Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay

An enzyme immunoassay was used to determine benzo[alpha]pyrene (BaP) in smo ked meat products and other samples of food and environmental origin. The m ethod used has a detection limit (3 sigma) of 0.1 mu g kg(-1) and a coeffic ient of variation less than 10%. The main aim of the study was to compare t he possible influence of different smoking processes and packaging material on the amount of BaP deposited on smoked meat product, mainly different sa usages. The lowest amount of BaP was found when smoke produced by steam in the indirect method smoking-chamber was used. A slightly protective effect of polyamide casing was noted. (C) 1999 Society of Chemical Industry.