Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL
- 1 January 1999
- journal article
- research article
- Published by Informa UK Limited in Food Additives & Contaminants
- Vol. 16 (1), 9-14
- https://doi.org/10.1080/026520399284271
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 meat 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 mug/kg. Only one sample showed a BP level above 1 mug/kg, the maximum level that the EU intends to set for smoked foods.Keywords
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