Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia
| Autor: | Toomas Tenno, Terje Tamme, Mati Roasto, Kadrin Juhkam, A Kiis, Mari Reinik |
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| Přispěvatelé: | Tartu Laboratory, Health Protection Inspectorate, Department of Food Hygiene and Control of Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences (EMU), Institute of Physical Chemistry, University of Tartu |
| Rok vydání: | 2007 |
| Předmět: |
Estonia
Adolescent Food Handling Swine Health Toxicology and Mutagenesis Population Food consumption Food Contamination Toxicology chemistry.chemical_compound Benzo(a)pyrene polycyclic compounds Animals Humans Organic chemistry Cooking Food science Polycyclic Aromatic Hydrocarbons Child education education.field_of_study business.industry Cooking methods Public Health Environmental and Occupational Health Life Sciences Infant food and beverages Environmental Exposure General Chemistry Food safety Diet Meat Products chemistry Chemistry (miscellaneous) Child Preschool Epidemiological Monitoring Carcinogens Pyrene business Chickens Environmental Monitoring Food Science |
| Zdroj: | Food Additives and Contaminants Food Additives and Contaminants, 2007, 24 (04), pp.429-437. ⟨10.1080/02652030601182862⟩ |
| ISSN: | 0265-203X |
| Popis: | International audience; The concentrations of benzo(a)pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial cured meat products and 14 home-grilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 µg kg-1 for benzo(a)pyrene was exceeded in 3.4% of analyzed samples. Highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood burning grill. The average intake of benzo(a)pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of individual food consumption questionnaire and for the general population based on the national food consumption data. The highest total PAH concentrations detected were 16 µg kg-1 in smoked meat and ham, 19 µg kg-1 in smoked sausage and 6.5 µg kg-1 in smoked chicken samples. Since smoking and grilling are prevailing meat cooking methods in Estonia, the impact of meat products is assessed to be significant in overall PAH intake. |
| Databáze: | OpenAIRE |
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