Sat, Jun 7, 2025
[Archive]
.png)
Volume 9, Issue 4 (11-2023)
jhehp 2023, 9(4): 180-187 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Tajdar-oranj B, Sadighara P, Barzegar-bafrouei R, Pezeshgi P, Vakili Saatloo N, Oskoei V, et al . Food Safety and Toxicity during Covid-19 Crisis. jhehp 2023; 9 (4) :180-187
URL: http://jhehp.zums.ac.ir/article-1-608-en.html
URL: http://jhehp.zums.ac.ir/article-1-608-en.html
Behrouz Tajdar-oranj1 
, Parisa Sadighara2 , Raziyeh Barzegar-bafrouei3 , Pourya Pezeshgi4 , Naiema Vakili Saatloo5 , Vahide Oskoei6 , Nader Akbari2 , Sara Mohamadi7 , Tayebeh Zeinali *8
, Parisa Sadighara2 , Raziyeh Barzegar-bafrouei3 , Pourya Pezeshgi4 , Naiema Vakili Saatloo5 , Vahide Oskoei6 , Nader Akbari2 , Sara Mohamadi7 , Tayebeh Zeinali *8
1- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
2- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
3- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
4- Student Research Committee, Maragheh University of Medical Sciences, Maragheh, Iran.
5- Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.
6- School of Life and Environmental Science, Deakin University, Geelong, Australia.
7- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran.
8- Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical sciences, Birjand, Iran.
2- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
3- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
4- Student Research Committee, Maragheh University of Medical Sciences, Maragheh, Iran.
5- Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.
6- School of Life and Environmental Science, Deakin University, Geelong, Australia.
7- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran.
8- Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical sciences, Birjand, Iran.
Abstract: (1138 Views)
The COVID-19 pandemic resulted in significant effects on individuals involved in various aspects of the food supply chain, including production, processing, marketing, transportation, and consumption. Recent findings have demonstrated the survival rate of the virus on food surfaces is limited to hours and it can remain viable for several days in the optimum moisture and temperature. Consequently, health organizations in many countries have encouraged the public to heat food before consumption. Food safety specialists declared that heating food is a proper approach to significantly inactivate viruses. It has been recommended that meat products must not be eaten raw or undercooked. However, the increased emphasis on reheating food at home, driven by consumer concerns regarding food safety, has introduced a new set of challenges. It is estimated that this trend may lead to a higher intake of chemically hazardous substances, especially polycyclic aromatic hydrocarbons, due to the potential formation of heat-induced toxicants. Accordingly, this phenomenon is projected to have significant negative effects on public health during the post-pandemic phase of COVID-19. This paper aims to shed light on the changes in household food preparation habits following the widespread transmission of the virus, while also addressing the concerns surrounding food chemical safety that have arisen as a result of reheating practices during the COVID-19 pandemic.
