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The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods

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Abstract

The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using “Quick, Easy, Cheap, Effective, Rugged, and Safe” QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 ± 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 °C), while the lowest content of acrylamide found in chicken nuggets (7.3 ± 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 °C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population.

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Acknowledgments

This work was conducted in laboratory of Department of Environmental Health of School of Health of Tehran University of Medical Sciences.

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  1. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Fatemeh Seilani, Nabi Shariatifar, Shahrokh Nazmara, Gholamreza Jahed Khaniki & Parisa Sadighara

  2. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

    Majid Arabameri

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  1. Fatemeh Seilani
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Seilani, F., Shariatifar, N., Nazmara, S. et al. The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. J Environ Health Sci Engineer 19, 465–473 (2021). https://doi.org/10.1007/s40201-021-00619-8

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