Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil

Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil

Abstract Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considerin...

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Bibliographic Details
Main Authors: Simone Alves da Silva, Gustavo Zanetti de Rossi, Adriana Palma de Almeida, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres, Marcelo Macedo Rogero, Geni Rodrigues Sampaio
Format: Article
Language:English
Published: BMC 2024-11-01
Series:Food Production, Processing and Nutrition
Subjects:
Meat
Benzo[a]pyrene
Health risk assessment
Food safety
Chrysene
Online Access:https://doi.org/10.1186/s43014-024-00253-5

Internet

https://doi.org/10.1186/s43014-024-00253-5

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