The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure

BOGDANOVIC T., PLEADIN J., PETRICEVIC S., LISTES E., SOKOLIC D., MARKOVIC K., ...More

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.75, pp.49-60, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 75
  • Publication Date: 2019
  • Doi Number: 10.1016/j.jfca.2018.09.017
  • Journal Name: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.49-60
  • Keywords: Polycyclic aromatic hydrocarbons, Benzo(a)pyrene, Fish and shellfish products, Meat products, Dietary exposure, Risk assessment, Food analysis, Food composition, ADRIATIC SEA, SMOKED FISH, PAHS, OPTIMIZATION, CATALONIA, MUSSELS, SMOKING, GULF
  • Çukurova University Affiliated: Yes

Abstract

For the first time, the levels of benzo(a)anthracene (BaA), chrysene (CHR), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) and their sum (PAH4) were investigated in a total of 180 samples of fish, shellfish and meat products produced in Croatia. In addition, dietary polycyclic aromatic hydrocarbons (PAHs) intake of adult Croatian consumers was estimated for both acute and chronic ingestion circumstances. None of the food samples exceeded the currently legal PAHs levels according to the European legislation. The mean PAH4 level was 1.47 mu g/kg for meat and 1.48 mu g/kg for shellfish products. The acute daily ingestion of BaP and PAH4 through meat and shellfish products was 2 to 7 fold higher in comparison to chronic intake, with meat products being the major contributors. Consequently, the evaluation of consumption patterns that used the margin-of-exposure approach indicated a negligible risk to human health.