Sources and degree of contamination of foodstuffs by cancerogenic hydrocarbons as result of flue gas smoking and drying are discussed. The authors point out to a possible connection between an increased occurence of cancer of the intestinal tract and a frequent uptake of smoked goods. The used method enables a detection of 0,01 μg of benzo(a)pyrene together with other polycyclic aromatic compounds in smoked goods. The benzo(a)pyrene content of industrially smoked meat products lies between 0.05 and 1.62 μg/kg. The necessity for the use of modern smoking technologies is discussed also with regard to the contamination of foods by cancerogenic hydrocarbons.
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