PAHs and heavy metals at different levels. While all of the tested samples were below the maximum permissible limit, some of the heavy metals, especially toxic elements, were found above the acceptable limit. Horse mackerel is determined to be the species most vulnerable to PAHs and heavy metal accumulation.
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Affiliation(s)
- Elif Tuğçe Aksun Tümerkan
- Department of Food Processing-Food Technology, Vocational School of Health Services, Ankara Yıldırım Beyazıt University, Ankara 06010, Turkey;
- AYBU Central Research Laboratory, Application and Research Center, Ankara Yıldırım Beyazıt University, Ankara 06010, Turkey
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Sonego E, Bhattarai B, Duedahl-Olesen L. Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products. Foods 2022; 11:foods11162446. [PMID: 36010446 PMCID: PMC9407348 DOI: 10.3390/foods11162446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/01/2022] [Accepted: 08/04/2022] [Indexed: 12/26/2022] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.
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Affiliation(s)
- Elisa Sonego
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro, 5, 00185 Rome, Italy
| | - Bina Bhattarai
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark
| | - Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Lyngby, Denmark
- Correspondence:
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Wilde AS, Duedahl-Olesen L. Analysis of four polycyclic aromatic hydrocarbons in plant-based food supplements-results of a collaborative study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1380-1389. [PMID: 35670782 DOI: 10.1080/19440049.2022.2082539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The determination of carcinogenic polycyclic aromatic hydrocarbons (PAHs) in food supplements is challenging, especially due to the presence of other e.g. heterogeneous PAH-like compounds in the matrix. A collaborative study with 12 participants was conducted in order to assess performance characteristics of a fast method intended to analyse the four regulated PAHs (PAH 4) benzo[b]fluoranthene [BbF], benz[a]anthracene [BaA], chrysene [CHR] and benzo[a]pyrene [BaP] in five different plant-based food supplements in the form of capsules, powder, and tablets. The principle of the method includes the extraction of PAHs with ethyl acetate: cyclohexane followed by a two-step SPE cleanup and final analysis by GC-MS or LC-FLD. The regulated maximum level for BaP is 10 µg/kg and, for the PAH 4, 50 µg/kg. Accordingly, the method was validated for the regulated PAH 4 analytically challenging concentration range from 2.5 µg/kg to 6.9 µg/kg. The performance criteria for the method set in European Regulation No 333/2007 for the overall repeatability, reproducibility (HorRat values below 2), and recovery (range 50-120%) were fulfilled. Based on the statistical evaluation of the results, it was concluded that the method is a suitable alternative to existing methods and should be studied for additional matrices.
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7
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Bomfeh K, Jacxsens L, Amoa-Awua WK, Gamarro EG, Ouadi YD, De Meulenaer B. Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Sardinella sp. in Ghana: Impact of an Improved Oven on Public Health Protection. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2022; 42:1007-1022. [PMID: 34658047 DOI: 10.1111/risa.13836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/21/2021] [Accepted: 09/05/2021] [Indexed: 06/13/2023]
Abstract
An improved fish smoking oven called FAO-Thiaroye Technique (FTT) has been introduced in Ghana and other countries in the Global South as a technical intervention for the high levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked fish produced in those regions. This study evaluated the extent to which the intervention reduces consumer exposure to PAHs (considering benzo(a)pyrene [BaP] as a marker) in smoked fish, using Ghana as a case. Smoked Sardinella sp. were sampled from two traditional ovens (Chorkor smoker and metal drum oven) and the FTT and their PAH levels were determined by gas chromatography-mass spectrometry. Samples of the product were also purchased from informal markets in three selected regions of Ghana and analyzed for their PAH levels. Cross-sectional consumer surveys were conducted in the selected regions to determine intakes of the commodity. A probabilistic risk assessment of PAH was then done by the margin of exposure (MoE) approach. BaP MoE as low as 1,060 and 752 were obtained for products from the traditional ovens and the informal markets, respectively, whereas the lowest value for FTT products was approximately 161,000. MoE values less than 10,000 were considered to denote a serious public health concern requiring risk management action. Therefore, the findings suggest that there is a potential health concern of high consumer exposure to PAHs in traditionally smoked fish in Ghana, and that the FTT is a technically viable intervention for the problem.
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Affiliation(s)
- Kennedy Bomfeh
- nutriFOODchem Research Group (partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Liesbeth Jacxsens
- nutriFOODchem Research Group (partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | | | - Esther Garrido Gamarro
- Food and Agriculture Organization of the United Nations, Viale delle Teme di Caracalla, Rome, Italy
| | - Yvette Diei Ouadi
- Food and Agriculture Organization of the United Nations, Viale delle Teme di Caracalla, Rome, Italy
| | - Bruno De Meulenaer
- nutriFOODchem Research Group (partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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8
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Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103902] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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9
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Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Duedahl-Olesen L, Ionas AC. Formation and mitigation of PAHs in barbecued meat - a review. Crit Rev Food Sci Nutr 2021; 62:3553-3568. [PMID: 33412921 DOI: 10.1080/10408398.2020.1867056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in barbecued or grilled foods, and particularly in meats. They originate from incomplete combustion of the heat source, pyrolysis of organic compounds, or fat-induced flame formation. This review therefore summarizes relevant parameters for mitigation of especially carcinogenic PAHs in barbecued meat. Consumption of PAHs increases the risk of cancer, and thus the relevance for the mitigation of PAHs formation is very high for barbecued meat products. Parameters such as heat source, barbecue geometry, and meat type as well as marinating, adding spices, and other antioxidants reduce the final benzo[a]pyrene and PAHs concentrations and minimize the exposure. Overall, mitigation of carcinogenic PAHs from barbecuing includes removal of visual charring, reducing fat pyrolysis by minimizing dripping from the meat onto the heat source, the use of acidic marinades or choosing leaner cuts of meat. Estimation of human exposure to barbecued meat, includes several challenges such as substantial differences in barbecuing frequencies and practices, heat sources and meat types used for grilling.
