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 Opportunities: Regular Research Grants
• Duration: February 01, 2019 - July 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Geni Rodrigues Sampaio
• Grantee: Geni Rodrigues Sampaio
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Adriana Palma de Almeida ; Elizabeth Aparecida Ferraz da Silva Torres ; Marcelo Macedo Rogero

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are organic compounds that have been found in different food categories, some of which are proven to be mutagenic, carcinogenic and immunosuppressive potential. Meat products have shown the highest levels of PAHs occurrence, since the preparation and the technological processes to which they are subjected, such as salting, smoking, drying, and different cooking (baking, roasting, grilling and frying) can produce several compounds. Considering that meat is one of the most products consumed in Brazil, with important nutritional value, to evaluate its contamination becomes necessary, since national research is scarce, and international papers related high levels of PAHs in 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 cooking techniques, and to study possible risks to human health associated with the consumption of these 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 cooking techniques, being evaluated for PAHs contamination and physicochemical composition (pH, lipids, moisture and proteins). For the characterization of the risk assessment of PAHs in the meat products will be estimated: the daily intake, the toxic equivalency quotient, the chronic daily dietary exposure, and the incremental lifetime cancer risk present. Expected results: The values obtained will be compared with current legislation and may give information on potential human health risks associated with the ingestion of these carcinogenic substances, as well as to help professionals and consumers to prepare safe food. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DA SILVA, SIMONE ALVES; DE ROSSI, GUSTAVO ZANETTI; OSSUGUI, MARINA MISSAE; DE ALMEIDA, ADRIANA PALMA; GUIZELLINI, GLORIA MARIA; SAMPAIO, GENI RODRIGUES; FERRAZ DA SILVA TORRES, ELIZABETH APARECIDA. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. FOOD ANALYTICAL METHODS, v. 16, n. 2, p. 11-pg., 2022-10-10. (18/19005-6)

BARBOSA, JAMILA; SAMPAIO, GENI RODRIGUES; MACHADO PINTO-E-SILVA, MARIA ELISABETH; GUIZELLINI, GLORIA MARIA; FERRAZ DA SILVA TORRES, ELIZABETH APARECIDA. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, JUL 2021. (18/19005-6)

SAMPAIO, GENI RODRIGUES; GUIZELLINI, GLORIA MARIA; DA SILVA, SIMONE ALVES; DE ALMEIDA, ADRIANA PALMA; PINAFFI-LANGLEY, ANA CLARA C.; ROGERO, MARCELO MACEDO; DE CAMARGO, ADRIANO COSTA; TORRES, ELIZABETH A. F. S.. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, v. 22, n. 11, JUN 2021. (18/19005-6)