Research Article

Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Table 3

Median and minimum-maximum concentrations (µg·kg−1) for BaP and PAH4 in products of large and small fish and in pork and other meat products.

Product typeBaPPAH4 sum
Median (µg·kg−1)Minimum-maximum (µg·kg−1)Median (µg·kg−1)Minimum-maximum (µg·kg−1)

Large fish products ()00–4.90.30–26
Small fish products ()0.90–3.880–21
Pork products ()0.80–401.90–200
Other meat products ()00–6.80.40–38