ABSTRACT
El interés de los hidrocarburos aromáticos policíclicos (HAPs) como contaminantes alimentarios se debe a que, algunos de ellos, son conocidos cancerígenos humanos, clasificados en el grupo 2 de la Agencia Internacional de Investigación sobre el Cáncer (IARC), además de producir efectos teratógenos y otros efectos agudos (alteraciones digestivas, cefaleas, malestar general, agitación y confusión, irritación de piel y mucosas, etc.). La determinación de los niveles de estas sustancias en los alimentos, especialmente en productos de la pesca y en alimentos ahumados, se ha incrementado en los últimos años por diversas causas. Esta revisión reúne los datos más relevantes sobre las concentraciones de estos compuestos en los productos de la pesca así como los valores de ingesta alimentaria estimados para algunas poblaciones
The great interest of the polycyclic aromatic hydrocarbons (PAHs) as food contaminants is due to their well known human carcinogenic properties. Moreover, they are classified in the second group of the International Agency for Research on Cancer (IARC). These compounds also present teratogenic and acute toxic effects (digestive alterations, cephalea, malaise, cluttering, skin and mucosa irritation, etc.). The determination of the levels of these compounds in foods, especially in fishery products and smoked foods, has increased in the last years. This review gathers the most relevant data about the PAHs concentrations in fishery products at the same time that gives information about the estimated dietary intakes of PAHs for certain populations
Subject(s)
Polycyclic Aromatic Hydrocarbons/isolation & purification , Fish Products/analysis , Food Contamination/analysis , 35526 , Carcinogens/analysis , Carcinogenic DangerABSTRACT
BACKGROUND: A microbiological and physiochemical analysis has been made from 60 samples of water from two swimming pools in Santa Cruz de Tenerife in order to know the hygienic condition and to establish the most adequate microbiological indicators. The water of the two swimming pools has a different origin: sea water (Swimming pool B) and public supply (Swimming pool A), and so, different processings are used. METHODS: The analytical methodology was based on the Spanish current day regulations for the control of drinkable waters for public use, as well as on the methods the American Public Health Association recommends. RESULTS: There have been found differences between one swimming pool and the other, depending basically on the water characteristics and the processings used to treat it; there exists a greater microbiological contamination in the samples from the swimming pool B. It has been proved that medium R2A is better than medium P.C.A. to recount total mesophilic aerobes in both swimming pools. CONCLUSIONS: The isolation of St. aureus species in samples from the swimming pool B makes of it a possible microbiological indicator for the hygienic control of swimming pool waters of marine origin. Likewise, the presence of mycobacterium species in samples of the swimming pool A confirms its resistance to concentrations of growth inhibitors of free chlorine.
