Scientific journal

46 2007

Journal of Food and Nutrition Research
Summary No. 4 / 2007

Occurence of benzo[a]pyrene in some foods of animal origin in the Slovak Republic
Journal of Food and Nutrition Research, 46, 2007, No. 4, s. 181-185

Erika Dobríková, Department od Risk Assessment and Food Composition Data Bank, VÚP Food Research Institute, Priemyselná 4, P. O. Box 25, SK - 824 75 Bratislava 26, Slovakia. E-mail:

Summary: A total of 10 841 food products of animal origin such as smoked meat products, canned meat products, poultry products, fish and fish products and animal fats to be sold on the Slovakian market were analysed for the presence of benzo[a]pyrene (BaP) in accredited state control laboratories in the frame of official controls and monitoring of food quality during 1994–2005. Results were summarized and compared with maximum acceptable levels set by European Commission Regulation (EC) No 1881/2006. As found, BaP contents were above the limit in 1.6% of all foods. The maximum acceptable BaP contents of 5 µ were above the limit mainly in smoked meat products, where also extremely high BaP content at the level of 700 µ was found in sausage smoked at uncontrolled domestic conditions. Total average BaP contents in controlled food commodities were as follows: fish and fish products - 1.15 µ, smoked meat products - 1.02 µ, animal fats - 0.35 µ, poultry products - 0.30 µ and canned meat ­products - 0.25 µ

Keywords: polycyclic aromatic hydrocarbons; benzo[a]pyrene; maximum level; smoked meat; fish; animal fat; poultry

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