Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
DC Field | Value | Language |
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dc.contributor.author | Choi, Jisu | - |
dc.contributor.author | Yoo, Hee Joon | - |
dc.contributor.author | Hwang, Da-Yeon | - |
dc.contributor.author | Moon, Bokyung | - |
dc.contributor.author | Joo, Yong-Sung | - |
dc.contributor.author | Lee, Kwang-Won | - |
dc.date.accessioned | 2023-02-09T05:40:49Z | - |
dc.date.available | 2023-02-09T05:40:49Z | - |
dc.date.issued | 2022-11 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/60327 | - |
dc.description.abstract | Polycyclic aromatic hydrocarbons (PAHs) constitute carcinogens. In this study, the risk of PAHs being consumed through meat and edible oils was assessed using a total diet study. Results were monitored by applying the toxic equivalency factor of benzo[a]pyrene; among each category, this factor was highest in grilled beef chitterlings (1.35 mu g/kg), grilled Wiener sausages (1.20 mu g/kg), fried chicken wings (0.70 mu g/kg), and stir-fried perilla oil (1.29 mu g/kg). The chronic daily intake was calculated, and risk characterization was estimated by applying the margin of exposure using the benchmark dose approach. Most samples analyzed in our study were denoted as having no concern; however, the intake group of stir-fried beef chitterlings, pan-fried pink sausage, deep-fried pork loin, and grilled duck was regarded as possible concern, and grilled chicken was assessed as having low concern. PAH changes must be monitored on a regular basis. | - |
dc.format.extent | 13 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea | - |
dc.title.alternative | Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-022-01137-5 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.31, no.12, pp 1523 - 1535 | - |
dc.identifier.kciid | ART002892003 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000832841900001 | - |
dc.identifier.scopusid | 2-s2.0-85140199476 | - |
dc.citation.endPage | 1535 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 1523 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 31 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Polycyclic aromatic hydrocarbons | - |
dc.subject.keywordAuthor | Total diet study | - |
dc.subject.keywordAuthor | Risk assessment | - |
dc.subject.keywordAuthor | Food safety | - |
dc.subject.keywordAuthor | Gas chromatography-mass spectrometry | - |
dc.subject.keywordPlus | PAHS | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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