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Ciecierska M, Dasiewicz K, Wołosiak R. Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material. Foods 2023; 12:4120. [PMID: 38002178 PMCID: PMC10670568 DOI: 10.3390/foods12224120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS-HPLC-FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products.
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Affiliation(s)
- Marta Ciecierska
- Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland; (K.D.); (R.W.)
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Yang X, Chen W, Jin J, Hu J. Levels, enrichment characteristics and dietary intake risk of polychlorinated dibenzo-p-dioxin/furans in traditional smoked pork. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 328:121657. [PMID: 37075920 DOI: 10.1016/j.envpol.2023.121657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/10/2023] [Accepted: 04/15/2023] [Indexed: 05/03/2023]
Abstract
The concentrations and TEQs of polychlorinated dibenzo-p-dioxin/furans (PCDD/Fs) in traditional smoked pork were significantly higher than those in raw pork, and mainly distributed in the surface layer. The main enriched congeners during traditional smoking were 2378-TCDF, 12378-PeCDF, 23478-PeCDF, 1234678-HpCDF, OCDF, 1234678-HpCDD and OCDD. The ability of each congener to transfer from the surface to the inner part was various. According to the dietary habits of local residents, PCDD/Fs in more than half of the traditional smoked pork samples posed a potential carcinogenic risk, and the risk in the surface samples were 1.02-10.2 times that of the corresponding inner samples. Some variables might be the important factors affecting the concentration of PCDD/Fs in smoked pork, such as the duration of smoking and the kind of fuel. It is recommended to achieve lower risk by reducing the consumption of smoked pork, especially the surface layer of smoked pork, and innovating traditional smoking technologies.
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Affiliation(s)
- Xinrui Yang
- College of Life and Environmental Science, Minzu University of China, Beijing, 100081, China; Hainan Ecological Environmental Monitoring Center, 98 Baiju Avenue, Haikou, 571126, China.
| | - Wenming Chen
- College of Life and Environmental Science, Minzu University of China, Beijing, 100081, China.
| | - Jun Jin
- College of Life and Environmental Science, Minzu University of China, Beijing, 100081, China; Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; Beijing Engineering Research Center of Food Environment and Public Health, Minzu University of China, Beijing, 100081, China.
| | - Jicheng Hu
- College of Life and Environmental Science, Minzu University of China, Beijing, 100081, China; Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; Beijing Engineering Research Center of Food Environment and Public Health, Minzu University of China, Beijing, 100081, China.
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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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Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains. Food Res Int 2022; 161:111793. [DOI: 10.1016/j.foodres.2022.111793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/09/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022]
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da Silva SA, De Rossi GZ, Ossugui MM, de Almeida AP, Guizellini GM, Sampaio GR, da Silva Torres EAF. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02414-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Seko T, Ishihara K, Suzuki T, Takagi S, Taga K, Iida Y, Shigematsu Y, Itabashi Y, Nakamichi Y, Fujiwara Y, Inada A, Yamashita Y. Effects of moisture content of firewood used in the manufacture of Japanese traditional smoked-dried bonito, katsuobushi, on polycyclic aromatic hydrocarbon (PAH) generation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Chen L, Liu R, Wu M, Yu H, Ge Q, Zhang W. Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin. Foods 2021; 10:2830. [PMID: 34829110 PMCID: PMC8621749 DOI: 10.3390/foods10112830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/08/2021] [Accepted: 11/13/2021] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.
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Affiliation(s)
- Lei Chen
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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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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Rapid Methods for Assessing Food Safety and Quality. Foods 2020; 9:foods9040533. [PMID: 32340291 PMCID: PMC7230918 DOI: 10.3390/foods9040533] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 04/16/2020] [Indexed: 11/17/2022] Open
Abstract
Food safety represents a central issue for the global food chain and a daily concern for all people. Contaminated food by physical, biological or chemical hazards can harm consumers, increasing demand for health services, government expenditure on public health and other social costs. The quality assurance programs are based on the continuous monitoring of raw matter, production process, storage and distribution of the end products, including the purpose for which they are intended. Such programs represent an important objective for food producers, not only for the potential risk to human health, but also for the economic losses to which they can be subjected. The development and use of rapid analytical methods able to identify the main failures in food production can benefit food companies by saving time and costs for the good and fast control of products through the entire food chain.
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