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Science 8 September 1978:
Vol. 201. no. 4359, pp. 913 - 916
DOI: 10.1126/science.567374
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Articles

Science, Vol 201, Issue 4359, 913-916
Copyright © 1978 by American Association for the Advancement of Science

articles

Formation of mutagens in beef and beef extract during cooking

B Commoner, AJ Vithayathil, P Dolara, S Nair, P Madyastha, and GC Cuca

Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.


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