Polycyclic aromatic hydrocarbons and food safety: A review

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are of petrogenic or pyrogenic origin. Of the known few hundred PAHs, 16 are identified to be toxic, of which 8 are teratogenic. Of the 8, 4 are carcinogens. Among them, Benzo[a]pyrene (BaP) possesses the highest carcinogenicity and is used as a marker in toxicity studies. PAHs of petrogenic origin contaminate soil, water and air. They may occur in air associated with dust particles. PAHs of pyrogenic origin are generated during burning of wood and other organic matter. They are also produced from lipids and carbohydrates during heating of foods. PAHs are mostly identified with grilling, smoking, frying, roasting and toasting of foods. Among the foods, formation of PAHs is studied mostly in association with grilling of fish and meat, where contacts occur between the dripping lipids and naked flames. The generated PAHs get deposited back on fish and meat muscles. PAHs in smoke are deposited on food surfaces on exposure to contaminated air from the vehicle fumes and smoke curing of foods. PAHs are formed during mechanical expulsion of edible oils. Presence of markers, carcinogenic PAHs and total PAHs in different foods and their extent of formation and deposition is discussed in relation to food safety hazards and health implications. Among the local foods and food preparation habits, the role of coconut oil, smoke curing of foods and formation of PAHs even under mild conditions of heat such as manufacture of black tea are reviewed. Recommendations for future actions, research and implementing food regulations to minimize PAHs in foods are presented.