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5159146 
Journal Article 
Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons 
Zachara, A; Galkowska, D; Juszczak, L 
2017 
Yes 
Food Control
ISSN: 0956-7135
EISSN: 1873-7129 
Elsevier Ltd 
OXFORD 
80 
45-51 
English 
WOS:000404198800007 
The aim of this work was to determine the level of contamination of different kinds of commercial smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons (PAHs) for which the limiting values are established in the Commission Regulation (EU) 2015/1125. These PAHs are benzo(a)pyrene (BaP) and the sum of the following four PAHs: benzo(a)pyrene, benzo(a)anthracene (BaA), benzo(b)fluoranthene (BbFA) and chrysene (Chr). The research materials were fish, meat and chicken products smoked by the industrial or traditional techniques. The research methods included process of saponification of the samples, extraction of the polycyclic aromatic hydrocarbons fraction, and then qualitative and quantitative determination of PAHs by high performance liquid chromatography with fluorescence detection method (HPLC-FLD). The highest BaP content and the sum of the four polycyclic aromatic hydrocarbons (4PAHs) (36.51 mg/kg and 73.01 mg/kg, respectively) were found in canned smoked sprats in oil and these values exceeded the maximum levels given in the Commission Regulation (EU) 2015/1125. The analyzed products smoked by traditional technique contained significantly more PAHs as compared to the products smoked by the industrial technique or produced with smoke flavourings. © 2017 Elsevier Ltd 
Polycyclic aromatic hydrocarbons; HPLC-FLD; Smoking; Fish and meat products