| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853151 | Food and Chemical Toxicology | 2011 | 5 Pages |
Abstract
⺠Incidence of PAHs in Portuguese traditional meat and blood products. ⺠Light compounds represented over 99% of the total contamination level observed, irrespective of the product type considered. ⺠Carcinogenic PAHs represented 0.1% to 1.0% of the total compounds. ⺠Benzo[a]pyrene never exceed the limit of 5.0 μg kgâ1 established by European Commission for meat products. ⺠Products with higher fat content and submitted to longer smoking periods had higher total PAHs contents.
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Authors
C. Santos, A. Gomes, L.C. Roseiro,