Type of Study: Review Article |
Subject:
Food Safety and Hygiene
Received: 2023/09/4 | Accepted: 2023/11/12 | Published: 2023/11/22
Received: 2023/09/4 | Accepted: 2023/11/12 | Published: 2023/11/22
References
1. Abdalqadir MT. COVID-19 Outbreak: Routes of Transmission, Precautions, and Economic Impact on Dentistry-A Review Article. Kurdistan J Appl Res. 2020; 23-30. [Crossref] [Google Scholar]
2. Lai CC, Shih TP, Ko WC, Tang HJ, Hsueh PR. Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Corona Virus Disease-2019 (COVID-19): The Epidemic and the Challenges. Int J Antimicrob Agents. 2020; 55(3): 105924. [Crossref] [Google Scholar]
3. Singhal T. A Review of Coronavirus Disease-2019 (COVID-19). Indian J Pediatr. 2020; 1-6. [Crossref] [Google Scholar]
4. Zhu F, Cao Y, Xu S, Zhou M. Co‐Infection of SARS‐CoV‐2 and HIV in a Patient in Wuhan City, China. J Med Virol. 2020; 92(6): 529. [Crossref] [Google Scholar]
5. Ai T, Yang Z, Hou H, Zhan C, Chen C, Lv W, et al. Correlation of Chest CT and RT-PCR Testing in Coronavirus Disease 2019 (COVID-19) in China: A Report of 1014 Cases. Radiol. 2020; 296(2): E32-40. [Crossref] [Google Scholar]
6. Bai L, Yang D, Wang X, Tong L, Zhu X, Bai C, et al. Chinese Experts’ Consensus on the Internet of Things-Aided Diagnosis and Treatment of Coronavirus Disease 2019 (COVID-19). Clin eHealth. 2020; 3: 7-15. [Crossref] [Google Scholar]
7. Peeri NC, Shrestha N, Rahman MS, Zaki R, Tan Z, Bibi S, et al. The SARS, MERS and Novel Coronavirus (COVID-19) Epidemics, the Newest and Biggest Global Health Threats: What Lessons Have We Learned? Int J Epidemiol. 2020; 49(3): 717-26. [Crossref] [Google Scholar]
8. Xia W, Liao J, Li C, Li Y, Qian X, Sun X, et al. Transmission of Corona Virus Disease 2019 During the Incubation Period May Lead to a Quarantine Loophole. MedRxiv. 2020; 2020-03. [Crossref] [Google Scholar]
9. Mota CR, Bressani-Ribeiro T, Araújo JC, Leal CD, Leroy-Freitas D, Machado EC, et al. Assessing Spatial Distribution of COVID-19 Prevalence in Brazil Using Decentralised Sewage Monitoring. Water Res. 2021; 202: 117388. [Crossref] [Google Scholar]
10. Peiris JS, Yuen KY, Osterhaus AD, Stöhr K. The Severe Acute Respiratory Syndrome. N Engl J Med. 2003; 349(25): 2431-41. [Crossref] [Google Scholar]
11. Kang M, Song T, Zhong H, Hou J, Wang J, Li J, et al. Contact Tracing for Imported Case of Middle East Respiratory Syndrome, China, 2015. Emerg Infect Dis. 2016; 22(9): 1644. [Crossref] [Google Scholar]
12. Shereen MA, Khan S, Kazmi A, Bashir N, Siddique R. COVID-19 Infection: Origin, Transmission, and Characteristics of Human Coronaviruses. J Adv Res. 2020; 24: 91-8. [Crossref] [Google Scholar]
13. IARC W. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Hum Papillomavirus. 2007; 64.
14. Baker SR, Farrokhnia RA, Meyer S, Pagel M, Yannelis C. How Does Household Spending Respond to an Epidemic? Consumption During the 2020 COVID-19 Pandemic. Natl Bur Econ Res. 2020; 10(4): 834-62. [Crossref] [Google Scholar]
15. Zabir AA, Mahmud A, Islam MA, Antor SC, Yasmin F, Dasgupta A. COVID-19 and Food Supply in Bangladesh: A Review. South Asian J Soc Stud Econ. 2020; 10(1): 15-23. [Crossref] [Google Scholar]
16. Desai AN, Aronoff DM. Food Safety and COVID-19. JAMA. 2020; 323(19): 1982. [Crossref] [Google Scholar]
17. Galanakis CM. The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis. Food. 2020; 9(4): 523. [Crossref] [Google Scholar]
