Persistent Organic Pollutants in Smoked Meat: A Review of their Levels,Mechanisms of Formation, and Analytical Methods

Introduction: Polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs) are persistent organic pollutants (POPs) with known toxicity and bioaccumulation potential. Smoked meat, a widely consumed food, has been identified as a major dietary source of these contaminants as they are generated due to the incomplete combustion of fuels used in the smoking process. This review examines existing studies on the occurrence of PAHs, PCBs, and PCDD/Fs in smoked meat, with particular attention to the influence of smoking conditions. Factors such as smoking methods, temperature, fuel type, and cocombustion materials, including plastics and chlorine-containing compounds, are analyzed for their role in the formation and accumulation of these pollutants. Methods: A literature search across databases including PubMed, Scopus, ScienceDirect, and Google Scholar for studies published (2010 – 2024) identified relevant studies based on predefined inclusion criteria emphasizing POP levels, formation mechanisms, and analytical methods in smoked meat and related products. Key data were synthesized thematically to identify research trends and gaps. Results: PAHs have been the most extensively studied in smoked meat, whereas research on PCBs and PCDD/Fs remains limited despite their toxicological significance. The smoking process, particularly the type of fuel and additional materials used, plays a crucial role in the generation of these contaminants. Enhanced analytical techniques have improved detection capabilities, supporting more accurate risk assessments. Discussion: Traditional smoking methods are linked to higher POP contamination, especially with chlorine-rich or plastic-containing fuels. Despite advances in analytical techniques, gaps remain in standardizing methods and understanding halogenated POP formation, underscoring the need for harmonized protocols and targeted research on PCBs and PCDD/Fs under practical conditions. Conclusion: Significant knowledge gaps remain, emphasizing the need for further research to refine smoking practices and enhance food safety standards while preserving the cultural and culinary value of smoked foods.