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1007689 
Journal Article 
Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia 
Reinik, M; Tamme, T; Roasto, M; Juhkam, K; Tenno, T; Kiis, A 
2007 
Yes 
Food Additives and Contaminants
ISSN: 0265-203X
EISSN: 1464-5122 
24 
4 
429-437 
English 
17454117 
WOS:000245393300012 
The concentrations of benzo[a]pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial, cured meat products and 14 home-grilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 microg kg(-1) for benzo[a]pyrene was exceeded in 3.4% of samples. The highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood-burning grill. The average intake of benzo[a]pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of an individual food consumption questionnaire and, for the general population, based on national food consumption data. The highest total PAH concentrations detected were 16 microg kg(-1) in smoked meat and ham, 19 microg kg(-1) in smoked sausage and 6.5 microg kg(-1) in smoked chicken samples. Since smoking and grilling are prevalent meat-cooking methods in Estonia, the impact of meat products is assessed to be significant in overall PAH intake. 
Adolescent; Animals; Benzo(a)pyrene/administration & dosage/analysis; Carcinogens/administration & dosage/ analysis; Chickens; Child; Child, Preschool; Cooking/methods; Diet; Environmental Exposure/adverse effects; Environmental Monitoring/methods; Estonia/epidemiology; Food Contamination/analysis; Food Handling/methods; Humans; Infant; Meat Products/ analysis; Polycyclic Hydrocarbons, Aromatic/administration & dosage/ analysis; Swine