18. Shahidi F. Does COVID-19 Affect Food Safety and Security? J Food Bioact. 2020; 9. [Crossref] [Google Scholar]
19. Jasim KN, Shkhaier SL. Determination of Benzo (a) Pyrene in Iraqi Chicken, Doner Kebab and Fish Samples Cooked with Charcoal or Gas Fire. J Fac Med. 2016; 58(2): 187-91. [Crossref] [Google Scholar]
20. Neđeral S, Pukec D, Škevin D, Kraljić K, Obranović M, Zrinjan P. On-Line DACC-HPLC Analysis of Polycyclic Aromatic Hydrocarbons in Edible Oils. Hrvatski Cas Za Prehrambenu Tehnologiju, Biotehnologiju I Nutricionizam. 2013; 8(3-4): 74-81. [Google Scholar]
21. Rizou M, Galanakis IM, Aldawoud TM, Galanakis CM. Safety of Foods, Food Supply Chain and Environment Within the COVID-19 Pandemic. Trends Food Sci Technol. 2020; 102: 293-9. [Crossref] [Google Scholar]
22. FAO/WHO. Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food. 2012; 79. [Article]
23. Cappelli A, Cini E. Will the COVID-19 Pandemic Make Us Reconsider the Relevance of Short Food Supply Chains and Local Productions? Trends Food Sci Technol. 2020; 99: 566. [Crossref] [PubMed]
24. Van Doremalen N, Bushmaker T, Morris DH, Holbrook MG, Gamble A, Williamson BN, et al. Aerosol and Surface Stability of SARS-CoV-2 as Compared with SARS-CoV-1. N Engl J Med. 2020; 382(16): 1564-7. [Crossref] [Google Scholar]
25. Pressman P, Naidu AS, Clemens R. COVID-19 and Food Safety: Risk Management and Future Considerations. Nutr Today. 2020; 55(3): 125-8. [Crossref] [Google Scholar]
26. Mullis L, Saif LJ, Zhang Y, Zhang X, Azevedo MS. Stability of Bovine Coronavirus on Lettuce Surfaces Under Household Refrigeration Conditions. Food Microbiol. 2012; 30(1): 180-6. [Crossref] [Google Scholar]
27. Ahmadiara E. Possibility of Faecal-Oral Transmission of Novel Coronavirus (SARS-CoV-2) Via Consumption of Contaminated Foods of Animal Origin: A Hypothesis. J Food Qual Hazards Control. 2020. [Crossref] [Google Scholar]
28. Shariatifar N, Molaee-Aghaee E. A Novel Coronavirus 2019 (COVID‐19): Important Tips on Food Safety. J Food Saf Hyg. 2019; 5(1): 58-9. [Crossref] [Google Scholar]
29. Jawed I, Tareen FR, Cauhan K, Nayeem M. Food Safety and COVID-19: Limitations of HACCP and the Way Forward. Pharma Innov J. 2020; 9(5): 1-4. [Crossref] [Google Scholar]
30. LiveSciencenews. Can You Catch COVID-19 from Food? 2020. Available from: https://www.livescience.com/coronavirus-food-risk.html.
31. Darnell ME, Subbarao K, Feinstone SM, Taylor DR. Inactivation of the Coronavirus That Induces Severe Acute Respiratory Syndrome, SARS-CoV. J Virol Methods. 2004; 121(1): 85-91. [Crossref] [Google Scholar]
32. DailyMealnews. This is the Most Ordered Takeout Dish During the Coronavirus Pandemic. 2020. Available from: https://www.msn.com/en-us/foodanddrink/restaurantsandnews/this-is-the-most-ordered takeout-dish-during-the-coronavirus-pandemic/ar.
33. Barrueto F, Wang-Flores HH, Howland MA, Hoffman RS, Nelson LS. Acute Vitamin D Intoxication in a Child. Pediatr. 2005; 116(3): e453-6. [Crossref] [Google Scholar]
34. CNBCeuropenews. Belgians Urged to Eat Fries Twice a Week as Coronavirus Creates Massive Potato Surplus. 2020. Available from: https://www.cnbc.com/2020/04/28/coronavirus-belgians-urged-to-eat-fries-twice-a-week-during-lockdown.html.
35. Hobbs JE. Food Supply Chains During the COVID‐19 Pandemic. Can J Agric Econ. 2020; 68(2): 171-6. [Crossref] [Google Scholar]
36. Liguri C. Coronavirus Diets: What's Behind the Urge to Eat Like Kids? 2020. Available from: https://www.phillyvoice.com/coronavirus-diets-whats-behind-urge-eat-kids/.
