CONTAMINAÇÃO E TOXICIDADE DE HIDROCARBONETOS POLICÍCLICOS AROMÁTICOS EM QUEIJOS
Resumo
Leite e derivados estão diariamente presentes na dieta humana, sendo importantes constituintes de uma alimentação adequada. O queijo, derivado do leite, é fonte de cálcio, ácidos graxos e aminoácidos essenciais. A produção de queijo é complexa, compreendendo diversificadas etapas de transformações químicas, físicas e bioquímicas interligadas. O consumo de diversos tipos de queijos tem sido observado como um produto para degustação, tanto cru como preparado de diversas formas podendo ser assado, grelhado, tostado ou defumado. Nesse preparo, em muitos casos, utiliza-se combustível para aquecimento, que no processo de queima incompleta pode gerar contaminantes químicos. Agências reguladoras de fiscalização ambiental e de alimentos, tem apontado indício de formação e exposição humana a Hidrocarbonetos Policíclicos Aromáticos (HPA) em leite e derivados, visto que tais substâncias possuem a capacidade de provocar processos mutagênicos, carcinogênico e genotóxicos.
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