Contamination, risk assessment, and reduction strategies for hazardous polycyclic aromatic hydrocarbons in foods

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are classified as persistent organic pollutants, characterized by multiple aromatic rings and significant toxicity. In food, PAHs primarily originate from environmental contamination and are further formed during processing, posing potential health risks through dietary exposure. This review highlights the distribution profiles of PAHs and their derivatives across various food matrices and offers a comparative analysis of risk assessment methodologies and reduction strategies. Notably, current toxicity data for PAHs and their derivatives remain insufficient, though quantitative structure–activity relationships offer a robust approach for predicting contaminant toxicity. Moreover, merely controlling process parameters is insufficient for mitigating PAHs, and future research should emphasize biological or material-based approaches to achieve effective PAH reduction. This review aims to update the current understanding of PAH contamination levels in food and provide valuable insights for enhancing food safety.