Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states

Food Additives & Contaminants. Part B, Surveillance
Irina RozentaleVadims Bartkevics

Abstract

A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg-1, while the PAH4 content ranged from 0.42 to 628 μg kg-1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205-24,434, thus indicating a potential concern for consumer health for specific population groups.

References

Jul 17, 2008·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·W JiraK Speer
Apr 4, 2012·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·L C RoseiroC Santos
Oct 25, 2014·Journal of Toxicology and Environmental Health. Part a·Bomi KangHan-Seung Shin
Dec 19, 2015·Polycyclic Aromatic Compounds·Zuzana Zelinkova, Thomas Wenzl

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Citations

Jan 16, 2020·Food Additives & Contaminants. Part B, Surveillance·Krešimir M MastanjevićKristina J Habschied
Jul 19, 2020·International Journal of Environmental Research and Public Health·Krešimir MastanjevićKristina Habschied
Apr 26, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Ogouyôm Herbert Iko AféMarie-Louise Scippo

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Software Mentioned

HORRAT
Xcalibur

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