Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1420-1426

  Chung, S Y ^a   Yettella, Ramesh R ^b   Kim, J S ^a   Kwon, K ^a   Kim, M C ^a   Min, David B ^c  

^a Korea Food and Drug Administration   (South Korea)

^b UNIVERSITY OF ARKANSAS   (United States)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Grilling; HPLC FL; Meat and meat products; Polycyclic aromatic hydrocarbon (PAHs); Roasting

Indexed keywords

BENZO(A)PYRENE; BENZO(B)FLUORANTHENE; CHRYSENE; DIETARY EXPOSURE; FLORISIL; FLUORANTHENE; FLUORESCENCE DETECTOR; GRILLING; HEAT SOURCES; HPLC-FL; MEAT PRODUCTS; PERYLENES; POLYCYCLIC AROMATICS; POTENTIAL RISKS; ROASTING;

AROMATIC COMPOUNDS; AROMATIZATION; CALCINATION; CHARCOAL; FLUORESCENCE; HEXANE; HYDROCARBON REFINING; LIQUID CHROMATOGRAPHY; MEATS; POLYCYCLIC AROMATIC HYDROCARBONS; RISK PERCEPTION;

CHEMICAL CONTAMINATION;

CHARCOAL; POLYCYCLIC AROMATIC HYDROCARBON;

ARTICLE; BEEF; CONCENTRATION (PARAMETERS); COOKING; FLUORESCENCE; GRILLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PORK; ROASTING;

EID: 80051781372     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.092     Document Type: Article

References (45)

