Methods for determination of polycyclic aromatic hydrocarbons in milk and dairy products

This scientific review is dedicated to analytical methods for the determination of polycyclic aromatic hydrocarbons (PAHs) in milk and dairy products. The primary focus is placed on the accuracy, reliability, and accessibility of the methodologies employed for food quality control. A comprehensive examination of various analytical techniques is provided, including liquid and gas chromatography, spectroscopy, and micro-fluorescence. It is noted that existing technologies ensure sufficient accuracy and reproducibility of results, thereby enhancing the safety of dairy products. Despite the complexity of the procedures, modern instrumentation delivers reliable outcomes and supports effective food quality control. PAHs are classified based on their molecular weight and origin, differing in their toxicity levels and capacity for bioaccumulation in living organisms. The review offers a detailed assessment of extraction and purification methods, encompassing liquid and gas chromatography, Raman microscopy, and infrared spectroscopy. International guidelines and regulatory limits for PAH content in foodstuffs, as established by the US Environmental Protection Agency (EPA) and the European Food Safety Authority (EFSA), are presented. The prospects for the application of various analytical methods in real-world settings are evaluated, emphasizing the critical importance of precise monitoring of PAH levels in dairy products. This review underscores the necessity for the continued refinement of PAH analysis and control methods, as well as the significance of collaboration between the dairy industry and specialized laboratories to minimize contamination risks.

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