Projects / Programmes
Analysis of contamination and possibilities for lowering of polycyclic aromatic hydrocarbons in food
| Code |
Science |
Field |
Subfield |
| 4.02.00 |
Biotechnical sciences |
Animal production |
|
| Code |
Science |
Field |
| T430 |
Technological sciences |
Food and drink technology |
| Code |
Science |
Field |
| 4.01 |
Agricultural and Veterinary Sciences |
Agriculture, Forestry and Fisheries |
polycyclic aromatic hydrocarbons, food, thermal treatment, smoking, technology
Researchers (13)
Organisations (1)
Abstract
Terminus food safety is usually generalized as microbiological safety. That's true, but with modern techniques of cooling and packaging the risk of microbiological is reduced and chemical safety of product become in front. For the consumer, food may become potentially dangerous due to some chemical changes that occurred during the heat treatment and smoking. Some formed compounds have been identified as carcinogenic, mutagenic, and teratogenic, such as heterocyclic amines, acrylamide and polycyclic aromatic hydrocarbons. Polycyclic aromatic hydrocarbons (PAHs) are potent atmospheric pollutants. As a pollutant, they are of concern because. PAHs are also found in cooked foods, high levels of PAHs are found in meat cooked at high temperatures such as grilling or barbecuing, and in smoked fish. When the meat is roasted over the coals or platted grill, meat juice and fat dripped onto coals or plate and different PAHs were formed; components then stick to the surface of the meat. Some studies were showed a correlation between the increased incidence of gastric cancer and the frequent consumption of smoked food. For this reason, numerous studies are performed to finding ways of lowering these hazardous substances. The main objective of the proposed project is to analyze the state of PAHs in smoked meat products (Kranjska sausage, frankfurters, Karst pancetta, Prekmurje ham and patties), home-dried fruits (plums, apples, apricots and pears), dried herbs and spices (thyme, bay leaf and marjoram), pumpkin seed and Camelina sativa oil, but also to develop analytical methods for determination of PAHs and compare various techniques of smoking, heat treatment and drying of foods and their influence on the PAHs content in these foods. Furthermore, the levels of PAHs in selected domestic and imported foods were also compared and on the basis of the acquired results will be the measures for lowering the PAHs levels in those foods prepared. Proposal of this project is based on our previous studies in which our competence in the demanding field of analytics, knowledge in the field or mutagenic carcinogenic components that occur in foods as a result of excessive thermal treatment and experience in preventing the negative effects of heat treatment are demonstrated. The results of the proposed project will allow the direct transfer of knowledge in the food industry, which coincides with the interests of both, industry and consumers, looking for foods with simple preparation and are both, safe and healthy. The results will improve the food safety after heat treatment, thereby providing a significant impact on society (protection against diseases) and economy (adaptation technologies).
Significance for science
The methods for the determination of PAHs in various complex matrices (animal and plant foods) that are more precise and accurate for evaluating the content of the sixteen most important PAHs (benzo(c)fluorene, benzo(a)anthracene, cyclopenta(c,d)pyrene, chrysene, 5-methylchrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(j) fluoranthene, benzo(a)pyrene, indeno(1,2,3-cd)pyrene, dibenzo(a,h)anthracene, benzo(ghi)perylene, dibenzo(a,l)pyrene, dibenzo(a,e)pyrene, dibenzo(a,i)pyrene, dibenzo(a,h)pyrene, and the sum – BaA, Kri, BbF, BaP) were developed and validated. Analytical methods for the determination of PAH were consistent with the Commission Regulation (EC) No 333/2007 (as amended) and Commission Regulation (EC) No 1881/2006 (as amended PAH: Commission Regulation (EC) No 835/2011). Regulations specify the criteria for analytical methods for PAH (LOD, LOQ, recovery...), interpretation and reporting of results as well as limits of PAH in foods. Limits are prescribed for benzo(a)pyrene and the sum of PAH: benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(a)pyrene. Results will be available for technical and scientific society through publications in scientific journals and scientific/professional meetings.
Significance for the country
The results give insight into the state of PAH in foods on the Slovenian market, but with rare exceptions (pumpkin seed oil and some dried spices, such as bay leaves and rosemary) isn’t problematic and there is not need to stricter measures. The results of model and industrial experiments on the effects of different smoking techniques, cooking and drying food on the PAH content in these foods will allow direct transfer of actions/knowledge in the food industry, which coincides with the interests of both industry and consumers who are looking for a simple preparation of food, safe and health-friendly. The results will improve food safety after heat treatment, thus ensuring a great impact on society (protection against diseases) as well as economy (adaptation technologies). In collaboration with GIZ Meat Products and Food Safety Directorate (MKO) professional articles and seminars will be prepared. The results are directly applicable in the food industry, and will affect both the quality and safety of food, and in line with the recommendations of the EFSA.
Most important scientific results
Annual report
2011
complete report on dLib.si
Most important socioeconomically and culturally relevant results
Annual report
2011
complete report on dLib.si
