Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

  • Giuseppe Carrabs ASL Latina, Regione Lazio, Italy.
  • Raffaele Marrone | raffaele.marrone@unina.it Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Italy.
  • Raffaelina Mercogliano Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Italy.
  • Leonardo Carosielli ASL Foggia, Regione Puglia, Italy.
  • Lucia Vollano Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Italy.
  • Aniello Anastasio Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Italy.

Abstract

Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smoked gentile were: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.

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Published
2014-05-20
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Original Articles
Keywords:
Polycyclic aromatic hydrocarbons, Gentile di maiale, smoked meat product
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How to Cite
Carrabs, G., Marrone, R., Mercogliano, R., Carosielli, L., Vollano, L., & Anastasio, A. (2014). Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy). Italian Journal of Food Safety, 3(2). https://doi.org/10.4081/ijfs.2014.1681

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