Mutagenicity of food pyrolysates was investigated utilizing a microbial system. Foods were respectively pyrolyzed at 200°C, 250°C, 300°C, and 400°C for 10 minutes in electric furnace, and were extracted with chloroform/methanol (1:1). Mutagenicity of the extract was tested by Ames method using Salmonella typhimurium TA98 and TA100 with or without S-9 mix. Mutagenicity was mostly detected only with S-9 mix in 36 of 50 food pyrolysates. The mutagenic activity began to appear in pyrolysate at 250°C and reached to highest activity in pyrolysate at 300°C or 400°C. In addition, it was found that there was a correlation between mutagenic activities of pyrolysates and protein contents in the food.
In general, it has been reported that there was a high correlation between mutagenicity and carcinogenicity. Therefore, it might be indicated that appearance of mutagenicity in the proteinous food pyrolysate present a new subject in food safety problems.