Recognition of Aromatic Hydrocarbon Compounds in Some Grilled Beef Products on the Egyptian Market by Gas Chromatography-Mass Spectrophotometry Technique
Recognition of Aromatic Hydrocarbon Compounds in Some Grilled Beef Products on the Egyptian Market by Gas Chromatography-Mass Spectrophotometry Technique
Reyad R. Shawish, Reda E. Hamed*, Zakaria H. Elbayoumi
ABSTRACT
Eighty random samples of grilled Egyptian meat samples, including kabab, kofta, burger, and shawerma (20 of each), were obtained from restaurants throughout the Menoufiya governorate in Egypt. By using the gas chromatography–mass spectrometry (GC–MS) technology, all collected samples were examined for the presence of certain polycyclic aromatic hydrocarbons (PAHs), and comparison of their contents with the recommended standard limits. Regarding the obtained findings, kabab recorded the highest concentrations of PAHs and PAH4 (the sum of four different polycyclic aromatic hydrocarbons, named benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) made it of the highest health risk to the consumers, followed by kofta, shawarma and burger, respectively. Besides that, positive samples were compared with the European Commission Regulations (EC) of the maximum permissible PAHs limits in the meat products (≤12 µgkg); so, 20 (25.0%) of the examined samples were compatible for human consumption safely. Conclusively, the present surveillance indicated the safety of some grilled commercial RTE meat products in Egypt for human consumption in relation to PAHs concentrations with special reference to its health hazards. Moreover, it is highly recommended to look for safe, especially of natural origins, to reduce PAHs concentrations in the grilled meat products after exposure to smoking and processing techniques making it safer for human consumption.
Keywords | PAHs, Ready-to-Eat, Meat products, GC-MS, Egypt.
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