Advances in the safety of polycyclic aromatic hydrocarbons in food

Abstract

Abstract: Abstract: In recent years, consumers and the government have paid more and more attention to food safety, and more and more attention has been paid to the presence of polycyclic aromatic hydrocarbons (PAHs) with carcinogenic and teratogenic in food. In this paper, by summarizing the status of PAHs content in different foods and the safety evaluation of their margins of exposure (MOE) and lifetime cancer risk (ILCR), it is believed that more attention should be paid to the food safety for vulnerable groups such as infants. And the influence of different processing method and processing conditions on the formation of PAHs in food were summarized, it expanded the measures of reduce PAHs, in order to help consumers reduce dietary risk, promote the research of PAHs formation mechanism and toxicology.

Key words: Keywords: Polycyclic aromatic hydrocarbons, Safety evaluation, Margins of exposure, Incremental lifetime cancer risk, Measure

CLC Number:

TS207.3

Yi-Qi LIU Hu Changying. Advances in the safety of polycyclic aromatic hydrocarbons in food[J]. FOOD SCIENCE, 0, (): 0-0.

References

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