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Affiliation(s)
- Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
| | - Alin C Ionas
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
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11
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Adeyeye SAO, Ashaolu TJ. Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1866039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City, Viet Nam
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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12
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Racovita RC, Secuianu C, Ciuca MD, Israel-Roming F. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9530-9536. [PMID: 32786847 DOI: 10.1021/acs.jafc.0c04116] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Smoking is an excellent food preservation method but also a source of contamination of foodstuffs with carcinogenic polycyclic aromatic hydrocarbons (PAHs). Herein we investigated the influence of smoking temperature, smoking time, and type of wood sawdust used as smoke source on PAH levels attained through controlled smoking of pork sausages. Four PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) were monitored, as required by European Commission Regulation 835/2011. PAH concentrations increased continuously both with higher temperatures (55-95 °C) and with longer smoking periods (2-9 h), although the level of benzo[a]pyrene exhibited a tendency to plateau after 6 h. Among seven types of hardwoods tested, plum, alder, and birch yielded PAH concentrations considerably higher than that of commonly used beech, and oak showed similar levels to beech while apple and, to a lesser extent, walnut caused lower levels of sausage contamination. These findings could guide the establishment of good practices in the smoked meat industry.
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Affiliation(s)
- Radu C Racovita
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
| | - Catinca Secuianu
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
- Imperial College London, Department of Chemical Engineering, South Kensington Campus, London SW7 2AZ, United Kingdom
| | - Maria D Ciuca
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
| | - Florentina Israel-Roming
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
- University of Agronomic Sciences and Veterinary Medicine, Biotechnology Department, 59 Marasti Boulevard, Bucharest 011464, Romania
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13
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Jinadasa BKKK, Monteau F, Fowler SW. Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:20663-20674. [PMID: 32266622 DOI: 10.1007/s11356-020-08305-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Accepted: 03/02/2020] [Indexed: 06/11/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are emerging as important contaminants in smoked and smoke-dried fish and fish products. The smoking techniques and different parameters contribute to the PAH load in smoked fish. This review paper provides insight into the PAHs and their sources and pathways to fish, effects on human health, smoking parameters and PAHs, regulations, available information, gaps in present knowledge, and future prospects in smoked fish from Sri Lanka. Based on the very few available research reports on PAH levels in smoked fish from Sri Lanka, it is concluded that the smoked fish are not safe for human consumption according to the regulation limits published by the European Union (EU). It is therefore important to implement proper guidelines and produce a safe product to ensure that hazards are managed as appropriate Hazard Analysis and Critical Control Points (HACCP). Graphical abstract.
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Affiliation(s)
- Bedigama Kankanamge Kolita Kamal Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), 15, Colombo, Sri Lanka.
- , 52 Rue Pierre Semard, Le Blanc-Mesnil, France.
| | - Fabrice Monteau
- Laboratoire d'Etude des Residue et Contaminants dans les Aliments, Laboratoire d'Étude des Résidus et Contaminants dans les Aliments (LABERCA), Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering (ONIRIS), Atlanpole-La Chantrerie, BP 50707, F-44307, Nantes, France
| | - Scott W Fowler
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, New York, 11794-5000, USA
- Institute Bobby, 8 Allée des Orangers, 06320, Cap d'Ail, France
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15
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Duedahl-Olesen L, Cederberg TL, Christensen T, Fagt S, Fromberg A, Granby K, Hansen M, Boberg J, Sloth JJ, Petersen A. Dietary exposure to selected chemical contaminants in fish for the Danish population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1027-1039. [PMID: 32343636 DOI: 10.1080/19440049.2020.1743374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The exposure to selected chemical contaminants from fish has been calculated for the Danish population, both for adults (15-75 years of age) and children (4-14 years of age). The Danish mean consumption of fish is 21 g person-1 day-1 for adults and 12 g person-1 day-1 for children. Fish consumption is the main food group contributor for exposure to mercury and dioxins and dioxin-like polychlorinated biphenyls (PCDD/F and DL-PCB) for the Danish population. Comparison of the mean exposure with the TDI or TWI values shows for these substances as well as for perfluorooctane sulphuric acid (PFOS) that the exposure is below the TDI/TWI values. However, even without taking other food groups into account, PCDD/Fs and DL-PCB exposure is close to the actual TWI-value. Calculation of the Margin of Exposure (MOE) for the sum of hexabromocyclododecanes (HBCDD) and polycyclic aromatic hydrocarbons (PAHs) revealed fish consumption to be of low concern for the consumer health regarding these contaminants.
