STRATEGIES TO REDUCE POLYCYCLIC AROMATIC HYDROCARBONS IN FOOD: INDUSTRIAL AND CULINARY APPROACHES

Polycyclic aromatic hydrocarbons (PAH) are organic compounds recognized for their carcinogenic potential and widespread occurrence in food. This chapter addresses the applied dimension of PAH contamination, highlighting the main mechanisms of formation, transfer, and accumulation of these compounds during industrial processing and culinary practices. Operational and compositional factors influencing their generation are discussed, including fuel type, temperature, exposure time, fat content, and distance from the heat source, as well as the food groups most susceptible to contamination, such as meat, fish, oils, fats, cereals, and vegetables. In addition, industrial and household mitigation strategies are presented, aiming to reduce PAH formation without compromising the sensory and microbiological quality of food. Among the promising alternatives are the use of physical barriers, antioxidant ingredients, and emerging technologies such as ohmic heating, infrared, and cold plasma. The chapter thus provides a practical approach to how chemical and technological knowledge can be applied to minimize dietary exposure to potentially carcinogenic compounds.