Chemical hazards in smoked meat and fish.

Autor:	Iko Afé OH; Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health University of Liège Liège Belgium.; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Cotonou Benin., Kpoclou YE; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Cotonou Benin., Douny C; Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health University of Liège Liège Belgium., Anihouvi VB; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Cotonou Benin., Igout A; Department of biomedical and preclinical Sciences Faculty of Medicine University of Liège Liège Belgium., Mahillon J; Laboratory of Food and Environmental Microbiology Faculty of Bioscience Engineering UCLouvain Louvain-la-Neuve Belgium., Hounhouigan DJ; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Cotonou Benin., Scippo ML; Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health University of Liège Liège Belgium.
Jazyk:	angličtina
Zdroj:	Food science & nutrition [Food Sci Nutr] 2021 Oct 18; Vol. 9 (12), pp. 6903-6922. Date of Electronic Publication: 2021 Oct 18 (Print Publication: 2021).
DOI:	10.1002/fsn3.2633
Abstrakt:	This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue. Competing Interests: The authors have no conflicts of interest to declare. (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu Plný text ve formátu PDF