Possibilities of reducing food contamination with polycyclic aromatic hydrocarbons (PAHs) from cured meaty smoked products

Hrana je svakom čovjeku nužna i primarna potreba koju koristi svakodnevno. U svojoj ishrani koristi razne prehrambene namirnice biljnog ili životinjskog porijekla. Od osobite je važnosti da te namirnice budu sigurne i zaštićene od štetnih tvari koji mogu u nju dospjeti raznim postupcima obrade i prerade. Kontaminacija hrane policikličkim aromatskim ugljikovodicima (PAH) iz suhomesnatih dimljenih proizvoda javlja se prilikom same proizvodnje mesa, a ponajviše prilikom termičke obrade dimljenja i sušenja takvih proizvoda. Dim sadrži razne spojeve koje mesu daje karakterističan okus, miris, aromu, boju i teksturu. S druge strane, dim sadrži i razne štetne spojeve koje sadrže tvari koje ulaze u sastav mesa te su u ljudskoj ishrani nepoželjne i štetne za zdravlje. Ti spojevi izravno ulaze u meso te stvaraju razne štetne kontaminante. Mogućnosti smanjenja kontaminacije hrane su velike te veoma značajne kako bi se povećala sigurnost hrane.Food is a must and primary need for every human being. In their diet people use various food stuffs of plant or animal origin. It is very important that these food is safe and protected from harmful substances that may be subject to various processing and processing procedures. Contamination of food by polycyclic aromatic hydrocarbons (PAHs) from cured meaty smoked products occurs during meat production itself, and most of all during thermal treatment of smoking and drying of such products. Smoke contains various compounds that give the meat its characteristic taste, smell, color and texture. On the other hand, smoke also contains various harmful compounds containing substances entering into meat composition. In human nutrition this harmful compounds are undesirable and harmful to health. These compounds directly go in to the meat and produce many harmful contaminants. Food contamination reduction options are great and very important for increasing food safety