Hp. Thiebaud et al., MUTAGENICITY AND CHEMICAL-ANALYSIS OF FUMES FROM COOKING MEAT, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1502-1510
Fumes generated during the high-temperature frying of beef were collec
ted using a sampling system consisting of condenser, filter, and adsor
bent tubes containing polyurethane foam (PUF) and XAD-4 resin. Condens
er, filter, and cooked beef samples were analyzed for heterocyclic ami
nes (HCAs) by HPLC. The PUF and XAD-4 samples were fractionated using
supercritical fluid extraction (SFE) and analyzed by GC/MSD. In a modi
fied Ames/Salmonella mutagenicity test (TA98 with S9), the mutagenic a
ctivity was 30 700 revertants/g in the cooked beef, 10 400 revertants/
g in the fume condenser, and 270 revertants/g in the sampling filters.
HCAs were found in both the fume condenser (total of 6 ng/g of cooked
meat) and the meat (total of 109 ng/g of cooked meat). GC/MSD analysi
s of the compounds collected on PUF and XAD-C revealed a variety of al
dehydes, ketones, and phenols. Occupational exposure to carcinogens in
the fumes may pose a human health risk to food preparers and warrants
further investigation.