Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method.

Abstract

Smoked cheeses are particularly popular among consumers for their flavor and aroma. Of interest, therefore, is the health aspect related to the likelihood of polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens found in smoked products. Thus, the purpose of this study was to evaluate the occurrence of 15 polycyclic aromatic hydrocarbons (PAHs) in smoked and non-smoked cheeses purchased in Poland to monitor their safety. The level of selected PAHs in cheese samples was determined using the HPLC-DAD-FLD method. Most of the cheeses tested met the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) established for these products. However, all the cheeses studied in this work had relatively low amounts of the sum of these compounds compared to the information available in the cheese literature, ranging from <LOD to 24.5 μg/kg. This amount does not pose a health risk to consumers. The predominant PAHs found were naphthalene, phenanthrene, fluorene and acenaphthene. Benzo[a]pyrene, the marker compound representing carcinogenic PAHs, was found in 100% and 0% of Polish smoked and non-smoked cheeses, respectively. Although there are currently no regulations for smoked cheeses and maximum concentrations of PAHs in this type of food product, control of PAHs content in cheeses is important due to the mutagenic and carcinogenic potential of these chemicals.