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                                       Details van artikel 10 van 14 gevonden artikelen
 
 
  Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia
 
 
Titel: Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia
Auteur: Reinik, M.
Tamme, T.
Roasto, M.
Juhkam, K.
Tenno, T.
Kiis, A.
Verschenen in: Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paginering: Jaargang 24 (2007) nr. 4 pagina's 429-437
Jaar: 2007-04
Inhoud: The concentrations of benzo[a]pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial, cured meat products and 14 home-grilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 µg kg-1 for benzo[a]pyrene was exceeded in 3.4% of samples. The highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood-burning grill. The average intake of benzo[a]pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of an individual food consumption questionnaire and, for the general population, based on national food consumption data. The highest total PAH concentrations detected were 16 µg kg-1 in smoked meat and ham, 19 µg kg-1 in smoked sausage and 6.5 µg kg-1 in smoked chicken samples. Since smoking and grilling are prevalent meat-cooking methods in Estonia, the impact of meat products is assessed to be significant in overall PAH intake.
Uitgever: Taylor & Francis
Bronbestand: Elektronische Wetenschappelijke Tijdschriften
 
 

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