37. Tamanna N, Mahmood N. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. Int J Food Sci. 2015; 2015: 526762. [Crossref] [Google Scholar]
38. Ganesan K, Xu B. Deep Frying Cooking Oils Promote the High Risk of Metastases in the Breast-A Critical Review. Food Chem Toxicol. 2020; 144: 111648. [Crossref] [Google Scholar]
39. Ledesma E, Rendueles M, Díaz M. Benzo (a) Pyrene Penetration on a Smoked Meat Product During Smoking Time. Food Addit Contam Part A. 2014; 31(10): 1688-98. [Crossref] [Google Scholar]
40. Cancer IAFROAIAFROC. Overall Evaluations of Carcinogenicity: An Updating of IARC Monographs. IARC Lyon, France. 1987; 1-42. [Google Scholar]
41. Daniel C, Schwartz K, Colt J, Dong L, Ruterbusch J, Purdue M, et al. Meat-Cooking Mutagens and Risk of Renal Cell Carcinoma. Br J Cancer. 2011; 105(7): 1096-104. [Crossref] [Google Scholar]
42. Diggs DL, Huderson AC, Harris KL, Myers JN, Banks LD, Rekhadevi PV, et al. Polycyclic Aromatic Hydrocarbons and Digestive Tract Cancers: A Perspective. J Environ Sci Health C. 2011; 29(4): 324-57. [Crossref] [Google Scholar]
43. Shen G, Tao S, Wei S, Zhang Y, Wang R, Wang B, et al. Emissions of Parent, Nitro, and Oxygenated Polycyclic Aromatic Hydrocarbons from Residential Wood Combustion in Rural China. Environ Sci Technol. 2012; 46(15): 8123-30. [Crossref] [Google Scholar]
44. Utyanov DA, Kulikovskii AV, Vostrikova NL, Kuznetsova OA. Products of Chemical Reactions That Occur During High-Temperature Heat Treatment of the Meat Products. 2019; 4(4): 17-22. [Crossref] [Google Scholar]
45. Özdestan Ö, Kaçar E, Keşkekoğlu H, Üren A. Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs. Food Anal Methods. 2014; 7(1): 116-26. [Crossref] [Google Scholar]
46. Szterk A, Waszkiewicz-Robak B. Influence of Selected Quality Factors of Beef on the Profile and the Quantity of Heterocyclic Aromatic Amines During Processing at High Temperature. Meat Sci. 2014; 96(3): 1177-84. [Crossref] [Google Scholar]
47. Kotepui M. Diet and Risk of Breast Cancer. Contemp Oncol. 2016; 20(1): 13-9. [Crossref] [Google Scholar]
48. Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Heterocyclic Amine Content in Commercial Ready to Eat Meat Products. Meat Sci. 2011; 88(2): 227-33. [Crossref] [Google Scholar]
49. Zheng W, Lee SA. Well-Done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk. Nutr Cancer. 2009; 61(4): 437-46. [Crossref] [Google Scholar]
50. Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, et al. High Concentrations of the Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo-[4, 5-B] Pyridine (Phip) Occur in Chicken but Are Dependent on the Cooking Method. Cancer Res. 1995; 55(20): 4516-9. [Google Scholar]
51. Gibis M, Weiss J. Antioxidant Capacity and Inhibitory Effect of Grape Seed and Rosemary Extract in Marinades on the Formation of Heterocyclic Amines in Fried Beef Patties. Food Chemistry. 2012; 134(2): 766-74. [Crossref] [Google Scholar]
52. Fujimaki M, Kato S, Kurata T. Pyrolysis of Sulfur-Containing Amino Acids. Agric Biol Chem. 1969; 33(8): 1144-51. [Crossref]
