Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus

• Published in: Meat science 2020-06, Vol.164, p.108088, Article 108088
• Main Authors: Kafouris, Demetris, Koukkidou, Andri, Christou, Eftychia, Hadjigeorgiou, Militsa, Yiannopoulos, Stelios
• Format: Article
• Language: English
• Subjects: Animals; Carcinogens - analysis; Charcoal grilled meat; Chickens; Cooking - methods; Cyprus; Food Handling - methods; HPLC-FLD; Meat Products - analysis; PAH; Polycyclic aromatic hydrocarbons; Polycyclic Aromatic Hydrocarbons - analysis; Smoke; SPE cleanup; Swine; Traditionally smoked meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108088

The study highlights the investigation of the presence of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat products and charcoal grilled meat. Specifically, the levels of benzo(a)anthracene (BaA), chrysene (Chr), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) were determined for 262 samples of smoked sausage, bacon, pork (lountza) and ham (chiromeri), grilled pork and poultry produced in Cyprus. The method is based on a saponification and liquid extraction step, followed by solid phase extraction (SPE) cleanup of the extract and finally, the determination of PAHs using high performance liquid chromatography with fluorescence detector. Most of the samples analysed (96%) were contaminated with at least one PAH. In these contaminated samples, 12% of the smoked products and 15% of the grilled meat samples exceeded the maximum levels of the EU legislation. The highest PAH concentrations were found in samples with higher fat content and longer smoking or cooking time. •Determination of PAHs using HPLC-FLD after a SPE cleanup.•Occurrence of PAHs in traditionally smoked meat products and charcoal grilled meat.•Concentration levels above EU maximum limits were observed.•Method performance characteristics.