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Gà desi nướng: một nghiên cứu về tác động của môi trường ô nhiễm đối với sự hình thành và tiêu thụ hydrocarbon thơm đa vòng (PAHs) trong các tổ chức nướng thương mại và phòng thí nghiệm, cùng với đánh giá rủi ro ung thư ngẫu nhiên ở người dân tại một khu công nghiệp ở Punjab, Pakistan
Tóm tắt
8ΣPAHs trong các cơ quan của gà desi từ 2 và 4 tháng tuổi được thu thập từ huyện Faisalabad, Punjab, Pakistan đã được kiểm tra thông qua sắc ký lỏng hiệu năng cao (HPLC). Liều lượng tiếp xúc (AVDD) của PAHs với các rủi ro ung thư vượt mức suốt đời (LtECR) cũng được ước tính ở người tiêu thụ các cơ quan thịt gà desi nướng trong phòng thí nghiệm (Lb) và thương mại (Cb). Kết quả cho thấy sự hiện diện của 8ΣPAH trong các cơ quan gà Lb và Cb từ 2 và 4 tháng tuổi: chân (Ds), ức (BS) và cánh (Ws) (0.45, 3.10, 0.97 ng g−1; 2.52, 4.31, 1.22 ng g−1; và 10.09, 15.04, và 9.06 ng g−1 tương ứng). BαP chỉ được phát hiện trong các cơ quan Cb với nồng độ cao nhất (5.08 ng g−1) ở Bs. Nồng độ này vượt quá giới hạn cho phép của EU, trong khi không bị phát hiện trong tất cả các cơ quan Lb. Mức thấp nhất của 8ΣPAH được tìm thấy ở Ws của gà desi 2 tháng tuổi. Sự gia tăng tỷ lệ phần trăm so sánh trong mức 8ΣPAH giữa tất cả các cơ quan Lb và Cb dao động từ 1500 đến 2416.67%. LtECR cho nam giới và người lớn dao động từ 1.35 × E−13 đến 4.49 × E−5 ở các tỷ lệ tiêu thụ khác nhau với AVDD từ 1.08 E−6 đến 6.01 E−5. So với thịt gà từ 2 và 4 tháng tuổi, thịt gà desi 2 tháng tuổi tốt hơn với tải lượng PAH ít hơn. So sánh giữa các cơ quan khác nhau, Ws của gà 2 tháng tuổi có mức PAH thấp hơn. Kết luận, thịt gà desi Lb ít gây ung thư hơn so với Cb. Mức PAH cao hơn do khói thứ cấp trong các mẫu Cb thu thập từ khu vực đô thị. Việc tiêu thụ các cơ quan gà desi 2 tháng tuổi Lb có thể là an toàn để ăn hơn so với các cơ quan gà desi 4 tháng tuổi và Cb.
Từ khóa
#PAHs #gà desi #ung thư #HPLC #tiêu thụ thực phẩmTài liệu tham khảo
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