title: Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada.
abstract: In an ongoing survey, the presence of heterocyclic aromatic amines (HAAs) was determined in processed, ready-to-eat meat products sold as 'meat cuts'. HAAs are a group of recently recognized mutagenic/carcinogenic contaminants in foods that are produced during the heat processing of meat. 16 samples of meat cuts (e.g. turkey breast, salami, chicken loaf, cooked ham, all beef meat, pepperoni, etc.), randomly purchased from supermarkets and specialty food stores in the Ottawa area, were analysed for the presence of eight HAAs. The isolation of HAAs was based on sequential liquid-liquid extraction procedures of the samples at both acidic and basic pH values. The mutagenic activity of these samples was determined using the Ames/Salmonella microsome assay with the strain TA98 plus rat liver S-9 metabolic activation. The mutagenicity of these samples ranged from undetectable to slightly active. The highest mutagenic activity, 141 induced revertants/g, was found in a smoked turkey breast sample. 11 samples were not mutagenic, including two that indicated a tendency for inhibition of the spontaneous revertants. The remaining four samples exhibited very low mutagenic activity. For chemical analysis, the extracts were purified with two solid phase extraction cartridges. Quantitative analysis was performed by using liquid chromatography for separation and mass spectrometry for detection. With the exception of trace amounts (0.4 ng/g) of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in the sample with highest mutagenic activity, the chemical analysis did not detect the presence of any of the eight most frequently found HAAs in fried or broiled meat products. These data suggest that consumption of meat cuts does not present a serious health risk from HAA-type contaminants.
authors.affiliation: Food Research Division, Health Canada, Ottawa, Ontario, Canada.
authors.forename: B
authors.initials: B
authors.lastname: Stavric
authors.forename: B P
authors.initials: BP
authors.lastname: Lau
authors.forename: T I
authors.initials: TI
authors.lastname: Matula
authors.forename: R
authors.initials: R
authors.lastname: Klassen
authors.forename: D
authors.initials: D
authors.lastname: Lewis
authors.forename: R H
authors.initials: RH
authors.lastname: Downie
mesh_terms: D000588:Amines / Q000009:adverse effects / Q000032:analysis*; D000818:Animals; D002170:Canada; D005511:Food Handling; D006571:Heterocyclic Compounds / Q000009:adverse effects / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D009152:Mutagenicity Tests; D051381:Rats
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds