Title: ORIGIN, DISTRIBUTION AND IMPACT OF POLYCYCLIC AROMATIC HYDROCARBONS ON FOOD SAFETY AND HUMAN HEALTH
Authors: Privat KOUAKOU, Godi Henri Marius BIEGO and Chatigre Olivier KOUAME
Abstract:

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds formed during incomplete combustion processes of organic materials such as coal, petroleum, wood, and certain industrial activities. The main sources of PAHs include emissions from the combustion of fossil fuels in vehicles, factories, and power plants. PAHs can also be released during waste incineration, wood burning, and food cooking. They are present in all environmental compartments, including air, water, soil, and living organisms. PAHs are associated with numerous adverse effects on human health and the environment. They are considered carcinogenic, mutagenic, and reprotoxic substances. Additionally, they can accumulate in the food chain, thereby affecting wildlife and flora. This article examines the origins, distribution and impact of PAHs on food safety and health and briefly presents the associated regulations.

Keywords: Polycyclic aromatic hydrocarbon, environment, health, food
DOI: https://doi.org/10.61646/IJCRAS.vol.4.issue1.108
Date of Publication: 28-01-2025
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Published Volume and Issue: Volume 4 Issue 1 Jan-Feb 2025