Abstract：
Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.
摘要：
多环芳烃(PAHs)是广泛分布于环境和食品中的稳定致癌物质,人类主要通过呼吸道接触PAHs，皮肤接触,和饮食摄入。肉类产品是人类饮食的重要组成部分，肉类加工过程中PAHs的形成是不可避免的。因此,全面了解肉类产品中的PAHs可能有助于将人体暴露剂量降至最低。这篇综述的目的是提供对PAHs摄入和各种生产途径的毒理学分析的全面描述。不同PAHs在各种肉制品中的分布,包括家禽和水产品，被分析。讨论的重点是通过使用内源性腌料和抗氧化剂以及减少外源性颗粒物与PAHs的附着来控制PAHs。此外,提出了减少多环芳烃的潜在策略和未来研究的可能方向。
