Abstract：
:The process of cooking beef substances which are mutagenic in the Ames Salmonella/microsome bioassay [1,2]. In this study, the formation and disposition of basic mutagens produced by cooking beef at different temperatures were examined. Mutagenic activity increased exponentially with cooking temperature between 137 degrees C and 252 degrees C. However, the amount of mutagenic activity remaining in the meat was only 1--7% of that which was volatilized into the air. The ingested dose of mutagens may therefore be significantly influenced by factors which restrict the dissipation of mutagens from the container, as well as by cooking temperature. Inhalation of airborne mutagens from cooking, as an alternative route of exposure, should be investigated when considered in light of some epidemiological data showing an excess of lung and bladder cancer among cooks and kitchen workers.
journal_name
Cancer Lettjournal_title
Cancer lettersauthors
Rappaport SM,McCartney MC,Wei ETdoi
10.1016/0304-3835(79)90007-7subject
Has Abstractpub_date
1979-12-01 00:00:00pages
139-45issue
2eissn
0304-3835issn
1872-7980pii
0304-3835(79)90007-7journal_volume
8pub_type
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