o:1484 Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market en Polycyclic aromatic hydrocarbons (PAHs) are compounds that widely gcographically distributed and remain in the environment for a long time. Meat and meat products may be contaminated by PAls through the process of food smoking. This study provides original analytical data on the levels of benzo[a]pyrene and sum of PAH4 compounds [benzo[a] pyrene (Bal'), bnzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), and chrysene (CHR)] in different types of fermented dried sausages commonly consumed in Serbia. A total of 228 fermented dried sausages. collected from 2020 10 2021, were classified in 4 groups (kulen, cajna, sremska, and budimska sausage). Homogenized samples were extracted by acetonitrile. The purification procedure of the extract was based on the Quick Easy Cheap Effective Rugged and Safe (QuEChERS) approach. Levels of estimated PAH compounds were determined by gas chromatography-tandem mass spectrometry (GC-MS/MS). The following ranges were found (g/kg): kulen (n=56): BaP <0.2-0.5, PAH4 <0.2-2.5; cajna (n=103): BaP <0.2-1.0, PA1H4 <0.2-8.6; sremska (n=37): BaP <0.2-0.4, PAH4 <0.2-3.4; budimska (n=32): Bal <0.2-0.3, PAH4 <0.2-1.4. The maximum residue limits (MRL) for BaP and sum of PAH4 compounds, which were defined both by the legislation of Serbia and EU regulation, were not excceded in the analysed samples and hence pose no risk (o consumers. : budimska sausage; cajna sausage; kulen; PAH; sremska sausage 1552101 0004-1254 2023-03-31T07:17:48.505Z 44 yes 46 Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology - Belgrade Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market 0000-0003-4602-0835 Saša Janković Institute of Meat Hygiene and Technology Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market person 0000-0002-5223-6993 Vesna Đorđević Institute of meat hygiene and technology Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market person 0009-0008-5187-4089 Dragica Nikolić-Perović Institute of meat hygiene and technology Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market person Danijela Vranić Instiute of meat hygiene and technology person Ivana Branković-Lazić Institute of meat hygiene and technology Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market person Nikola Borjan Instiute of meat hygiene and technology Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market person 0000-0003-4067-3755 2022 application/pdf 363423 https://unilib.phaidrabg.rs/o:1484 no yes 1 70 12 1068391 1552260 71A01 Archives of Industrial Hygiene and Toxicology 35-49 73 1 35 49 Mirogojska cesta 16, 10000, Zagreb, Croatia Andrija Štampar Teaching Institute 2022