https://unilib.phaidrabg.rs/o:3333 doi:10.18485/meattech.2023.64.2.59 2023-11-03 application/pdf 676130 bytes In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2–0.6 μg/kg and < 0.2–2.7 μg/kg, respec‑ tively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages. Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market Institute of Meat Hygiene and Technology Đinović-Stojanović, Jasna Vranić, Danijela Begić, Munevera Babić-Milijašević, Jelena Milijašević, Milan Stefanović, Srđan Janković, Saša Meat technology 64(2) http://creativecommons.org/licenses/by/4.0/legalcode info:eu-repo/semantics/article Benzo(a)pyrene, Benzo(a)anthracene, Chrysene, Benzo(b)fluoranthene, Dry fermented sausage, Serbia eng