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Affiliation(s)
- Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Tommy L Cederberg
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Tue Christensen
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Sisse Fagt
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Arvid Fromberg
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Kit Granby
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Max Hansen
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Julie Boberg
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Jens J Sloth
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
| | - Annette Petersen
- National Food Institute, Technical University of Denmark , Kongens Lyngby, Denmark
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16
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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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17
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Validation of QuEChERS for screening of 4 marker polycyclic aromatic hydrocarbons in fish and malt. Food Control 2020. [DOI: 10.1016/j.foodcont.2018.12.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Malesa‐Ciećwierz M, Szulecka O, Adamczyk M. Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13962] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Malesa‐Ciećwierz
- Department of Food and Environmental Chemistry National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
| | - Olga Szulecka
- Department of Fisheries Economics National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
| | - Maria Adamczyk
- Department of Food and Environmental Chemistry National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
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19
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El Husseini M, Mourad R, Abdul Rahim H, Al Omar F, Jaber F. Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycycl Aromat Compd 2019. [DOI: 10.1080/10406638.2019.1570952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Mohamad El Husseini
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Rabih Mourad
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Haifa Abdul Rahim
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Fawaz Al Omar
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Farouk Jaber
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
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20
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Amirdivani S, Khorshidian N, Ghobadi Dana M, Mohammadi R, Mortazavian AM, Quiterio de Souza SL, Barbosa Rocha H, Raices R. Polycyclic aromatic hydrocarbons in milk and dairy products. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12567] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Shabboo Amirdivani
- Student Research Committee; Department of Food Technology; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; 19395-4741 Tehran Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semman 19395-4741 Iran
| | - Maryam Ghobadi Dana
- Standard Research Institute; Institute of Standard and Industrial Research of Iran; 31585-163 Karaj Iran
| | - Reza Mohammadi
- Department of Food Science and Technology; School of Nutrition Sciences and Food Technology; Kermanshah University of Medical Sciences; 6715847141 Kermanshah Iran
| | - Amir M Mortazavian
- Food safety research center; Shahid Beheshti University of Medical Sciences; 19395-4741 Tehran Iran
- Department of Food Technology; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; 19395-4741 Tehran Iran
| | - Simone Lorena Quiterio de Souza
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA); Rua Senador Furtado 121 20270-021 Rio de Janeiro RJ Brazil
| | - Henrique Barbosa Rocha
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA); Rua Senador Furtado 121 20270-021 Rio de Janeiro RJ Brazil
| | - Renata Raices
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA); Rua Senador Furtado 121 20270-021 Rio de Janeiro RJ Brazil
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21
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Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. J CHEM-NY 2018. [DOI: 10.1155/2018/2160958] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.
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22
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Babić J, Vidaković S, Bošković M, Glišić M, Kartalović B, Škaljac S, Nikolić A, Ćirković M, Teodorović V. Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. Polycycl Aromat Compd 2018. [DOI: 10.1080/10406638.2018.1506991] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jelena Babić
- Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia
| | | | - Marija Bošković
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milica Glišić
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | | | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Vlado Teodorović
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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23
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Chen Y, Cai K, Tu Z, Nie W, Ji T, Hu B, Chen C, Jiang S. Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3022-3030. [PMID: 29193124 DOI: 10.1002/jsfa.8801] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 10/15/2017] [Accepted: 11/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Benzo[a]pyrene (BaP), a potent mutagen and carcinogen, is reported to be present in processed meat products and, in particular, in smoked meat. However, few methods exist for predictive determination of the BaP content of smoked meats such as sausage. In this study, an artificial neural network (ANN) model based on the back-propagation (BP) algorithm was used to predict the BaP content of smoked sausage. RESULTS The results showed that the BP network based on the Levenberg-Marquardt algorithm was the best suited for creating a nonlinear map between the input and output parameters. The optimal network structure was 3-7-1 and the learning rate was 0.6. This BP-ANN model allowed for accurate predictions, with the correlation coefficients (R) for the experimentally determined training, validation, test and global data sets being 0.94, 0.96, 0.95 and 0.95 respectively. The validation performance was 0.013, suggesting that the proposed BP-ANN may be used to predictively detect the BaP content of smoked meat products. CONCLUSION An effective predictive model was constructed for estimation of the BaP content of smoked sausage using ANN modeling techniques, which shows potential to predict the BaP content in smoked sausage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yan Chen
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zehui Tu
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Wen Nie
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Tuo Ji
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Bing Hu
- Anhui Grain & Oil Quality Inspection Station, China National Supervision and Examination Center For Foodstuff Quality, Hefei, China
| | - Conggui Chen
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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24
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Parker JK, Lignou S, Shankland K, Kurwie P, Griffiths HD, Baines DA. Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2449-2458. [PMID: 28215083 DOI: 10.1021/acs.jafc.6b05399] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The popularity of smoked foodstuffs such as sauces, marinades, and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma compounds, harmful polycyclic aromatic hydrocarbons (PAHs) are also generated. In this work, a selective filter was developed that reduces PAH concentrations in a smoke by up to 90% while maintaining a desirable smoky flavor. Preliminary studies using a cocktail of 12 PAHs stirred with a zeolite showed the potential for this zeolite to selectively remove PAHs from a simple solution. However, pretreatment of the smoke prior to application removed the PAHs more efficiently and is more widely applicable to a range of food ingredients. Although volatile analysis showed that there was a concomitant reduction in the concentration of the smoky compounds such as 2-methoxyphenol (guaiacol), 2-methylphenol ( o-cresol), and the isoeugenols, sensory profiling showed that the difference in perception of flavor was minimal.
