Due to the carcinogenicity of polycyclic aromatic hydrocarbons, their presence in food and the environment has posed a threat to human health. The residues of various PAHs in drinking water, food additives, cosmetics, workshops and factories have reached international limits. PAHs are also present in carbon-roasted and dried foods, similar to the incomplete combustion of organic matter, formed through a pyrolysis process, and are present in vegetable oils. PAHs in food also originate from petrogenic contamination. The EU standard limits the PAHs content in food. Because Bap can reflect the degree of PAHs pollution, it is required that the amount of BaP in edible oil should not exceed 2.0 μg / kg.
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