Technological alternatives to reduce PAHs in smoked meat products

This Task Force has been created with the aim of furthering and prioritising the actions to be carried out for the development of protocols and control measures in traditional smokehouses that allow the product to comply with legal requirements while maintaining the sensory properties so appreciated by the consumer.

The generation of PAHs in smoke and the transfer to the product depend on many factors that are currently not controlled in traditional smokehouses.

For this reason, it is necessary to develop protocols in smokehouses that control the PAHs transferred to the product, maintaining its organoleptic characteristics and shelf life.

To do this, data and results on contaminant levels are collected and action plans are drawn up for their development in companies.