title: Polycyclic Aromatic Hydrocarbons Residues inGentile Di Maiale, a Smoked Meat Product Typical of Some Mountain Areas in Latina Province (Central Italy).
abstract: Gentile di maialeis a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smokedgentilewere: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.
authors: ASL Latina, Regione Lazio , Italy.
authors: Giuseppe
authors: G
authors: Carrabs
authors: Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II , Italy.
authors: Raffaele
authors: R
authors: Marrone
authors: Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II , Italy.
authors: Raffaelina
authors: R
authors: Mercogliano
authors: ASL Foggia, Regione Puglia , Italy.
authors: Leonardo
authors: L
authors: Carosielli
authors: Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II , Italy.
authors: Lucia
authors: L
authors: Vollano
authors: Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II , Italy.
authors: Aniello
authors: A
authors: Anastasio
keywords: Gentile di maiale; Polycyclic aromatic hydrocarbons; smoked meat product