Polycyclic aromatic hydrocarbons in smoked fish and meat

Agronomy Research

Volumn 9, Issue SPPL. ISS. 2, 2011, Pages 439-442

  Miculis J ^a   Valdovska, A ^a   Sterna V ^a   Zutis, J ^b  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

^b Meat and Milk Industry Engineering Centre   (Latvia)

Author keywords

Aromatic; Fish; Hydrocarbons; Meat; Polycyclic; Smoked

Indexed keywords

ANIMALIA;

EID: 84859987823     PISSN: 1406894X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Deshpande, S. S. 2002. Handbook of Food Toxicology. Marcel Dekker Inc., New York, 285-290 pp.
2. Harvey, R. G. 1997. Polycyclic aromatic hydrocarbons. Wiley-VCH, New York, 667Pp
3. Martson, C. P & Pareira, C., Ferguson, J. 2001. Effect of complex environmental mixture from coal tar containing polycyclic aromatic hydrocarbons (PAH) on tumor initiation, PAH-DNA binding and metabolic activation of carcinogenic PAH in mouse epidermis. Carcinogenesis, 22(7), 1077-1086.
4. Sikorski, Z. E. 2004. Traditional Smoking. In Jensen W. K. et al. (eds), Encyclopedia of Meat Sciences, Elsevier Ltd., pp 1265-1277.
5. Guillen, M. D., Sopelana, P. & Cid, C. et al. 1996. Presence of polycyclic aromatic hydrocarbons in the foods that form part of the diet of different European countries. Alimentaria, 34 (278), pp. 41-47.
6. Commission Regulation (EC) No 333/2007 of 28 March 2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs. Official Journal of the European Union, 88, pp. 29-39.
7. EFSA Scientific opinion of the panel on contaminants in the food chain on a request from the European Commission on polycyclic aromatic hydrocarbons in food. 2008. EFSA Journal, 724, pp. 1-114.
8. Simko, P. 2002. Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products and Smoke Flavouring Food Additives. Journal of Chromatography, 770, pp. 3-18.
9. Vaz-Velho, M. (2003). Smoked foods. Production. In Caballero B. et al (eds), Encyclopedia of Food Sciences and Nutrition, 7, pp.5302-5308.