Polycyclic aromatic hydrocarbons in Italian preserved food products in oil

Food Additives & Contaminants. Part B, Surveillance
Anna Sannino

Abstract

A method based on gas chromatography/ tandem mass spectrometry was used to assess levels of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in 48 preserved food products in oil including foods such as vegetables in oil, fish in oil and oil-based sauces obtained from the Italian market. The benzo[a]pyrene concentrations ranged from <0.04 to 0.40 µg kg(-1), and 72.9% of the samples showed detectable levels of this compound. The highest contamination level was observed for chrysene with three additional PAHs (benzo[a]anthracene, benzo[b]fluoranthene and benzo[c]fluorene) giving mean values higher than the mean value for benzo[a]pyrene. Chrysene was detected in all the samples at concentrations ranging from 0.07 to 1.80 µg kg(-1) (median 0.31 µg kg(-1)). The contamination expressed as PAH4 (sum of benzo(a)pyrene, chrysene, benzo(a)anthracene and benzo(b)fluoranthene), for which the maximum tolerable limit has been set by Commission Regulation (EU) No. 835/2011, varied between 0.10 and 2.94 µg kg(-1).

References

Jul 15, 2000·Journal of Chromatography. a·S Moret, L S Conte
Apr 1, 2004·Journal of Agricultural and Food Chemistry·María D GuillénGemma Palencia
Jan 28, 2010·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Husam AlomirahKurunthachalam Kannan
Jun 1, 2011·Food Additives & Contaminants. Part B, Surveillance·M C Rojo CamargoS A V Tfouni

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Citations

Jan 20, 2017·Food Additives & Contaminants. Part B, Surveillance·Shin-Woong ParkKwang-Geun Lee
Jun 18, 2017·Food Additives & Contaminants. Part B, Surveillance·Tereza SlámováJan Banout
Feb 26, 2021·Environmental Science and Pollution Research International·Yuxin WangXibao Gao

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