Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana |
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Authors: | Mauro Esposito Angelo Citro Laura Marigliano Valeria Urbani Giuseppe Seccia Maria Pia Marotta Clara de Nicola |
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Affiliation: | 1. Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici, Italy;2. Azienda Sanitaria Locale SA2, Ambito Nord, Nocera Inferiore, Italy |
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Abstract: | The levels of six polycyclic aromatic hydrocarbons (PAHs) including benzo[a]pyrene and three other PAH were determined in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk associated with consumption of these cheeses. Although no maximum limits are set for PAHs in cheese, the levels found in some samples constitute a health risk. In fact, using corrugated cardboard, high levels were detected in the whole product or in the outer part. Also, the use of traditional materials involves the accumulation of PAHs in the outer part, but in the total product concentrations are significantly lower. No contamination was found using liquid smoke. |
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Keywords: | Polycyclic aromatic hydrocarbons Smoking Cheese Buffalo milk |
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