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KMID : 1024620110310060960
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Food Science of Animal Resources
2011 Volume.31 No. 6 p.960 ~ p.965
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Analysis of Benzo[a]pyrene Content and Risk Assessment
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Cho Hyoun-Kyoung
Kim Mee-Hye
Park Sung-Kug
Shin Han-Seung
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Abstract
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The content of benzo[a]pyrene from 69 smoked meat products commonly consumed in Korean food market was analysed with high performance liquid chromatography. Smoked meat products including smoked chicken, pork, turkey and duck were saponified, extracted and cleaned up to analyze the benzo[a]pyrene content. As a result of analysis from smoked meat products, the mean benzo[a]pyrene content was 0.42 ㎍/kg and the highest content of benzo[a]pyrene was 2.87 ㎍/kg detected in smoked chicken product. All somked meat products contained benzo[a]pyrene below the limit regulated by Korean Food and Drug Administration (KFDA). Exposure assessment of benzo[a]pyrene from smoked meat products ingestion was calculated by using National Health and Nutrition Survey (NHNS). The estimated lifetime average daily intake of benzo[a]pyrene was 0.187 ng/kg bw/d. Margin of exposure of benzo[a]pyrene was ranged from 1,657,754 to 3,957,219.
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KEYWORD
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benzo[a]pyrene, smoked meat product, risk assessment, margin of exposure
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