Title:Persistent Organic Pollutants in Smoked Meat: A Review of their Levels,
Mechanisms of Formation, and Analytical Methods
Volume: 22
Issue: 7
Author(s): Uyen Nguyen Thu, Giang Do Hoang, Minh Nguyen Thi Thu, Duong Hoang Thuy, Le Bui Thi Nhat, Nhi Luu Hai, Anh Nguyen Thi Hong, Binh Dang Thanh, Thuy Nguyen Thi Thu, Hai Cao Thanh, Luyen Nguyen Thi, Minh Bui Quang, Nam Vu Duc and Dat Nguyen Tien*
Affiliation:
- Centre for High Technology Research and Development, Vietnam Academy of Science and Technology (VAST), 18-Hoang Quoc Viet, Cau Giay, Hanoi, Vietnam
Keywords:
PAHs, PCBs, PCDD/Fs, smoked food, POP formation, POP contamination, POP levels.
Abstract:
Introduction: Polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls
(PCBs), and polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs) are persistent organic pollutants
(POPs) with known toxicity and bioaccumulation potential. Smoked meat, a widely consumed
food, has been identified as a major dietary source of these contaminants as they are generated due to
the incomplete combustion of fuels used in the smoking process. This review examines existing studies
on the occurrence of PAHs, PCBs, and PCDD/Fs in smoked meat, with particular attention to the
influence of smoking conditions. Factors such as smoking methods, temperature, fuel type, and cocombustion
materials, including plastics and chlorine-containing compounds, are analyzed for their
role in the formation and accumulation of these pollutants.
Methods: A literature search across databases including PubMed, Scopus, ScienceDirect, and
Google Scholar for studies published (2010 – 2024) identified relevant studies based on predefined
inclusion criteria emphasizing POP levels, formation mechanisms, and analytical methods in smoked
meat and related products. Key data were synthesized thematically to identify research trends and
gaps.
Results: PAHs have been the most extensively studied in smoked meat, whereas research on PCBs
and PCDD/Fs remains limited despite their toxicological significance. The smoking process, particularly
the type of fuel and additional materials used, plays a crucial role in the generation of these
contaminants. Enhanced analytical techniques have improved detection capabilities, supporting more
accurate risk assessments.
Discussion: Traditional smoking methods are linked to higher POP contamination, especially with
chlorine-rich or plastic-containing fuels. Despite advances in analytical techniques, gaps remain in
standardizing methods and understanding halogenated POP formation, underscoring the need for
harmonized protocols and targeted research on PCBs and PCDD/Fs under practical conditions.
Conclusion: Significant knowledge gaps remain, emphasizing the need for further research to refine
smoking practices and enhance food safety standards while preserving the cultural and culinary value
of smoked foods.
