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The Concentration of Polycyclic Aromatic Hydrocarbons in Cheese: A Systematic Review Publisher



Mazaheri Y1, 2 ; Abedini A3 ; Irshad N4 ; Shariatifar N1 ; Sami M5 ; Jahanbakhsh M1 ; Sadighara P1
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Authors Affiliations
  1. 1. Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Student's Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: International Dairy Journal Published:2025


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 μg/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. © 2025 Elsevier Ltd
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