Polycyclic Aromatic Hydrocarbons in Smoked Ham

The aim of this work was to determine the content of four polycyclic aromatic hydrocarbons (PAHs) in household-produced smoked meat. Ham was manufactured in traditional drying facilities and smoking cabinets in Serbia. PAHs can significantly influence smoked meat quality and safety. The total content of the PAHs was 11.51 μg/kg in ham manufactured in drying cabinets and 0.16 μg/kg in ham produced in smoking facilities. The most abundant of all PAHs was chrysene. Benzo[a]pyrene was detected in hams manufactured in traditional dryers in southwestern Serbia in concentrations lower than maximum residue level set in current Regulation in Republic of Serbia.