HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

► Influence of spices on polycyclic aromatic hydrocarbons (PAHs) formation. ► Seven PAHs were analysed in three pork dishes. ► Addition of onion and garlic caused decrease of PAHs concentration in fried pork. ► Concentrations of PAHs in pan fried meats were higher than in their gravies.