Abstract
Abstract This chapter presents the structure, molecular weight and other properties of the most frequently studied polycyclic aromatic hydrocarbons (PAHs) in foods. PAH contamination in foods of vegetable and animal origin, vegetable oil, fat samples and seafoods; uptake and metabolism of PAHs in humans; toxicity and carcinogenicity of PAHs; risk assessment and management; and the regulation of PAHs in foods are discussed.
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