الفهرس 
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Abstract
Assessment of some polycyclic aromatic hydrocarbons residues in prefabricated meat for consumption and its relevance to food safety
Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds produced from incomplete combustion of charcoal which is present in some types of food and have public health importance.
This study was conducted to survey the extent of the presence of residues of 11 of PAHs in charcoal grilled meat and charcoal grilled Kofta, 10 samples of charcoal grilled meat and charcoal grilled Kofta (5 of each) were collected from different restaurants in Mansoura city, Dakhlia Governorate, 30 sample of these foods (15 of each) were also collected and marinated before charcoal grilling as an attempt to reduce PAHs residues.
The results indicated the presence of total PAHs on average of 119.8 and 59.2 µg per kg in non-marinated charcoal grilled meat and non-marinated charcoal grilled Kofta respectively, these averages dropped significantly to 57.93 and 30.2 μg per kg in marinated charcoal grilled meat and marinated charcoal grilled Kofta , respectively, reflecting the positive impact of the marinade to reduce PAHs.
Among all types of PAHs, the European Union set the maximum level permitted in food for only one component is benzo (a) pyrene as the most dangerous compound to the public health is an indicator of the risk of cancer, benzo (a) pyrene levels were found higher than allowed in 40% of the samples of non-marinated charcoal grilled meat and also were found in higher levels than.