o:3333 Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market en 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. Benzo(a)pyrene, Benzo(a)anthracene, Chrysene, Benzo(b)fluoranthene, Dry fermented sausage, Serbia 1552099 10.18485/meattech.2023.64.2.59 2023-11-23T12:50:55.227Z 44 yes 46 Jasna Đinović-Stojanović Institute of meat Hygiene and technology Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market Danijela Vranić Institute of Meat Hygiene and Technology Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market person Munevera Begić Faculty of Agriculture and Food Science, University of Sarajevo Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market person Jelena Babić-Milijašević Institute of meat hygiene and technology person Milan Milijašević Instiute of meat hygiene and technology person Srđan Stefanović Institute of meat hygiene and technology person Saša Janković Instiute of meat hygiene and technology person 2023-11-03 application/pdf 676130 https://unilib.phaidrabg.rs/o:3333 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 312 316 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03