Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil

Abstract Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considerin...

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Xehetasun bibliografikoak

Egile Nagusiak:	Simone Alves da Silva, Gustavo Zanetti de Rossi, Adriana Palma de Almeida, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres, Marcelo Macedo Rogero, Geni Rodrigues Sampaio
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	BMC 2024-11-01
Saila:	Food Production, Processing and Nutrition
Gaiak:	Meat Benzo[a]pyrene Health risk assessment Food safety Chrysene
Sarrera elektronikoa:	https://doi.org/10.1186/s43014-024-00253-5
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