1. M.C.R. Camargo, and M.C.F. Toledo Avaliacao dacontaminacaode diferentes grupos de alimentos por hydrocarbon etos policíclicos aromáticos Brazilian Journal of Food Technology 5 2002 19 26
2. M.C.R. Camargo, and M.C.F. Toledo Polycyclic aromatic hydrocarbons in Brazilian vegetables and fruits Food Control 14 2003 49 53 (Pubitemid 35469308)
3. B.H. Chen, C.Y. Wang, and C.P. Chiu Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography Journal of Agricultural and Food Chemistry 44 1996 2244 2251 (Pubitemid 126454446)
4. B.H. Chen, and Y.S. Lin Formation of polycyclic aromatic hydrocarbons during processing of duck meat Journal of Agricultural and Food Chemistry 45 1997 1394 1403 (Pubitemid 127476927)
5. B.H. Chen, and Y.C. Chen Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids Journal of Agricultural and Food Chemistry 49 2001 5238 5243 (Pubitemid 33089660)
6. C.P. Chiu, Y.S. Lin, and B.H. Chen Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food Chromatographia 44 1997 497 504 (Pubitemid 27220236)
7. A.A. Christy, M.I. Lian, and G.W. Francis Pyrolytic formation of polyaromatic hydrocarbons from steroid hormones Food Chemistry 124 2011 1466 1472
8. Commission Regulation (EU) No. 1881/2006 of 19 December 2006 (2006). Setting maximum levels for certain contaminants in foodstuffs. This Regulation repels the Commission Regulation (EU) No. 208/2005of 4 February 2005.
9. R.H. De Vos, W. Van Dokkum, A. Schouten, and P. Jong-Berkhout Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984-1986) Food and Chemical Toxicology 28 1990 263 268 (Pubitemid 20184097)
10. L. Duedahl-Oleson, S. White, and M.L. Binderup Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products Polycyclic Aromatic Compounds 26 2006 163 164
11. EFSA, Polycyclic Aromatic Hydrocarbons in FoodScientific Opinion of the Panel on Contaminants in the Food Chain. < http://www.efsa.europa.eu/EFSA/ efsa-locale-1178620753812-1211902034842.htm/ > 2008 Accessed 01.03.2011.
12. EPA - Environmental Protection Agency (1993).Provisional guidance for quantitative risk assessment of polycyclic aromatic hydrocarbons. US Environmental Protection Agency. EPA/600/R-93/089. Office of Environmental Criteria and Assessment.
13. M.S. Garcia-Falcon, M.J. Lopez de AldaVillaizan, S. Gonzalez Amigo, J. Simal Lozano, and M.A. LageYusty Enrichment of benzo[a]pyrene in smoked food products and determination by HPLC-FL Journal of Chromatography 753 1996 207 215
14. W. Horwitz, L.R. Kamps, and K.W. Boyer Quality assurance in the analyses of foods for trace constituents Journal of Association of Official Analytical Chemists. 63 1980 1344 1354
15. A. Husain, E. Naeemi, B. Dashti, H. Al-Omirah, and S. Al-Zenki Polycyclic aromatic hydrocarbons in food products originating from locally reared animals in Kuwait Food Additives and Contaminants 14 1997 295 299 (Pubitemid 27165797)
16. IPCS (1998). Environmental Health Criteria 202 Selected non-heterocyclic polycyclic aromatic hydrocarbons. WHO, Geneva.
17. B. Janoszka, L. Warecha, U. Blaszczk, and D. Bodzek Organic compounds formed in thermally treated high-protein food. Part I: Polycylic aromatic hydrocarbons Acta Chromatographica 14 2004 115 128
18. D. Jenke Chromatographic method validation: a review of current practices and procedures. II. Guidelines for primary validation parameters Journal of Liquid Chromatography and Related Technologies 19 1996 737 757
19. N. Kazerouni, R. Sinha, C.H. Hsu, A. Greenberg, and N. Rothman Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study Food and Chemical Toxicology 39 2001 423 436 (Pubitemid 32323975)
20. N. Kruijf, T. Schouten, and G.H.D. Van Der Stegen Rapid determination of benzo[a]pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection Journal of Agricultural and Food Chemistry 35 1987 545 549
21. B.K. Larsson, G.P. Sahlberg, A.T. Eriksson, and L.A. Busk Polycyclic aromatic hydrocarbons in grilled food Journal of Agricultural and Food Chemistry 31 1983 867 873 (Pubitemid 14159638)
22. J.F. Lawrence, and D.F. Weber Determination of polycyclic aromatic hydrocarbons in some Canadian commercial fish, shellfish, and meat products by liquid chromatography-mass spectrometry Journal of Agricultural and Food Chemistry 32 1984 789 794
23. W. Lijinsky, and P. Shubik Benzo[a]pyrene and other polynuclear hydrocarbons in charcoal-broiled meat Science 88 1964 145 153
24. W. Lijinsky, and A.E. Ross Production of carcinogenic polynuclear hydrocarbons in the cooking of food Food and Cosmetic Toxicology 6 1967 343 347
25. D. Lin, Y. Tu, and L. Zhu Concentrations and health risk of polycyclic aromatic hydrocarbons in tea Food and Chemical Toxicology 43 2005 41 48 (Pubitemid 39575731)
26. A.J. Malanoski, E.L. Greenfield, C.J. Barnes, and F.L. Joe Survey of polycyclic aromatic hydrocarbons in smoked foods Journal of the Association of Official Analytical Chemists 51 1968 114 121
27. I. Martorell, G. Perelló, R. Martí-Cid, V. Castell, J.M. Llobet, and J.L. Domingo Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend Environment International 36 5 2010 424 432
28. P. Mottier, V. Parisod, and R. Turesky Quantitative determination of PAHs in barbecued meat sausages by GC coupled to MS Journal of Agricultural and Food Chemistry 48 2000 1160 1166
29. G. Perelló, R. Martí-Cid, V. Castell, J.M. Llobet, and J.L. Domingo Concentrations of polybrominated diphenylethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking Food and Chemical Toxicology 47 2009 709 715
30. G.A. Perfetti, P.J. Nyman, S. Fisher, F.L. Joe, and G.W. Diachenko Determination of polynuclear aromatic hydrocarbons in seafood by liquid chromatography with fluorescence detection Journal of the Association of Official Analytical Chemists 75 1992 872 877
31. G. Perez, E. Lilla, and A. Cristalli Formation of polycyclic aromatic hydrocarbons by ionizing radiations Chemosphere 15 1986 589 594 (Pubitemid 16091179)
32. D. Phillips Polycyclic aromatic hydrocarbons in the diet Mutation Research 443 1999 139 147 (Pubitemid 29327272)
33. J.N. Pitts Formation and fate of gaseous and particulate mutagens and carcinogens in real and simulated atmospheres Environmental Health Perspectives 47 1983 115 140
34. G. Purcaro, J.A. Navas, F. Guardiola, L.S. Conte, and S. Moret Polycyclic aromatic hydrocarbons in frying oils and snacks Journal of Food Protection. 69 2006 199 204 (Pubitemid 43132538)
35. M. Reinik, T. Tamme, M. Roasto, K. Juhkam, T. Tenno, and A. Kiis Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia Food Additives and Contaminants 24 2007 429 437 (Pubitemid 46534169)
36. L. Rey-Salgueiro, M.S. García-Falcón, E. Martínez-Carballo, and J. Simal-Gándara Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread Food Chemistry 108 2008 607 615
37. P. Simko Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives Journal of Chromatography B 770 2002 3 18 (Pubitemid 34266833)
38. N. Sundararajan, M. Nadife, R. Basel, and S. Green Comparison of sensory properties of hamburgers in meat smoked with different types of wood Food Chemistry 110 1999 794 797
39. K. Takatsuki, S. Suzuki, N. Sato, and Ushizawa Liquid chromatographic determination of polycyclic aromatic hydrocarbons in fish and shellfish Journal of the Association of Official Analytical Chemists 68 1985 945 949 (Pubitemid 16220131)
40. J.P. Tuominen, H.S. Pyysalo, and M. Sauri Cereal products as a source of polycyclic aromatic hydrocarbons Journal of Agricultural and Food Chemistry 36 1988 118 120
41. H.A.M.G. Vaessen, A.A. Jekel, and A.A.M.M. Wilbers Dietary Intake of polycyclic aromatic hydrocarbons Toxicological and Environmental Chemistry 16 1988 281 294
42. WHO - World Health Organization (1998). Selected non- heterocyclicpolycyclic aromatic hydrocarbons. Environmental Health Criteria, p. 202.
43. WHO - World Health Organization (2005). Summary and conclusions ofthe sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (p. 47). Rome.
44. J. Wu, M.K. Wong, H.K. Lee, C.Y. Shi, and C.N. Ong Determination of polycyclic aromatic hydrocarbons in rougan, a traditional Chinese barbecued food, by capillary gas chromatography Environmental Monitoring and Assessment 44 1997 577 585 (Pubitemid 27226530)
45. H.Y. Yabiku, M.S. Martins, and M.Y. Takahashi Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavor and some smoked foods Food Additives and Contaminants 10 1993 399 405 (Pubitemid 23244674)