Polycyclic Aromatic Hydrocarbons in Cooked Meat

This presentation is part of the training material of FunShield4Med 2nd Seminar entitled "Food Contaminants: Mycotoxins, Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons" held at Institute of Technology of Agricultural Products on 21 July 2023. This presentation highlights how polycyclic aromatic hydrocarbons (PAHs)—harmful compounds formed during incomplete combustion—can accumulate in meat during cooking. Grilling, smoking, and barbecuing, especially over charcoal, significantly increase PAH levels, with fat content, cooking temperature, and proximity to heat being major factors. Health risks include mutagenic and carcinogenic effects, prompting regulatory limits on key PAHs like benzo[a]pyrene. The presentation recommends mitigation strategies such as choosing lean meat, avoiding direct flame contact, marinating with antioxidants, and using protective casings or gentler cooking methods like boiling or indirect grilling.