ABSTRACT
This chapter deals with modern procedures which decrease contaminant content in processed meats to ensure that human exposure to these compounds is as low as possible. Polycyclic aromatic hydrocarbons (PAHs) are organic compounds containing only hydrogen and carbon elements in a molecule, consisting of two or more condensed aromatic rings linked together, either cataannellated or pericondensed. The entire group of catacondensed PAHs can be further divided into branched and nonbranched systems. Branched systems are thermodynamically more stable and chemically less reactive than nonbranched systems of the same size. Conversely, pericondensed PAHs are either closed shell systems or neutral free orbitals, in which at least one electron is in a nonbonding orbital. In general, smoked meat products are believed to be the food products with the highest content of PAHs, especially in cases of production via traditional procedures, when a food is put near the fireplace for several days and directly exposed.
