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HAP dans le secteur de la viande

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Journal of Food Quality and Hazards Control 7 (2020) 119-127 Detection of Polycyclic Aromatic Hydrocarbons in Hide and Skin of Slaughtered Cattle and Goats in Anambra State, Nigeria. FOOD SCIENCE AND TECHNOLOGY - 2021 - Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content. SIDWAYA 24/08/21 Viande de volaille au Burkina Faso : Le poulet flambé comporte des risques sanitaires. Les poulets transformés sont aujourd’hui considérés comme une identité culturelle du Burkina Faso.

SIDWAYA 24/08/21 Viande de volaille au Burkina Faso : Le poulet flambé comporte des risques sanitaires

Ces poulets communément appelés « poulets-bicyclette » sont même prisés au-delà de nos frontières. Cependant, selon une étude récente, la consommation excessive de ces gallinacés notamment ceux flambés, expose le consommateur à des maladies cancérigènes. Poulet flambé, poulet braisé, poulet au rabilé, poulets braisé et flambé à l’ail, poulet soumbala…, tels sont les différents types de gallinacés transformés au Burkina Faso. Entrés dans les habitudes alimentaires des Burkinabè, ils tendent ainsi à devenir une identité culturelle, surtout ces dernières années. Dans tous les quatre coins du pays, on y retrouve des sites expressément aménagés, notamment sous les manguiers, aux abords des rivières, des barrages et d’autres lieux propices.

La dégustation de ces gallinacés ou « poulets-bicyclette » s’accompagne le plus souvent de riz au soumbala, de spaghetti au soumbala ou encore de friture. University of Agriculture, Umudike, Abia State, Nigeria - 2015 - Determination of levels of polycyclic aromatic hydrocarbons on singed cow hide (Punmo) and charcoal grilled meat (Suya) AFR. J. FOOD AGRIC. NUTR. DEV. - 2020 - Polycyclic aromatic hydrocarbon content in sausage smoked using a Polish traditional method. JO SENAT 04/02/21 Au sommaire: 18847 de M. Jean-François Rapin : Fumage alimentaire des viandes. Question écrite n° 18847 de M.

JO SENAT 04/02/21 Au sommaire: 18847 de M. Jean-François Rapin : Fumage alimentaire des viandes

Rev. Árvore vol.41 no.5 Viçosa 2017 Epub May 24, 2018 POLYCYCLIC AROMATIC HYDROCARBONS IN THE ORGANIC PHASE EXTRACTED FROM CHARCOAL FOR BARBECUE. Articles Ananias Francisco Dias Júnior2 * Carlos Rogério Andrade3 José Otávio Brito4 Simone Possedente Lira4 Azarias Machado de Andrade5 Natália Dias de Souza5.

Rev. Árvore vol.41 no.5 Viçosa 2017 Epub May 24, 2018 POLYCYCLIC AROMATIC HYDROCARBONS IN THE ORGANIC PHASE EXTRACTED FROM CHARCOAL FOR BARBECUE

Hydrocarbures aromatiques polycycliques dans la viande fumée. Int.J.Curr.Microbiol.App.Sci (2016)5(2):435-448 Estimated Daily Intake and Health Risk of Polycyclic Aromatic Hydrocarbon by Consumption of Grilled Meat and Chicken in Egypt. Food Control Volume 73, Part B, March 2017, Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. <div pearltreesdevid="PTD135" role="alert" class="alert-message-container"><div pearltreesdevid="PTD136" aria-hidden="true" class="alert-message-body"><span pearltreesdevid="PTD137" style="display: inline-block;" class="Icon IconAlert"><svg pearltreesDevId="PTD138" style="width: 100%; height: 100%;" width="24" height="24" focusable="false" tabindex="-1" fill="currentColor"><path pearltreesDevId="PTD139" fill="#f80" d="M11.84 4.63c-.77.05-1.42.6-1.74 1.27-1.95 3.38-3.9 6.75-5.85 10.13-.48.83-.24 1.99.53 2.56.7.6 1.66.36 2.5.41 3.63 0 7.27.01 10.9-.01 1.13-.07 2.04-1.28 1.76-2.39-.1-.58-.56-1.02-.81-1.55-1.85-3.21-3.69-6.43-5.55-9.64-.42-.52-1.06-.83-1.74-.79z"></path><path pearltreesDevId="PTD140" d="M11 8h2v5h-2zM11 14h2v2h-2z"></path></svg></span><!

