Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil
Abstract Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considerin...
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BMC
2024-11-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00253-5 |
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| author | Simone Alves da Silva Gustavo Zanetti de Rossi Adriana Palma de Almeida Glória Maria Guizellini Elizabeth Aparecida Ferraz da Silva Torres Marcelo Macedo Rogero Geni Rodrigues Sampaio |
| author_facet | Simone Alves da Silva Gustavo Zanetti de Rossi Adriana Palma de Almeida Glória Maria Guizellini Elizabeth Aparecida Ferraz da Silva Torres Marcelo Macedo Rogero Geni Rodrigues Sampaio |
| author_sort | Simone Alves da Silva |
| collection | DOAJ |
| description | Abstract Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considering that the population is exposed to PAHs through several routes, and that the ingestion of contaminated food is considered the main one, evaluating the concentrations of these contaminants in food becomes essential, as well as the exposure and risk to the population at different ages through ingestion of the evaluated products. In the current study, the levels of nine PAHs (PAH9) were measured in 205 processed meat products commercially available and with high consumption in Brazil. The methodology involved saponification, extraction with n-hexane, purification with solid-phase extraction (SPE) silica cartridges, and quantification by liquid chromatography with fluorescence detection. In general, 83% of all samples were contaminated with at least one of the studied PAHs, and the measured PAH9 levels ranged between < LOQ-108.24 µg/kg. The highest mean of total PAHs was found in smoked sausage (108.24 μg/kg), while the lowest content was found in ham (1.83 μg/kg). Benzo[a]pyrene (BaP) and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and BaP) exceeded the maximum permissible limits of the European Union (EU) in three (1.5%) and 18 samples (8.7%), respectively. The results of margin of exposure results (MOE ≥ 10,000) and incremental lifetime cancer risk (ILCR) values (10 − 6 < ILCR < 10 − 4) in all ten types of meat indicated there were low significant potential health problems related to meat products consumption for the Brazilian population. Graphical Abstract |
| format | Article |
| id | doaj-art-4d52bdbce9924c2abfe20c61ed8516a1 |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-4d52bdbce9924c2abfe20c61ed8516a12024-11-10T12:35:18ZengBMCFood Production, Processing and Nutrition2661-89742024-11-016111310.1186/s43014-024-00253-5Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from BrazilSimone Alves da Silva0Gustavo Zanetti de Rossi1Adriana Palma de Almeida2Glória Maria Guizellini3Elizabeth Aparecida Ferraz da Silva Torres4Marcelo Macedo Rogero5Geni Rodrigues Sampaio6Department of Nutrition, School of Public Health, University of São Paulo (USP)Organic Contaminant Core, Contaminant Centre, Adolfo Lutz InstituteOrganic Contaminant Core, Contaminant Centre, Adolfo Lutz InstituteDepartment of Nutrition, School of Public Health, University of São Paulo (USP)Department of Nutrition, School of Public Health, University of São Paulo (USP)Department of Nutrition, School of Public Health, University of São Paulo (USP)Department of Nutrition, School of Public Health, University of São Paulo (USP)Abstract Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considering that the population is exposed to PAHs through several routes, and that the ingestion of contaminated food is considered the main one, evaluating the concentrations of these contaminants in food becomes essential, as well as the exposure and risk to the population at different ages through ingestion of the evaluated products. In the current study, the levels of nine PAHs (PAH9) were measured in 205 processed meat products commercially available and with high consumption in Brazil. The methodology involved saponification, extraction with n-hexane, purification with solid-phase extraction (SPE) silica cartridges, and quantification by liquid chromatography with fluorescence detection. In general, 83% of all samples were contaminated with at least one of the studied PAHs, and the measured PAH9 levels ranged between < LOQ-108.24 µg/kg. The highest mean of total PAHs was found in smoked sausage (108.24 μg/kg), while the lowest content was found in ham (1.83 μg/kg). Benzo[a]pyrene (BaP) and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and BaP) exceeded the maximum permissible limits of the European Union (EU) in three (1.5%) and 18 samples (8.7%), respectively. The results of margin of exposure results (MOE ≥ 10,000) and incremental lifetime cancer risk (ILCR) values (10 − 6 < ILCR < 10 − 4) in all ten types of meat indicated there were low significant potential health problems related to meat products consumption for the Brazilian population. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00253-5MeatBenzo[a]pyreneHealth risk assessmentFood safetyChrysene |
| spellingShingle | Simone Alves da Silva Gustavo Zanetti de Rossi Adriana Palma de Almeida Glória Maria Guizellini Elizabeth Aparecida Ferraz da Silva Torres Marcelo Macedo Rogero Geni Rodrigues Sampaio Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil Food Production, Processing and Nutrition Meat Benzo[a]pyrene Health risk assessment Food safety Chrysene |
| title | Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil |
| title_full | Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil |
| title_fullStr | Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil |
| title_full_unstemmed | Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil |
| title_short | Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil |
| title_sort | occurrence and exposure to polycyclic aromatic hydrocarbons pahs in traditional dry cured or smoked meat products from brazil |
| topic | Meat Benzo[a]pyrene Health risk assessment Food safety Chrysene |
| url | https://doi.org/10.1186/s43014-024-00253-5 |
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