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http://dx.doi.org/10.5851/kosfa.2011.31.6.960

Analysis of Benzo[a]pyrene Content and Risk Assessment  

Cho, Hyoun-Kyoung (Department of Food Science and Biotechnology and Institute of Lotus Functional Foods Ingredients, Dongguk University)
Kim, Mee-Hye (Food Contaminants Division, National Institute of Food and Drug Safety Evaluation)
Park, Sung-Kug (Food Contaminants Division, National Institute of Food and Drug Safety Evaluation)
Shin, Han-Seung (Department of Food Science and Biotechnology and Institute of Lotus Functional Foods Ingredients, Dongguk University)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 960-965 More about this Journal
Abstract
The content of benzo[a]pyrene from 69 smoked meat products commonly consumed in Korean food market was analysed with high performance liquid chromatography. Smoked meat products including smoked chicken, pork, turkey and duck were saponified, extracted and cleaned up to analyze the benzo[a]pyrene content. As a result of analysis from smoked meat products, the mean benzo[a]pyrene content was 0.42 ${\mu}g$/kg and the highest content of benzo[a]pyrene was 2.87 ${\mu}g$/kg detected in smoked chicken product. All somked meat products contained benzo[a]pyrene below the limit regulated by Korean Food and Drug Administration (KFDA). Exposure assessment of benzo[a]pyrene from smoked meat products ingestion was calculated by using National Health and Nutrition Survey (NHNS). The estimated lifetime average daily intake of benzo[a]pyrene was 0.187 ng/kg bw/d. Margin of exposure of benzo[a]pyrene was ranged from 1,657,754 to 3,957,219.
Keywords
benzo[a]pyrene; smoked meat product; risk assessment; margin of exposure;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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