Food Control Volume 73, Part B, March 2017, Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market

-- react-text: 55 -->JavaScript is disabled on your browser. Please enable JavaScript to use all the features on this page. <! -- /react-text --></div></div> Highlights Chargrilled chicken contained the highest amount of HCAs and PAHs. Abstract. ASIAN PAC J CANCER PREV - 2010 - Polycyclic Aromatic Hydrocarbons (PAHs) and their Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk. ACTES des 11e JSMTV - PREVENTION DE LA FORMATION DE COMPOSES NEOFORMES DANS LA VIANDE CUITE ET LES PRODUITS A BASE DE VIANDE EN FONCTION DE LEUR MODE DE PREPARATION OU DE FABRICATION.

Instruction technique DGAL/SDPAL/2017-424 du 10-05-2017 Référencement des méthodes de détection, d’identification et de quantification des dioxines, furanes, polychlorobiphényles (PCB) "dioxin-like", hydrocarbures aromatiques polycycliques (HAP) et PCB "n. ITALIAN JOURNAL OF FOOD SAFETY – 2014 - Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy). Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy) Giuseppe Carrabs, Raffaele Marrone, Raffaelina Mercogliano, Leonardo Carosielli, Lucia Vollano, Aniello Anastasio Authors information Giuseppe Carrabs ASL Latina, Regione Lazio, Italy.

ITALIAN JOURNAL OF FOOD SAFETY – 2014 - Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy).

Raffaele Marrone Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Italy. Abstract Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). Keywords. University of Agriculture, Umudike, Abia State, Nigeria - 2015 - Determination of levels of polycyclic aromatic hydrocarbons on singed cow hide (Punmo) and charcoal grilled meat (Suya)

Food and Chemical Toxicology Volume 71, September 2014 Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan. Department of Food Science, Fu Jen University, Taipei 242, Taiwan Received 24 March 2014, Accepted 25 May 2014, Available online 13 June 2014 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access.

Food and Chemical Toxicology Volume 71, September 2014 Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan

Meat Science Volume 103, May 2015, Rapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry. UNIVERSITY OF NAIROBI - 1991 – Thèse en ligne : Determination of polycyclic aromatic hydrocarbons in roast meat and smoked fish by computer assisted high performance liquid chromatography(HPLC)

Chemicals in Meat Cooked at High Temperatures and Cancer Risk. What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they formed in cooked meats? Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame ( 1 ). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. UNIVERSITI PUTRA MALAYSIA - 2010 - Thèse en ligne : Dietary Exposure Among Adults in Selangor, Malaysia, to Heterocyclic Amines.

Jahurul, Md.

UNIVERSITI PUTRA MALAYSIA - 2010 - Thèse en ligne : Dietary Exposure Among Adults in Selangor, Malaysia, to Heterocyclic Amines

Haque Akanda (2010) Dietary Exposure Among Adults in Selangor, Malaysia, to Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat and Fish. Masters thesis, Universiti Putra Malaysia.. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are possible human carcinogens and potent mutagens which increase the incidence of colon, mammary, prostate, breast and other cancers in rodents. Food containing meat and fish are the most important source of exposure to HCAs and PAHs in the diet and heat-treated foods, especially those which are fried, broiled and grilled.

The intake of HCAs and PAHs are influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature and duration of cooking. Repository Staff Only: item control page. UNIVERSITI PUTRA MALAYSIA - 2010 - Thèse en ligne : Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduc. Food Chemistry Volume 139, Issues 1–4, 15 August 2013, Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat pr. The contents of polycyclic aromatic hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smouldering-smoked Frankfurters and mini-salamis.

Food Chemistry Volume 139, Issues 1–4, 15 August 2013, Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat pr

For the 51 smoking experiments wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35–55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech. Highlights Copyright © 2013 Elsevier Ltd. J. Agric. Food Chem., 2013, 61 (31), pp 7645–7653 Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Sm.

ACTES des 12e JSMTV - LA CUISSON DES VIANDES ET PRODUITS CARNES ET LE COUPLAGE AVEC LES REACTIONS A L’ORIGINE DE LA QUALITE. UNIVERSITY OF NAIROBI - 2012 - Résumé de thèse en ligne : The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya. Roasted meat is known to be a major source of human exposure to PAHs.

UNIVERSITY OF NAIROBI - 2012 - Résumé de thèse en ligne : The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya

The contribution of direct-heat charcoal-roasted, electric- oven grilled, and shallow-pan fried meat to human exposure in Kisumu City was not known although the three modes of cooking meat are very prevalent. This study analyzed the concentrations of the PAHs in raw beef, goat meat, and pork, investigated the effect of direct-heat charcoal roasting, electric-oven grilling, and shallow-pan frying on these concentrations, and compared their concentration levels with international standards for foods in order to assess the potential risks to consumers.

Samples were taken from three popular meat-roasting hotels within Kisumu City, Kenya. Extraction of PAHs was done using liquid-liquid partition after saponification with alcoholic potassium hydroxide followed by clean-up on a silica gel column and final analysis by gas chromatography-mass spectrometry (GC-MS). Key Words Related articles View all related articles.