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Food Additives & Contaminants: Part A Volume 26, 2009 - Issue 7
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Original Articles

Effect-based and chemical analysis of polycyclic aromatic hydrocarbons in smoked meat: a practical food-monitoring approach

K. Kuhn Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover D-30173, GermanyCorrespondence[email protected]
,
B. Nowak Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover D-30173, Germany
,
A. Behnke Biochemical Institute for Environmental Carcinogens, Prof. Dr. Gernot Grimmer-Foundation, Lurup 4, Großhansdorf D-22927, Germany
,
A. Seidel Biochemical Institute for Environmental Carcinogens, Prof. Dr. Gernot Grimmer-Foundation, Lurup 4, Großhansdorf D-22927, Germany
&
A. Lampen Department of Food Safety, Federal Institute for Risk Assessment, Thielallee 88–92, Berlin D-14195, Germany
Pages 1104-1112 | Received 27 Oct 2008, Accepted 24 Feb 2009, Published online: 12 Jun 2009

Citations (12)

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Suriyapong Chaemsai, Thiranan Kunanopparat, Jidapa Srichumpuang, Montira Nopharatana, Chairath Tangduangdee & Suwit Siriwattanayotin. (2016) Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step. Food Additives & Contaminants: Part A 33:3, pages 385-390.
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Articles from other publishers (11)

David D. Kitts, Anubhav Pratap-Singh, Anika Singh, Xiumin Chen & Siyun Wang. (2022) A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing. Foods 12:1, pages 111.
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Nguyen Thanh Trung, Hoang Quoc Anh, Nguyen Minh Tue, Go Suzuki, Shin Takahashi, Shinsuke Tanabe, Nguyen Manh Khai, Tran Thi Hong, Pham Thi Dau, Pham Chau Thuy & Le Huu Tuyen. (2021) Polycyclic aromatic hydrocarbons in airborne particulate matter samples from Hanoi, Vietnam: Particle size distribution, aryl hydrocarbon ligand receptor activity, and implication for cancer risk assessment. Chemosphere 280, pages 130720.
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Anh Quoc Hoang, Go Suzuki, Chieko Michinaka, Nguyen Minh Tue, Le Huu Tuyen, Minh Binh Tu & Shin Takahashi. (2021) Characterization of unsubstituted and methylated polycyclic aromatic hydrocarbons in settled dust: Combination of instrumental analysis and in vitro reporter gene assays and implications for cancer risk assessment. Science of The Total Environment 788, pages 147821.
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Lena Maria Nilsson. 2018. Nutritional and Health Aspects of Food in Nordic Countries. Nutritional and Health Aspects of Food in Nordic Countries 179 195 .
Muharrem Ince, Olcay Kaplan Ince & Mehmet Yaman. (2016) Optimization of an Analytical Method for Determination of Pyrene in Smoked Meat Products. Food Analytical Methods 10:6, pages 2060-2067.
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Pablo Steinberg, Peter A. Behnisch, Harrie Besselink & Abraham A. Brouwer. (2016) Screening of molecular cell targets for carcinogenic heterocyclic aromatic amines by using CALUX® reporter gene assays. Cell Biology and Toxicology 33:3, pages 283-293.
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Jing Nie, Jing Shi, Xiaoli Duan, Beibei Wang, Nan Huang & Xiuge Zhao. (2014) Health risk assessment of dietary exposure to polycyclic aromatic hydrocarbons in Taiyuan, China. Journal of Environmental Sciences 26:2, pages 432-439.
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KEVIN J. ALLEN, XIU-MIN CHEN, LILI R. MESAK & DAVID D. KITTS. (2012) Antimicrobial Activity of Salmon Extracts Derived from Traditional First Nations Smoke Processing. Journal of Food Protection 75:10, pages 1878-1882.
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Norman D. Forsberg, Dave Stone, Anna Harding, Barbara Harper, Stuart Harris, Melissa M. Matzke, Andres Cardenas, Katrina M. Waters & Kim A. Anderson. (2012) Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health. Journal of Agricultural and Food Chemistry 60:27, pages 6899-6906.
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Aileen C. Mill, Steven P. Rushton, Alistair W. A. Murray & Martin Rose. (2011) PAH contamination in shellfish: modelling to estimate exposure. Ecotoxicology 21:2, pages 393-408.
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P. Vazquez-Roig & Y. Pico. 2012. Chemical Contaminants and Residues in Food. Chemical Contaminants and Residues in Food 17 61 .

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