124
Views
5
CrossRef citations to date
0
Altmetric
Research Articles

The Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Cheeses in Poland

, &
Pages 1391-1403 | Received 05 Aug 2019, Accepted 07 Jun 2020, Published online: 24 Jun 2020

References

  • Mélanie Salque, Peter I. Bogucki, Joanna Pyzel, Iwona Sobkowiak-Tabaka, Ryszard Grygiel, Marzena. Szmyt, and Richard P. Evershed, “Earliest Evidence for Cheese Making in the Sixth Millennium bc in Northern Europe,” Nature 493, no. 7433 (2013): 522–5.
  • Tulay Ozcan, Arzu Akpinar-Bayizit, Oya Irmak Sahin, and Lutfiye Yilmaz-Ersan, “The Formation of Polycyclic Hydrocarbons,” Mljekarstvo 61, no. 3 (2011): 193–8.
  • Władysław Migdał, Roman Dudek, Fryderyk Kapinos, Waldemar Kluska, Marzena Zając, Ewelina Węsierska, Joanna Tkaczewska, Piotr Kulawik, Anna Migdał, Łukasz Migdał, Bernard Prudel, Marek Pieszka, “Traditional smoking of meat and meat products – the factors influencing the level of polycyclic aromatic hydrocarbons” (4th International Conference on “TRENDS IN MEAT AND MEAT PRODUCTS MANUFACTURING”, Kraków, 2015) 97–115.
  • Zuzana Zelinkova, and Thomas Wenzl, “The Occurrence of 16 EPA PAHs in Food—A Review,” Polycyclic Aromatic Compounds 35, no. 2–4 (2015): 248–84.
  • World Health Organization. Benzo[a]pyrene, WHO Food Addit. Series, 28 (1991).
  • World Health Organization. “Polynuclear aromatic hydrocarbons,” in Guidelines for Drinking-Water Quality, 2nd ed. Health Criteria and Other Supporting Information (World Health Organization, Geneva, 1998), vol. 2, 123–152.
  • EFSA, “Scientific Opinion of the Panel on Contaminants in the Food Chain on a Request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food.” EFSA Journal 724 (2008): 1–114.
  • María D. Guillén, and Patricia Sopelana, “Polycyclic Aromatic Hydrocarbons in Diverse Foods,” in Food Safety: Contaminants and Toxins, edited by J. P. F. D’Mello (Wallingford, UK: CABI Publishing, 2003), 175–198.
  • María D. Guillén, and Patricia Sopelana, “Occurrence of Polycyclic Aromatic Hydrocarbons in Smoked Cheese,” Journal of Dairy Science 87, no. 3 (2004): 556–64.
  • COMMISSION REGULATION, (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, 2006.
  • COMMISSION REGULATION, (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs, 2011a.
  • COMMISSION REGULATION, (EU) No 836/2011of 19 August 2011amending Regulation (EC) No 333/2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo[a]pyrene in foodstuffs, 2011b.
  • María D. Guillén, Patricia Sopelana, and Gemma Palencia, “Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil,” Journal of Agricultural and Food Chemistry 52, no. 7 (2004): 2123–32.
  • Jaques Oliver Bosset, Ulrich Bütikofer, Oscar Dafflon, Herbert Koch, Laurence Scheurer, and Simonet Robert. Sieber, “Teneur en Hydrocarbures Aromatiques Polycycliques de Fromages Avec et Sans Flaveur de Fumée. Occurrence of Polycyclic Aromatic Hydrocarbons in Cheese with and without Smoke Flavor,” Sciences des Aliments 18 (1998): 347–59.
  • Rajmund Michalski, and Robert Germuska, “The Content of Benzo(a)Pyrene in Slovakian Smoked Cheese,” Polish Journal of Food and Nutrition Sciences 53, no. 4 (2003): 33–7.
  • María D. Guillén, Patricia Sopelana, and M. A. Partearroyo, “Polycyclic Aromatic Hydrocarbons in Liquid Smoke Flavorings Obtained from Different Types of Wood. Effect of Storage in Polyethylene Flasks on Their Concentrations,” Journal of Agricultural and Food Chemistry 48, no. 10 (2000): 5083–7.
