K. KangsadalampaiC. ButryeeK. ManoonpholMahidol University2018-07-042018-07-041997-02-01Food and Chemical Toxicology. Vol.35, No.2 (1997), 213-218027869152-s2.0-0030898615https://repository.li.mahidol.ac.th/handle/20.500.14594/17865The polycyclic aromatic hydrocarbons (PAH) containing fractions of smoked and charcoal-broiled foods, namely, Sheat fish (Kytopterus apogon), Mimrow (Crossocheilus reba), Freshwater catfish (Clarias batrachus), chicken wings, rice pork sausage and pork, in addition to naphthalene, acenaphthene, anthracene, phenanthrene, fluoranthene, pyrene, benz[a]anthracene, naphthacene, benzo[a]pyrene, benzo[e]pyrene, 9,10-dimethyl-1,2-benzanthracene, dibenz[ah]anthracene, benzo[ghi]perylene and coronene, were evaluated for their mutagenic potential using Salmonella typhimurium strains TA98 and TA100 in the absence of metabolic activation after being treated with nitrite (500 mM) for 4 hr at 37°C and in acid solution pH 3.0-3.5. The presence of N-nitroso compounds was also determined. Results showed that nitrite could convert most samples to direct-acting mutagens towards both strains except for fluoranthene and benzo[ghi]perylene, which exhibited mutagenicity only with TA98. It was demonstrated that treatment of PAHs with nitrite in acid solution produced some non-N-nitroso direct-acting mutagens, suggesting that they might belong to nitro-PAHs. Therefore, the consumption of charcoal-broiled and smoked foods simultaneously with nitrite is not recommended.Mahidol UniversityAgricultural and Biological SciencesPharmacology, Toxicology and PharmaceuticsArticleSCOPUS10.1016/S0278-6915(96)00067-1