Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety

Traditional pork meat products produced through artisanal smoking and drying techniques are highly appreciated for their distinctive sensory characteristics; however, such practices may raise concerns regarding both chemical and microbiological safety. The present study aimed to assess the occurrenc...

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Autori principali:	Alexandra Tabaran, Oana Lucia Crisan-Reget, Dana Alina Magdas, Mihai Borzan, Sergiu Condor, Caroline Lǎcǎtuş, Sorin Daniel Dan
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-12-01
Serie:	Microorganisms
Soggetti:	polycyclic aromatic hydrocarbons (PAHs) traditional meat products microbiological safety benzo[a]pyrene
Accesso online:	https://www.mdpi.com/2076-2607/13/12/2805
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