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Affiliation(s)
- Jane K Parker
- School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights, Reading RG6 6AP , United Kingdom
| | - Stella Lignou
- School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights, Reading RG6 6AP , United Kingdom
| | - Kenneth Shankland
- School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights, Reading RG6 6AP , United Kingdom
| | - Phillipa Kurwie
- School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights, Reading RG6 6AP , United Kingdom
| | - Huw D Griffiths
- Unit B1, Ford Airfield Industrial Estate , Besmoke Ltd. , Arundel BN18 0HY , United Kingdom
| | - David A Baines
- Baines Food Consultancy Ltd. , 22 Elisabeth Close , Thornbury , Bristol BS35 2YN , United Kingdom
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25
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Bansal V, Kumar P, Kwon EE, Kim KH. Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products. Crit Rev Food Sci Nutr 2017; 57:3297-3312. [DOI: 10.1080/10408398.2015.1116970] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Vasudha Bansal
- Center of Innovative and Applied Bioprocessing, Knowledge City, Mohali, Punjab, India
| | - Pawan Kumar
- Department of Civil & Environmental Engineering, Hanyang University, Seoul, Korea
| | - Eilhann E. Kwon
- Department of Environment and Energy, Sejong University, Seoul, Korea
| | - Ki-Hyun Kim
- Department of Civil & Environmental Engineering, Hanyang University, Seoul, Korea
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26
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Mahmoudpour M, Mohtadinia J, Mousavi MM, Ansarin M, Nemati M. Application of the Microwave-Assisted Extraction and Dispersive Liquid–Liquid Microextraction for the Analysis of PAHs in Smoked Rice. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0579-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Yebra-Pimentel I, Fernández-González R, Martínez-Carballo E, Simal-Gándara J. A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods. Crit Rev Food Sci Nutr 2016; 55:1383-405. [PMID: 24915328 DOI: 10.1080/10408398.2012.697497] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are a family of toxicants that are ubiquitous in the environment. These contaminants generate considerable interest, because some of them are highly carcinogenic in laboratory animals and have been implicated in breast, lung, and colon cancers in humans. Dietary intake of PAHs constitutes a major source of exposure in humans. Factors affecting the accumulation of PAHs in the diet, their absorption following ingestion, and strategies to assess risk from exposure to these hydrocarbons following ingestion have received very little attention. This review, therefore, focuses on concentrations of PAHs in widely consumed dietary ingredients along with gastrointestinal absorption rates in humans. Metabolism and bioavailability of PAHs in animal models and the processes, which influence the disposition of these chemicals, are discussed. Finally, based on intake, disposition, and tumorigenesis data, the exposure risk to PAHs from diet is presented. This information is expected to provide a framework for refinements in risk assessment of PAHs.
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Affiliation(s)
- Iria Yebra-Pimentel
- a Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology , University of Vigo , Ourense Campus, E-32004 Ourense , Spain
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28
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29
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Motorykin O, Santiago-Delgado L, Rohlman D, Schrlau JE, Harper B, Harris S, Harding A, Kile ML, Massey Simonich SL. Metabolism and excretion rates of parent and hydroxy-PAHs in urine collected after consumption of traditionally smoked salmon for Native American volunteers. THE SCIENCE OF THE TOTAL ENVIRONMENT 2015; 514:170-7. [PMID: 25659315 PMCID: PMC4361301 DOI: 10.1016/j.scitotenv.2015.01.083] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Revised: 01/26/2015] [Accepted: 01/26/2015] [Indexed: 05/07/2023]
Abstract
Few studies have been published on the excretion rates of parent polycyclic aromatic hydrocarbons (PAHs) and hydroxy-polycyclic aromatic hydrocarbons (OH-PAHs) following oral exposure. This study investigated the metabolism and excretion rates of 4 parent PAHs and 10 OH-PAHs after the consumption of smoked salmon. Nine members of the Confederated Tribes of the Umatilla Indian Reservation consumed 50 g of traditionally smoked salmon with breakfast and five urine samples were collected during the following 24 h. The concentrations of OH-PAHs increased from 43.9 μg/g creatinine for 2-OH-Nap to 349 ng/g creatinine for 1-OH-Pyr, 3 to 6 h post-consumption. Despite volunteers following a restricted diet, there appeared to be a secondary source of naphthalene and fluorene, which led to excretion efficiencies greater than 100%. For the parent PAHs that were detected in urine, the excretion efficiencies ranged from 13% for phenanthrene (and its metabolite) to 240% for naphthalene (and its metabolites). The half-lives for PAHs ranged from 1.4 h for retene to 3.3h for pyrene. The half-lives for OH-PAHs were higher and ranged from 1.7 h for 9-OH-fluorene to 7.0 h for 3-OH-fluorene. The concentrations of most parent PAHs, and their metabolites, returned to the background levels 24 h post-consumption.
