Polyaromatic hydrocarbons of smoked cured muscle foods prepared by Canadian Tl'azt'en and Llheidli T'enneh first nation communities

Journal of Toxicology and Environmental Health - Part A: Current Issues

Volumn 75, Issue 21, 2012, Pages 1249-1252

  Kitts, David D ^a   Chen, Xiu Min ^a   Broda, Paul ^b  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b HEALTH CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACENAPHTHENE DERIVATIVE; ACENAPHTHYLENE; ANTHRACENE; BENZ[A]ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; CHRYSENE; DIBENZ[A,H]ANTHRACENE; FLUORANTHENE; FLUORENE; INDENO[1,2,3 CD]PYRENE; NAPHTHALENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; PYRENE;

ARTICLE; CANADA; COMMUNITY; FISH MEAT; FOOD PRESERVATION; FOOD PROCESSING; MEAT INDUSTRY; MOOSE; PRIORITY JOURNAL; RISK ASSESSMENT; SALMON;

ANIMALS; BENZO(A)PYRENE; BRITISH COLUMBIA; DEER; FOOD HANDLING; HUMANS; INDIANS, NORTH AMERICAN; MEAT; POLYCYCLIC HYDROCARBONS, AROMATIC; SALMON;

EID: 84867492086     PISSN: 15287394     EISSN: 10872620     Source Type: Journal    
DOI: 10.1080/15287394.2012.709410     Document Type: Article

References (13)

1. Agency for Toxic Substances and Disease Registry. 2005. Toxicology profile for polyaromatic hydrocarbons. ATSDR Toxicology Profiles on CD-ROM. Boca Raton, FL: CRC Press.
2. Akpan, V., Lodovici, M., and Dolara, P. 1994. Polycyclic aromatic-hydrocarbons in fresh and smoked fish samples from 3 Nigerian cities. Bull. Environ. Contam. Toxicol. 53: 246-253. (Pubitemid 24180558)
3. Birkeland, S., and Skara, T. 2008. Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate-An alternative processing technology for the production of smoked salmon. J. Food Sci. 73: S326-332.
4. Chen, B. H., and Lin, Y. S. 1997. Formation of polycyclic aromatic hydrocarbons during processing of duck meat. J. Agric. Food Chem. 45: 1394-1403. (Pubitemid 127476927)
5. Duedahl-Olesen, L., Christensen, J. H., Hojgard, A., Granby, K., and Timm-Heinrich, M. 2010. Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish. Food Addit. Contam. A Chem. Anal. Control Expos. Risk Assess. 27: 1294-1305.
6. European Food Safety Authority. 2008. Polycyclic aromatic hydrocarbons in food. Scientific Opinion of the Panel on Contaminants in the Food Chain. EFSA J. 724: 1-114.
7. IARC. 2010. Some non-heterocylic polycylic aromatic hydrocarbons and some related exposures. IARC monogr. eval. carcinogen. risks hum. 92
8. Martí-Cid, R., Llobet, J. M., Castell, V., and Domingo, J. L. 2008. Evaluation of the dietary exposure of polycyclic aromatic hydrocarbons in Catalonia, Spain. Food Chem. Toxicol. 46: 3163-3171.
9. Masuda, Y,. and Kuratsune, M. 1971. Polycyclic aromatic hydrocarbons in smoked fish, "katsuobushi." Gann 62: 27-30.
10. Nagao, M., Honda, M., Seino, Y., Yahagi, T., and Sugimura, T. 1977. Mutagenicities of smoke condensates and the charred surfact of fish and meat. Cancer Lett. 2: 221-226. (Pubitemid 8070187)
11. Ramalhosa, M. J., Paiga, P., Morais, S., Ramos, S., Delerue-Matos, C., and Oliveira, F. B. P. P. 2012. Polycyclic aromatic hydrocarbon levels in three pelagic fish speciess from Atlantic Ocean; Inter-specic and inter-season comparisons and assessment of potential public health risks. Food Chem. Toxicol. 50: 162-167.
12. Stolyhwo, A., and Sikorski, Z. E. 2005. Polycyclic aromatic hydrocarbons in smoked fish-A critical review. Food Chem 91: 303-311. (Pubitemid 39601643)
13. Toth, L., and Potthast, K. 1984. Chemical aspects of the smoking of meat and meat products. In Advances in Food Research, ed. C. C. Chichester, E. M. O. Mark, and S. B. S. Schweigert New York, NY: Academic Press.