Polycyclic aromatic hydrocarbons in grilled meat products—A review

doi:10.1016/0308-8146(83)90029-8

Food Chemistry

Volume 10, Issue 2, February 1983, Pages 129-139

https://doi.org/10.1016/0308-8146(83)90029-8 Get rights and content

Abstract

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.

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It was noticed that total PAHs level was negatively correlated to moisture content (r = −0.734, p < 0.01) and positively correlated to fat content (r = 0.414, p < 0.05) (Table 7). Similar trend that total PAHs increased with fat level in meat was reported by Chung et al. (2011), Fretheim (1983) and Janoszka (2011). Dost and İdeli (2012) indicated that there were no PAHs in barbecued trout or bass, because of low fat content in those types of fish.
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are developed during meat processing, may play key roles in the imposing health risk. The consumption of ready to eat (RTE) meat products has increased dramatically in recent years due to their convenience. Therefore, it is essential to evaluate its health risk and provide dietary intake guidance to the general public. 11 RTE meat products were selected from UK market including chicken, pork and fish to investigate their health risks in concern of HCAs and PAHs levels. HCAs and PAHs were extracted by solid-phase extraction and analysed by HPLC-DAD/FLU. Chargrilled chicken contained the highest amount of HCAs (37.45 ± 4.89 ng/g) and PAHs (3.11 ± 0.49 ng/g), followed by roasted bacon (HCAs 15.24 ± 1.31 ng/g, PAHs 1.75 ± 0.17 ng/g) and honey roast salmon (HCAs 17.12 ± 5.86 ng/g, PAHs 0.38 ± 0.09 ng/g). The high dietary intake of HCAs was from chargrilled chicken and ham, which could contribute to the increase in breast cancer and colorectal adenoma. While cancer risk associated with PAHs intake from RTE meat products was relatively low according to the Lifelong Average Daily Intake of UK consumers.
Polycyclic aromatic hydrocarbons in Iranian Kebabs
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Previous studies indicated that dietary intake constitutes 90% of total PAHs exposures (European Commission, 2002; Llobet, Falco, Bocio, & Domingo, 2006; Plant et al., 2012). Several factors were found to affect the PAHs production during food preparation such as the type of fuel (charcoal, gas, wood, and electric source), cooking procedures (frying, grilling, roasting), temperatures, cooking time, fat content of food, dripping of fat over the flame, proximity and direct contact of food with heat source (Alomirah et al., 2011; Fretheim, 1983). Therefore, the food could contain a wide concentration range of PAHs (European Commission, 2002; Farhadian, Jinap, Abas, & Sakar, 2010; Phillips, 1999).
The presence and amount of 15 polycyclic aromatic hydrocarbons (PAHs) were determined in four types of commonly consumed well-done grilled meat (Kebab) in Tehran restaurants. The main goal was to assess the hazard potential of grilled meat prepared in Tehran restaurants and to determine the contributions of fuel and meat types on concentrations of PAHs in Kebabs. Based on the results, the total PAHs concentration was in the range from 7.37 to 17.94 μg kg⁻¹. The differences in PAHs concentrations were found to be significant between charcoal and gas-grilled samples as well as between different meat types. The highest and lowest concentrations of PAHs were detected in charcoal grilled chicken wings and gas grilled chicken meat respectively. Benzo[a]pyrene (BaP), one of the main indicators for the occurrence of PAHs in food, was detected in all the samples in the range of 0.28–5.81 μg kg⁻¹. In addition, four samples exceeded the maximum acceptable limit for BaP established by the European Commission.
Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography - Flame ionization detector
2014, Food Chemistry
Citation Excerpt :
This is because heat treatments such as smoking, roasting, grilling, and boiling used in processing food for edibility result in the addition and or formation of PAHs in foods, especially meat. The nature and type of PAHs produced during thermal processes such as combustion, is a function of a number of factors such as wood/coal type, combustion nature (complete or incomplete), the nature of heat source, and prevailing temperature of heat source (Fretheim, 1983; Lijinsky & Shubik, 1964). Dietary exposure of humans to PAHs in processed food is therefore inevitable.
The concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked, grilled and boiled meats were determined using gas chromatography – flame ionization detector (GC–FID). PAHs in the processed meats were extracted in n-hexane after hydrolysis with methanolic KOH. Clean-up was achieved using solid phase extraction in neutral-Si/basic-Si/acidic-Si/neutral-Si frits. The fractions, benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[123-cd]pyrene (IP) and benzo[ghi]perylene (BghiP) were separated and quantified using GC–FID. The method and instrument limits of detections were 0.1, 0.1, 0.2, 0.3 μg/kg and 0.5, 0.5, 1.0, 1.5 μg/kg, respectively, for BkP, BaP, IP and BghiP. The method’s recovery and precision generally varied between 83.69% and 94.25% with relative standard deviation (RSD) of 3.18–15.60%; and 90.38–96.71% with relative standard deviation (RSD) of 1.82–12.87% respectively. The concentration of BkP, BaP, IP and BghiP in smoked, grilled and boiled meat samples were ranged 0.64–31.54 μg/kg, 0.07–7.04 μg/kg, 0.09–15.03, 0.51–46.67 μg/kg and 0.01–5.11 μg/kg, respectively.
Determination of polycyclic aromatic hydrocarbons in grilled meat
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Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using HPLC-FD. The differences in PAH concentrations among (charcoal, gas and oven grilling) were found to be significant (p < 0.05), ranging from 3.51 to 106 ng/g. Fluoranthene was found in all samples; the highest concentration of total PAHs was 132 ng/g found in beef satay and the lowest was 3.51 ng/g in oven grilled chicken.
Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives
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Formation, factors affecting concentrations, legal limits and occurrence of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavour additives are briefly reviewed. The most used techniques such as thin-layer chromatography (TLC), gas chromatography (GC) and high-performance liquid chromatography (HPLC) are evaluated. Also, sample preparation, pre-separation procedures, separation and detection systems being used for determination are discussed with emphasis to latest development in applied food analysis and the chosen data regarding the concentration of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavour additives are summarised.
Kinetics of polycyclic aromatic hydrocarbon sorption from liquid smoke flavour into low density polyethylene packaging
1994, Food Chemistry
A liquid smoke flavour (LSF) was spiked with a mixture of polycyclic aromatic hydrocarbons (PAHs) at a total concentration of 91·1 μg/kg and filled into low density polyethylene bottles. The changes of PAH concentrations in LSF were followed for 164 h, using a high-performance liquid chromatography method with selective fluroimetric detection. During this time the concentrations of PAHs in LSF dropped to zero. Assuming that the rate-limiting step of the sorption onto the packaging material is the diffusion in the solution, a kinetic equation of the sorption was derived and diffusion coefficients for individual compounds were obtained.

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^∗: Present address: Food Research Laboratory, P.O. Box 52, North Ryde, New South Wales 2113, Australia.

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Polycyclic aromatic hydrocarbons in grilled meat products—A review

Abstract

Fd. Cosmet. Toxicol.

Fd. Cosmet. Toxicol.

J. Chromatogr.

Benz(a)pyren in Fleischerzeugnissen

Z. Lebensm. Unters.-Forsch.

Particulate polycyclic organic matter

Determination of polynuclear aromatic hydrocarbons in food, water and smoke using high-performance liquid chromatography

Analyst

3,4-Benzopyrene in charcoal grilled meats

J. Food Sci.

Nachweis cancerogener Kohlen-wasserstoffe im Rauch beim Grillen über Holzkohlenfeuer

Z. Krebsforsch.

Kanzerogene Substanzen in Speisefett und-öl

Arch. Hyg.

12. Umfang und Quellen der Kontamination unserer Lebensmittel mit Krebserzeugenden Kohlenwasserstoffen

Ernährungsforsch.