학술논문
Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana.
Document Type
Article
Author
Source
Subject
*POLYCYCLIC aromatic hydrocarbons
*BENZOPYRENE
*MOZZARELLA cheese
*SMOKED foods
*FOOD consumption
*HEALTH risk assessment
*SMOKING (Cooking)
*COOKING
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Language
ISSN
1364-727X
Abstract
The levels of six polycyclic aromatic hydrocarbons ( PAHs) including benzo[a]pyrene and three other PAH were determined in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk associated with consumption of these cheeses. Although no maximum limits are set for PAHs in cheese, the levels found in some samples constitute a health risk. In fact, using corrugated cardboard, high levels were detected in the whole product or in the outer part. Also, the use of traditional materials involves the accumulation of PAHs in the outer part, but in the total product concentrations are significantly lower. No contamination was found using liquid smoke. [ABSTRACT FROM AUTHOR]