53. Huang M, Liu P, Song S, Zhang X, Hayat K, Xia S, et al. Contribution of Sulfur‐Containing Compounds to the Colour‐Inhibiting Effect and Improved Antioxidant Activity of Maillard Reaction Products of Soybean Protein Hydrolysates. J Sci Food Agric. 2011; 91(4): 710-20. [Crossref] [Google Scholar]
54. Karangwa E, Habimana JD, Jingyang Y, Murekatete N, Zhang X, Masamba K, et al. Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types. Int J Food Eng. 2017; 13(3): 20160006. [Crossref] [Google Scholar]
55. Krishnakumar T, Visvanathan R. Acrylamide in Food Products: A Review. J Food Process Technol. 2014; 5(7): 1. [Crossref] [Google Scholar]
56. Akbari-Adergani B, Ahmadi A, Jahedkhanki G, Nodehi RN, Sadighara P. The Comparative Amount of Acrylamide in Tahdig Prepared with the Most Common Edible Liquid and Solid Oils. Curr Nutr Food Sci. 2020; 16(5): 776-80. [Crossref] [Google Scholar]
57. Vivanti V, Finotti E, Friedman M. Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States. J Food Sci. 2006; 71(2): C81-5. [Crossref] [Google Scholar]
58. Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is Formed in the Maillard Reaction. Nat. 2002; 419(6906): 448-9. [Crossref] [Google Scholar]
59. European Food Safety Authority. Results on Acrylamide Levels in Food from Monitoring Years 2007-2009 and Exposure Assessment. EFSA J. 2011; 9(4): 2133. [Crossref] [Google Scholar]
60. Mei N, McDaniel LP, Dobrovolsky VN, Guo X, Shaddock JG, Mittelstaedt RA, et al. The Genotoxicity of Acrylamide and Glycidamide in Big Blue Rats. Toxicol Sci. 2010; 115(2): 412-21. [Crossref] [Google Scholar]
61. Sui X, Yang J, Zhang G, Yuan X, Li W, Long J, et al. NLRP3 Inflammasome Inhibition Attenuates Subacute Neurotoxicity Induced by Acrylamide in Vitro and in Vivo. Toxicol. 2020; 432: 152392. [Crossref] [Google Scholar]
62. Wang H, Huang P, Lie T, Li J, Hutz RJ, Li K, et al. Reproductive Toxicity of Acrylamide-Treated Male Rats. Reprod Toxicol. 2010; 29(2): 225-30. [Crossref] [Google Scholar]
63. Abedini A, Zirak MR, Akbari N, Saatloo NV, Badeenezhad A, Sadighara P. Acrylamide; A Neurotoxin in Popcorns: A Systematic Review and Meta-Analysis. Rev Environ Health. 2022. [Crossref] [Google Scholar]
64. Pennisi M, Malaguarnera G, Puglisi V, Vinciguerra L, Vacante M, Malaguarnera M. Neurotoxicity of Acrylamide in Exposed Workers. Int J Environ Res Public Health. 2013; 10(9): 3843-54. [Crossref] [Google Scholar]
65. Lasekan O, Abbas K. Analysis of Volatile Flavour Compounds and Acrylamide in Roasted Malaysian Tropical Almond (Terminalia Catappa) Nuts Using Supercritical Fluid Extraction. Food Chem Toxicol. 2010; 48(8-9): 2212-6. [Crossref] [Google Scholar]
66. Rabenau HF, Cinatl J, Morgenstern B, Bauer G, Preiser W, Doerr HW. Stability and Inactivation of SARS Coronavirus. Med Microbiol Immunol. 2005; 194: 1-6. [Crossref] [Google Scholar]
67. Gamble A, Fischer RJ, Morris DH, Yinda CK, Munster VJ, Lloyd-Smith JO. Heat-Treated Virus Inactivation Rate Depends Strongly on Treatment Procedure: Illustration with SARS-CoV-2. Appl Environ Microbiol. 2021; 87: e00314-21. [Crossref] [Google Scholar]
68. Norouzbeigi S, Yekta R, Vahid-Dastjerdi L, Keyvani H, Ranjbar MM, Shadnoush M, et al. Stability of SARS-CoV-2 as Consequence of Heating and Microwave Processing in Meat Products and Bread. Food Sci Nutr. 2021; 9: 5146-52. [Crossref] [Google Scholar]
