Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin

References

• E. Ledesma, A. Laca, M. Rendueles, and M. Díaz, “Texture, Colour and Optical Characteristic of a Meat Product Depending of Smoking Time and Casings Type,” LWT - Food Science and Technology 65 (2016a): 164–72. doi:10.1016/j.lwt.2015.07.077
   Web of Science ®Google Scholar
• K. Mastanjević, B. Kartalović, J. Petrović, N. Novakov, L. Puljić, D. Kovačević, M. Jukić, J. Lukinac, and K. Mastanjević, “Polycyclic Aromatic Hydrocarbons in the Traditional Smoked Sausage Slavonska Kobasica,” Journal of Food Composition and Analysis 83 (2019): 103282. doi:10.1016/j.jfca.2019.103282
   Web of Science ®Google Scholar
• M. S. Rahman and K. Al-Farsi, “Smoking and Food Preservation,” in Handbook of Food Preservation, 3rd ed., (Boca Raton: CRC Press, 2020), 1072. https://doi.org/10.1201/9780429091483
   Google Scholar
• S. Škaljac, M. Jokanović, M. Ivić, V. Tomović, T. Tasić, P. Ikonić, B. Šojić, N. Džinić, and Lj Petrović, “Influence of Smoking in Traditional and Industrial Conditions on Colour and Content of Polycyclic Aromatic Hydrocarbons in Dry Fermented Sausage “Petrovská Klobása,” Lwt 87 (2018): 158–62. doi:10.1016/j.lwt.2017.08.038
   Web of Science ®Google Scholar
• S. Škaljac, M. Jokanović, V. Tomović, B. Šojić, P. Ikonić, T. Peulić, M. Ivić, J. Vranešević, and B. Kartalović, “Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages throughout Processing in Controlled Conditions,” Polycyclic Aromatic Compounds 42 (2020): 3124–3134.
   Web of Science ®Google Scholar
• A. O. Iko, C. Saegerman, Y. E. Kpoclou, V. B. Anihouvi, C. Douny, A. Igout, J. Mahillon, D. J. Hounhouigan, and M. L. Scippo, “Polycyclic Aromatic Hydrocarbons Contamination of Traditionally Grilled Pork Marketed in South Benin and Health Risk Assessment for the Beninese Consumer,” Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment 37, no. 5 (2020): 742–52. doi:10.1080/19440049.2020.1726502
   PubMed Web of Science ®Google Scholar
• E. Ledesma, M. Rendueles, and M. Díaz, “Contamination of Meat Products during Smoking by Polycyclic Aromatic Hydrocarbons: Processes and Prevention,” Food Control. 60 (2016b): 64–87. doi:10.1016/j.foodcont.2015.07.016
   Web of Science ®Google Scholar
• C. Li, C. Li, H. Yu, Y. Cheng, Y. Xie, W. Yao, Y. Guo, and H. Qian, “Chemical Food Contaminants during Food Processing: sources and Control,” Critical Reviews in Food Science and Nutrition 61, no. 9 (2021): 1545–55. doi:10.1080/10408398.2020.1762069
   PubMed Web of Science ®Google Scholar
• H. Alomirah, S. Al-Zenki, S. Al-Hooti, S. Zaghloul, W. Sawaya, N. Ahmed, and K. Kannan, “Concentrations and Dietary Exposure to Polycyclic Aromatic Hydrocarbons (PAHs) from Grilled and Smoked Foods,” Food Control. 22, no. 12 (2011): 2028–35. doi:10.1016/j.foodcont.2011.05.024
   Web of Science ®Google Scholar
• Adeyeye, S. A. O. and T. J Ashaolu, “Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products,” Polycyclic Aromatic Compounds 40, no. 5 (2020): 1557–67. doi:10.1080/10406638.2020.1866039
   Web of Science ®Google Scholar
• European Food Safety Authority, “Scientific Opinion of the Panel on Contaminants in the Food Chain on a Request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food,” The EFSA Journal 724 (2008): 1e114.
   Google Scholar
• J. Domingo and M. Nadal, “Human Dietary Exposure to Polycyclic Aromatic Hydrocarbons: A Review of the Scientific Literature,” Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association 86 (2015): 144–53. doi:10.1016/j.fct.2015.10.002
   PubMed Web of Science ®Google Scholar
• J. Babić, S. Vidaković, S. Škaljac, B. Kartalović, D. Ljubojević, M. Ćirković, and V. Teodorović, 2017. “Factors Affecting Elimination of Polycyclic Aromatic Hydrocarbons from Traditional Smoked Common Carp Meat” (paper presented at the 59th International Meat Industry Conference MEATCON2017, Zlatibor, Serbia, October 1–4, 2017).
