Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

► Grilled and roasted beef and pork contained PAHs. ► PAHs levels in beef and pork depend on method of cooking and type of heat source used. ► High levels of PAHs were found in charcoal grilled pork. ► Charcoal grilling of pork resulted in extremely high levels of benzo(a)pyrene.