FORMATION OF MUTAGENS IN COOKED FOODS .1. BEEF

被引：116

作者：

SPINGARN, NE

WEISBURGER, JH

机构：

[1] Naylor Dana Institute for Disease Prevention, American Health Foundation, Valhalla

来源：

CANCER LETTERS | 1979年 / 7卷 / 05期

关键词：

D O I：

10.1016/S0304-3835(79)80052-X

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

Mutagens detectable by Salmonella typhimurium TA98, after activation by liver S-9 fraction, are formed when meat is cooked by frying, broiling and boiling. High levels of mutagenic activity are formed rapidly when frying, or more slowly during broiling. Formation of mutagens in boiled beef stock requires several days under reflux, but shows a strong concentration dependence. Time curves suggest that a period exists during which mutagens are not readily formed; however, after this period mutagen production is rapid. Hamburgers from commercial franchises were frequently mutagenically active. © 1979 Elsevier/North-Holland Scientific Publishers Ltd., All rights reserved.

引用

页码：259 / 264

页数：6

共 11 条

[1] METHODS FOR DETECTING CARCINOGENS AND MUTAGENS WITH SALMONELLA-MAMMALIAN-MICROSOME MUTAGENICITY TEST [J].