Document Detail


Polyaromatic Hydrocarbons of Smoked Cured Muscle Foods Prepared by Canadian Tl'azt'en and Llheidli T'enneh First Nation Communities.
MedLine Citation:
PMID:  23030651     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Tl'azt'en and Lheidli T'enneh First Nation communities have traditionally used smoking, drying, and salting of fish and game as preservation methods to enhance food security. Our results showed that levels of 16 polycyclic aromatic hydrocarbons (PAH) were significantly higher in smoked salmon samples compared to moose meats, and further, that PAH contents were also dependent on the duration of smoke processing. Benzo[a]pyrene (BaP) was not detected in fresh or partially smoked foods, but was present in both fully smoked moose (1.4 μg/kg) and fully smoked salmon (3.6 μg/kg) meats, respectively. The total concentrations of PAH present in fully smoked meats using traditional smoke processing methods employed by Tl'azt'en and Lheidli T'enneh nations indicate that a risk assessment is required to determine the safety of these smoke-processed foods.
Authors:
David D Kitts; Xiu-Min Chen; Paul Broda
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of toxicology and environmental health. Part A     Volume:  75     ISSN:  1528-7394     ISO Abbreviation:  J. Toxicol. Environ. Health Part A     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-10-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  100960995     Medline TA:  J Toxicol Environ Health A     Country:  England    
Other Details:
Languages:  eng     Pagination:  1249-52     Citation Subset:  IM    
Affiliation:
a Food, Nutrition, and Health, Faculty of Land and Food Systems , University of British Columbia , Vancouver , British Columbia , Canada.
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