Article
Food Science & Technology
Sara C. Cunha, D. Siminel, Maria D. Guardia, Miren Lopez de Alda, Ester Lopez-Garcia, Israel Munoz, R. Ferreira, Ethel Eljarrat, Jose O. Fernandes
Summary: This study evaluated the impact of smoking process type and salt on the levels of PBDEs and PAHs in smoked salmon. It was found that natural smoke led to higher levels of PAHs, and only smoked salmon treated with NaCl showed detectable levels of specific PAHs. Risk assessment tools indicated a very low health risk of PBDEs and PAHs in smoked salmon consumption.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Jingnan Lu, Ling Kong, Hongmei Fang, Kezhou Cai, Hui Zhou, Baocai Xu
Summary: This study investigated the UV degradation ability of PAHs in smoked sausages under different UV irradiation conditions and evaluated the effects on sausage quality. The results showed that the irradiation duration was the primary determinant of PAHs degradation, and 254 nm UV wavelength demonstrated a higher degradation rate. The combination of UV irradiation with a 0.1 mol/L H2O2 coating exhibited the most pronounced degradation effect, suggesting the critical role of reactive oxygen hydroxyl radicals in initiating redox reactions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Eunice Konadu Asamoah, Francis Kofi Ewusie Nunoo, Samuel Addo, Josephine O. Nyarko, Grethe Hyldig
Summary: The study found that the PAH4 concentrations in AGFS-smoked products were below the EU maximum limits, while those from the traditional Cabin and Chorkor kilns exceeded the limits, with Chorkor having the highest concentrations. Based on the average consumption frequency and quantities of Ghanaian adults, the potential carcinogenic risks were lowest in gas-smoked products and highest in products smoked using traditional methods.
Article
Food Science & Technology
Klara Belesova, Martin Dusek, Jana Olsovska, Jana Sobotnikova
Summary: This study presents a new method for determining polycyclic aromatic hydrocarbons in barley malt samples. The method is quick, easy, cheap, efficient, and provides satisfactory results, allowing for processing of larger sample sizes in a short time.
FOOD ANALYTICAL METHODS
(2023)
Article
Environmental Sciences
Agnieszka Krzyszczak, Michal P. Dybowski, Magdalena Konczak, Bozena Czech
Summary: In recent years, there has been significant progress in the study of thermal transformation of waste into valuable materials such as biochar. High-temperature processes can lead to the formation of toxic polycyclic aromatic hydrocarbons (PAHs). However, the pyrolysis process can also result in the formation of derivatives containing oxygen, nitrogen, or sulfur, which may have higher toxicity than parent PAHs. The bioavailability of PAHs is an important parameter in the agricultural application of carbonaceous materials.
ENVIRONMENTAL RESEARCH
(2022)
Article
Chemistry, Applied
Lochan Singh, Tripti Agarwal
Summary: This study compared different extraction methods for determination of polycyclic aromatic hydrocarbons in cooked chicken and roasted coffee, with QuEChERS and SUPRAS methods showing good recovery rates and lower time and energy consumption compared to conventional methods.
Article
Agronomy
Cristian Ovidiu Coroian, Aurelia Coroian, Anca Becze, Adina Longodor, Oana Mastan, Razvan-Mihail Radu-Rusu
Summary: There is a growing interest in the sensory, nutritional, and sanogenic qualities of meat. This study evaluated the impact of hot smoking with natural wood smoke on the presence of polycyclic aromatic hydrocarbons (PAHs) in chicken, duck, and turkey meat. The results showed that duck meat had the highest concentrations of PAHs, regardless of smoking time or wood type. Beech wood led to the highest overall concentration of PAHs, followed by cherry and plum woods. Two-day smoking contributed to higher concentrations of PAHs in the meat.
