title: Detection of polycyclic aromatic hydrocarbons in smoked buffalo mozzarella cheese produced in Campania Region, Italy.
abstract: BACKGROUND
  Smoked mozzarella is obtained through traditional smoking techniques or the use of liquid smoke. Polycyclic aromatic hydrocarbons (PAHs) may be produced during the organic matrix combustion. The aim of this study was to evaluate benzo[a]pyrene (B(a)P), benzo[a]anthracene (B(a)A), benzo[b]fluoranthene (B(b)FA), benzo[k]fluoranthene (B(k)FA), benzo[ghi]perylene (B(g,h,i)PE), chrysene (CHR), dibenz[a,h]anthracene (DB(a,h)A) and indeno[1,2,3-cd]pyrene (IP) in smoked buffalo mozzarella produced in Campania, evaluating also the influence of the different smoking techniques. Milk and mozzarella of the same batch, before and after smoking, were collected. The detection method was basic hydrolysis, clean-up with silica and detection by HPLC equipped with a fluorescence detector.
  
  
  RESULTS
  For milk, only 30% was contaminated. In non-smoked products the medians were >LODs only for B(a)A and CHR. In smoked mozzarellas the highest median was 0.37 ng g(-1) wet weight (CHR).
  
  
  CONCLUSIONS
  It was found that the consumption of this typical food of Campania does not represent a risk for consumers, considering that the incidences on EFSA dietary intake were always lower than 1.5% for mozzarella cheese and lower than 3% for smoked mozzarella cheese.
authors.affiliation: Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy.
authors.forename: Evelina
authors.initials: E
authors.lastname: Fasano
authors.affiliation: Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Esposito
authors.affiliation: Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy.
authors.forename: Gelsomina
authors.initials: G
authors.lastname: Scognamiglio
authors.affiliation: Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy.
authors.forename: Renata
authors.initials: R
authors.lastname: Cocchieri Amodio
authors.affiliation: Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy.
authors.forename: Teresa
authors.initials: T
authors.lastname: Cirillo
mesh_terms: D000818:Animals; D002020:Buffaloes; D002611:Cheese / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D007558:Italy; D011084:Polycyclic Aromatic Hydrocarbons / Q000737:chemistry*; D012906:Smoke
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke
keywords: PAH; PAH intake; Smoked mozzarella cheese; smoking process