POLYCYCLIC AROMATIC HYDROCARBONS IN SELECTED FOOD ITEMS COMING FROM THE CROATIAN MARKET

  • T. BOGDANOVIĆ
  • S. PETRIČEVIĆ
  • E. LISTEŠ
  • J. PLEADIN Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska 143, 10000 Zagreb, Croatia

Abstract

The study aims to evaluate the presence of 15 polycyclic aromatic hydrocarbons (PAHs) in fishery products, shellfish, meat products and spices (n = 140). Benzo[a]pyrene (BaP) was detected in the mean concentration of 0.11 µg/kg in mussels to 4.85 µg/kg in spices. However, none of the samples exceeded the maximal BaP and ∑PAH4 limit, set out under the European legislation, although high values determined in some food, especially dried herbs and spices, pointed towards a heavy contamination and the necessity for systematic controls. The study showed that processed food samples contained significantly higher (p<0.05) PAH levels in comparison to food coming from environmental sources. 
Published
2019-04-15
How to Cite
BOGDANOVIĆ, T. et al. POLYCYCLIC AROMATIC HYDROCARBONS IN SELECTED FOOD ITEMS COMING FROM THE CROATIAN MARKET. Italian Journal of Food Science, [S.l.], v. 31, n. 3, apr. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1444>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1444.