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Affiliation(s)
- Oleksii Motorykin
- Department of Chemistry, Oregon State University, Corvallis, OR 97331, USA
| | | | - Diana Rohlman
- School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - Jill E Schrlau
- Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 97331, USA
| | - Barbara Harper
- Department of Science and Engineering, Confederated Tribes of the Umatilla Indian Reservation, Pendleton, OR 97801, USA
| | - Stuart Harris
- Department of Science and Engineering, Confederated Tribes of the Umatilla Indian Reservation, Pendleton, OR 97801, USA
| | - Anna Harding
- School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - Molly L Kile
- School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - Staci L Massey Simonich
- Department of Chemistry, Oregon State University, Corvallis, OR 97331, USA; Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 97331, USA.
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30
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Carr PR, Walter V, Brenner H, Hoffmeister M. Meat subtypes and their association with colorectal cancer: Systematic review and meta-analysis. Int J Cancer 2015; 138:293-302. [PMID: 25583132 DOI: 10.1002/ijc.29423] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Accepted: 12/19/2014] [Indexed: 12/13/2022]
Abstract
Associations between specific red meat subtypes and risk of colorectal cancer (CRC) have been investigated in a number of epidemiological studies. However, no publication to date has summarised the overall epidemiological evidence. We conducted a systematic review and meta-analysis of prospective studies (cohort, nested case-control or case-cohort studies), which reported relative risk (RR) estimates and 95% confidence intervals (CI) for the association between intake of meat subtypes with colorectal, colon or rectal cancer or colorectal adenoma risk. PubMed and ISI Web of Science were searched up until August 1, 2014. Nineteen studies examined meat subtypes (5 beef, 5 pork, 2 lamb, 1 veal and 19 poultry) and associations with colorectal, colon or rectal cancer risk and 4 studies examined associations with adenoma risk (1 beef and 4 poultry). Comparing highest versus lowest intake, beef consumption was associated with an increased risk of CRC (RR = 1.11, 95% CI = 1.01 to 1.22) and colon cancer (RR = 1.24, 95% CI = 1.07 to 1.44), but no association was found with rectal cancer (RR = 0.95, 95% CI = 0.78 to 1.16). Higher consumption of lamb was also associated with increased risk of CRC (RR = 1.24, 95% CI = 1.08 to 1.44). No association was observed for pork (RR = 1.07, 95% CI = 0.90 to 1.27), but some between study heterogeneity was observed. No association was observed for poultry consumption and risk of colorectal adenomas or cancer. This meta-analysis suggests that red meat subtypes differ in their association with CRC and its sub sites. Further analysis of data from prospective cohort studies is warranted, especially regarding the role of pork.
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Affiliation(s)
- Prudence R Carr
- Division of Clinical Epidemiology and Aging Research, German Cancer Research Center, Heidelberg, Germany
| | - Viola Walter
- Division of Clinical Epidemiology and Aging Research, German Cancer Research Center, Heidelberg, Germany
| | - Hermann Brenner
- Division of Clinical Epidemiology and Aging Research, German Cancer Research Center, Heidelberg, Germany.,German Cancer Consortium (DKTK), Heidelberg, Germany
| | - Michael Hoffmeister
- Division of Clinical Epidemiology and Aging Research, German Cancer Research Center, Heidelberg, Germany
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31
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Duedahl-Olesen L, Navaratnam MA, Jewula J, Jensen AH. PAH in Some Brands of Tea and Coffee. Polycycl Aromat Compd 2014. [DOI: 10.1080/10406638.2014.918554] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Esposito M, Citro A, Marigliano L, Urbani V, Seccia G, Marotta MP, Nicola C. Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked
Mozzarella di Bufala Campana. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12179] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mauro Esposito
- Istituto Zooprofilattico Sperimentale del Mezzogiorno via Salute 2 80055 Portici Italy
| | - Angelo Citro
- Azienda Sanitaria Locale SA2 Ambito Nord via G. Falcone 4 84014 Nocera Inferiore Italy
| | - Laura Marigliano
- Istituto Zooprofilattico Sperimentale del Mezzogiorno via Salute 2 80055 Portici Italy
| | - Valeria Urbani
- Istituto Zooprofilattico Sperimentale del Mezzogiorno via Salute 2 80055 Portici Italy
| | - Giuseppe Seccia
- Istituto Zooprofilattico Sperimentale del Mezzogiorno via Salute 2 80055 Portici Italy
| | - Maria Pia Marotta
- Azienda Sanitaria Locale SA2 Ambito Nord via G. Falcone 4 84014 Nocera Inferiore Italy
| | - Clara Nicola
- Azienda Sanitaria Locale SA2 Ambito Nord via G. Falcone 4 84014 Nocera Inferiore Italy
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33
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Nie J, Shi J, Duan X, Wang B, Huang N, Zhao X. Health risk assessment of dietary exposure to polycyclic aromatic hydrocarbons in Taiyuan, China. J Environ Sci (China) 2014; 26:432-9. [PMID: 25076535 DOI: 10.1016/s1001-0742(13)60424-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Sixteen polycyclic aromatic hydrocarbons (PAHs) were determined in 24 duplicate-diet samples from people in Taiyuan during summer and winter in 2009. Dietary intake of PAHs for 2862 participants was subsequently estimated by a survey in Taiyuan. Results from these 24 samples were compared with a raw food study in Taiyuan in 2008. Three main sources of dietary PAHs are vegetables, wheat flour and fruits, the sum of which contributes 75.95% of PAHs in dietary food. Compared to the estimated value in raw food, much more B[a]P(eq) (benzo[a]pyrene equivalents) were detected in food samples collected in the duplicate-diet study in Taiyuan (60.75 ng/day). The cooking process may introduce more B[a]P(eq) into food, and the relative contribution of 16 PAHs in the diet would be changed during the cooking procedure.
