Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states

Irina Rozentale; Dzintars Zacs; Elena Bartkiene; Vadims Bartkevics

doi:10.1080/19393210.2018.1440637

Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states

Irina Rozentale^*
, Dzintars Zacs
, Elena Bartkiene
, Vadims Bartkevics

^*Corresponding author for this work

Institute of Food Safety Animal Health and Environment
Lithuanian University of Health Sciences

Research output: Contribution to journal › Article › peer-review

28 Citations (Scopus)

Abstract

A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg⁻¹, while the PAH4 content ranged from 0.42 to 628 μg kg⁻¹. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups.

Original language	English
Pages (from-to)	138-145
Number of pages	8
Journal	Food Additives and Contaminants: Part B Surveillance
Volume	11
Issue number	2
DOIs	https://doi.org/10.1080/19393210.2018.1440637
Publication status	Published - 3 Apr 2018
Externally published	Yes

Keywords

GC–MS/MS
PAHs
risk assessment
smoked meat

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10.1080/19393210.2018.1440637

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title = "Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states",

abstract = "A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46\% and 48\% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg−1, while the PAH4 content ranged from 0.42 to 628 μg kg−1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups.",

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AU - Rozentale, Irina

AU - Zacs, Dzintars

AU - Bartkiene, Elena

AU - Bartkevics, Vadims

PY - 2018/4/3

Y1 - 2018/4/3

N2 - A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg−1, while the PAH4 content ranged from 0.42 to 628 μg kg−1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups.

AB - A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg−1, while the PAH4 content ranged from 0.42 to 628 μg kg−1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups.

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ER -

Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states

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Keywords

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