Assessment of polycyclic aromatic hydrocarbon (PAH) profiles in heat-processed meat and fish: a study on health risk evaluation

Abstract The profiles of polycyclic aromatic hydrocarbons (PAHs) in selected heat-processed meat and fish were evaluated to determine the potential health risk associated with consumption. The samples were analysed using a gas Chromatography-Mass spectrometer. Different concentrations of individual...

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Hauptverfasser:	Gina Ifeyinwa Iwu, Labunmi Lajide, Paschal Chima Madu, Ibrahim Attai Isah
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Springer 2024-06-01
Schriftenreihe:	Discover Food
Schlagworte:	Polycyclic aromatic hydrocarbons Heat-processed meat and fish Gas chromatography-mass spectrometry Health risk assessment Cancer risk
Online-Zugang:	https://doi.org/10.1007/s44187-024-00116-5
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