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34
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Mohammadi A, Ghasemzadeh-Mohammadi V, Haratian P, Khaksar R, Chaichi M. Determination of polycyclic aromatic hydrocarbons in smoked fish samples by a new microextraction technique and method optimisation using response surface methodology. Food Chem 2013; 141:2459-65. [PMID: 23870981 DOI: 10.1016/j.foodchem.2013.05.065] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2012] [Revised: 12/15/2012] [Accepted: 05/02/2013] [Indexed: 11/25/2022]
Abstract
Microwave-assisted extraction coupled with dispersive liquid-liquid microextraction as a recently introduced method was applied to determine polycyclic aromatic hydrocarbons in Iranian smoked fish. The results showed that the interaction of hydrolysing solution volume with ethanol ratio, volumes of extracting and disperser solvent is significant in the obtained model. Optimized conditions were: a hydrolysing solution volume 10 ml with 50% ethanol, a pH of 5, and extracting and disperser solvent volumes of 150 and 500 μl respectively. The level of 16 polycyclic aromatic hydrocarbons (PAHs) was determined in 80 smoked fish consisting of four species. The contamination of benzo[a]pyrene in all samples except three was below the European Commission's maximum level of 2 μg kg(-1) for smoked fish, while the ∑4 PAHs (benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene) were between 3 and 12 μg kg(-1) wet weight in all samples. Of the species examined, Hypophthalmichthys molitrix had the highest PAHs (∑16).
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Affiliation(s)
- Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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35
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Essumang DK, Dodoo DK, Adjei JK. Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish. Food Chem Toxicol 2013; 58:86-94. [PMID: 23603007 DOI: 10.1016/j.fct.2013.04.014] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2012] [Revised: 03/07/2013] [Accepted: 04/05/2013] [Indexed: 11/29/2022]
Abstract
The research studied the impact of smoke generation sources on PAH contamination in four different smoke-cured fish (mackerel, sardine, tuna and Cigar minnows). The smoke sources used included acacia, sugarcane bagasse and mangrove. PAHs in the smoke-cured fish were analysed using Varian GC/MS (3800-GC) system. The mean total PAH concentrations in the smoked fish (n=108) ranged from 250.59-1376.09 μg/kg in tuna, cigar minnows, sardine and mackerel smoke-cured with sugarcane bagasse, mangrove and acacia for between 2 and 8h. The mean BaP levels for most fish cured with smoke from acacia and mangrove for between 2 and 8h were all above the European Commission set limit of 5.0 μg/kg. Positive correlations (at P=0.01, 2-tailed) were observed between PAH levels in smoked fish and lignin contents of wood type used for the smoke generation, the fat content and the smoke-curing duration. Risk assessment conducted using benzo[a]pyrene carcinogenic and mutagenic toxicity equivalency factors (TEF and MEF respectively) showed high risk associated with consuming fish smoke-cured with hard woods (acacia and mangroves). Sugarcane bagasse was found to be relatively the best and safest smoke-generating source for smoke-curing of fish among the three wood types when using the traditional kiln.
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Affiliation(s)
- D K Essumang
- Environmental Research Group, Department of Chemistry, University of Cape Coast, Cape Coast, Ghana.
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Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Sci 2013; 93:85-91. [DOI: 10.1016/j.meatsci.2012.08.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 08/03/2012] [Accepted: 08/03/2012] [Indexed: 11/18/2022]
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37
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Cao XL, Hierlihy T, Popovic S, Dabeka B. Headspace solid-phase microextraction with gas chromatography-mass spectrometry determination of naphthalene in the composite food samples from the 2011 Canadian total diet study in Ottawa. J Food Prot 2012; 75:2163-71. [PMID: 23212013 DOI: 10.4315/0362-28x.jfp-12-314] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A method based on isotope dilution headspace solid-phase microextraction, followed by gas chromatography and mass spectrometry, was developed for the determination of naphthalene in foods. Optimum method sensitivity was achieved by the addition of NaCl in water at saturation and with the sample solution incubated at 30°C for 15 min. The method had good repeatability, with relative standard deviations of 3.5 and 1.5% at 5 and 30 ng/ml, respectively. This method was used to determine naphthalene in 159 food composite samples collected from the 2011 Canadian Total Diet Study. Naphthalene was detected in 93 (58.9%) food composite samples, mostly in products of meat and cereal, fast food, and miscellaneous foods. Among the 93 samples, only 51 (54.8%) samples were found to contain naphthalene at levels above 1 ng/g, with a maximum of 35 ng/g found in the herbs and spices composite sample. Method detection limits, estimated for each one of the food composite samples by using the lower-abundance ionm/z 127, varied considerably because of the matrix effect, ranging from as low as 0.0022 ng/g for water to as high as 16 ng/g for fatty sample, with an average of 1.6 ng/g.
