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

References

• Alves SP, Alfaia CM, Škrbić BD, Živančev JR, Fernandes MJ, Bessa RJB, Fraqueza MJ. 2017. Screening chemical hazards of dry fermented sausages from distinct origins: biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. J Food Compost Anal. 56:124–131.
   PubMedGoogle Scholar
• Bratinova S, Zelinkova Z, Wenzl T. 2014. Report on the 15th inter-laboratory comparison organized by the European Union reference laboratory for polycyclic aromatic hydrocarbons, four marker PAHs in smoked meat. European Commission JRC Technical Report. Luxembourg: Publications Office of the European Union.
   Google Scholar
• Commission of the European Communities. 2006. Commission Regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union. L364:5–24.
   Google Scholar
• Commission of the European Communities. 2011. 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. Off J Eur Union. L215:4–8.
   Google Scholar
• Commission of the European Communities. 2014. Commission Regulation (EU) No. 1327/2014 of 12 December 2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products. Off J Eur Union. L358:13–14.
   Google Scholar
• Duedahl-Olesen L, Aaslyng M, Meinert L, Christensen T, Jensen AH, Binderup ML. 2015. Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. Food Control. 57:169–176.
   Web of Science ®Google Scholar
• Duedahl-Olesen L, White S, Binderup ML. 2006. Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products. Polycycl Aromat Compd. 26:163–184.
   Web of Science ®Google Scholar
• Dyremark A, Westerholm R, Overik E, Gustavsson JA. 1994. Polycyclic aromatic hydrocarbon (PAH) emissions from charcoal grilling. Atmospheric Environ. 29(13):1553–1558.
   Web of Science ®Google Scholar
• EFSA. 2005. Opinion of the Scientific Committee on a request from EFSA related to a harmonised approach for risk assessment of substances which are both genotoxic and carcinogenic. EFSA J. 282:1–31.
   Google Scholar
• EFSA. 2008. 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 J. 724:1–114.
   Google Scholar
• European Commission. 2015. Commission Regulation (EU) 2015/ 1125 of 10 July 2015 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in Katsuobushi (dried bonito) and certain smoked Baltic herring. Off J Eur Union. L184:7–10.
   Google Scholar
• European Commission. 2016. Commission Regulation (EU) 2016/582 of 15 April 2016 amending Regulation (EC) No 333/2007 as regards the analysis of inorganic arsenic, lead and polycyclic aromatic hydrocarbons and certain performance criteria for analysis. Off J Eur Union. L101:3–6.
   Google Scholar
• Jira W, Ziegenhals K, Speer K. 2008. A GC/MS method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils. Food Addit Contam. 25(6):704–713.
   Web of Science ®Google Scholar
• Kang B, Lee BM, Shin HS. 2014. Determination of Polycyclic Aromatic Hydrocarbon (PAH) content and risk assessment from edible oils in Korea. J Toxicol Environ Health, Part A. 77:1359–1371.
   PubMed Web of Science ®Google Scholar
• Kim MJ, Hwang JH, Shin HS. 2014. Evaluation of Polycyclic Aromatic Hydrocarbon contents and risk assessment for fish and meat products in Korea. Food Sci Biotechnol. 23(3):991–998.
   Web of Science ®Google Scholar
• Ledesma E, Rendueles M, Díaz M. 2016. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: processes and prevention. Food Control. 60:64–87.
   Web of Science ®Google Scholar
• Püssa T. 2015. Toxicological issues associated with production and processing of meat. Meat Science. 95:844–853.
   Web of Science ®Google Scholar
• Reinik M, Tamme T, Roasto M, Juhkam K, Tenno T, Kiis A. 2007. Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia. Food Addit Contam. 24(4):429−437.
   PubMed Web of Science ®Google Scholar
• Rogge WF, Hildemann LM, Mazure MA, Cass GR, Simoneit BRT. 1991. Sources of fine organic aerosol. 1. Charbroilers and meat cooking operations. Environ Sci Technol. 25(6):1112–1125.
   Web of Science ®Google Scholar
• Roseiro LC, Gomes A, Patarata L, Santos C. 2012. Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages. Food Chem Toxicol. 50:1891–1896.
   PubMed Web of Science ®Google Scholar
• Rozentāle I, Stumpe-Vīksna I, Začs D, Siksna I, Melngaile A, Bartkevičs V. 2015. Assessment of dietary exposure to polycyclic aromatic hydrocarbons from smoked meat products produced in Latvia. Food Control. 54:16–22.
   Web of Science ®Google Scholar
• Slámová T, Fraňková A, Hubáčková A, Banout J. 2017. Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Addit Contam B. 10(4):248–255.
   PubMed Web of Science ®Google Scholar
• Veyrand B, Sirot V, Durand S, Pollono C, Marchand P, Dervilly-Pinel G, Tard A, Leblanc JC, Le Bizec B. 2013. Human dietary exposure to polycyclic aromatic hydrocarbons: results of the second French Total Diet Study. Environ Int. 54:11–17.
   PubMed Web of Science ®Google Scholar
• Wenzl T, Haedrich J, Schaechtele A, Robouch P, Stroka J. 2016. Guidance document on the estimation of LOD and LOQ for measurements in the field of contaminants in feed and food. Luxembourg: Publications office of the European Union. European Commission JRC Technical Report No.: EUR 28099. ISBN 978-92-79-61768-3.
   Google Scholar
• Wretling S, Eriksson A, Eskhult GA, Larsson B. 2010. Polycyclic aromatic hydrocarbons (PAH) in Swedish smoked meat and fish. J Food Compost Anal. 23:264–272.
   Web of Science ®Google Scholar
• Zelinkova Z, Wenzl T. 2015. The occurrence of 16 EPA PAHs in food – a review. Polycycl Aromat Compd. 35:248–284.
   PubMed Web of Science ®Google Scholar