Polycyclic aromatic hydrogen carbonates content investigations in smoked meat and fish
2010
Miculis, J., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Valdovska, A., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Plotina, L., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra
Polycyclic aromatic hydrogen carbonates (PAH) can form in food products thermal treatment. the investigations on fats and carbohydrates have shown that optimum temperature for PAH forming is 500 up to 700 deg C. PAH content is determined in smoked products (fish, meat) only for control purposes till now in Latvia. European Food Safety Authority (EFSA) which play a major in coordinating, harmonising and integrating the activities on food safety carried out at the Member States level adopted resolution (June 10, 2008). That following markers presence determination necessity were accepted - benzo(a)antrachene, benzo(a) pyrene, benzo(b)fluoranthene and chrysene. It is quite new approach in Latvia and its characterizing indices must be investigated according to methodology of scientific investigations. We started this work in the year 2009 and only first obtained results are shown in this publication. Smoked fish samples and meat samples brought from different Latvian regions and from Latvian markets were investigated. Native samples were processed according to elaborated method. Obtained data testify that PAH in smoked meat and fish of different Latvia regions do not exceed maximum permissible levels indicated in EU regulations. Assessment of PAHs substances with might contaminate food must be carried out. Setting up of harmonised criteria for a proper toxicological evaluation of food contaminants must be elaborated for Latvia conditions based on EU recommendations.
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