EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS LEVELS IN MEAT PRODUCTS AND THEIR MANAGEMENT IN ORDER TO REDUCE RISK AND IMPROVE FOOD SAFETY
Journal Title: MANAGERIAL CHALLENGES OF THE CONTEMPORARY SOCIETY - Year 2016, Vol 9, Issue 2
Abstract
Meat products are highly consumed in Romania, especially the ones that are processed according to traditional recipes. This traditional processing sometimes implies the smoking of the product, which allows the product to be preserved longer and also have a particular taste. Still, this particular processing has some negative effects on human health, because of the accumulation of polycyclic aromatic hydrocarbons (PAHs), which are cancerous compounds. The aim of our study was to analyze the concentration of PAHs in traditional and industrial sausages and perform a management assessment of this hazard in order to assure food safety. The technique used was HPLC and the samples were purchased from different markets. The results have shown that none of the products have exceeded the maximum allowed limit of PAHs and benzo [a] pyrene (BaP). Still, the values revealed in our study are higher than those mentioned in the field literature in case of other particular pork meat products. It is important to strictly monitor these compounds in pork meat products, because, as shown by our results, the hazard exists and they can pose a risk to the consumer’s health.
Authors and Affiliations
R. MIHAIU, A. TABARAN, I. CORDIȘ, L. COLBAȚIU, M. MIHAIU
Keywords
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