Benzo(a)pyrene Content of Smoked and Smoke-Flavored Cheese Products Sold in Wisconsin
1992 ◽
Vol 55
(8)
◽
pp. 636-638
◽
A survey was conducted in southern Wisconsin to determine the 3,4-benzo(a)pyrene content of smoked and smoke-flavored cheese products in the retail market. Samples included Cheddar and Swiss cheeses smoked with either natural vaporous smoke or liquid smoke flavorings. Smoke deposition measured by the color dimensions of the smoked cheese surface showed a wide range of smoke treatments among the samples. Benzo(a)pyrene was not detected in any of the cheese samples at a method sensitivity of 0.1 ppb. Current commercial smoking practices for cheese products appear effective in controlling deposition of the potential carcinogen, 3,4-benzo(a)pyrene, from the smoking process.
2008 ◽
Vol 25
(No. 4)
◽
pp. 221-229
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1978 ◽
Vol 36
(3)
◽
pp. 470-482
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1983 ◽
Vol 41
◽
pp. 86-89
Keyword(s):
1974 ◽
Vol 32
◽
pp. 472-473
1977 ◽
Vol 35
◽
pp. 80-81
Keyword(s):
1988 ◽
Vol 46
◽
pp. 978-979
Keyword(s):
Comparison of Deterministic and Linear Cosine Spatial Filtering of Transmission Electron Micrographs
1972 ◽
Vol 30
◽
pp. 596-597
Keyword(s):
1976 ◽
Vol 34
◽
pp. 592-593
1991 ◽
Vol 49
◽
pp. 834-835