Liha töötlemine
In different smoked meat products, their generation, the contents of BaP are about
total mass may be from about 30 to 250 times 0.1 ng/g.
larger, while that of the heavy PAH about 10 Some smoked foods may also be contami-
times larger than that of BaP. If the specific nated with nitropolycyclic aromatic hydro-
carcinogenicity of various heavy PAH con- carbons. In smoked sausages, 1-nitropyrene,
tained in smoked foods is taken into consid- 2-nitronaphtalene, and 2-nitrofluorene were
eration, the total carcinogenicity of all PAH found in concentrations of about 4.2, 8.4,
is about 10 times higher than would result and 19.6 ng/g, respectively, while in roasted
from the content of BaP alone (Scientific coffee beans the concentrations were 2.4, 4.0,
Committee on Food 2002). Although many and 30.1 ng/g.
PAH are regarded as not carcinogenic, some Cured meats and bacon, as well as
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