Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products
Morshdy, A., Hussein, M., Tharwat, A. (2018). Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products. EKB Journal Management System, 5(1), 148-155. doi: 10.21608/ejfsj.2018.157083
Alaa Eldin Morshdy; Mohamed Hussein; Ahmed Tharwat. "Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products". EKB Journal Management System, 5, 1, 2018, 148-155. doi: 10.21608/ejfsj.2018.157083
Morshdy, A., Hussein, M., Tharwat, A. (2018). 'Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products', EKB Journal Management System, 5(1), pp. 148-155. doi: 10.21608/ejfsj.2018.157083
Morshdy, A., Hussein, M., Tharwat, A. Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products. EKB Journal Management System, 2018; 5(1): 148-155. doi: 10.21608/ejfsj.2018.157083

Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products

Egyptian Journal of Food Safety
Article 15, Volume 5, Issue 1, 2018, Page 148-155  XML
Document Type: Original Articles
DOI: 10.21608/ejfsj.2018.157083
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Authors
Alaa Eldin Morshdy; Mohamed Hussein; Ahmed Tharwat
Abstract
Sixty samples of smoked meat, smoked turkey, smoked chicken, smoked pasterma, smoked salami and smoked herring (10 for each) were randomly collected from different super markets at Zagazig city, El Sharkia Governorate, Egypt. The incidence of naphthalene in the examined samples was 100%, on contrary the acenaphthylene was under the detection limit (UDL) in all examined samples. The acenaphthene was detected in 20% of examined smoked meat and in 100% of examined smoked herring. Meanwhile fluorine was detected in 60% of smoked herring and it was not detected in other examined smoked products.
Phenanthracene was detected in 20%, 40%, 20% and 40% of examined smoked samples of turkey, chicken, pasterma and salami, respectively. The anthracene was detected in 20% of smoked turkey and smoked salami, moreover it was detected in 40% of smoked herring. Pyrene was detected in 20%, 40%, 20%, 80% and 100% of examined smoked samples of turkey, chicken, pasterma, salami and herring, respectively. The Benzo (a) anthracene and chrysene were detected only in examined smoked pasterma samples with percentages of 40% and 20%, respectively. The poly aromatic hydrocarbons (PAHs) benzo(b)fluoranthene,
benzo (k)fluoranthene, benzo(a) Pyrene, indeno(1,2,3c-d)Pyrene, dibenzo(a,h) anthracene and benzo (g,h,i) perylene were (UDL). The highest incidence for PAHs fractions was detected in smoked herring. The benzo [a]pyrene is the most hazardous carcinogenic PAHs compound. It was not detected in all examined smoked products. Collectively, no probable risk on Egyptian population from consumption of all examined meat products.
Keywords
Benzo[a]pyrene; Smoked meat; Smoked fish; Polyaromatic hydrocarbons
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