| Lebensmitteluntersuchungswerte | Chrysene has been detected in, ppb: Kippered cod, 1.4smoked and broiled Japanese fish at concentrations of 42-173 ppb in Katsuobushi, 36 ppb in Sababushi, 10 ppb in Urumebushi, and 0.4-4.3 ppb in smoked horse mackerelcharcoal-broiled steaks, 0.6barbecued ribs, 2.2charcoal-broiled hamburger, 1.7charcoal-broiled pork chops, 6.3charcoal-broiled chicken, 2.2charcoal-broiled sirloin steak, 9.3charcoal-broiled T-bone steak, 25.4flame-broiled T-bone steak, 2.0ham, 0.5 to 2.6barbecued beef, 9.6hot sausage, 1.0coffee soots, 530 to 670and cod liver oil, 80(1). The following smoked meat products from Germany and Yugoslavia were found to contain chrysene, ppb: cold smoked sausage with casing, 9.2, with casing removed, 2.4hot smoked sausage with casing, 4.4, with casing removed, 2.8hot smoked salami with casing removed, 1.2hot smoked mortadella with casing removed, 3.4light smoked ham, 0 to 3and heavily smoked ham, 12 to 66(1). Chrysene was detected in the following fruit and plant products, ppb: spinach, 28salad, 5.7 to 26.5kale, 58 to 395tomatoes, 0.5dried yeast, 42 to 203whiskey, 0.04 to 0.06cereals, 0.8 to 14tea extracts, 4.6 to 6and roast peanuts 0.01 to 0.7(1). Chrysene was not detected in food products from 10 markets in 3 regions of Hong Kong, China (coconut milk, evaporated milk, goose liver, chicken skin, chicken breast, white and red wine, corn, mustard seed, olive, peanut, fish or flaxseed oil, flaxseed and fish oil capsules, pistachio, sunflower or pumpkin seed, Hawaii nutlet, almond, cashew, walnut or peanutsamples were collected Aug to Oct 2007(2). Chrysene was detected in the following smoked meat products, ppb: Kochwurst, 0.3frankfurters, 2.8Frankisch black smoked ham, 16.8and ham black smoked in smoke from smoldering, 12.0(3). Honey collected May-Oct 2007 from eight sample locations in Italy contained chrysene at <0.05-1.50 ng/g wet weight(4).Chrysene/triphenylene was detected in mesquite grilled beef patties at 41, 35 and 33 ug/kg for 70% lean, 80% lean, and 90% lean beef, respectivelyand at respective concentrations of 4, 3 ug/kg and not detected in hardwood charcoal grilled patties(1). Chrysene/benzo(a)anthracene/triphenylene was detected at 0.47-8.4 ug/kg fresh weight in 23 lettuce (Lactuca sativa var. crispa) samples grown in private gardens Sept 1984 in southern Finland(2). Chrysene/benzo(a)anthracene/triphenylene was detected in the following Finnish fat samples, ug/kg: 80% butter and vegetable oil mixture, 0.19cooking margarines, 0.53-21table margarines, not detected to 1.4margarine, 5.3cold pressed sunflower oil, 1.5cold pressed corn oil, 3.5rapeseed and turnip rapeseed oil, 0.41soybean oil, 5.7-5.9coconut fat, 3.3crude coconut oil, 190and deodorized coconut oil, 5.7(3). Chrysene/benzo(a)anthracene was detected in uncooked, cooked, caned and frozen carrots, purchased from local markets, at 70.5, 3.6, 1.9 and 7.5 ug/kg dry weight, respectively(4). The peel and core of carrots, grown in soil amended with sewage sludge, contained chrysene/benzo(a)anthracene at 7.1-10.3 and 0.1-1.6 ug/kg fresh weight, respectively(5).In foods obtained from supermarkets in a survey conducted 1985 to 1988 in Milan, Italy, chrysene was not detected in potatoes, apples, cod, milk/yogurt, cheese, beef, pork, chicken, cured meats, eggs, butter, chocolate, wine or coffee. It was detected in other foods at the following concentrations(1):[Table#4202]Chrysene concentrations were measured in food samples collected in the United Kingdom in 1979 with the following results(1):[Table#4203]For more Food Survey Values (Complete) data for CHRYSENE (9 total), please visit the HSDB record page. |
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