Instituto Nacional dos Recursos Biológicos, I.P. Unidade de Investigação de Tecnologia Alimentar, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal.
Food Chem Toxicol. 2011 Sep;49(9):2343-7. doi: 10.1016/j.fct.2011.06.036. Epub 2011 Jun 21.
Meat and meat products safety is, nowadays, a priority quality requirement with chemical hazards having a great impact. Amongst the residues and contaminants, polycyclic aromatic hydrocarbons (PAHs) can be of particular concern, namely in those products having direct smoking during processing. In order to investigate the contamination levels in traditional dry fermented sausages manufactured in Alentejo (South of Portugal), 66 samples were collected from regional producers. PAH8 represented less than 0.5% of the total contamination profile, with benzo[a]anthracene and chrysene being the most concentrated compounds (maximum contents of 7.53 and 8.9 μgkg(-1)), irrespective of the product type analysed. Benzo[a]pyrene content varied between 0.21 and 1.00 μgkg(-1), with only one sample showing this maximum content. Blood sausages were potentially more risky, since total PAH8 contents were generally higher and because its presence in inner parts were significantly superior than that found in casings, comparatively to meat counterparts, which expressed superior benzo[a]pyrene toxic equivalents.
如今，肉类及肉类产品的安全是首要的质量要求，其中化学危害的影响极大。在残留和污染物中，多环芳烃（PAHs）尤其值得关注，特别是在加工过程中有直接烟熏的那些产品中。为了调查葡萄牙南部阿尔entejo 地区传统干发酵香肠中的污染水平，从当地生产商那里采集了 66 个样本。PAH8 占总污染谱的不到 0.5%，其中苯并[a]蒽和屈的含量最高（最高含量分别为 7.53 和 8.9 μgkg(-1)），而不论分析的产品类型如何。苯并[a]芘的含量在 0.21 至 1.00 μgkg(-1)之间变化，只有一个样本显示出了这个最高含量。血肠的风险可能更高，因为总的 PAH8 含量通常较高，而且与肉相比，其内部的含量明显高于肠衣中的含量，这表明苯并[a]芘毒性当量更高。
