Polycyclic Aromatic Hydrocarbons in Food Scientific Opinion of the Panel on Contaminants in the Food Chain
نویسندگان
چکیده
Polycyclic aromatic hydrocarbons (PAHs) constitute a large class of organic compounds that are composed of two or more fused aromatic rings. They are primarily formed by incomplete combustion or pyrolysis of organic matter and during various industrial processes. PAHs generally occur in complex mixtures which may consist of hundreds of compounds. Humans are exposed to PAHs by various pathways. While for non-smokers the major route of exposure is consumption of food, for smokers the contribution from smoking may be significant. Food can be contaminated from environmental sources, industrial food processing and from certain home cooking practices.
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