@ARTICLE{Oleszczuk_Patryk_Food_2002,
 author={Oleszczuk, Patryk},
 volume={vol. 28},
 number={No 1},
 pages={107-118},
 journal={Archives of Environmental Protection},
 howpublished={online},
 year={2002},
 publisher={Polish Academy of Sciences},
 abstract={PAHs belong to a group of persistent organic pollutants (POPs). The article is a survey of literature concerning the PAH content in uncooked as well as processed and cooked food. PAHs/POPs are very common cancerogenic and mutagenie pollutants. They can reach food through the consecutive links of the food chain. Hence they create a serious health hazard. The quoted literature indicates that these pollutants are very common in uncooked as we! processed and cooked food. PAHs occurring in plant matter are usually adsorbed on the surface of the leaves or roots. In some cases they also uptake to plants. Plant contamination is caused mainly by air deposition. As far as processed and cooked food is concerned the PAH content depends on its preparation. Extremely intense PAH contamination is in smoked fish and meat as well as products prepared over open name (e.g. barbecue). Cereal and vegetables are the main PAH sources in a human diet.},
 type={Artykuł},
 title={Food Contamination by PAHs},
 URL={http://journals.pan.pl/Content/123809/PDF/12_AE_VOL_28_1_Oleszczuk_Zanieczyszczenie.pdf},
 keywords={PAH, food contaminants, carcinogen, persistent organic pollutants},
}