EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK MEAT PRODUCTS OBTAINED IN TRADITIONAL SYSTEMS IN ROMANIA

Authors

  • Alexandra TĂBĂRAN Department of Animal Production and Food Safety, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: lapusanalexandra@gmail.com.
  • Mihai Marian BORZAN Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: mihai.borzan@usamvcluj.ro. https://orcid.org/0000-0003-3571-2262
  • Ioan PASCA Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: ioan.pasca@usamvcluj.ro. https://orcid.org/0000-0002-5698-9570
  • Dana Liana PUSTA Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: dana.pusta@usamvcluj.ro.
  • Gheorghe ILE Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Corresponding author: cordisionutvlad@gmail.com.
  • Oana-Lucia REGET Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: oana.reget@usamvcluj.ro. https://orcid.org/0000-0003-3854-8939
  • Sorin Daniel DAN Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: sorindan@usamvcluj.ro. https://orcid.org/0000-0003-2832-259X
  • Anca BECZE Research Institute for Analytical Instrumentation (INCDO-INOE2000), ICIA Cluj-Napoca Subsidiary, Cluj-Napoca, Romania. Email: anca.naghiu@icia.ro. https://orcid.org/0000-0003-1418-689X
  • Ionuţ Vlad CORDIŞ Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: cordisionutvlad@gmail.com.
  • Marian MIHAIU Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: mihaiu.marian@usamvcluj.ro.

DOI:

https://doi.org/10.24193/subbchem.2018.1.14

Keywords:

polycyclic aromatic hydrocarbons, traditional, industrial, smoked, product

Abstract

The aim of this study was to determine the polycyclic aromatic hydrocarbons (PAH) levels in the smoked meat products obtained in the traditional system in Romania. The importance of this study resides in the fact that these compounds are known to be carcinogenic, and their levels should be strictly monitored to ensure the safety of the consumers. Until now, no study was performed in Romania that addresses this issue in the traditional pork meat products. The study was performed on 60 meat products samples (sausages, bacon, ham) taken from a certified traditional meat processing unit but also from retail units that delivered industrially processed meat products. The method used in the detection of the 15 PAHs analysed was HPLC. Our results showed that the highest percent of total PAHs is found in the traditionally obtained smoked bacon and the lowest in industrially produced pork meat sausage. None of the samples examined exceeded the limit imposed by the European legislation for benzo[a]pyrene (BaP), but the smoked bacon revealed higher values for PAH4 than the allowed limit. Following this study, we suggest that a more careful attention should be paid to all factors and apply such smoking conditions that result in the lowest possible contamination with PAH in pork meat products obtained in the traditional system in Romania.

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Published

2018-03-30

How to Cite

TĂBĂRAN, A. ., BORZAN, M. M. ., PASCA, I. ., PUSTA, D. L. ., ILE, G. ., REGET, O.-L. ., … MIHAIU, M. . (2018). EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK MEAT PRODUCTS OBTAINED IN TRADITIONAL SYSTEMS IN ROMANIA. Studia Universitatis Babeș-Bolyai Chemia, 63(1), 189–198. https://doi.org/10.24193/subbchem.2018.1.14

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