Abstract
The benzo(a)pyrene (BaP) content of fermented salami was monitored during the technological processes of cold smoking, ripening and storage. The changes in BaP content were not so great as in products smoked with hot smoke. However, the decrease in BaP content caused by destructive action of physico-chemical environmental factors was compensated by successive dehydration of the fermented product. After recalculating the BaP content on a dry weight basis a concentration decrease was evident. Significant changes were registered during smoking and ripening while storage under different conditions caused no further effect on these changes.
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