Lack of mutagens in deep-fat-fried foods obtained at the retail level

S. L. Taylor, C. M. Berg, N. H. Shoptaugh, V. N. Scott

Research output: Contribution to journalArticlepeer-review

19 Scopus citations


The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian micro-some assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28·5-57 g of of the original food sample were required to produce revertants at levels of 2·6-4·8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2·5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.

Original languageEnglish (US)
Pages (from-to)209-212
Number of pages4
JournalFood and Chemical Toxicology
Issue number2
StatePublished - Apr 1982
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Toxicology


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