  • María D. Guillén, G. Palencia, P. Sopelana, and M. L. Ibargoitia, “Occurrence of Polycyclic Aromatic Hydrocarbons in Artisanal Palmero Cheese Smoked with Two Types of Vegetable Matter,” Journal of Dairy Science 90, no. 6 (2007): 2717–25.
  • L. Ke, Teresa W. Y. Wong, Y. S. Wong, and Nora F. Y. Tam, “Fate of Polycyclic Aromatic Hydrocarbon (PAH) Contamination in a Mangrove Swamp in Hong Kong following an Oil Spill,” Marine Pollution Bulletin 45, no. 1–12 (2002): 339–47.
  • María D. Guillén, G. Palencia, M. L. Ibargoitia, M. Fresno, and P. Sopelana, “Contamination of Cheese by Polycyclic Aromatic Hydrocarbons in Traditional Smoking. Influence of the Position in the Smokehouse on the Contamination Level of Smoked Cheese,” Journal of Dairy Science 94, no. 4 (2011): 1679–90.
  • Marie Suchanová, Jana Hajšlová, Monika Tomaniová, Vladimír Kocourek, and Luboš Babička, “Polycyclic Aromatic Hydrocarbons in Smoked Cheese,” Journal of the Science of Food and Agriculture 88, no. 8 (2008): 1307–17.
  • Francisco J. Conde, Juan H. Ayala, Ana M. Afonso, and Venerando González, “Polycyclic Aromatic Hydrocarbons in Smoke Used to Smoke Cheese Produced by the Combustion of Rock Rose (Cistus Monspeliensis) and Tree Heather (Erica Arborea) Wood,” Journal of Agricultural and Food Chemistry 53, no. 1 (2005): 176–82.
  • Aniello Anastasio, Raffaelina Mercogliano, Lucia Vollano, Tiziana Pepe, and Maria Luiza Cortesi, “Levels of Benzo[a]pyrene (BaP) in "mozzarella di bufala campana" Cheese Smoked According to Different Procedures,” Journal of Agricultural and Food Chemistry 52, no. 14 (2004): 4452–5.
  • Giampiero Pagliuca, Teresa Gazzotti, Elisa Zironi, Gian Paolo Serrazanetti, Domenico Mollica, and Roberto Rosmini, “Determination of High Molecular Mass Polycyclic Aromatic Hydrocarbons in a Typical Italian Smoked Cheese by HPLC-FL,” Journal of Agricultural and Food Chemistry 51, no. 17 (2003): 5111–5.
  • Mauro Esposito, Angelo Citro, Laura Marigliano, Valeria Urbani, Giuseppe Seccia, Maria Pia Marotta, and Clara Nicola, “Influence of Different Smoking Techniques on Contamination by Polycyclic Aromatic Hydrocarbons in Traditional Smoked Mozzarella di Bufala Campana,” International Journal of Dairy Technology 68, no. 1 (2015): 97–104.
  • Pinar Aydinol, and Tulay Ozcan, “The Effect of Natural and Liquid Smokes on the Benzo[a]Pyrene Content and Quality Parameters of Circassian Cheese,” International Journal of Dairy Technology 66, (2013): 498–504.
  • Osman Gul, Oguz Aydemir, Ilyas Atalar, Mustafa Mortas, and Muhammet Dervisoglu, “Oven Cooking as Alternative to Smoking: Evaluation of Physicochemical, Microbiological, Textural and Sensory Properties of Circassian Cheese during Storage and Determination of PAH Contents,” Carpathian Journal of Food Science & Technology 11, no. 1 (2019): 149–65.
  • Clara Naccari, Mariateresa Cristani, Francesco Giofrè, Maria Ferrante, Laura Siracusa, and Domenico Trombetta, “PAHs Concentration in Heat-Treated Milk Samples,” Food Research International 44, no. 3 (2011): 716–24.
  • Isabel Martorell, Gemma Perelló, Roser Martí-Cid, Victòria Castell, Juan M. Llobet, and José L. Domingo, “Polycyclic Aromatic Hydrocarbons (PAH) in Foods and Estimated PAH Intake by the Population of Catalonia, Spain: Temporal Trend,” Environment International 36, no. 5 (2010): 424–32.
  • Shabboo Amirdivani, Nasim Khorshidian, Maryam Ghobadi Dana, Reza Mohammadi, Amir M. Mortazavian, Simone Lorena Quiterio de Souza, Henrique Barbosa Rocha, and Renata Raices, “Polycyclic Aromatic Hydrocarbons in Milk and Dairy Products,” International Journal of Dairy Technology 72, no. 1 (2019): 120–31.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.