title: The influence of baking fuel on residues of polycyclic aromatic hydrocarbons and heavy metals in bread.
abstract: The influence of fuel type used to bake bread on the spectrum and concentrations of some polycyclic aromatic hydrocarbons and heavy metals in baked bread was assessed. Bread samples were collected from different bakeries operated by either electricity, solar, mazot or solid waste and their residue content of PAHs and heavy metals was assessed. The total concentration of PAHs detected in mazot, solar, solid waste and electricity operated bakeries had an average of 320.6, 158.4, 317.3 and 25.5 microgkg(-1), respectively. Samples collected from mazot, solar and solid waste operated bakeries have had a wide spectrum of PAHs, in comparison to that detected in bread samples collected from electricity operated bakeries. Lead had the highest concentrations in the four groups of bread samples, followed by nickel, while the concentrations of zinc and cadmium were the least. The concentration of lead detected in bread samples produced from mazot, solar, solid waste and electricity fueled bakeries were 1375.5, 1114, 1234, and 257.3 microgkg(-1), respectively. Estimated daily intake of PAHs based on bread consumption were 48.2, 28.5, 80. 1, and 4.8 microg per person per day for bread produced in bakeries using mazot, solar, solid waste and electricity, respectively. Meanwhile, the estimated daily intake of benzo (a) pyrene were 3.69, 2.65, 8.1, and 0.81 microg per person per day for bread sample baked with mazot, solar, solid waste and electricity, respectively. The daily intake of lead, based on bread consumption was 291, 200.5, 222, and 46.31 microg per person per day for bread sample baked with mazot, solar, solid waste and electricity, respectively. The present work has indicated the comparatively high level of daily intake of benzo (a) pyrene and lead in comparison to levels reported from many other countries and those recommended by international regulatory bodies. It is probable that residues detected in bread samples are partially cereal-borne but there is strong evidence that the process of baking and the gases emitted are responsible for most of the contamination load.
authors.affiliation: Plant Protection Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt.
authors.forename: M T
authors.initials: MT
authors.lastname: Ahmed
authors.lastname: Abdel Hadi el-S
authors.forename: S
authors.initials: S
authors.lastname: el-Samahy
authors.forename: K
authors.initials: K
authors.lastname: Youssof
mesh_terms: D001939:Bread / Q000032:analysis; D003296:Cooking; D004560:Electricity; D004736:Energy-Generating Resources; D004784:Environmental Monitoring; D005506:Food Contamination / Q000032:analysis*; D005648:Fuel Oils; D019216:Metals, Heavy / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D012993:Solar Energy; D014866:Waste Products
chemical_list: D005648:Fuel Oils; D019216:Metals, Heavy; D011084:Polycyclic Aromatic Hydrocarbons; D014866:Waste Products