IJERPH, Vol. 17, Pages 5097: Analysis of Polycyclic Aromatic Hydrocarbons in Heregova čki pršut—Traditionally Smoked Prosciutto

IJERPH, Vol. 17, Pages 5097: Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto International Journal of Environmental Research and Public Health doi: 10.3390/ijerph17145097 Authors: Mastanjević Puljić Kartalović Grbavac Jukić Grbavac Nadaždi Habschied Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The resul...
Source: International Journal of Environmental Research and Public Health - Category: Environmental Health Authors: Tags: Article Source Type: research