TABLE 3.
Examples of levels of PAH4 above the maximal EU limit of 12 µg/kg in various smoked or grilled meat and fish
| Products | PAH4 (µg/kg) | References |
|---|---|---|
| Smoked fish | 198 | Ingenbleek et al. (2019) |
| Smoked sprats | 25.6 | Gheorghe et al. (2019) |
| Grilled pork | 53.8–300.6 | Iko Afé et al. (2020) |
| Slavonska kobasica, smoked pork sausage | 12.8–42.6 | Mastanjević et al. (2020) |
| Smoked meat | 56.2–628 | Rozentale et al. (2018) |
| Smoked meat | 34.6 | Rozentale et al. (2015) |
| Barbecued pork | 25.2 | Duedahl‐Olesen et al. (2015) |
| Barbecued beef | 48 |
PAH4: sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene, and benz[a]anthracene.