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Analysis of Polycyclic Aromatic Hydrocarbons in Heregovacki prsut-Traditionally Smoked Prosciutto.

ABSTRACT: Hercegova?ki 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

SUBMITTER: Mastanjevic K

PROVIDER: S-EPMC7400239 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature

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Analysis of Polycyclic Aromatic Hydrocarbons in <i>Heregovački pršut</i>-Traditionally Smoked Prosciutto.

Mastanjević Krešimir K Puljić Leona L Kartalović Brankica B Grbavac Jozo J Jukić Grbavac Marija M Nadaždi Helena H Habschied Kristina K

International journal of environmental research and public health 20200715 14

<i>Hercegovački pršut</i> 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 detec ...[more]

PMID: 32679725

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