Abstract
Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1for benzo[a]pyrene and 3.9 μg·kg−1for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.
Highlights
Polycyclic aromatic hydrocarbons (PAHs) consist of a versatile group of organic compounds that have at least two or more aromatic rings joint together [1, 2]. ey are fat soluble and chemically stable compounds that are classified as human carcinogens [1]
Several metabolic pathways may result in reactive intermediates inducing mutagenic or carcinogenic processes of PAHs [3]. e carcinogenic capacity varies between them, despite having similar structural properties [4]. ose with four to six fused rings, such as benzo[a]pyrene (BaP), are effective carcinogens belonging to Group 1 carcinogens according to the International Agency for Research on Cancer (IARC) [5]
In some Member States, the lower levels set from 1.9.2014 could not realistically be reached for traditionally smoked products. erefore, Commission Regulation (EU) No 1327/2014, amending Regulation (EC) No 1881/2006, was set for three years, permitting certain Member States, including Finland, to produce and consume traditionally smoked meat and meat products, as well as fish and fish products, in their territory that comply with the PAH maximum levels (MLs) of 5.0 μg·kg−1 for BaP and 30.0 μg·kg−1 for the PAH4 sum [23]
Summary
Polycyclic aromatic hydrocarbons (PAHs) consist of a versatile group of organic compounds that have at least two or more aromatic rings joint together [1, 2]. ey are fat soluble and chemically stable compounds that are classified as human carcinogens [1]. PAHs and other chemical compounds occur in smoke particles, which can migrate into the food product being smoked [2, 18]. E MLs for smoked meat and fish products smoked from 1.9.2012 to 31.8.2014 are 5.0 μg·kg−1 for BaP and 30.0 μg·kg−1 for the PAH4 sum. E MLs applicable from 1.9.2014 for smoked meat and fish products are 2.0 μg·kg−1 for BaP and 12.0 μg·kg−1 for the PAH4 sum [22]. Erefore, Commission Regulation (EU) No 1327/2014, amending Regulation (EC) No 1881/2006, was set for three years, permitting certain Member States, including Finland, to produce and consume traditionally smoked meat and meat products, as well as fish and fish products, in their territory that comply with the PAH MLs of 5.0 μg·kg−1 for BaP and 30.0 μg·kg−1 for the PAH4 sum [23]. Aimed at small and medium-sized enterprises (SMEs), guidance will strengthen their expertise and thereby prevent and reduce PAH contamination in traditionally smoked fish and meat products
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
