Proceedings of the Korean Society of Toxicology Conference (한국독성학회:학술대회논문집)

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
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Levels of 14-Polycyclic Aromatic Hydrocarbons in Meat Products

  • Lee, Hyomin (National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Eunkyung Yoon (National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Lee, Gunyoung (National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Kim, Hyeonjeong (National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Park, Kyungah (National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Kim, Yunhee (National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Jisun Yang (National Institute of Toxicological Research, Korea Food and Drug Administration)
  • Published : 2003.10.01
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Abstract

Food is a significant source of polycyclic aromatic hydrocarbons (PAHs) to which humans are exposed. In this study, we are analysed 14 PAHs in baked and smoked meats known as major source of PAHs, and defined a correlation between benzo(a)pyrene and pyrene to compare estimating risk from human exposure to PAHs with urinary1-hydroxypyrene.(omitted)

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