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Determination of benzo[alpha]pyrene in Turkish döner kebab samples cooked with charcoal or gas fire
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2008
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G. Terzi1, T.H. Çelik and C. Nisbet. Determination of benzo[a]pyrene in Turkish döner kebab samples cooked with charcoal or gas fire. Irish Journal of Agricultural and Food Research 47: 187–193, 2008
Abstract
In order to investigate the levels of the potent carcinogen benzo[a]pyrene (B(a)P), 40 samples of döner kebab were analysed. The samples tested included 20 cooked using a charcoal fire and 20 cooked using a gas fire. A liquid chromatographic method was developed using a fluorescence detector. The mean levels of B(a)P were found to be 24.2 (s.e. 0.84) g/kg for charcoal fire cooked meat samples and 5.7 (s.e. 3.48 g/kg) for gas fire cooked meat samples. Sixteen samples were found to be over the maximum level recommended by FAO/WHO (10 g/kg) and all of the samples exceeded the maximum tolerance level of the Turkish Food Codex (1 g/kg).