• Analytical Science and Technology
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• v.23 no.2
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• pp.196-204
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• 2010

In this study, the following concentrations of some PAHs (Polycyclic Aromatic Hydrocarbons) were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in processed foods (n=165) and cooked meats (n=45) and established the analytical method by characteristics of processed foods. The methodology involved extraction (alkali digestion, liquid-liquid extraction, microwave extraction), clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). The recovery of overall method for 8 PAHs spiked into these products ranged from 92 to 103%. The mean level of detected foods was found to be benzo(b)fluoranthene $0.9\;{\mu}g/kg$ in smoked salmon, benzo(b)fluoranthene $1.0\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in dried banana, benzo(b)fluoranthene $0.2\;{\mu}g/kg$, benzo(k)fluoranthene $0.1\;{\mu}g/kg$, benzo(a)pyrene $0.2\;{\mu}g/kg$ in smoked chicken, benzo(b)fluoranthene $1.3\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in charcoal grilled pork, respectively.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.552-560
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• 2020

Listeria monocytogenes is a highly pathogenic gram-positive bacterium that is easily isolated from cheese, meat, processed meat products, and smoked salmon. A zero-tolerance (n=5, c=0, m=0/25 g) criteria has been applied for L. monocytogenes in cheese meaning that L. monocytogenes must not be detected in any 25 g of samples. However, there was a lack of scientific information behind this criteria. Therefore, in this study, we conducted a risk assessment based on literature reviews to provide scientific information supporting the baseline and to raise public awareness of L. monocytogenes foodborne illness. Quantitative risk assessment of L. monocytogenes for cheese was conducted using the following steps: exposure assessment, hazard characterization, and risk characterization. As a result, the initial contamination level of L. monocytogenes was -4.0 Log CFU/g in cheese. The consumption frequency of cheese was 11.8%, and the appropriate probability distribution for amount of cheese consumed was a Lognormal distribution with an average of 32.5 g. In conclusion, the mean of probabilities of foodborne illness caused by the consumption of cheese was 5.09×10-7 in the healthy population and 4.32×10-6 in the susceptible population. Consumption frequency has the biggest effect on the probability of foodborne illness, but storage and transportation times have also been found to affect the probability of foodborne illness; thus, management of the distribution environment should be considered important. Through this risk assessment, scientific data to support the criteria for L. monocytogenes in cheese could be obtained. In addition, we recommend that further risk assessment studies of L. monocytogenes in various foods be conducted in the future.