Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants

AASLYNG, M.D., DUEDAHL-OLESEN, L., JENSEN, K., and MEINERT, L., 2013. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Science., 93(1): 85-91. https://doi.org/10.1016/j.meatsci.2012.08.004

 ALOMIRAH, H., AL-ZENKI, S., AL-HOOTI, S., ZAGHLOUL, S., SAWAYA, W., AHMED, N., and KANNAN, K., 2011. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control., 22(12): 2028-2035.https://doi.org/10.1016/j.foodcont.2011.05.024

CHEN, S., KAO, T.H., CHEN, C.J., HUANG, C.W., and CHEN, B.H., 2013. Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in Taiwan. Journal of Agricultural and Food Chemistry., 61(31): 7645-7653. https://doi.org/10.1021/jf402057s

COSTA, M., VIEGAS, O., MELO, A., PETISCA, C., PINHO, O., and FERREIRA, I.M., 2009. Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar). Journal of Agriculture and Food Chemistry., 57(8): 3173.https://doi.org/10.1021/jf8035808

DUEDAHL-OLESEN, L.,AASLYNG, M., MEINERT, L., CHRISTENSEN, T., and JENSEN, A.H., 2015. Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. Food Control., 57: 169-176. doi: 10.1016/j.foodcont.2015.04.012.

ELDALY, E.A., HUSSEIN, M.A., EL-GAML, A.M., EL-HEFNY, D.E. and. MISHREF, M.A. (2016): Polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled meat (kebab) and kofta and the effect of marinating on their existence. Zagazig Veterinary Journal.,44(1): 40. https://doi.org/10.21608/zvjz.2016.7830

EUROPEAN COMMISSION-SCIENTIFIC COMMITTEE ON FOODS, 2002. Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food expressed on fourth December 2002. Brussels, European Commission, health and consumer protection Directorate-general, 2002.

EUROPEAN COMMISSION, 2011. Commission Regulation (EU) no. 835/2011 of 19 August 2011 amending regulation (EC) no. 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union, 215/4.

EUROPEAN COMMISSION, 2014. Commission Regulation (EU) no 1327/2014 of 12 December 2014 amending regulation (EC) no 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products.

FARHADIAN, A., JINAP, S., ABAS, F., and ZAIDUL, I.S., 2012. Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control., 28(2): 420-425. https://doi.org/10.1016/j.foodcont.2012.04.034

GOMES, A., ROSEIRO, C., and SANTOS, C., 2009. Determination of polycyclic aromatic hydrocarbons profile in Portuguese traditional dry fermented sausage, European Food Safety Symposium, Berlin.

GOSETTI, F., CHIUMINATTO, U., MAZZUCCO E, ROBOTTI, E., CALABRESE, G., GENNARO, M.C., and MARENGO., E., 2011. Simultaneous determination of thirteen polycyclic aromatic hydrocarbons and twelve aldehydes in cooked food by an automated on-line solid phase extraction ultra-high-performance liquid chromatography-tandem mass spectrometry. Journal of Chromatography A, 1218(37): 6308. https://doi.org/10.1016/j.chroma.2011.06.085

JANOSZKA, B.,WARZECHA, L., BŁASZCZYK, U., and BODZEK, D., 2004. Organic compounds formed in thermally treated high protein food, Part I: Polycyclic aromatic hydrocarbons. Acta Chromarographica., 14: 115-128.

LOUTFY, N., FUERHACKER, M., TUNDO, P., RACCANELLI, S., and AHMED, M.T., 2007. Monitoring of polychlorinated dibenzo-p-dioxins and dibenzofurans, dioxin-like PCBs and polycyclic aromatic hydrocarbons in food and feed samples from Ismailia City, Egypt. Chemosphere., 66: 1962-1970. https://doi.org/10.1016/j.chemosphere.2006.07.081

MANDA, P., DANO, D.S., EHILE, E.S., KOFFI, M., AMANI, N., and ASSI, Y.A., 2012. Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire. Journal of Toxicology and Environmental Health Sciences., 4(6): 99. https://doi.org/10.5897/JTEHS11.085

