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The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study

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Publicado en:Environmental Science and Pollution Research vol. 27, no. 17 (Jun 2020), p. 21126
Autor principal: Samiee Samane
Otros Autores: Fakhri Yadolah, Sadighara Parisa, Arabameri Majid, Rezaei Mohammad, Nabizadeh Ramin, Nabi, Shariatifar, Mousavi, Khaneghah Amin
Publicado:
Springer Nature B.V.
Materias:
Iran
Mass spectrometry
Anthracene
Gas chromatography
Meat products
Sausages
Carcinogens
Cooking
Polycyclic aromatic hydrocarbons
Risk assessment
Consumption
Ingestion
Meat
Risk levels
Health risk assessment
Mass spectroscopy
Health risks
Environmental science
Economic
Acceso en línea:Citation/Abstract
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Resumen:The concentration of PAHs among raw and cooked meat products (sausages and burgers), randomly collected from five regions of Tehran, Iran, was investigated by the aid of a gas chromatography-mass spectrometry (GC-MS), and the risk assessment was conducted. The concentration of 16 types of PAHs in sausage and burger samples was found in the range of 8.08 to 29.55 and 10.18 to 29.85&#xa0;μg/kg, respectively. The concentrations of some PAHs such as anthracene (A) (14.12&#xa0;μg/kg) and acenaphthylene (Acl) (13.4&#xa0;μg/kg) were higher than the European Standard (2&#xa0;μg/kg). Among the meat products with different meat percentages (50, 70, and 90), the highest level of total PAHs was noted in the product containing 90% meat (19.34&#xa0;μg/kg), while the highest mean level of PAHs was noted in fried meat products (23.31&#xa0;μg/kg). A positive and significant correlation between cooking method and brand of product with the concentration of PAHs (p-value < 0.05) was noted. Also, no concern regarding the non-carcinogenic risk due to the ingestion of PAHs via consumption of the meat products was demonstrated by the health risk. However, the carcinogenic risk due to the consumption of sausage and burger was at the tolerable (1E−6 to 1E−4) and considerable (> 1E−4) risk levels, respectively. In this regard, further assessments to control and modify the cooking method among the Iranian population were recommended.
ISSN:0944-1344
1614-7499
DOI:10.1007/s11356-020-08413-z
Fuente:ABI/INFORM Global