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 |
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| Otros Autores: | , , , , , , |
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Springer Nature B.V.
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| Acceso en línea: | Citation/Abstract Full Text - PDF |
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| 024 | 7 | |a 10.1007/s11356-020-08413-z |2 doi | |
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| 045 | 2 | |b d20200601 |b d20200630 | |
| 084 | |a 108413 |2 nlm | ||
| 100 | 1 | |a Samiee Samane |u Tehran University of Medical Sciences, Department of Environmental Health, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922) | |
| 245 | 1 | |a The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study | |
| 260 | |b Springer Nature B.V. |c Jun 2020 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a 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 μg/kg, respectively. The concentrations of some PAHs such as anthracene (A) (14.12 μg/kg) and acenaphthylene (Acl) (13.4 μg/kg) were higher than the European Standard (2 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 μg/kg), while the highest mean level of PAHs was noted in fried meat products (23.31 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. | |
| 651 | 4 | |a Iran | |
| 653 | |a Mass spectrometry | ||
| 653 | |a Anthracene | ||
| 653 | |a Gas chromatography | ||
| 653 | |a Meat products | ||
| 653 | |a Sausages | ||
| 653 | |a Carcinogens | ||
| 653 | |a Cooking | ||
| 653 | |a Polycyclic aromatic hydrocarbons | ||
| 653 | |a Risk assessment | ||
| 653 | |a Consumption | ||
| 653 | |a Ingestion | ||
| 653 | |a Meat | ||
| 653 | |a Risk levels | ||
| 653 | |a Health risk assessment | ||
| 653 | |a Mass spectroscopy | ||
| 653 | |a Health risks | ||
| 653 | |a Environmental science | ||
| 653 | |a Economic | ||
| 700 | 1 | |a Fakhri Yadolah |u Shahid Beheshti University of Medical Sciences, Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Tehran, Iran (GRID:grid.411600.2) | |
| 700 | 1 | |a Sadighara Parisa |u Tehran University of Medical Sciences, Department of Environmental Health, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922) | |
| 700 | 1 | |a Arabameri Majid |u Shahroud University of Medical Sciences, Vice-Chancellery of Food and Drug, Shahroud, Iran (GRID:grid.444858.1) (ISNI:0000 0004 0384 8816) | |
| 700 | 1 | |a Rezaei Mohammad |u Tehran University of Medical Sciences, Department of Environmental Health, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922); University of Tehran, Department of Food Hygiene, Faculty of Veterinary Medicine, Tehran, Iran (GRID:grid.46072.37) (ISNI:0000 0004 0612 7950) | |
| 700 | 1 | |a Nabizadeh Ramin |u Tehran University of Medical Sciences, Department of Environmental Health, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922) | |
| 700 | 1 | |a Nabi, Shariatifar |u Tehran University of Medical Sciences, Department of Environmental Health, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922); Halal Research Center of IRI.FDA.MOH, Tehran, Iran (GRID:grid.411705.6); Shahid Beheshti University of Medical Sciences, Food Safety Research Center, Tehran, Iran (GRID:grid.411600.2) | |
| 700 | 1 | |a Mousavi, Khaneghah Amin |u University of Campinas (UNICAMP), Department of Food Science, Faculty of Food Engineering, Campinas, Brazil (GRID:grid.411087.b) (ISNI:0000 0001 0723 2494) | |
| 773 | 0 | |t Environmental Science and Pollution Research |g vol. 27, no. 17 (Jun 2020), p. 21126 | |
| 786 | 0 | |d ProQuest |t ABI/INFORM Global | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/2405965810/abstract/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/2405965810/fulltextPDF/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |