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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 5
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Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer

Ogouyôm Herbert Iko AféDepartment of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium;School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, BeninORCID Iconhttps://orcid.org/0000-0001-7110-6986
ORCID Icon,
Claude SaegermanResearch Unit of Epidemiology and Risk Analysis Applied to Veterinary Sciences (Urear-uliege), Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Center, Liège, Belgium
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Yénoukounmè Euloge KpoclouSchool of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
,
Victor Bienvenu AnihouviSchool of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
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Caroline DounyDepartment of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
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Ahmed IgoutDepartment of Biomedical and Preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium
,
Jacques MahillonApplied Microbiology, Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Louvain-la-Neuve, Belgium
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Djidjoho Joseph HounhouiganSchool of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
&
Marie-Louise ScippoDepartment of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, BelgiumCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8463-3264
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Pages 742-752 | Received 08 Nov 2019, Accepted 24 Jan 2020, Published online: 24 Feb 2020

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Jelena Vranešević, Brankica Kartalović, Suzana Vidaković Knežević, Snežana Škaljac & Marija Jokanović. (2023) Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin. Polycyclic Aromatic Compounds 43:10, pages 8800-8805.
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Mahunan François Assogba, Eudes Landry Anihouvi, Laurent Adinsi, Ben-Sadek Boukary, Yenoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan & Victor Bienvenu Anihouvi. (2021) Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes. Journal of Aquatic Food Product Technology 30:4, pages 378-391.
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Articles from other publishers (10)

Mahunan François Assogba, Roger Houêchéné Ahouansou, N. Olive Ruth Djohi, Yénoukounmè Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyôm Iko Afé, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan & Victor Bienvenu Anihouvi. (2024) Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish. Journal of Food Composition and Analysis 125, pages 105773.
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Zongshuai Zhu, Yan Xu, Tianran Huang, Yajie Yu, Anthony Pius Bassey & Ming Huang. (2022) The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 141, pages 109194.
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Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny, Victor Bienvenu Anihouvi, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan & Marie‐Louise Scippo. (2021) Chemical hazards in smoked meat and fish. Food Science & Nutrition 9:12, pages 6903-6922.
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Esther Amaka Okoye, Beatrice Bocca, Flavia Ruggieri, Anthonett N. Ezejiofor, Ify L. Nwaogazie, Jose L. Domingo, Joaquim Rovira, Chiara Frazzoli & Orish E. Orisakwe. (2021) Concentrations of polycyclic aromatic hydrocarbons in samples of soil, feed and food collected in the Niger Delta region, Nigeria: A probabilistic human health risk assessment. Environmental Research 202, pages 111619.
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Ogouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou, Caroline Douny, Ahmed Igout, Jacques Mahillon, Victor Bienvenu Anihouvi, Djidjoho Joseph Hounhouigan & Marie-Louise Scippo. (2021) Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. Food Control 126, pages 108089.
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Nisha Sharma, Archana Jain & Krishna K. Verma. (2021) Extraction strategies of PAHs from grilled meat for their determination by HPLC–DAD. Chemical Papers 75:8, pages 3859-3871.
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Artur Badyda, Piotr Krawczyk, Jan Stefan Bihałowicz, Karolina Bralewska, Wioletta Rogula-Kozłowska, Grzegorz Majewski, Przemysław Oberbek, Andrzej Marciniak & Mariusz Rogulski. (2020) Are BBQs Significantly Polluting Air in Poland? A Simple Comparison of Barbecues vs. Domestic Stoves and Boilers Emissions. Energies 13:23, pages 6245.
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O.H. Iko Afé, D.G. Anihouvi, M.F. Assogba, E.L. Anihouvi, Y.E. Kpoclou, C. Douny, J. Mahillon, V.B. Anihouvi, M-L. Scippo & D.J. Hounhouigan. (2020) Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin. Journal of Food Composition and Analysis 92, pages 103549.
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Mahunan François Assogba, Yénoukounmè Euloge Kpoclou, Roger Houêchéné Ahouansou, Aymard Dalode, Emile Sanya, Jacques Mahillon, Marie‐Louise Scippo, Djidjoho Joseph Hounhouigan & Victor Bienvenu Anihouvi. (2020) Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork. Journal of Food Processing and Preservation 44:8.
Crossref
Ogouyôm Herbert Iko Afé, Caroline Douny, Yénoukounmè Euloge Kpoclou, Ahmed Igout, Jacques Mahillon, Victor Anihouvi, Djidjoho Joseph Hounhouigan & Marie-Louise Scippo. (2020) Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food and Chemical Toxicology 141, pages 111372.
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