A Food Risk Management Approach Related to Fish Consumption Containing PAHs André Vieira Kuhn, Nathieli Cozer, Giorgi Dal Pont, Helen Sadauskas-Henrique

Abstract

This article aims to analyze the risks and potential threats to human health arising from the consumption of Polycyclic Aromatic Hydrocarbons (PAHs) in fish. The applied literature review research was used as nature, using the qualitative method, making an interrelation between the existing laws of US APA and EU under PAHs regarding food preparation. It shows the importance of the individual to obtain knowledge about the techniques used for food preparation (Grilling or Smoking) to avoid ingesting high concentrations of PAHs