Review
Environmental Sciences
Jamie M. Dearnley, Charles Killeen, Rebecca L. Davis, Vince P. Palace, Gregg T. Tomy
Summary: This article reviews the metabolism and toxicity of polycyclic aromatic compounds (PACs) in fish and presents various methods for analyzing metabolite-containing bile. Recent environmental monitoring studies demonstrate the utility of this technique in assessing oil spill pollution, establishing baseline exposure, and evaluating pollution in urban waterways.
CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Natasha Klasios, Hannah De Frond, Ezra Miller, Meg Sedlak, Chelsea M. Rochman
Summary: The study found microplastics and other anthropogenic microparticles in bivalves from San Francisco Bay, with significant variations in abundance between different sites, and no correlation between the number of microparticles and PAH concentrations. Bivalves may be suitable as bioindicators for microplastic levels in sediment, but not in surface water.
ENVIRONMENTAL POLLUTION
(2021)
Article
Chemistry, Applied
Gizem Goker, Sezer Kiralan, Aziz Tekin, Ferruh Erdogdu
Summary: The study found that the formation of PAHs in olive pomace during drying is influenced by temperature and time, with the total PAH formation rate increasing with temperature. The activation energy and frequency factor values also increase as temperature rises.
Article
Public, Environmental & Occupational Health
Kennedy Bomfeh, Liesbeth Jacxsens, Wisdom Kofi Amoa-Awua, Esther Garrido Gamarro, Yvette Diei Ouadi, Bruno De Meulenaer
Summary: The study evaluated the effectiveness of the FTT technique in reducing consumer exposure to PAHs in traditionally smoked fish in Ghana. Results showed that FTT products had significantly lower levels of PAHs compared to products from traditional ovens and informal markets, indicating the potential of FTT as a viable intervention for addressing health concerns related to high PAH exposure.
Article
Chemistry, Applied
Shih-Min Chiang, Kwo-Chang Ueng, Hsiang-Shun Chen, Chia-Jung Wu, Yi-Sun Yang, Deng-Jye Yang
Summary: The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) in Oolong tea samples throughout the manufacturing process. It found that the stir fixation stage significantly increased the PAHs content in the tea leaves. Roasting time and method also played a significant role in the level of PAHs in the final product. The study also showed that higher brewing temperature led to higher levels of PAHs released into the tea infusion, but overall health concerns from PAHs in tea were low.
Article
Agriculture, Multidisciplinary
Mahunan Francois Assogba, Ogouyom Herbert Iko Afe, Roger Houechene Ahouansou, Dona Gildas Hippolyte Anihouvi, Yenoukounme Euloge Kpoclou, Dieudonne Djago, Caroline Douny, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo, Victor Bienvenu Anihouvi
Summary: The study found that smoked fish and smoked-dried fish produced using barrel kiln and wood fuel are highly contaminated by polycyclic aromatic hydrocarbons (PAHs), indicating the need to improve raw fish preservation practices and smoking conditions to limit contamination and ensure consumer safety.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Alexis J. Khursigara, Kerri Lynn Ackerly, Andrew J. Esbaugh
Summary: Crude oil and PAHs induce sub-lethal effects in early life stage fishes. It was previously believed that 3-ring PAHs drive cardiotoxicity, but recent studies have suggested that neurological impairments may not be linked to cardiotoxicity. In this study, embryonic red drum were exposed to different PAHs and it was found that 4-ring PAHs are responsible for malformations in developing red drum, indicating that oil-induced impairments in this species are not solely a result of 3-ring PAH induced cardiac malformations.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-TOXICOLOGY & PHARMACOLOGY
(2022)
Review
Environmental Sciences
A. Berthiaume, E. Galarneau, G. Marson
Summary: This article presents the current knowledge on Canadian PAC emission sources, with forest fires dominating the emissions nationally. Non-industrial sources are estimated to be the second largest contributor, showing moderate decreases in recent decades. Industrial point sources have seen considerable reductions, while fugitive emissions from other industrial sources remain a gap in our understanding. Overall, there is uncertainty in emissions data and regional/local scale examination is needed to determine the sources contributing most to human and ecosystem exposure.
ENVIRONMENTAL POLLUTION
(2021)