The occurrence of polycyclic aromatic hydrocarbons in Peking duck: Relevance to food safety assessment | Health & Environmental Research Online (HERO)

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Tags

HERO ID

5120642

Reference Type

Journal Article

Title

The occurrence of polycyclic aromatic hydrocarbons in Peking duck: Relevance to food safety assessment

Author(s)

Lin, GF; Weigel, S; Tang, B; Schulz, C; Shen, JH

Year

2011

Is Peer Reviewed?

Yes

Journal

Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072

Volume

129

Issue

Page Numbers

524-527

Language

English

PMID

30634261

DOI

10.1016/j.foodchem.2011.04.052

Web of Science Id

WOS:000293421400041

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-79960017532&doi=10.1016%2fj.foodchem.2011.04.052&partnerID=40&md5=b8b2915d48524473376158244724ce09
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Abstract

Peking duck is one of the most well-known Chinese dishes. GC-MS analysis revealed that, either benzo(a)pyrene alone, or the total amount of major PAHs with carcinogenic potential for humans, reached levels of 8.7 and 54.7μg/kg, respectively. These levels greatly exceeded those found in grilled poultry in European countries. However, the intake of benzo(a)pyrene from a Peking duck meal (about 0.65μg) was not higher than that from the daily intake (for residents in the same area) from vegetables alone (about 2μg/day). Since Peking duck is still not a plebeian meat in this country, people would not consume it very often.

Keywords

Benzo(a)pyrene; Food safety; Peking duck; Polycyclic aromatic hydrocarbons