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The study aims to evaluate the presence of 15 polycyclic aromatic hydrocarbons (PAHs) in fishery products, shellfish, meat products and spices (n = 140). Benzo[a]pyrene (BaP) was detected in the mean concentration of 0.11 µg/kg in mussels to 4.85 µg/kg in spices. However, none of the samples exceeded the maximal BaP and ? PAH4 limit, set out under the European legislation, although high values determined in some food, especially dried herbs and spices, pointed towards a heavy contamination and the necessity for systematic controls. The study showed that processed food samples contained significantly higher (p<0.05) PAH levels in comparison to food coming from environmental sources.
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