Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety.

Microorganisms · 2025 · PMC12736057 · PMID 41472007

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For benzo[a]pyrene (BaP), the test indicated a highly significant difference (H = 48.21, p < 0.0001), with smoked sausages exhibiting the highest concentrations, followed by dry-cured ham and smoked bacon.

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