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., ...Daha Fazla

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.75, ss.49-60, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 75
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.jfca.2018.09.017
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Sayfa Sayıları: ss.49-60

Özet

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.