The concentration of polycyclic aromatic hydrocarbons in cheese: A systematic review

Abstract

Cheese is a desirable food product worldwide, so its safety is essential. In this systematic review, the PAHs level of this product was reviewed. Initially, databases were searched with relevant keywords. 200 manuscripts were collected from databases and the full text of 65 manuscripts was reviewed. In almost all studies, the PAHs level in smoked cheeses was higher than in non-smoked cheeses. The total PAHs level was highly variable in some manuscripts, with values as high as 243 mu g/kg reported. Cheeses are smoked both traditionally and industrially. The PAHs value was higher in traditional methods. For this purpose, industrial methods such as the use of liquid smoke are recommended.