Authors: Storelli M.M.¹; Giacominelli Stuffler R.²; Marcotrigiano G.O.¹

Source: Journal of Food Protection®, Volume 66, Number 6, 1 June 2003 , pp. 1095-1099(5)

Publisher: International Association for Food Protection

Abstract:

Smoked seafoods were screened for the presence of polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and other organochlorine compounds. Total PAH concentrations ranged from 46.5 ng/g (wet weight) for smoked swordfish to 124.0 ng/g (wet weight) for smoked herring. Among the carcinogenic PAHs, benzo(a)pyrene ranged from undetectable levels for several smoked fish to 0.7 ng/g for Scottish salmon, dibenzo(ah)anthracene was not present in any of the samples analyzed, and benzo(a)anthracene was found in all samples and at particularly high levels in salmon (23.2 ng/g). Benzo(a)pyrene concentrations were below the tolerance limit for all samples. PCB concentrations for the different samples ranged from 2 to 30 ng/g. Chlorinated pesticides (DDTs: p,p-DDE, p,p-DDT, o,p-DDT, p,p-DDD, and o,p-DDD) were detected at levels ranging from 0.2 ng/g (wet weight) in bluefin tuna to 17.5 ng/g (wet weight) in salmon. Hexachlorocyclohexane isomers (HCH + HCH + HCH) were present in higher amounts in eels (6.5 ng/g) than in the other smoked fish. For 40% of the samples, PCB concentrations exceeded the limit fixed by the European Union, while pesticide levels were below the maximum acceptable limit proposed by the Food and Agriculture Organization.

Document Type: Miscellaneous

Affiliations: 1: Pharmacological-Biological Department, Chemistry and Biochemistry Section, Veterinary Medicine Faculty, University of Bari, Strada Provinciale per Casamassima Km 3, 70010 Valenzano (Ba), Italy 2: Biochemistry Institute, Veterinary Medicine Faculty, University of Teramo, LocalitàPiano

Publication date: 2003-06-01

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