Journal ArticleDOI
Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon
Thais Cardoso Merlo,Luciano Molognoni,Rodrigo Barcellos Hoff,Heitor Daguer,Iliani Patinho,Carmen J. Contreras-Castillo +5 more
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In this paper, a novel pressurized liquid extraction based on hard cap espresso machine followed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was developed to determine polycyclic aromatic hydrocarbons (PAHs) in smoked bacon.About:
This article is published in Food Control.The article was published on 2021-02-01. It has received 8 citations till now.read more
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Journal ArticleDOI
Determination of Polycyclic Aromatic Hydrocarbons in Seafood by PLE-LC-APCI-MS/MS and Preliminary Risk Assessment of the Northeast Brazil Oil Spill
Ana Paula Zapelini de Melo,Rodrigo Barcellos Hoff,Luciano Molognoni,Cristian Rafael Kleemann,Thais de Oliveira,Luan Valdomiro Alves de Oliveira,Heitor Daguer,Pedro Luiz Manique Barreto +7 more
Journal ArticleDOI
Disasters with oil spills in the oceans: Impacts on food safety and analytical control methods.
Ana Paula Zapelini de Melo,Rodrigo Barcellos Hoff,Luciano Molognoni,Thais de Oliveira,Heitor Daguer,Pedro Luiz Manique Barreto +5 more
TL;DR: The main human health risk assessment approaches in a seafood contamination scenario with polycyclic aromatic hydrocarbons (PAH) are reviewed and discussed, providing an insightful and guiding tool to each step of the risk assessment framework as mentioned in this paper .
Journal ArticleDOI
Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures
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Pressurized Liquid Extraction: A Powerful Tool to Implement Extraction and Purification of Food Contaminants
TL;DR: The use of these particular pressure and temperature conditions changes the physicochemical properties of the extraction solvent, allowing easier and deeper penetration into the matrix to be extracted, and the possibility to combine the extraction and clean-up steps by including a layer of an adsorbent retaining interfering compounds directly in the PLE extraction cells makes this technique extremely versatile and selective as mentioned in this paper .
Journal ArticleDOI
Extraction strategies of PAHs from grilled meat for their determination by HPLC–DAD
TL;DR: In this paper, two alternative pre-concentration and clean-up methods were used for rapid and precise extraction of polycyclic aromatic hydrocarbons (PAHs) from grilled meat.
References
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Journal ArticleDOI
Review of PAH contamination in food products and their health hazards.
Vasudha Bansal,Ki-Hyun Kim +1 more
TL;DR: A comprehensive review is outlined to evaluate the status of PAH contamination in many important food categories along with dietary recommendations and preventive measures to reduce PAH in food products to help reduce the risks associated with human intake.
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Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork
TL;DR: In this article, the concentrations of seven polycyclic aromatic hydrocarbons (PAHs) viz. chrysene, benzo(b)fluoranthene, benzos(a)pyrene, dibenzo(a,h)anthracene, Benzo(g,h,i)perylene, and indeno(1,2,3-c,d) pyrene in 150 samples of commercial meat products were determined.
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Polycyclic aromatic hydrocarbons in meat smoked with different types of wood
TL;DR: The influence of the wood used for the smoking of meat on the formation of polycyclic aromatic hydrocarbons (PAH) has been studied in this article, where ten types of wood and charcoal were used for preparation of smoked meat samples.
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Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
TL;DR: In this article, the authors focused on the 10 variables of the smoking process that have been studied by researchers, according to the Codex Alimentarius Commission CAC/RCP 68/2009: the type of fuel, the smoking methods (direct or indirect), the smoke generation process (temperature of pyrolysis and to airflow), the distance and position between the food and the heat source, the products fat content and its evolution, smoking time, the temperature during smoking, the cleanliness and maintenance of equipment, the design of smoking chamber and the equipment.
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Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats.
TL;DR: The most important factor contributing to the production of PAHs in grilling was smoke resulting from incomplete combustion of fat dripped onto the fire.