Polycyclic aromatic hydrocarbons in Italian preserved food products in oil

A method based on gas chromatography/ tandem mass spectrometry was used to assess levels of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in 48 preserved food products in oil including foods such as vegetables in oil, fish in oil and oil-based sauces obtained from the Italian market. The benzo[a]pyrene concentrations ranged from <0.04 to 0.40 µg kg^?1, and 72.9% of the samples showed detectable levels of this compound. The highest contamination level was observed for chrysene with three additional PAHs (benzo[a]anthracene, benzo[b]fluoranthene and benzo[c]fluorene) giving mean values higher than the mean value for benzo[a]pyrene. Chrysene was detected in all the samples at concentrations ranging from 0.07 to 1.80 µg kg^?1 (median 0.31 µg kg^?1). The contamination expressed as PAH4 (sum of benzo(a)pyrene, chrysene, benzo(a)anthracene and benzo(b)fluoranthene), for which the maximum tolerable limit has been set by Commission Regulation (EU) No. 835/2011, varied between 0.10 and 2.94 µg kg^?1.     

Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain

The dietary intake of 16 polycyclic aromatic hydrocarbons (PAHs) (naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenz[a,h]anthracene, benzo[g,h,i]perylene, and indeno[1,2,3-c,d]pyrene) by the general population of Catalonia, Spain, was calculated. Concentrations of PAHs in food samples randomly acquired in seven cities of Catalonia from June to August 2000 were measured. Eleven food groups were included in the study. High-performance liquid chromatography was used to analyze PAHs. The dietary intakes of total and carcinogenic PAHs was calculated for five population groups: children, adolescents, male adults, female adults, and seniors. Among the analyzed PAHs, there was a predominance of phenanthrene (16.7 microg/kg) and pyrene (10.7 microg/kg). By food group, the highest levels of total PAHs were detected in cereals (14.5 microg/kg) and in meat and meat products (13.4 microg/kg). The mean estimated dietary intake of the sum of the 16 PAHs was as follows: male adults, 8.4 microg/day; adolescents, 8.2 microg/day; children, 7.4 microg/day; seniors, 6.3 microg/day; female adults, 6.3 microg/day. The calculated daily intake of PAHs would be associated with a 5/106 increase in the risk for the development of cancer in a male adult with a body weight of 70 kg.     

Polycyclic aromatic hydrocarbons in smoked cheese

BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) represent a group of organic compounds containing two or more aromatic rings. Their control in the human food chain is required due to the mutagenic and carcinogenic potential, exhibited in vertebrates. In the present study, the occurrence of PAHs in 36 cheeses smoked by various processes was investigated. RESULTS: PAH concentrations (sum of 15 US EPA PAHs) found in samples smoked under controlled industrial conditions were at level 0.11 µg kg^?1, whereas in ‘home‐made’ cheeses, the PAH content was up to 10 times higher. A similar trend was observed for B[a]P, a marker compound representing carcinogenic PAHs. While its levels in commercial products prepared by controlled smoking technologies were close to the limit of quantification (0.03 µg kg^?1); in household samples, the B[a]P content ranged from 0.6 to 0.9 µg kg^?1. Significantly higher amounts of PAHs (up to three to six times) were found in surface layers as compared to internal parts of cheese. CONCLUSION: Although smoked cheese is a popular food, only several papers have focused on PAH levels in these products. This paper evaluates the contribution of different smoking technologies to PAH contamination of several cheeses and thus can help in a risk assessment associated with their consumption. Moreover, the study shows the concentration ratios of selected PAHs, from which the type of smoking technology can be indicated. The results obtained in this study also supported the suggestion of the EU Scientific Committee on Food to use benzo[a]pyrene as an indicator of the occurrence of higher‐molecular mass PAHs. Copyright © 2008 Society of Chemical Industry     

Polycyclic aromatic hydrocarbons in smoked fish

Summary The levels of polycyclic aromatic hydrocarbons (PAH) were determined in 70 samples of smoked fish and fish products. By application of capillary gas chromatography with flame ionization detection 13 PAH components were determined simultaneously.In 19 of 46 samples of commercially smoked fish, mainly from traditional kilns, the concentration of benzo[a]pyrene (BaP) exceeded 1 g/kg. The BaP levels in the samples from kilns with external smoke generation were without exception lower than 1 g/kg.Four of 16 canned smoked fish samples contained more than 1 g/kg of BaP. A sample of home-smoked herring from a home-made bricked kiln showed the highest level of BaP and total PAH in this study, 11.3 and 1,100 g/kg, respectively.

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Polycyclische aromatische Kohlenwasserstoffe in geräuchertem Fisch

Zusammenfassung Die Gehalte an polycyclischen aromatischen Kohlenwasserstoffen (PAH) wurden in 70 Räucherfischproben bestimmt. Bei Anwendung von Capillargaschromatographie mit Flammenionisationsnachweis wurden gleichzeitig 13 PAH bestimmt.In 19 von 46 Proben von kommerziell geräucherten Fischen, hauptsächlich aus herkömmlichen Öfen, überstieg der Gehalt an Benz(a)pyren (BaP) 1 g/kg. Die BaP-Gehalte in den Proben aus Rauchanlagen mit externer Raucherzeugung lagen ausnahmlos unter 1 g/kg.Von 16 untersuchten Räucherfisch-Konserven enthielten 4 Proben mehr als 1 g BaP/kg. Eine Probe eines hausgeräucherten Herings aus einem selbstge mauerten Räucherofen wies den höchsten Gehalt an BaP und totalen PAH dieser Untersuchung mit 11,3 und 1 100 g/kg auf.

     

Research Watch: Polycyclic aromatic hydrocarbons

Air.     

Research Watch: Polycyclic aromatic hydrocarbons

Sediments.     

Polycyclic aromatic hydrocarbons in the bakery chain

The level of polycyclic aromatic hydrocarbons occurrence and the possibility of their formation in the bakery chain, its raw materials and final products, were examined. Experimental bread baking, with different baking temperatures, was performed in the Warsaw bakery, using cyclothermic deck ovens. PAHs determination was performed by high-pressure liquid chromatography with fluorescent and diode array detectors (HPLC–FLD/DAD) and confirmed by gas chromatography coupled with mass spectrometry (GC/MS). Total content of 19 PAHs in the grain, flour and bran varied from 1.07 to 3.65 μg/kg and, in bread, from 1.59 to 13.6 μg/kg depending on the part of bread and baking temperature. Based on the dough’s contamination level and the influence of the baking temperature on the bread’s PAHs content, it was confirmed that PAHs are formed during baking. Considering the results of the average dietary exposure to PAHs and the MOE (Margin of Exposure) analysis, it could be concluded that analysed bread and cereal products constitute little concern for consumer health.     

Research Watch: Polycyclic aromatic hydrocarbons

Sediments.     

Polycyclic aromatic hydrocarbons in German smoked meat products

The contents of the 15+1 EU priority PAH were analysed from 113 representative commercial smoked German meat products collected in the year 2006 with a Fast-GC/HRMS method. The median of benzo[a]pyrene content was 0.03 μg/kg and therefore greater than a factor of 100 below the maximum level of 5 μg/kg. The highest content of benzo[a]pyrene was detected in a Frankfurter-type sausage (0.43 μg/kg). The sum content of benzo[a]pyrene, benzo[a]anthracene, chrysene and benzo[b]fluoranthene (“PAH4”), as proposed by the European Food Safety Authority to be a good marker for PAH in food, was 0.28 μg/kg in median, and the sum content of the 15+1 EU priority PAH was 0.64 μg/kg in median. The analysed smoked meat products showed an increasing presence of PAH in the following order: cooked ham (n = 17) < raw sausages (n = 25) < liver sausages (n = 25) < raw ham (n = 23) < Frankfurter-type sausages (n = 23). The correlation coefficient (R) between BaP and the sum of the 15+1 EU priority PAH was 0.90. To increase the safety of the consumer, a lowering of the BaP maximum level to 1 μg/kg is proposed and critical aspects using “PAH4” as a marker for PAH in food surveillance are discussed.     

Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica

ABSTRACT

The traditional smoking procedure, which is the use of open fire, can lead to the formation of PAHs in sausages. The aim of this paper was to assess the types and concentrations of 16 PAHs in 30 samples of Slavonska kobasica, a traditional smoked sausage. In general, some samples showed high values of anthracene and acenaphthylene. In one sample, acenaphthylene reached the value of 1050 µg/kg and in another 1491 µg/kg anthracene was measured. Cancerogenic benzo(a)pyrene content was little above the maximum limit of 5 µg/kg in four samples, but mainly remained below the limit of quantification. PAH4 (i.c. benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(a)pyrene) were above the maximum limit of 30 µg/kg in three samples. Generally, it can be noted from the results that samples with high PAH4 and benzo(a)pyrene concentrations also have high PAH16 concentrations.     

Polycyclic aromatic hydrocarbons in milk and dairy products

Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds with a structure consisting of carbon and hydrogen atoms that have more than two fused aromatic rings. Most PAHs have carcinogenic effects on animal or humans and induce various cancers. Polycyclic aromatic hydrocarbons are a consequence of environmental pollutants, imperfect burning or pyrolysis of organic substances during industrial processing. Additionally, foods can be contaminated during their processing and preparation through different heat treatments. This review highlights the formation, occurrence and health impacts of PAHs in milk and milk products, and analytical technique used for their determination in dairy products.     

Polycyclic aromatic hydrocarbons in frying oils and snacks

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.     

Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD

Polycyclic aromatic hydrocarbons (PAHs) are food-processing contaminants considered to be carcinogenic and genotoxic. Due to its drying process stage, teas may be contaminated with PAHs. The aim of the study was to validate an analytical method involving QuEChERS and HPLC-FLD for the determination of PAH4 in teas and evaluate the contamination levels in 10 different types of teas from Brazil. Recoveries varied from 54% to 99% and relative standard deviations from 1% to 21%. Limits of detection and quantification were from 0.03 to 0.3 µg/kg and 0.1 to 0.5 µg/kg, respectively. Mate tea presented the highest PAH levels, with PAH4 varying from 194 to 1795 µg/kg; followed by black (1.8–186 µg/kg), white (24–119 µg/kg), and green teas (3.1–92 µg/kg). Teas with lowest PAH4 were strawberry, lemongrass, peppermint, and boldo. Only trace levels of PAHs were detected in tea infusions, so apparently it would not affect PAH intake by Brazilian population.     

Polycyclic aromatic hydrocarbons in stormwater runoff from sealcoated pavements

Coal-tar based sealcoat has been identified as a source of polycyclic aromatic hydrocarbons (PAHs) in the environment. This study measured the long-term release of PAHs in parking lot runoff and found that the presence of coal tar sealant increased the mass of PAHs released in runoff by over an order of magnitude. PAH concentrations in stormwater from two coal tar sealed parking lots and one unsealed parking lot (control) were monitored over a two-year period. The measured flow volume and concentrations were used to calculate a mass of 9.8-10.8 kg total Σ16 PAHs per hectare exported in stormwater runoff from the two sealed parking lots and 0.34 kg total Σ16 PAHs per hectare from the unsealed control. The study also measured sediment PAH concentration changes in a receiving drainage and found that even partial coverage of a drainage area by coal tar sealant resulted in measurable increases in PAH sediment concentrations; PAH concentrations in sediment in a stormwater swale receiving runoff from both sealed and unsealed lots increased near the outfall from less than 4 mg/kg prior to sealing to 95.7 mg/kg after sealing. Compound ratio plots and principal components analysis were examined and were able to clearly differentiate between pre- and postsealant samples.     

Polycyclic aromatic hydrocarbons (PAHs) in sugarcane juice

Sugarcane juice is a common beverage in many Brazilian cities. At harvesting season most sugarcane plantation is burnt and this procedure has been shown as an important source of PAHs emission. In the present study 80 samples of sugarcane juice collected from two Brazilian cities, in two different periods, were analysed for the presence of four PAHs: benz(a)anthracene, benzo(b)fluoranthene, benzo(k)fluoranthene and benzo(a)pyrene. PAHs were detected in 50% of the samples. The samples collected between harvests presented mean sums of PAHs of 0.013 μg/kg and 0.012 μg/kg, while the samples collected during harvest presented mean sums of 0.053 μg/kg and 0.055 μg/kg. A higher concentration and incidence of PAHs in the juices collected in the harvest period was verified, corroborating the burning of the crops as a source of sugarcane juice contamination.     

食品中多环芳烃的研究进展

简述了近年来关于食品中多环芳烃的形成机理、分析方法及控制措施的研究进展,以期为解决食品中多环芳烃的污染问题提供依据。     

Polycyclic aromatic hydrocarbons in grilled meat products—A review

Current efforts to detect and quantify carcinogenic polycyclic aromatic hydrocarbons (PAH) in the environment include analyses of foods. Grilled foods have been under scrutiny for almost 20 years. In this review reports concerning PAH contamination of grilled meat products are discussed. It is evident that the level of contamination varies considerably, primarily due to the extent of fat pyrolysis which has taken place. If proper precautions against fat pyrolysis are taken, and out-of-the-ordinary fuels such as crumpled paper or cones are not used, the PAH contamination is reduced substantially. Furthermore, if the relatively low consumption of grilled meat products is taken into consideration public concern over possible health risks due to grilling appears unwarranted.     

Polycyclic aromatic hydrocarbons in cereal products on the Turkish market

The contamination level of four EU marker polycyclic aromatic hydrocarbons (PAHs) in some cereal-derived products was surveyed in this study. Thirty-eight samples, 20 bread and 18 breakfast cereals, were purchased from retail shops and local markets of East Black sea region in Turkey. The samples were analysed for four EU marker PAHs, using ultrasonic extraction, solid-phase extraction (SPE) clean up and stable-isotope dilution gas chromatography with mass-spectrometric (GC/MS) detection. The method was validated with the parameters linearity, accuracy, precision, limit of detection (LOD), limit of quantitation (LOQ) and uncertainty. Total content of the four PAHs in bread varied from 0.19 to 0.46 µg kg^?1 and in breakfast cereals from 0.10 to 0.87 µg kg^?1.