Polyzyklische aromatische Kohlenwasserstoffe in Lebensmitteln - genotoxisch und krebserregend

Añadido: 2026-06-02

Polycyclic aromatic hydrocarbons (PAHs) are contaminants that form during improper food processing methods such as grilling, smoking, or drying with open fire, and many are classified as genotoxic and carcinogenic; the EU has established maximum limits for these compounds in various food categories including dried herbs, cocoa products, smoked fish, smoked meat, banana chips, plant-based beverage powders, and fats and oils, with particular focus on benzo(a)pyrene and related compounds.