Polycyclic Aromatic Hydrocarbons in Food

Page: 357

M. Tomaniova, V. Kocourek, and J. Hajslova

Department of Food Chemistry, Institute of Chemical Technology, Prague


Polycyclic aromatic hydrocarbons (PAH) are widespread environmental pollutants, some of them being mutagenic and/or cancerogenic for man. Therefore following the presence of PAH in the environment, especially in food, is urgently needed. Sources of the occurence of PAH in food and fate of them during food processing are surveyed.


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