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Friday, February 10, 2012
Abstracts from 
Fleischwirtschaft 90 (8), S. 115 -118, 2010
3-Monochloropropane-1,2-diol (3-MCPD) in smoked meat products
Investigation of contents and estimation of the uptake by the consumption of
Von Wolfgang Jira
3-MCPD | 3-Monochloropropane-1,2-diol | smoked meat products | contamination level | minimisation strategies
(original article is only in German language available)
At the Max-Rubner-Institut (MRI) in Kulmbach (Germany) 52 samples of smoked meat products (40 raw sausages, 11 raw hams and 1 emulsified sausage) were analysed with respect to their contents of 3-monochloropropane-1,2-diol (3-MCPD) after derivatisation with phenylboronic acid using a GC/MS method. The analysed contents of 3-MCPD were in the range of 2 to 103.µg/kg wet weight, the median content was 14.µg/kg. Taking the maximum level of 3-MCPD in soy sauce as a basis, about 40% of the analysed meat products showed contents above this limit. Raw sausages and raw hams showed no
significant differences in their 3-MCPD contents. A correlation between the contents of 3-MCPD and benzo[a]pyrene was not observable, consequently the reduction of the contents of 3-MCPD in the smoking process seems to require other strategies of minimisation than benzo[a]pyrene. Considering a tolerable daily intake (TDI) of 2.µg/kg body weight for 3-MCPD established by an expert committee of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), a rough estimation of the uptake of 3-MCPD consuming smoked meat products was made. Considering the
median of the 3-MCPD contamination level less than 1% of the TDI will be exhausted. However, for the purpose of a preventive consumer protection, studies should be carried out optimising smoking technologies in order to reduce 3-MCPD contents in smoked meat !
products.
Author's address
Wiss. Rat Dr. Wolfgang Jira, Arbeitsgruppe Analytik, Max-Rubner-Institut,
E.-C.-Baumann-Straße 20, 95326 Kulmbach
At the Max-Rubner-Institut (MRI) in Kulmbach (Germany) 52 samples of smoked meat products (40 raw sausages, 11 raw hams and 1 emulsified sausage) were analysed with respect to their contents of 3-monochloropropane-1,2-diol (3-MCPD) after derivatisation with phenylboronic acid using a GC/MS method. The analysed contents of 3-MCPD were in the range of 2 to 103.µg/kg wet weight, the median content was 14.µg/kg. Taking the maximum level of 3-MCPD in soy sauce as a basis, about 40% of the analysed meat products showed contents above this limit. Raw sausages and raw hams showed no
significant differences in their 3-MCPD contents. A correlation between the contents of 3-MCPD and benzo[a]pyrene was not observable, consequently the reduction of the contents of 3-MCPD in the smoking process seems to require other strategies of minimisation than benzo[a]pyrene. Considering a tolerable daily intake (TDI) of 2.µg/kg body weight for 3-MCPD established by an expert committee of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), a rough estimation of the uptake of 3-MCPD consuming smoked meat products was made. Considering the
median of the 3-MCPD contamination level less than 1% of the TDI will be exhausted. However, for the purpose of a preventive consumer protection, studies should be carried out optimising smoking technologies in order to reduce 3-MCPD contents in smoked meat !
products.
Author's address
Wiss. Rat Dr. Wolfgang Jira, Arbeitsgruppe Analytik, Max-Rubner-Institut,
E.-C.-Baumann-Straße 20, 95326 Kulmbach
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