   Google Scholar
• L. Puljic, K. Mastanjevic, B. Kartalovic, D. Kovacevic, J. Vranecevic, and K. Mastanjević, “The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat Hercegovačka Pečenica.” Foods 8, no. 12 (2019): 690. doi:10.3390/foods8120690
   Google Scholar
• Codex Alimentarius Commission, 2009. “Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes.” Retrieved 1 May 2022 from http://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/.
   Google Scholar
• J. Babić, S. Vidaković, M. Bošković, M. Glišić, B. Kartalović, S. Škaljac, A. Nikolić, M. Ćirković, and V. Teodorović, “Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions,” Polycyclic Aromatic Compounds 40, no. 3 (2020): 889–97. doi:10.1080/10406638.2018.1506991
   Web of Science ®Google Scholar
• K. Mastanjević, Brankica D. Kartalović, Jelena M. Vranešević, Nikolina J. Novakov, and Kristina J. Habschied, “Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Slavonska Kobasica,” Food Additives & Contaminants. Part B, Surveillance 13, no. 2 (2020): 82–7. doi:10.1080/19393210.2020.1712481
   PubMed Web of Science ®Google Scholar
• European Commission Regulation, “No 836/2011 of 19 August 2011 Amending 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,” Official Journal of the European Union 215 (2011a): 9–16.
   Google Scholar
• L. C. Roseiro, A. Gomes, and C. Santos, “Influence of Processing in the Prevalence of Polycyclic Aromatic Hydrocarbons in a Portuguese Traditional Meat Product,” Food and Chemical Toxicology : An International Journal Published for the British Industrial Biological Research Association 49, no. 6 (2011): 1340–5. doi:10.1016/j.fct.2011.03.017
   PubMed Web of Science ®Google Scholar
• Irina Rozentāle, Ilze Stumpe-Vīksna, Dzintars Začs, Inese Siksna, Aija Melngaile, and Vadims Bartkevičs, “Assessment of Dietary Exposure to Polycyclic Aromatic Hydrocarbons from Smoked Meat Products Produced in Latvia,” Food Control 54 (2015): 16–22. doi:10.1016/j.foodcont.2015.01.017
   Web of Science ®Google Scholar
• J. Djinovic, A. Popovic, and W. Jira, “Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia,” Meat Science 80, no. 2 (2008): 449–56. doi:10.1016/j.meatsci.2008.01.008
   PubMed Web of Science ®Google Scholar
• A. Zachara, D. Gałkowska, and L. Juszczak, “Contamination of Smoked Meat and Fish Products from Polish Market with Polycyclic Aromatic Hydrocarbons,” Food Control 80 (2017): 45–51. doi:10.1016/j.foodcont.2017.04.024
   Web of Science ®Google Scholar
• José M. Lorenzo, Laura Purriños, María C. García Fontán, and Daniel Franco, “Polycyclic Aromatic Hydrocarbons (PAHs) in Two Spanish Traditional Smoked Sausage Varieties: “Androlla” and “Botillo,” Meat Science 86, no. 3 (2010): 660–4. doi:10.1016/j.meatsci.2010.05.032
   PubMed Web of Science ®Google Scholar
• S. Wretling, A. Eriksson, G. A. Eskhult, and B. Larsson, “Polycyclic Aromatic Hydrocarbons (PAHs) in Swedish Smoked Meat and Fish,” Journal of Food Composition and Analysis 23, no. 3 (2010): 264–72. doi:10.1016/j.jfca.2009.10.003
   Web of Science ®Google Scholar
• European Commission Regulation, “No. 835/2011 of 19 August 2011 Amending Regulation (EC) No. 1881/2006 as Regards Maximum Levels for Polycyclic Aromatic Hydrocarbons in Foodstuffs,” Official Journal of the European Union 215 (2011b): 4–8.
   Google Scholar
• European Commission Regulation, “No 1255/2020 of 7 September 2020 Amending Regulation (EC) No 1881/2006 as Regards Maximum Levels of Polycyclic Aromatic Hydrocarbons (PAHs) in Traditionally Smoked Meat and Smoked Meat Products and Traditionally Smoked Fish and Smoked Fishery Products and Establishing a Maximum Level of PAHs in Powders of Food of Plant Origin Used for the Preparation of Beverages,” Official Journal of the European Union 293 (2020): 1–4.
   Google Scholar
• D. Kafouris, A. Koukkidou, E. Christou, M. Hadjigeorgiou, and S. Yiannopoulos, “Determination of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products and Charcoal Grilled Meat in Cyprus,” Meat Science 164 (2020): 108088. doi:10.1016/j.meatsci.2020.108088
   PubMed Web of Science ®Google Scholar