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Food Addit Contam. 1999 Jan;16(1):9-14.

Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL.

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1
Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, Spain.

Abstract

In order to investigate the levels of the potently carcinogenic benzo[a]pyrene (BP), 31 samples of smoke foods were analysed. The samples tested included five samples of meal products, three samples of cheese and 22 samples of fish. A liquid chromatographic method was developed using a fluorescence detector. BP was found in 74% of the samples analysed. The levels varied from not detected to 2.46 microg/kg. Only one sample showed a BP level above 1 microg/kg, the maximum level that the EU intends to set for smoked foods.

PMID:
11565574
DOI:
10.1080/026520399284271
[Indexed for MEDLINE]
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