Polycyclic Aromatic Hydrocarbons in Meat Products: Formation, Detection and Regulatory Challenges

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are hazardous contaminants formed during incomplete combustion and frequently detected in smoked, grilled, roasted, and fried meat products. Their formation is influenced by temperature, smoking duration, fuel type, fat content, and the distance from the heat source. Available studies indicate that traditionally smoked and charcoal-grilled products contain higher PAH concentrations than raw or less processed meat. Under Regulation (EU) 2023/915, the maximum permitted levels are 2 µg/kg for benzo[a]pyrene (BaP) and 12 µg/kg for the sum of four marker PAHs (PAH4) in standard smoked meat products, while derogation limits of 5 and 30 µg/kg, respectively, apply to certain traditionally smoked products. Chromatographic methods enable sensitive PAH determination, with limits of detection of 0.003–0.200 µg/kg reported for high-performance liquid chromatography with fluorescence detection (HPLC–FLD) of meat products. Literature data indicate that PAH formation can be reduced through indirect smoking, appropriate fuel selection, smoke purification, prevention of fat dripping, and antioxidant-rich marinades. Overall, effective PAH control requires optimized processing technologies, sensitive analytical monitoring, and compliance with regulatory standards while preserving product quality and traditional practices. Unlike reviews focusing on individual aspects, this review integrates current knowledge on PAH formation, occurrence, health risks, analytical determination, legislation, and mitigation within a single meat-focused framework.