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KMID : 1007520140230030991
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Food Science and Biotechnology
2014 Volume.23 No. 3 p.991 ~ p.998
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Evaluation of Polycyclic Aromatic Hydrocarbon Contents and Risk Assessment for Fish and Meat Products in Korea
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Kim Min-Ji
Hwang Ju-Hui
Shin Han-Seung
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Abstract
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Contents and human exposure to polycyclic aromatic hydrocarbons (PAHs) in fish and meat products in Korea were analyzed. Liquid-liquid extraction and HPLC with fluorescence detection were used. The average concentrations of total PAHs were 0.21 μg/kg for fish and shellfish, 1.97 μg/kg for meat, and 0.32 μg/kg for smoked products. The benzo[a]pyrene (BaP) content was <5 μg/kg and contents of 4 PAHs (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and BaP) were lower than 30 μg/kg, which is the maximum tolerable limit. PAHs values were changed to BaP to conduct exposure assessments and risk characterization. Dietary exposure was 0.011-0.544 ng- TEQBaP/kg/day. The margin of exposure for all population groups assessed at the mean and 95th percentile was 13,757-9,090,909, of low concern. PAHs were detected in fish and shellfish, meat, and smoked products, but their contribution to human PAH exposure was small.
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KEYWORD
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polycyclic aromatic hydrocarbon, risk assessment, carcinogen, food safety, smoked food product
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