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Contamination of meat products by polycyclic aromatic hydrocarbons in smoked foods and meats submitted to different preparation and cooking techniques: risk factors associated with consumption

Grant number: 18/19005-6
Support type:Regular Research Grants
Duration: February 01, 2019 - April 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Geni Rodrigues Sampaio
Grantee:Geni Rodrigues Sampaio
Home Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Assoc. researchers: Adriana Palma de Almeida ; Elizabeth Aparecida Ferraz da Silva Torres ; Marcelo Macedo Rogero


Introduction: Polycyclic aromatic hydrocarbons (PAHs) are organic compounds that havebeen found in different food categories, some of which are proven to be mutagenic,carcinogenic and immunosuppressive potential. Meat products have shown the highest levelsof PAHs occurrence, since the preparation and the technological processes to which they aresubjected, such as salting, smoking, drying, and different cooking (baking, roasting, grillingand frying) can produce several compounds. Considering that meat is one of the most productsconsumed in Brazil, with important nutritional value, to evaluate its contamination becomesnecessary, since national research is scarce, and international papers related high levels of PAHsin these products. Objectives: Evaluate the contamination of meat products by PAHs(benzo[a]anthracene, benzo[b]fluoranthene, chrysene, and benzo[a]pyrene) in meat products(bovine and smoked), both in ready-to-eat foods and under different preparation and cookingtechniques, and to study possible risks to human health associated with the consumption ofthese foods. Methodology: Samples and ingredients will be purchased in São Paulo city.Ready-to-eat smoked products will be evaluated for PAHs levels. Sausages will be pre-cookedin acid solution, beef will be tempered, and both will be conducted to different cookingtechniques, being evaluated for PAHs contamination and physicochemical composition (pH,lipids, moisture and proteins). For the characterization of the risk assessment of PAHs in themeat products will be estimated: the daily intake, the toxic equivalency quotient, the chronicdaily dietary exposure, and the incremental lifetime cancer risk present. Expected results: Thevalues obtained will be compared with current legislation and may give information on potentialhuman health risks associated with the ingestion of these carcinogenic substances, as well as tohelp professionals and consumers to prepare safe food. (AU)