The carcinogenic PAHs in breads, amount, analytical method and mitigation strategy, a systematic review study.

Area of Science:

• Food Science
• Environmental Chemistry
• Analytical Chemistry

Background:

• Bread is a global staple food with identified contaminants.
• Polycyclic Aromatic Hydrocarbons (PAHs) are a class of contaminants found in bread.
• Four carcinogenic PAHs (PAH4) are of particular concern in food safety.

Purpose of the Study:

• To systematically evaluate the concentrations of four carcinogenic PAHs (PAH4) in various bread types.
• To identify factors influencing PAH levels during bread production and consumption.
• To assess the potential health risks associated with PAH content in bread.

Main Methods:

• A comprehensive literature search was conducted using keywords related to PAHs and bread.
• Seventeen relevant articles were selected and thoroughly evaluated.
• Gas Chromatography-Mass Spectrometry (GC-MS) was the predominant analytical method used.

Main Results:

• PAH4 concentrations in bread ranged from non-detected (ND) to 20.66 µg/kg.
• Ultrasonic baths were commonly used for sample preparation.
• Baking factors like fuel type, temperature, and time significantly impact PAH levels.

Conclusions:

• Incorporating antioxidants during baking may reduce PAH levels in bread.
• Industrial breads are generally safe, but some traditional breads may pose risks due to PAH content.
• Controlling baking parameters is crucial for mitigating PAH contamination in bread.