Background: Smoked mozzarella is obtained through traditional smoking techniques or the use of liquid smoke. Polycyclic aromatic hydrocarbons (PAHs) may be produced during the organic matrix combustion. The aim of this study was to evaluate benzo[a]pyrene (B(a)P), benzo[a]anthracene (B(a)A), benzo[b]fluoranthene (B(b)FA), benzo[k]fluoranthene (B(k)FA), benzo[ghi]perylene (B(g,h,i)PE), chrysene (CHR), dibenz[a,h]anthracene (DB(a,h)A) and indeno[1,2,3-cd]pyrene (IP) in smoked buffalo mozzarella produced in Campania, evaluating also the influence of the different smoking techniques. Milk and mozzarella of the same batch, before and after smoking, were collected. The detection method was basic hydrolysis, clean-up with silica and detection by HPLC equipped with a fluorescence detector.
Results: For milk, only 30% was contaminated. In non-smoked products the medians were >LODs only for B(a)A and CHR. In smoked mozzarellas the highest median was 0.37 ng g(-1) wet weight (CHR).
Conclusion: It was found that the consumption of this typical food of Campania does not represent a risk for consumers, considering that the incidences on EFSA dietary intake were always lower than 1.5% for mozzarella cheese and lower than 3% for smoked mozzarella cheese.
Keywords: PAH; PAH intake; Smoked mozzarella cheese; smoking process.
© 2015 Society of Chemical Industry.