MOAZZEN, M., AHMADKHANIHA, R., GORJI, M.E., YUNESIAN, M., and RASTKARI, N., 2013. Magnetic solid-phase extraction based on magnetic multi-walled carbon nanotubes for the determination of polycyclic aromatic hydrocarbons in grilled meat samples. Talanta., 115: 957-965. https://doi.org/10.1016/j.talanta.2013.07.005

 NATIONAL FOOD SAFETY AUTHORITY, 2022. Regulation No. 6/2022 on 16 May 2022 concerning maximum levels of chemical contaminants in food. Alwakaea Al-Masrya., 108: page, 73.

OZ, F., and YUZER, M.O., 2016. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chemistry., 203: 59-66. https://doi.org/10.1016/j.foodchem.2016.02.041

 PERELLÓ, G., MARTÍ-CID, R., CASTELL, V., LLOBET, J.M., and DOMINGO, J.L., 2009. Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking. Food and Chemical Toxicology., 47(4): 709-715. https://doi.org/10.1016/j.fct.2008.12.030

RAMESH, A., WALKER, S.A., HOOD, D.B., GUILLÉN, M.D., SCHNEIDER, K., and WEYAND, E.H., 2004.Bioavailability and risk assessment of orally ingested polycyclic aromatic hydrocarbons. International Journal of Toxicology., 23(5): 301-333.  https://doi.org/10.1080/10915810490517063

REINIK, M., TAMME, T., ROASTO, M., JUHKAM, K., TENNO, T., and KUS, A., 2007. Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake bychildren and the general population in Estonia. Food Additives and Contaminants., 24(4): 429-437. https://doi.org/10.1080/02652030601182862

REY-SALGUEIRO, L., GARCíA-FALCÓN, M. S., MARTÍNEZ-CARBALLO, E., and SIMAL-GáNDARA, J., 2008. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chemistry., 108(2): 607-615. https://doi.org/10.1016/j.foodchem.2007.11.026

 SLOTKIN, T.A., SKAVICUS, S., CARD, J., GIULIO, R.T.D., and SEIDLER, F.J., 2017. In vitro models reveal differences in the developmental neurotoxicity of an environmental polycyclic aromatic hydrocarbon mixture compared to benzo[a]pyrene: Neuronotypic PC12 Cells and embryonic neural stem cells. Toxicology., 377: 49-56. http://dx.doi.org/10.1016/j.tox.2016.12.008

STOUT, S.A. and EMSBO-MATTINGLY, S.D. (2008): Concentration and character of PAHs and other hydrocarbons in coals of varying rank, implications for environmental studies of soils and sediments containing particulate coal. Organic Geochemistry., 39(7): 801-819. https://doi.org/10.1016/j.orggeochem.2008.04.017

TERZI, G., ÇELIK, T.H., and NISBET, C., 2008. Determination of benzo[a]pyrene in Turkish döner kebab samples cooked with charcoal or gas fire. Irish Journal of Agricultural and Food Research., 47(2): 187-193. https://www.jstor.org/stable/25564590

VIEGAS, O., NOVO, P., PINTO, E., PINHO, O., and FERREIRA, I. M., 2012. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods. Food and Chemical Toxicology., 50(6): 2128-2134. https://doi.org/10.1016/j.fct.2012.03.051

WHITE, A.J., BRADSHAW, P.T., HERRING, A.H., TEITELBAUM, S.L., BEYEA, J., and STELLMAN, S.D., 2016. Exposure to multiple sources of polycyclic aromatic hydrocarbons and breast cancer incidence. Environment International., 89-90: 185-192. https://doi.org/10.1016%2Fj.envint.2016.02.009

YU, Y., PENG, M., LIU, Y., MA, J., WANG, N., MA, S., FENG, N., and LU, S., 2021. Co-exposure to polycyclic aromatic hydrocarbons and phthalates and their associations with oxidative stress damage in school children from South China. Journal of Hazardous Materials., 401: 390-398.https://doi.org/10.1016/j.jhazmat.2020.123390