Keywords
polycyclic aromatic hydrocarbons
contaminants
smoking
meat products
methods of analysis
contaminants
smoking
meat products
methods of analysis
How to Cite
1.
de Queiroz Mozaner L, Palma de Almeida A, Alves da Silva S. Polycyclic aromatic hydrocarbons: a review on the methodologies of the analysis and the levels of contamination in smoked meat products . Rev Inst Adolfo Lutz [Internet]. 2019 Mar. 29 [cited 2024 Nov. 21];78(1):1-21. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/34697
Abstract
Smoking is a common process employed in food as a conservation technique, as well as to provide the specific sensory characteristics. However, the process can lead to the formation of polycyclic aromatic hydrocarbons (PAHs), which are composed of two or more fused aromatic rings, and some of them are considered carcinogenic, mutagenic and teratogenic. Studies conducted in several countries indicate that contamination of smoked meat products by different PAHs is high and frequent, and it may cause a risk to human health. Although Brazil has been one of the largest consumers of meat in the world, with a trend to increase the consumption of processed foods, it has not known the real population exposure to PAHs by consuming the smoked meat products. There is no recent national data on the contamination of these foods. Considering this scenario, this study aimed at reviewing the main analytical methodologies, the regulatory aspects and the levels of PAHs found in the smoked meat products. In addition, the forms to reduce the contamination by these compounds are presented.
References
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to environmental PAH in air particulate matter. Toxicol Lett. 1999;108(2-3):191-9. http://dx.doi.org/ 10.1016/S0378-4274(99)00089-2
15. Tsai P, Shieh HY, Lee WJ, Lai SO. Characterization of PAHs in the atmosphere of carbon black manufacturing workplaces. J Hazard Mater. 2002;91(1-3):25-42.
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16. Tsai PJ, Shih TS, Chen HL, Lee WJ, Lai CH, Liou SH. Assessing and predicting the exposures of polycyclic aromatic hydrocarbons (PAHs) and their carcinogenic potencies from vehicle engine exhausts to highway toll station workers. Atmos Environ. 2004;38(2):33343. http://dx.doi.org/10.1016/j.atmosenv.2003.08.038
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18. Azeredo M. Determinação de benzo(a)pireno em pescados comercializados em CampinasSP. [dissertação de mestrado]. Campinas (SP): Universidade Estadual de Campinas;2001. Disponível em: http://repositorio.unicamp.br/jspui/handle/ REPOSIP/254999
19. Silva SAD, Sampaio GR, Torres EAFDS. Optimization and validation of a method using UHPLCfluorescence for the analysis of polycyclic aromatic hydrocarbons in cold-pressed vegetable oils. Food Chem. 2017;221:809-14. https://doi.org/10.1016/ j.foodchem.2016.11.098
20. Singh L,Varshney JG, Agarwal T. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem. 2016; 199:768-81. http://dx.doi.org/ 10.1016/j.foodchem.2015.12.074
21. Chávez IPA. Dos teores de hidrocarbonetos policíclicos aromáticos (HPAs) em aguardentes acondicionadas em tonéis de carvalho. [dissertação de mestrado]. São Carlos (SP): Universidade de São Paulo;2015. Dispinível em: https://teses.usp.br/teses/disponiveis/75/75135/ tde-16062015-092624/pt-br.php
22. Rose M, Holland J, Dowding A, Petch S, White S, Fernandes A et al. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting. Food Chem Toxicol. 2015;78:1-9. http://dx.doi.org/10.1016/j.fct.2014.12.018
23. Martorell I, Perelló G, Martí-Cid R, Castell V, Llobet JM, Domingo JL. Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: temporal trend. Environ Int. 2010;36(5):424-32. http://dx.doi.org/10.1016/ j.envint.2010.03.003
24. Sun Y, Wu S, Gong G. Trends of research on polycyclic aromatic hydrocarbons in food: a 20-year perspective from 1997 to 2017. Trends Food Sci Technol. 2019;83:86-98. http://dx.doi.org/10.1016/ j.tifs.2018.11.015
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