CONTAMINACIÓN ALIMENTARIA POR HIDROCARBUROS AROMÁTICOS POLICÍCLICOS: IMPACTO EN LA SALUD PÚBLICA Y LEGISLACIÓN EN MÉXICO

Compounds formed during food storage, processing and preparation constitute one of the main exogenous sources of genotoxic and carcinogenic compounds. In heated foods, PAHs represent a priority group of chemical contaminants with long-term adverse health effects. The objective of this work is to highlight the presence of PAHs in food and the health risk that is implied by not having a sanitary control in our country. According to the observed results, the highest levels of PAHs were found in smoked fish (1461.79 μg / kg), tea, coffee and cocoa drinks (1406.4 μg / kg), farm mussels (1314.45 μg / kg) and wild (905.66 μg / kg), marinated grilled chicken (457.3 μg / kg) and raw fish (401 μg / kg). In all cases the values ​​allowed by the European Commission (EC) are exceeded. This review allowed us to know some quantification methods and quantities of PAHs present in food. In Mexico there is no health regulation in this regard, so it is imperative that at least the regulatory entities in our country adhere to the regulations established by the CE.