Canned fish products contamination by polycyclic aromatic hydrocarbons

• Autorzy: Ciecierska M , Obiedzinski M.

Warianty tytułu

PL

Zanieczyszczenie konserw rybnych wielopierscieniowymi weglowodorami aromatycznymi

• Języki publikacji: EN

Abstrakty

EN

According to the Commission Recommendation 20005/108/EC further analyses of 15 genotoxic PAHs (listed by The Scientific Committee on Food) in food are necessary. The objective of this research was to study contamination of canned smoked fish products in oil by these 15 PAHs. The material investigated were canned smoked sprats in oil available in Warsaw agglomeration. Both oils from canned food and sprats itself were analysed. Among all products under investigation it was shown that oils derived from canned smoked sprats had statistically significant higher total content of PAHs than sprats from this canned fish product

PL

Zgodnie z zaleceniem Komisji Europejskiej 2005/18/EC z 4 lutego 2005 roku niezbędne są dalsze badania poziomów 15 WWA (wytypowanych przez Komitet Naukowy ds. Żywności UE) w produktach spożywczych. Celem pracy było zbadanie kontaminacji konserw rybnych wędzonych w zalewie olejowej przez 15 WWA. Materiałem doświadczalnym były szproty wędzone w oleju dostępne na rynku warszawskim. Badaniom poddano zarówno szproty, jak i oleje pochodzące z tych konserw. Wykazano, iż skażenie olejów pochodzących z analizowanych konserw było istotnie statystycznie wyższe od kontaminacji szprotów z tych samych konserw.

Słowa kluczowe

EN

tinned smoked fish; polycyclic aromatic hydrocarbon; human nutrition; tinned fish product; food contamination

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2007
• Tom: 06
• Numer: 2
• Opis fizyczny: p.19-28,ref.

Twórcy

autor

Ciecierska M

• Warsaw Agricultural University, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Obiedzinski M.

Bibliografia

• Bairanco A., Alonso-Salces R.M., Bakkali A., Bermeta L.A., Galio B., Vicente F., Sarobe M., 2003. Solid-phase clean-up in the liquid chromatographic determination of polycyclic aromatic hydrocarbons in edible oils. J. Chromatogr. A, 988, 33-40.
• Cejpek K., Hajślová J., Kocourek V., Tomaniová M., Cmolik J., 1998. Changes in PAH levels during production of rapeseed oil. Food Addit. Contam. 15 (5), 563-574.
• Changrasekhar T.C., Kaveriappa K.M., 1985. A process for reduction of benzo[a]pyrene content in smoked oil sardine. In: Spoilage of tropical fish and product development. Ed. A. Reilley. FAO Fisher. Rep. 317,262-266.
• Discussion paper on polycyclic aromatic hydrocarbons contamination. 2005. Codex Committee on Food Additives and Contaminants (CCFAC). 37th Session. The Hague, the Netherlands.
• Falco G., Domingo J.L., Llobet J.M., Teixido A., Casas C., Muller L., 2003. Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain. J. Food Prot. 66 (12), 2325-2331.
• Guillen M.D., Sopelana P., Partearroyo M.A., 1997. Food as a source of polycyclic aromatic caicinogens. Rev. Environ. Health 12,133-146.
• Guillen M.D., Sopelana P., Palencia G., 2004. Polycyclic aromatic hydrocarbons and olive Pomace oil. J. Agric. Food Chem. 52,2123-2132.
• Karl H., Leinemann M., 1996. Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns. Z. Lebensm.-Untersuch. Forsch. A 202, 458- -464.
• Kishikawa N., Wada M., Kuroda N., Akiyama S., Nakashima K., 2003. Determination of polycyclic aromatic hydrocarbons in milk samples by high-performance liąuid chromatography with fluorescence detection. J. Chromatogr. B 789,257-264.
• Lage Yusty M.A., Cortizo Daviña J.L., 2005. Supercritical fluid extraction and high-performance liquid chromatography - fluorescence detection method for polycyclic aromatic hydrocarbons investigation in vegetable oil. Food Cont. 16, 59-64.
• Lawrence J.F., Weber D.F., 1984. Determination of polycyclic aromatic hydrocarbons in some Canadian commercial fish, shell-fish, and meat products by liquid chromatography with confirmation by capillary gas chromatography-mass spectrometry. J. Agric. Food Chem. 32, 789- -794.
• Moret S., Conte L.S., 2000. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. J. Chromatogr. A 882,245-253.
• Moret S., Piani B., Bortolomeazzi R., Conte L.S., 1997. HPLC determination of polyaromatic hydrocarbons in ohve oils. Z. Lebensm.-Untersuch. Forsch. A 205,116-120.
• Moret S., Purcaro G., Conte L.S., 2005. Polycyclic aromatic hydrocarbons in vegetable oils from canned foods. Eur. J. Lipid Sci. Technol. 107,488-496.
• Okuda T., Naoi D., Tenmoku M., Tanaka S., He K., Ma Y., Yang F., Lei Y., Jia Y., Zhang D., 2006. Polycychc aromatic hydrocarbons in the aerosol in Bejing, China, measured by aminopropylsilane chemically-bonded stationary-phase column chromatography and HPLC/ fluorescence detection. Chemosphere 65,427-435.
• Opinion of the Scientific Committee on food on the risk to human health of polycyclic aromatic hydrocarbons in food (expressed on 4 December 2002). 2002. European Commission. Brussels, Belgium.
• Philips D.H., 1999. Polycychc aromatic hydrocarbons in the diet. Mut. Res. 443,139-147.
• Šimko P., 2002. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. J. Chromatogr. B, 770, 3-18.
• Stołyhwo A., Sikorski Z.E., 2005. Polycychc aromatic hydrocarbons in smoked fish - a critical review. Food Chem. 91, 303-311.
• Tfouni S.A.V., Machado R.M.D., Camargo M.C.R., Vitorino S.H.P., Vicente E., Toledo M.C.F., 2007. Determination of polycyclic aromatic hydrocarbons in cachaça by HPLC with fluorescence detection. Food Chem. 101, 334-338.
• Vazquez Troche S., Garcia Falcon M.S., Gonzales Amigo S., Lagę Yusty M.A, Sima] Lozano J., 2000. Enrichment of benzo[a]pyrene in vegetable oils and determination by HPLC-FL. Ta- lanta 51,1069-1076.
• Yurchenko S., Mölder U., 2005. The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion Chemical ionization. J. Food Composit. Anal. 18, 857-869.