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Degradation of PCBs in Dry Fermented Sausages During drying/ripening

Degradation of PCBs in Dry Fermented Sausages During drying/ripening

M Lušnic Polak, E Zlatić, L Demšar, B Žlender, T Polak

Food Chem. 2016 Dec 15;213:246-250.

PMID: 27451178

Abstract:

The effects of several commercial meat starter cultures on degradation of polychlorinated biphenyls (PCBs) in dry fermented sausages over 28days of drying/ripening were investigated. The sausage batter was prepared according to a classic recipe and spiked with a standard solution of a PCB congener mixture. With addition of different commercial meat starter cultures, five experimental groups were prepared: no further addition; and separate addition of each of four starter cultures: Texel DCM-1, Texel LM-30, Biostar Sprint, and SM-181. Samples were taken at the beginning of fermentation (zero time), and after 4, 7, 14, 21 and 28days. PCB residues were extracted with hexane. The PCB contents were determined using gas chromatography-mass spectrometry. The PCB levels were reduced in all of the experimental groups tested, where addition of starter culture Biostar Sprint (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus) showed the highest PCB degradation rates.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AS26221	PCB standard solution 7			Price

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