Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay

An enzyme immunoassay was used to determine benzo[a]pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 sigma) of 0.1 micrograms kg-1 and a coefficient of variation less than 10%. The main aim of the study was to compare t...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 1999, Vol.79 (1), p.58-62
Main Authors: Roda, A, Simoni, P, Ferri, E.N, Girotti, S, Ius, A, Rauch, P, Poplstein, M, Pipek, P, Hochel, I, Fukal, L
Format: Article
Language:English
Subjects:
Applied sciences
benzo[a]pyrene
benzopyrene
Biological and medical sciences
direct method smoking
enzyme immunoassay
enzyme immunoassays
Exact sciences and technology
food contamination
Food industries
Food toxicology
Fundamental and applied biological sciences. Psychology
Global environmental pollution
hot dogs
indirect method smoking
Meat and meat product industries
Medical sciences
packaging material
packaging materials
Pollution
polyamide sausage casings
salami
sausages
smoked meat
smoked meat products
smoked meats
smoking
smoking process
surface water
Toxicology
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An enzyme immunoassay was used to determine benzo[a]pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 sigma) of 0.1 micrograms kg-1 and a coefficient of variation less than 10%. The main aim of the study was to compare the possible influence of different smoking processes and packaging material on the amount of BaP deposited on smoked meat product, mainly different sausages. The lowest amount of BaP was found when smoke produced by steam in the indirect method smoking-chamber was used. A slightly protective effect of polyamide casing was noted.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199901)79:1<58::AID-JSFA174>3.0.CO;2-0