Polycyclic Aromatic Hydrocarbons

Polycyclic aromatic hydrocarbons (PAH) are a class of chemical compounds that are produced at high temperatures, such as grilling or barbecuing.
Books and Materials on Polycyclic Aromatic Hydrocarbons in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on PAH migration and bioremediation.

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ARS Publications - Polcyclic Aromatic Hydrocarbons

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with polycyclic aromatic hydrocarbons (PAH).

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PubMED Journal Citation on polycyclic aromatic hydrocarbons

National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).

Searchable database for journal citations available to persons interested in information on polycyclic aromatic hydrocarbons.

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Joint Research Centre-Institute for Reference Materials and Measurements (European Commission).

Contains several PAH publications, books, guidelines, training materials, proficiency testing providers, and analytical methods. Includes resources directly related to food safety.

Centre for Food Safety (Hong Kong).

Answers frequently asked questions about the health concerns, studies, and reducing risk of polycyclic aromatic hydrocarbons (PAH) on barbecued meat.

World Health Organization (United Nations).

Evaluates the safety of various food contaminants, with the aim to advise on risk management options for the purpose of public health protection. Includes absorption, distribution, metabolism, excretion, and toxicological data, analytical methods, sampling protocols, sources and occurrences in foods, effects of processing and cooking, prevention, and more on polycyclic aromatic hydrocarbons.