Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products

As a volatile aromatic alkane compound, polycyclic aromatic hydrocarbons have teratogenicity, carcinogenicity, mutagenicity and genotoxicity, and are recognized as the main organic pollutants affecting human health. Because meat products contain a lot of nutrients such as fat and protein, polycyclic aromatic hydrocarbons are easily produced during the processing process, which poses a potential threat to human health. In recent years, with the research on the toxicity of polycyclic aromatic hydrocarbons, the food safety issues caused by it have received more and more attention. The research direction of PAHs detection and analysis is prospected, with a view to providing a reference for the development of accurate, fast, efficient and green detection and analysis methods.