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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Manylion Llyfryddiaeth

Prif Awduron:	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
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	BMC 2024-11-01
Cyfres:	Food Production, Processing and Nutrition
Pynciau:	Meat Benzo[a]pyrene Health risk assessment Food safety Chrysene
Mynediad Ar-lein:	https://doi.org/10.1186/s43014-024-00253-5
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