Contaminación alimentaria por hidrocarburos aromáticos policíclicos: impacto en la salud pública y legislación en México

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Héctor Reyes
Julio Montes
Alberto Cabrera

Resumen

Los compuestos formados durante el almacenamiento, procesado y preparación de los alimentos constituyen una de las principales fuentes exógenas de compuestos genotóxicos y carcinogénicos. En los alimentos calentados, los HAPs representan un grupo prioritario de contaminantes químicos con efectos adversos para la salud a largo plazo. El objetivo de este trabajo es poner de manifiesto la presencia de HAPs en alimentos y el riesgo para la salud que implica el no contar con un control sanitario en nuestro país. De acuerdo con los resultados observados, los niveles más altos de HAPs, se encontraron en pescados ahumados (1461.79 ?g/kg), bebidas de té, café y cacao (1406.4 ?g/kg), mejillones de granja (1314.45 ?g/kg) y silvestres (905.66 ?g/kg), pollo a la parrilla marinado (457.3 ?g/kg) y pescado crudo (401 ?g/kg). En todos los casos se exceden los valores permitidos por la Comisión Europea (CE). Esta revisión permitió conocer algunos métodos de cuantificación y cantidades de HAPs presentes en alimentos. En México no existe regulación sanitaria al respecto, por lo que resulta imperioso que por lo menos las entidades regulatorias en nuestro país se unan a la normativa establecida por la CE.

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Reyes, H., Montes, J., & Cabrera, A. (2021). Contaminación alimentaria por hidrocarburos aromáticos policíclicos: impacto en la salud pública y legislación en México. Alimentos Ciencia E Ingeniería, 28(1), 34–46. https://doi.org/10.31243/aci.v28i1.1049 (Original work published 7 de octubre de 2021)
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