2h. Polyaromatic Hydrocarbons

  1. Richard H. Stadler3 and
  2. David R. Lineback4
  1. Jong-Heum Park1 and
  2. Trevor M. Penning2

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch2h

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Park, J.-H. and Penning, T. M. (2008) Polyaromatic Hydrocarbons, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch2h

Editor Information

  1. 3

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 4

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. 1

    Center of Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania, School of Medicine, Philadelphia, PA 19104-6084, USA

  2. 2

    Department of Pharmacology, 130C John Morgan Bldg., 3620 Hamilton Walk, Philadelphia, PA 19064, USA

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • polycyclic aromatic hydrocarbon (PAHs) compounds;
  • Human Environment Exposure Study (THESS);
  • PAH-contaminated food and cancer risk

Summary

This chapter contains sections titled:

  • Introduction

  • Occurrence

  • Analysis

  • Mechanisms of Formation

  • Mitigation

  • Exposure and Biomonitoring

  • Health Risks/Effects

  • Risk Management

  • References