Distribution of polycyclic aromatic hydrocarbons (PAH) in smoked pork tissue of different characteristic

IF 3.9 3区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food and Chemical Toxicology Pub Date : 2025-04-11 DOI:10.1016/j.fct.2025.115435

Kurzyca Iwona , Czerwińska Sandra , Zioła-Frankowska Anetta , Kowalski Artur , Frankowski Marcin

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Abstract

This study investigates the distribution of 16 polycyclic aromatic hydrocarbons (PAH) in traditionally and industrially smoked pork (loin, neck, bacon), focusing on differences between tissue types. The samples were analyzed using GC-FID after solid-liquid and solid-phase extraction.

In traditionally smoked loin (median 9.73 μg/kg), the highest PAH concentration was in the skin (14.95 μg/kg), followed by exterior (6.46 μg/kg), interior (1.72 μg/kg) and center (0.10 μg/kg). In industrially smoked lion, median concentration was 0.61 μg/kg in the skin, no PAH were detected in the interior. For traditionally smoked neck (median 28.38 μg/kg) adipose tissue contained about 20 % less PAH than skin, but about 30 % more than marble and 60 % more than lean tissue. In traditionally smoked bacon (median 52.71 μg/kg), fat tissue contained 10 % less than skin and 20 % more than lean layer. Industrially smoked bacon had PAH levels below 1 μg/kg; light hydrocarbons prevailed.

Post-smoking stages (drying, aging, vacuum wrapping) reduced PAH levels by 11–32 % (up to 24 % in exterior and 10 % in interior).

Risk assessment indicated that weekly consumption of 50 g of smoked pork posed negligible cancer risk for all meat species, though daily bacon intake may pose a slight risk.

The study highlights PAH variability across pork tissues, helping consumers make health-conscious dietary choices while preserving smoked pork consumption traditions.

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多环芳烃（PAH）在不同特征熏猪肉组织中的分布

本研究调查了16种多环芳烃（PAH）在传统和工业熏猪肉（里脊、颈、培根）中的分布，重点研究了组织类型之间的差异。样品经固液萃取和固相萃取后，采用气相色谱- fid分析。在传统熏腰肉中，PAH浓度最高的部位是皮肤（14.95 μg/kg），其次是外部（6.46 μg/kg）、内部（1.72 μg/kg）和中心（0.10 μg/kg）。工业烟熏狮子皮肤中位浓度为0.61 μg/kg，体内未检测到PAH。传统烟熏颈部脂肪组织（中位数28.38 μg/kg）的多环芳烃含量比皮肤组织低约20%，但比大理石组织高约30%，比瘦肉组织高60%。传统熏肉（中位数52.71 μg/kg）中，脂肪组织比皮肤少10%，比瘦层多20%。工业熏肉的多环芳烃含量低于1 μg/kg；轻碳氢化合物占了上风。吸烟后阶段（干燥，老化，真空包装）减少了11 - 32%的多环芳烃水平（高达24%的外部和10%的内部）。风险评估表明，每周食用50克熏猪肉对所有肉类的癌症风险都可以忽略不计，尽管每天摄入培根可能会带来轻微的风险。该研究强调了猪肉组织中多环芳烃的差异，帮助消费者在保持熏猪肉消费传统的同时做出健康的饮食选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Chemical Toxicology 工程技术-毒理学

CiteScore

10.90

自引率

4.70%

发文量

651

审稿时长

31 days

期刊介绍： Food and Chemical Toxicology (FCT), an internationally renowned journal, that publishes original research articles and reviews on toxic effects, in animals and humans, of natural or synthetic chemicals occurring in the human environment with particular emphasis on food, drugs, and chemicals, including agricultural and industrial safety, and consumer product safety. Areas such as safety evaluation of novel foods and ingredients, biotechnologically-derived products, and nanomaterials are included in the scope of the journal. FCT also encourages submission of papers on inter-relationships between nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs. The principal aim of the journal is to publish high impact, scholarly work and to serve as a multidisciplinary forum for research in toxicology. Papers submitted will be judged on the basis of scientific originality and contribution to the field, quality and subject matter. Studies should address at least one of the following: -Adverse physiological/biochemical, or pathological changes induced by specific defined substances -New techniques for assessing potential toxicity, including molecular biology -Mechanisms underlying toxic phenomena -Toxicological examinations of specific chemicals or consumer products, both those showing adverse effects and those demonstrating safety, that meet current standards of scientific acceptability. Authors must clearly and briefly identify what novel toxic effect (s) or toxic mechanism (s) of the chemical are being reported and what their significance is in the abstract. Furthermore, sufficient doses should be included in order to provide information on NOAEL/LOAEL values.