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Affiliation(s)
- Xu-Liang Cao
- Food Research Division, Bureau of Chemical Safety, Health Canada, AL: 2203D, Ottawa, Ontario, Canada K1A 0K9.
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Purcaro G, Moret S, Conte LS. Overview on polycyclic aromatic hydrocarbons: occurrence, legislation and innovative determination in foods. Talanta 2012; 105:292-305. [PMID: 23598022 DOI: 10.1016/j.talanta.2012.10.041] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Revised: 10/08/2012] [Accepted: 10/11/2012] [Indexed: 11/24/2022]
Abstract
Polycyclic aromatic hydrocarbons are ubiquitous compounds, well-known to be carcinogenic, which can reach the food in different ways. Thus the analysis of such compounds has always been of great importance. The aim of the present review, is not only to give an overview of the most recent sample preparation and analytical approaches (such as pressurized liquid extraction, solid-phase microextraction, supercritical fluid extraction, etc.), but also to introduce such a topic to researchers who want to approach it for the first time; therefore, the most significant references related to general aspects, such as formation, toxicity, risk assessment, occurrence in food, are reported and briefly discussed.
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Affiliation(s)
- Giorgia Purcaro
- Department of Food Science, University of Udine, via Sondrio 2A, Udine 33100, Italy.
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39
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Allen KJ, Chen XM, Mesak LR, Kitts DD. Antimicrobial activity of salmon extracts derived from traditional First Nations smoke processing. J Food Prot 2012; 75:1878-82. [PMID: 23043842 DOI: 10.4315/0362-028x.jfp-12-010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Freshly caught salmon were hot smoked with the traditional smoke processing methods of the Tl'azt'en and Lheidli T'enneh First Nations communities, producing both half-smoked and fully smoked food products. To ascertain the nature of antimicrobial effects related to the smoking process, the residue content of 16 polyaromatic hydrocarbons (PAH) and total PAHs of smoked products were determined and correlated with smoking process duration. When compared with fully smoked samples, partially smoked fish had significantly less total PAHs and were composed solely of low-molecular-weight components, with phenanthrene, acenaphthylene, and napthlalene, respectively, being the most abundant. In contrast, fully smoked products possessed significantly higher levels of low- and high-molecular-weight PAHs, including benzo[a]pyrene. Sequential extractions of water, ethyl acetate, and hexane were performed to identify antimicrobial activity imparted by the traditional smoking process. No activity was observed in water or ethyl acetate extractions, whereas hexane extracts were inhibitory to Staphylococcus aureus, with more inhibition observed in fully smoked samples when compared with partially smoked samples. This study provides evidence that traditional smoke processing methods used by First Nations communities can provide value toward producing food products that have extended shelf lives, and protect against a prevalent common pathogen easily transmitted by humans to processed food through direct contact.
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Affiliation(s)
- Kevin J Allen
- Food, Nutrition, and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4
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40
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Forsberg ND, Stone D, Harding A, Harper B, Harris S, Matzke MM, Cardenas A, Waters KM, Anderson KA. Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6899-906. [PMID: 22690788 PMCID: PMC3567306 DOI: 10.1021/jf300978m] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Although it is known that polycyclic aromatic hydrocarbons (PAHs) can be found in smoked meats, little is known about their prevalence in Native American smoked fish. In this work, the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and possible risks to human health has been assessed. Smoking methods considered smoking structure (tipi or shed) and wood type (apple or alder). Neither smoking structure nor wood type accounted for differences in smoked salmon content of 33 PAHs. Carcinogenic and noncarcinogenic PAH loads in traditionally smoked salmon were 40-430 times higher than those measured in commercial products. Dietary exposure to PAHs could result in excess lifetime cancer risks between 1 × 10(-5) and 1 × 10(-4) at a daily consumption rate of 5 g d(-1) and could approach 1 × 10(-2) at 300 g d(-1). Hazard indexes approached 0.005 at 5 g d(-1), or approximately 0.3 at 300 g d(-1). Levels of PAHs present in smoked salmon prepared using traditional Native American methods may pose elevated cancer risks if consumed at high consumption rates over many years.
