Determination of Poly Aromatic Hydrocarbons (PAH) in Foods

PAHs are formed by the combustion of human-induced organic materials that can remain in terrestrial and aquatic ecosystems for a long time. PAHs are important environmental pollutants that can pose a great threat to human health by mixing with air, water, soil and food.

Cooking furnaces, coal and wood stoves, cigarette smoke, factories, petroleum and petroleum products, motor vehicles; They are the main sources of PAH formation.

Polycyclic aromatic hydrocarbons are dangerous for human health due to their toxic, carcinogenic and mutagenic properties. There is an increased risk of lung, bladder, stomach, prostate and pancreatic cancer if people are exposed to PAH components.

Benzo (a) pyrene is the first type of polycyclic aromatic hydrocarbon determined to be carcinogenic and causes three different toxicities. PAHs determined on the basis of their toxicity and most coincided:

- benzo (a) anthracene
- benzo (a) pyrene
- benzo (b) fluorine
- krisen

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