Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review

The chemical group comprising polycyclic aromatic hydrocarbons (PAHs) has received prolonged evaluation and scrutiny in the past several decades. PAHs are ubiquitous carcinogenic pollutants pose a significant threat to human health through their environmental prevalence distribution. Regardless of origin, natural or anthropogenic, generally stem from incomplete combustion organic materials. Dietary intake, one main routes exposure PAHs, is modulated by pre-existing food contamination (air, water, soil) formation accumulation during processing. To this end, processing techniques cooking options entailing thermal treatment carry additional weight determining PAH levels final product. With background provided, study aims provide an improved understanding occurrence meat, edible oils, cereal products. factors influencing formation, including operational conditions parameters, product composition, storage settings, described. discussion also addresses reduction directions with respect informing choice employed technique, fuel type, time–temperature ingredient variations. Considering disparities caused wide variations contamination, challenges associated control requirements outlined context relevant preventive approaches