title: Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
abstract: Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non-carcinogenic polycyclic aromatic hydrocarbons (PAHs). Eighteen commercial liquid smoke flavourings and seasonings were also analysed. Total PAH concentrations in smoked meat products ranged from 2.6 micrograms/kg in a cooked ham sample to 29.8 micrograms/kg in grilled pork chops, while those in fish products ranged from 9.3 micrograms/kg in smoked shrimp to 86.6 micrograms/kg in smoked salmon. Total concentrations of the carcinogenic PAHs (benzo[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, and indeno[1,2,3-c,d]pyrene) ranged from non-detectable in several meat products to 7.4 micrograms/kg in grilled pork chops, and from 0.2 micrograms/kg in trout to 16.0 micrograms/kg in salmon. In liquid smoke flavourings and seasonings, total PAH concentrations ranged from 6.3 to 43.7 micrograms/kg, with the carcinogenic PAHs ranging from 0.3 to 10.2 micrograms/kg.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824.
authors.forename: E A
authors.initials: EA
authors.lastname: Gomaa
authors.forename: J I
authors.initials: JI
authors.lastname: Gray
authors.forename: S
authors.initials: S
authors.lastname: Rabie
authors.forename: C
authors.initials: C
authors.lastname: Lopez-Bote
authors.forename: A M
authors.initials: AM
authors.lastname: Booren
mesh_terms: D000818:Animals; D003296:Cooking; D005399:Fishes; D005421:Flavoring Agents / Q000032:analysis*; D005506:Food Contamination; D008460:Meat; D011083:Polycyclic Compounds / Q000032:analysis*; D011200:Poultry; D012906:Smoke / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D011083:Polycyclic Compounds; D012906:Smoke