69. Bhattacharya SS, Kulka M, Lampel KA, Cebula TA, Goswami BB. Use of Reverse Transcription and PCR to Discriminate Between Infectious and Non-Infectious Hepatitis a Virus. J Virol Methods. 2004; 116: 181-7. [Crossref] [Google Scholar]
70. Bidawid S, Farber JM, Sattar SA, Hayward S. Heat Inactivation of Hepatitis A Virus in Dairy Foods. J Food Prot. 2000; 63(4): 522-8. [Crossref] [Google Scholar]
71. Hewitt J, Greening G. Effect of Heat Treatment on Hepatitis A Virus and Norovirus in New Zealand Greenshell Mussels (Perna Canaliculus) by Quantitative Real-Time Reverse Transcription PCR and Cell Culture. J Food Prot. 2006; 69: 2217-23. [Crossref] [Google Scholar]
72. Schielke A, Filter M, Appel B, Johne R. Thermal Stability of Hepatitis E Virus Assessed by a Molecular Biological Approach. Virol J. 2011; 8: 487. [Crossref] [Google Scholar]
73. Luz IS, Miagostovich MP. Evaluation of Heat Treatment for Inactivation of Norovirus Genogroup II in Foods. Braz J Microbiol. 2022; 53: 1159-65. [Crossref] [Google Scholar]
74. Thomas C, Swayne DE. Thermal Inactivation of H5N1 High Pathogenicity Avian Influenza Virus in Naturally Infected Chicken Meat. J Food Prot. 2007; 70: 674-80. [Crossref] [Google Scholar]
75. Barnaud E, Rogee S, Garry P, Rose N, Pavio N. Thermal Inactivation of Infectious Hepatitis E Virus in Experimentally Contaminated Food. Appl Environ Microbiol. 2012; 78: 5153-9. [Crossref] [Google Scholar]
76. Hokkanen M, Luhtasela U, Kostamo P, Ritvanen T, Peltonen K, Jestoi M. Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. J Chem. 2018; 2018: 2160958. [Crossref] [Google Scholar]
77. Ahmad M, Qureshi T, Mushtaq M, Aqib A, Mushtaq U, Ibrahim S, et al. Influence of Baking and Frying Conditions on Acrylamide Formation in Various Prepared Bakery, Snack, and Fried Products. Front Nutr. 2022; 9: 1011384. [Crossref] [Google Scholar]
78. Ashouri M, Gharachorloo M, Honarvar M. The Effect of Oil Type on the Formation of Acrylamide in French Fries. J Food Res. 2021; 31(4): 155-68. [Google Scholar]
79. Cieslik I, Cieslik E, Topolska K, Surma M. Dietary Acrylamide Exposure from Traditional Food Products in Lesser Poland and Associated Risk Assessment. Ann Agric Environ Med. 2020; 27(2): 225-30. [Crossref] [Google Scholar]
80. Choroszy K, Tereszkiewicz K. Polycyclic Aromatic Hydrocarbon Content in Sausage Smoked Using a Polish Traditional Method. Afr J Food Agric Nutr Dev. 2020; 20(4): 16143-60. [Crossref] [Google Scholar]
81. Ledesma E, Rendueles M, Díaz M. Benzo (a) Pyrene Penetration on a Smoked Meat Product During Smoking Time. Food Addit Contam Part A. 2014; 31(10): 1688-98. [Crossref] [Google Scholar]
82. Akbari-Adergani B, Mahmood-Babooi K, Salehi A, Khaniki GJ, Shariatifar N, Sadighara P, et al. GC-MS Determination of the Content of Polycyclic Aromatic Hydrocarbons in Bread and Potato Tahdig Prepared with the Common Edible Oil. Environ Monit Assess. 2021; 193: 1-8. [Crossref] [Google Scholar]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
© 2024 The Author(s)
