title: Efficacy of Ozonation Treatments of Smoked Fish for Reducing Its Benzo[a]pyrene Concentration and Toxicity.
abstract: Ozone is widely used in food processing, for example, to decompose mycotoxins or pesticide residues, to extend the shelf life of products, and for sanitation. The objective of this study was to assess the possibility of expanding the application of ozone for oxidative degradation of polycyclic aromatic hydrocarbons (PAHs). The evaluation was conducted by ozonation of a benzo[a]pyrene (BaP) standard solution and smoked fish (sprats) contaminated with PAHs. The effect of ozonation was immediate in the BaP solution; 89% of this toxic compound was decomposed after only 1 min of treatment. However, the impact of ozonation on the smoked sprats was less pronounced, even after prolonged treatment. The final reduction in benzo[b]fluoranthene and BaP concentrations in smoked sprats contaminated with PAHs was 34 and 46%, respectively, after 60 min of ozonation, but no significant decrease of benzo[a]anthracene and chrysene concentrations was observed. To evaluate the safety of ozonation, the toxicity of the ozone-treated BaP standard solution was investigated. In vitro toxicity was evaluated using human hepatocellular carcinoma and mouse embryonic fibroblast cell lines as models. The cytotoxicity of the BaP standard solution significantly increased after ozonation, indicating a pronounced negative effect in terms of food safety.
authors.affiliation: Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga LV-1076, Latvia.|University of Latvia, Jelgavas iela 1, Riga LV-1004, Latvia.
authors.forename: Irina
authors.initials: I
authors.lastname: Rozentale
authors.affiliation: University of Latvia, Jelgavas iela 1, Riga LV-1004, Latvia.
authors.forename: Janis
authors.initials: J
authors.lastname: Ancans
authors.affiliation: Department of Food Safety, Lithuanian University of Health Sciences, Tilzes g. 18, Kaunas 47181, Lithuania.
authors.forename: Elena
authors.initials: E
authors.lastname: Bartkiene
authors.affiliation: University of Latvia, Jelgavas iela 1, Riga LV-1004, Latvia.
authors.forename: Arturs
authors.initials: A
authors.lastname: Viksna
authors.affiliation: Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga LV-1076, Latvia.|University of Latvia, Jelgavas iela 1, Riga LV-1004, Latvia.
authors.forename: Vadims
authors.initials: V
authors.lastname: Bartkevics
mesh_terms: D000818:Animals; D001564:Benzo(a)pyrene; D005399:Fishes; D005449:Fluorenes; D005511:Food Handling / Q000379:methods*; D006801:Humans; D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke
chemical_list: D005449:Fluorenes; D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke; D001564:Benzo(a)pyrene; C006703:benzo(b)fluoranthene
keywords: Benzo[a]pyrene; Ozonation; Polycyclic aromatic hydrocarbons; Smoked fish; Toxicity