@article{jfnr2014295,
author={{Rawat, Pinki Rani and Zaidi, Rana},
title={Detection of Food Mutagens in Processed Meat},
journal={Journal of Food and Nutrition Research},
volume={2},
number={9},
pages={556--560},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/9/5},
issn={2333-1240},
abstract={Among the environmental factors that may contribute to the genesis of human cancer, diet is regarded as a major determinant. It was of interest therefore to study the human exposure to heterocyclic aromatic amines found in various meat products. This study aims at a qualitative analysis of food carcinogens employing the Electrospray Ionization Mass Spectrometry. A total of three samples namely Peppered Mackerel, Chicken Salami and Bacon Grill randomly collected from the local grocery stores of New Delhi, India were analyzed for the presence of food carcinogens. Standard carcinogenic compounds namely PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine ) and MeIQx (2-amino-3,8 dimethylimidazo[4,5-f] quinoxaline) were employed as reference mutagens. Results obtained establish the presence of a potential hallmark carcinogen MeIQx whose mass corresponds to (m/z = 214.09) in Bacon Grill, concluding the detection of MeIQx. We were unable to detect either of the indicated mutagens in Peppered Mackerel and Chicken Salami respectively.},
doi={10.12691/jfnr-2-9-5}
publisher={Science and Education Publishing}
}