Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

Abstract

The phenomenon of polycyclic aromatic hydrocarbons (PAHs) in processed meats and meat products has been a serious concern to scientists in the last few decades. This study investigates PAHs formation and mitigation in processed meats and meat products. Common carcinogenic PAHs are Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Benzo[b]fluoranthene (B[b]FA), Benzo[ghi]perylene (B[ghi]P), and Dibenzo(a,h)anthracene (DB[a,h]A). The European Union maximum permissible level of 2.0 µg/kg (0.002 mg/kg) for BaP and 12 µg/kg (0.012 mg/kg) for the sum of 4PAHs (B[a]P + Chr + B[b]F + B[a]A) were approved by Commission Regulation (EC) No. 1881/2006 of 19 December 2006 as amended by Regulation (EU) No. 835/2011 of 19 August 2011 for B[a]P for grilled or smoked meat and fish for human consumption. PAH formation in processed meats and meat products are influenced by different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic infrared cooking, and so on. The levels of PAHs depend on factors like distance of food from heat source, source of fuel, level of processing, cooking durations/time and techniques, or methods of cooking. Other methods and processes like conching, and storage also enhance the amount of PAHs in processed meats and meat products. To mitigate the quantity of PAHs in processed meats and meat products, standardization of processed meats and meat products and processes, designing appropriate cooking tools and methods, and developing model regulations will assist in this direction and enhance the quality and safety of processed meats and meat products.

Topics & Concepts