Polycyclic aromatic hydrocarbons in smoked cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A13349" target="_blank" >RIV/60460709:41210/05:13349 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Polycyclic aromatic hydrocarbons in smoked cheese

Original language description

Polycyclic aromatic hydrocarbons (PAHs) represent a group of ubiquitous environmental contaminants originating from various emission sources. Their control in a human food chain is required due to the mutagenic and carcinogenic potential of some PAHs, exhibited in vertebrates. Contamination of foods by PAHs may also result from some processing - cooking practices such as smoking, grilling, roasting etc. The traditional processes of smoking, in which smoke comes in to direct contact with food, can causethe dangerous PAH contamination, if carried out under noncontrolled conditions. To minimize PAHs contamination, the use of smoking flavor agents is becoming frequent to aromatize food products. In presented study we have investigated occurrence of PAHs (especially those classified as ?B2-probable human carcinogens? by EPA) in cheese samples smoked by various processes including ?home? smoking.

Czech name

Polycyklické aromatické uhlovodíky v uzených sýrech

Czech description

Polycyclic aromatic hydrocarbons (PAHs) represent a group of ubiquitous environmental contaminants originating from various emission sources. Their control in a human food chain is required due to the mutagenic and carcinogenic potential of some PAHs, exhibited in vertebrates. Contamination of foods by PAHs may also result from some processing - cooking practices such as smoking, grilling, roasting etc. The traditional processes of smoking, in which smoke comes in to direct contact with food, can causethe dangerous PAH contamination, if carried out under noncontrolled conditions. To minimize PAHs contamination, the use of smoking flavor agents is becoming frequent to aromatize food products. In presented study we have investigated occurrence of PAHs (especially those classified as ?B2-probable human carcinogens? by EPA) in cheese samples smoked by various processes including ?home? smoking.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Book of Abstracts, 2nd International symposium on Recent Advances in Food Analysis

ISBN

80-7080-578-1

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

140-140

Publisher name

VŠCHT Praha

Place of publication

Praha

Event location

Praha

Event date

Nov 2, 2005

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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