Analytical methodology and reported findings of polycyclic aromatic hydrocarbons in foods.
Various polycyclic aromatic hydrocarbons (PAH) some of which are carcinogenic have been demonstrated to be present in water, air, food soils, etc. and are now considered by experts to be ubiquitous in our environment. During the last decade significant progress has been made in the development of multiresidue methods for the analysis of benzo(a)pyrene and other PAH in food at low microgram/kg (parts per billion levels. However, the majority of the available procedures are lengthy and tedious, which precludes their use as effective monitoring tools. Consequently, much of the effort has been accumulated on the benzo(a)pyrene content of foods which presents an incomplete picture of the total PAH in the food supply. This paper reviews the analytical methodology and the reported findings of PAH in foods, beverages, and related products. It points out the need for future work with respect to improved methods and the development of further information on the presence of PAH contamination of the food supply and total environment.
D003296:Cooking; D004785:Environmental Pollutants / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D011083:Polycyclic Compounds / Q000032:analysis*
D004785:Environmental Pollutants; D011083:Polycyclic Compounds