Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

Chemical and Biological Technologies in Agriculture

Table 1 Classification of polycyclic aromatic hydrocarbons

PAH group	Name of the PAHs compounds and groups (1, 2A, 2B and 3)^a	Classification	References
PAH2	BaP¹ and Chr^2B	The European Commission (EU) vide Commission Regulation (EC) No 835/2011	[12, 14, 107]
PAH4	BaA^2B, BaP¹, BbF^2B, and Chr^2B
PAH8	BaA^2B, BaP¹, Chr^2B, BkF^2B, BbF^2B, IcdP^2B, DahA^2A, and BghiP³
PAH16	Nap, Ace, Acy, Fle³, Phe³, Ant³, Flu, Pyr³, BbF^2B, BkF^2B, BaA^2B, Chr^2B, BaP¹, IcdP^2B, DahA ^2A and BghiP³	U.S. Environmental Protection Agency (EPA)

^aGroup 1 = carcinogenic to humans, group 2A = probably carcinogenic to human, group 2B = possibly carcinogenic to humans, group 3 = not classifiable as to carcinogenicity to humans
Nap Naphthalene, Ace Acenaphthene, Acy Acenaphthylene, Fle Fluorene, Phe Phenanthrene, Ant Anthracene, Flu Fluoranthene, Pyr Pyrene, BbF Benzo[b]fluoranthene, BkF Benzo[k]fluoranthene, BaA Benzo[a]anthracene, Chr Chrysene, BaP Benzo[a]pyrene, IcdP Indeno[1,2,3-cd]pyrene, DahA Dibenzo[a,h]anthracene, BghiP Benzo[ghi]perylene