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Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea

In this study, levels of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene (BaP), dibenzo[a,h]anthracene, benzo[g,h,i]perylene and indeno[1,2,3-c,d]pyrene in 412 food items collected from food service facilities in Korea were analysed. The concentrations of the...

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Bibliographic Details
Published in:Food additives & contaminants Part B, Surveillance communications Surveillance communications, 2017-06, Vol.10 (2), p.143-148
Main Authors: Park, Shin-Woong, Jeong, Jun-Hyun, Her, Jae-Young, Kim, Mina K., Lee, Kwang-Geun
Format: Article
Language:English
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Summary:In this study, levels of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene (BaP), dibenzo[a,h]anthracene, benzo[g,h,i]perylene and indeno[1,2,3-c,d]pyrene in 412 food items collected from food service facilities in Korea were analysed. The concentrations of the eight polycyclic aromatic hydrocarbons (PAHs) ranged 0.13-0.48 μg/kg. The concentrations of benzo[a]pyrene in all food samples were
ISSN:1939-3210
1939-3229
DOI:10.1080/19393210.2017.1284159