Polycyclic Aromatic Hydrocarbons

Analytic methods; Carcinogenic compounds; Chemical properties; Dietary intake; Legislation; Occurrence; Polycyclic aromatic hydrocarbons; Risk assessment; Source of contamination; Toxicological aspects

Abstract :

[en] This chapter presents an overview of polycyclic aromatic hydrocarbons (PAHs) dedicated to researchers who want to approach this topic. PAHs are ubiquitous carcinogenic compounds that can frequently contaminate foods. Several aspects have to be considered to fully understand such a topic. The discussion starts from their chemical properties, useful to predict their fate and distribution in the environmental compartments, deals with legal and toxicological aspects, and briefly reports a taste on analytic methods to determine their presence in different samples. Particular attention was given to the discussion of toxicological evaluations and surveys on PAH occurrence in foods, which have led the European legislation evolution over the last decades. © 2016 Elsevier Ltd. All rights reserved.

Disciplines :

Chemistry
Food science

Author, co-author :

Purcaro, Giorgia ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Moret, S.; Department of Food Science, Udine, Italy

Conte, L. S.; Department of Food Science, Udine, Italy

Language :

English

Title :

Polycyclic Aromatic Hydrocarbons

Publication date :

14 September 2015

Main work title :

Encyclopedia of Food and Health

Author, co-author :

Caballero, B

Finglas, P

Toldra, F

Publisher :

Academic Press

ISBN/EAN :

9780123849472

Pages :

406-418

Peer reviewed :

Peer reviewed

Commentary :

9780123849533; 9780123849472

Available on ORBi :

since 17 January 2019

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Bibliography

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