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Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay
Abstract:
The potential for mutagen formation in fried bacon and the possible reduction or elimination of this hazard was examined in the Salmonella/mammalian microsome mutagenicity assay using Salmonella typhimurium strain TA98. Alkaline dichloromethane extracts were prepared from green pork bellies, commercial bacon (nitrite-treated and nitrite-free), and pilot-plant bacon (nitrite-free). When fried, all forms of bacon and the green belly samples gave positive mutagenic responses with the plate-incorporation technique. Unfried samples were not mutagenic. Aroclor-activated rat-liver S-9 fractions plus NADPH were essential to demonstrate a mutagenic response. When the frying temperature was held constant (171 degrees C) maximum mutagen formation was observed in samples fried for 6 min; when samples were fried for 6 min a mutagenic response which increased with temperature, in a linear manner, was observed at temperatures above 125 degrees C. Volatile nitrosamines were not detected in the bacon samples. The data indicate the generation of one or more mutagens in fried bacon and green pork belly, the levels of which can be reduced by decreasing heating temperature and/or time.
Insights
Frying bacon can create mutagens, a hazard that can be reduced by lowering cooking temperature and time. This study used a Salmonella mutagenicity assay to examine mutagen formation in bacon.
Area of Science:
- Food Science and Technology
- Toxicology
- Mutagenesis
Background:
- Fried foods, including bacon, are potential sources of mutagens.
- Understanding mutagen formation is crucial for food safety.
- Nitrite treatment in bacon processing is a common practice.
Purpose of the Study:
- To investigate mutagen formation in fried bacon.
- To assess the impact of cooking conditions on mutagen levels.
- To explore methods for reducing or eliminating mutagenic hazards in bacon.
Main Methods:
- Salmonella/mammalian microsome mutagenicity assay using Salmonella typhimurium strain TA98.
- Preparation of alkaline dichloromethane extracts from various bacon samples (green pork belly, commercial, pilot-plant).
- Analysis of mutagenic response under different frying temperatures and times, with and without rat-liver S-9 fractions and NADPH.
Main Results:
- All fried bacon and green pork belly samples exhibited mutagenic responses; unfried samples did not.
- Mutagen formation was dependent on frying temperature and time, with maximums observed at 171°C for 6 minutes.
- Mutagenic response increased linearly above 125°C.
- Volatile nitrosamines were not detected.
Conclusions:
- One or more mutagens are generated during the frying of bacon and green pork belly.
- Mutagen levels can be significantly reduced by decreasing frying temperature and/or time.
- The study highlights the importance of controlled cooking conditions for food safety.