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Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan

Chen, Shaun, Kao, Tsai Hua, Chen, Chia Ju, Huang, Chung Wei, Chen, Bing Huei
Journal of agricultural and food chemistry 2013 v.61 no.31 pp. 7645-7653
carcinogenicity, dietary exposure, exposure assessment, meat consumption, polycyclic aromatic hydrocarbons, poultry meat, red meat, risk, seafoods, smoke, steaks, Taiwan
Polycyclic aromatic hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to determine the PAH contents in sugar-smoked meat by employing a quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9 ± 3.1–125.5 ± 9.2 ppb) were higher than in poultry meat (19.1 ± 2.0–28.2 ± 1.2 ppb) and seafood (9.1 ± 1.4–31.8 ± 1.8 ppb), with lamb steak containing the largest amount of total PAHs. Most importantly, the highly carcinogenic benzo[a]pyrene remained undetected in all of the sugar-smoked meat samples. In addition, the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10–⁷. This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.