Polycyclic aromatic hydrocarbons (PAHs) are organic compounds that contain two or more fused aromatic rings made up of carbon and hydrogen atoms. Hundreds of individual PAHs can be generated from all sorts of incomplete combustion of carbon containing material or pyrolysis of organic matter during industrial processes or other human activities (Palm et al., 2011). PAHs are formed during incomplete combustion or pyrolysis of organic materials. Consequently, PAHs are introduced into body by inhalation, ingestion and skin contact (ATSDR, 2009). Non-occupational respiratory exposure is mainly from tobacco smoke and urban air while the major source of ingested PAHs is processed food (Grimmer and Bohnke, 1975; Fritz and Soos, 1980; DeMarini, 2004; Chung et al., 2011). The presence of PAHs in foodstuffs is usually associated to industrial food processing (heating, drying and smoking), certain cooking practices (grilling, roasting and frying processes) and processing of coal and crude oil (Šimko, 2005; Alomirah et al., 2009).

PAHs are rich in carbon and therefore they are lipophilic, a property which facilitates their accumulation in lipid tissues (Chen and Chen, 2001). The presence of PAHs in foodstuffs has been found to vary depending on the type and fat content of the food, cooking process (fried, grilled, roasted, boiled and smoked), temperature and duration of cooking, type of fuel used (electrical, gas, wood and charcoal), proximity and direct contact with heat source (Sinha et al., 2005; Šimko, 2009; Stadler and Lineback, 2009).