Abstract
Polycyclic aromatic hydrocarbons (PAHs) are found in our environment. The major route of human exposure for nonsmokers is however via food. PAHs in food originate from environmental deposits or arise from food processing. Food processing techniques contributing to increased PAH concentrations include smoking, drying, roasting and barbecuing. Sixteen PAHs are believed to result in human health risk. European Union (EU) legislation on maximum limits for benzo[a]pyrene and PAH4 on selected food types applies. Various analytical techniques exist and challenges in detection of PAHs in food still apply, even after more than 60 years of research in the field.
| Original language | English |
|---|---|
| Title of host publication | Persistent Organic Pollutants and Toxic Metals in Foods |
| Editors | Martin Rose, Alwyn Fernandes |
| Publisher | Woodhead Publishing |
| Chapter | 13 |
| Pages | 308-33 |
| Number of pages | 26 |
| ISBN (Print) | 9780857092458 |
| Publication status | Published - 2013 |
Research Beacons, Institutes and Platforms
- Manchester Environmental Research Institute