Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states

ABSTRACT

A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg⁻¹, while the PAH4 content ranged from 0.42 to 628 μg kg⁻¹. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups.

KEYWORDS:

• PAHs
• smoked meat
• GC–MS/MS
• risk assessment

Disclosure statement

No potential conflict of interest was reported by the authors.