Article

Evaluations on Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Seyda Sahin1,*, Halil Ibrahim Ulusoy 2, Suleyman Alemdar1, Selim Erdogan3, Sema Agaoglu1
Author Information & Copyright
1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Sivas Cumhuriyet University, Sivas 58140, Turkey.
2Department of Analytical Chemistry, Faculty of Pharmacy, Sivas Cumhuriyet University, Sivas 58140, Turkey.
3Department of Analytical Chemistry, Faculty of Pharmacy, İnönü University, Malatya 44069, Turkey.
*Corresponding Author: Seyda Sahin, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Sivas Cumhuriyet University, Sivas 58140, Turkey. Phone: +90 346 219 10 10. E-mail: seydasahintr@yahoo.com.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 14, 2020 ; Revised: May 20, 2020 ; Accepted: Jun 10, 2020

Published Online: Jun 26, 2020

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with HPLC on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91 and 7.26 µg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level between 0.70 and 0.73 μg/kg. All of the samples analyzed were found to be below the EU permitted limit (5 µg/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12 and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.

Keywords: polycyclic aromatic hydrocarbons; benzo[a]pyrene; grilled meats; dietary exposure; risk assessment


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


I don't want to open this window for a day.