Polycyclic aromatic hydrocarbons in food products originating from locally reared animals in Kuwait

1997 ◽  
Vol 14 (3) ◽  
pp. 295-299 ◽  
Author(s):  
A. Husain ◽  
E. Naeemi ◽  
B. Dashti ◽  
H. Al‐Omirah ◽  
S. Al‐Zenki
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Food Products ◽  
Polycyclic Aromatic

scholarly journals Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce their Formation

2021 ◽  
Vol 22 (11) ◽  
pp. 6010
Author(s):  
Geni Sampaio ◽  
Glória Guizellini ◽  
Simone da Silva ◽  
Adriana de Almeida ◽  
Ana Pinaffi-Langley ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Analytical Methods ◽  
Current Knowledge ◽  
Biological Effects ◽  
Food Products ◽  
Hydrogen Molecules ◽  
Processing Strategies ◽  
Contaminated Food ◽  
Polycyclic Aromatic

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings

1993 ◽  
Vol 10 (5) ◽  
pp. 503-521 ◽  
Author(s):  
Enayat A. Gomaa ◽  
J. Ian Gray ◽  
Samir Rabie ◽  
Clemente Lopez‐Bote ◽  
Alden M. Booren
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Food Products ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

scholarly journals Urgency the problem of determining polycyclic aromatic hydrocarbons (PAHs) in food products in accordance with the EU regulations

2019 ◽  
Vol 50 (1) ◽  
pp. 9-18
Author(s):  
V.D. Chmil ◽  
O.V. Golokhova ◽  
D.Yu. Vydrin ◽  
V.I. Kruk
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Food Products ◽  
Review Of Literature ◽  
Current State ◽  
Polycyclic Aromatic ◽  
Analytical Review ◽  
The Eu

Goal. An analytical review of literature on the current state of the problem of the determination of polycyclic aromatic hydrocarbons (PAHs) in food products and discussion of ways to introduce EU norms into the practice of domestic laboratories that control the content of PAHS in foods.

The Assessment of Contamination and Source of Polycyclic Aromatic Hydrocarbons from the Sediments of the Someş River

2019 ◽  
Vol 64 (1) ◽  
pp. 55-67
Author(s):  
Vlad Pӑnescu ◽  
◽  
Mihaela Cӑtӑlina Herghelegiu ◽  
Sorin Pop ◽  
Mircea Anton ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Polycyclic Aromatic
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