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Affiliation(s)
- Norman D. Forsberg
- Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 97331, USA
| | - Dave Stone
- Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 97331, USA
| | - Anna Harding
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - Barbara Harper
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
- Confederated Tribes of the Umatilla Indian Reservation, Nixyáawii Governance Center, Pendleton, OR 97801, USA
| | - Stuart Harris
- Confederated Tribes of the Umatilla Indian Reservation, Nixyáawii Governance Center, Pendleton, OR 97801, USA
| | - Melissa M. Matzke
- Computational Biology & Bioinformatics, Pacific Northwest National Laboratory, Richland, WA, 99352, USA
| | - Andres Cardenas
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - Katrina M. Waters
- Computational Biology & Bioinformatics, Pacific Northwest National Laboratory, Richland, WA, 99352, USA
| | - Kim A. Anderson
- Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 97331, USA
- Corresponding author Kim A. Anderson, T 541-737-8501, F 541-737-0497
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41
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FERNÁNDEZ-GONZÁLEZ RICARDO, YEBRA-PIMENTEL IRIA, MARTÍNEZ-CARBALLO ELENA, SIMAL-GÁNDARA JESÚS. Feed Ingredients Mainly Contributing to Polycyclic Aromatic Hydrocarbon and Polychlorinated Biphenyl Residues. Polycycl Aromat Compd 2012. [DOI: 10.1080/10406638.2012.671226] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Mill AC, Rushton SP, Murray AWA, Rose M. PAH contamination in shellfish: modelling to estimate exposure. ECOTOXICOLOGY (LONDON, ENGLAND) 2012; 21:393-408. [PMID: 21986633 DOI: 10.1007/s10646-011-0800-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/22/2011] [Indexed: 05/31/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAH) are known carcinogens and are abundant in the environment and foodstuffs. Currently the majority of PAH research focuses on benzo[a]pyrene (BaP), although a much greater range of PAH are known to have detrimental effects to human health. Monitoring a large number of PAH is expensive, time consuming and analytically demanding, yet there is currently no clear basis for determining which PAH should be monitored to give an indication of overall exposure. A thorough statistical examination of the relationships between different PAH in different foodstuffs has not previously been carried out. Using a test dataset of homogenised edible flesh from shellfish samples as a case study a modelling process using principal components analysis regression is proposed to determine which PAH subset (from a total of 27 monitored PAH) should be assessed as indicators for general PAH exposure. Multivariate ordination and clustering show that PAH concentrations of compounds of similar chemical structure can be highly correlated in the samples, e.g. the five ringed isomers PAHs benzo[b]fluoranthene, benzo[j]fluoranthene and benzo[k]fluoranthene. The model selection process determined which subsets of PAH can be used to predict the presence and abundance of other PAHs in shellfish samples. Models were more accurate in predicating PAHs concentrations of PAH where concentrations were measured above the limit of detection (LoD). PAH with values below the LoD were harder to predict accurately. The current analysis highlights that laboratories should focus on the following PAHs BaP, benzo[a]anthracene, benzo[g,h,i]perylene, phenanthrene, benzo[g,h,i]fluoranthene, chrysene, benzo[k]fluoranthene, benzo[b]fluoranthene and fluoranthene when analysing shellfish samples. Focussing monitoring on this group of PAH may give a better indication of overall PAH content of samples that the summed PAH indicator methods currently adopted.
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Affiliation(s)
- Aileen C Mill
- School of Biology, Newcastle University, Newcastle Upon Tyne, UK.
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zur Hausen H. Red meat consumption and cancer: reasons to suspect involvement of bovine infectious factors in colorectal cancer. Int J Cancer 2012; 130:2475-83. [PMID: 22212999 DOI: 10.1002/ijc.27413] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2011] [Accepted: 12/09/2011] [Indexed: 12/13/2022]
Abstract
An increased risk for colorectal cancer has been consistently reported for long-time consumption of cooked and processed red meat. This has frequently been attributed to chemical carcinogens arising during the cooking process of meat. Long-time fish or poultry consumption apparently does not increase the risk, although similar or higher concentrations of chemical carcinogens were recorded in their preparation for consumption. The geographic epidemiology of colorectal cancer seems to correspond to regions with a high rate of beef consumption. Countries with a virtual absence of beef in the diet (India) or where preferably lamb or goat meat is consumed (several Arabic countries) reveal low rates of colorectal cancer. In China, pork consumption has a long tradition, with an intermediate colorectal cancer rate. In Japan and Korea, large scale beef and pork imports started after World War II or after the Korean War. A steep rise in colorectal cancer incidence was noted after 1970 in Japan and 1990 in Korea. The consumption of undercooked beef (e.g., shabu-shabu, Korean yukhoe and Japanese yukke) became very popular in both countries. The available data are compatible with the interpretation that a specific beef factor, suspected to be one or more thermoresistant potentially oncogenic bovine viruses (e.g., polyoma-, papilloma- or possibly single-stranded DNA viruses) may contaminate beef preparations and lead to latent infections in the colorectal tract. Preceding, concomitant or subsequent exposure to chemical carcinogens arising during cooking procedures should result in increased risk for colorectal cancer synergistic with these infections.
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Affiliation(s)
- Harald zur Hausen
- Deutsches Krebsforschungszentrum, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany.
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Kitts DD, Chen XM, Broda P. Polyaromatic hydrocarbons of smoked cured muscle foods prepared by Canadian Tl'azt'en and Llheidli T'enneh First Nation communities. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2012; 75:1249-1252. [PMID: 23030651 DOI: 10.1080/15287394.2012.709410] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Tl'azt'en and Lheidli T'enneh First Nation communities have traditionally used smoking, drying, and salting of fish and game as preservation methods to enhance food security. Our results showed that levels of 16 polycyclic aromatic hydrocarbons (PAH) were significantly higher in smoked salmon samples compared to moose meats, and further, that PAH contents were also dependent on the duration of smoke processing. Benzo[a]pyrene (BaP) was not detected in fresh or partially smoked foods, but was present in both fully smoked moose (1.4 μg/kg) and fully smoked salmon (3.6 μg/kg) meats, respectively. The total concentrations of PAH present in fully smoked meats using traditional smoke processing methods employed by Tl'azt'en and Lheidli T'enneh nations indicate that a risk assessment is required to determine the safety of these smoke-processed foods.
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Affiliation(s)
- David D Kitts
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada.
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