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Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion or pyrolysis of organic material and they are among the most harmful compounds. During process of meat smoking, wood combustion is one of the most important sources of PAH compounds, which can be adsorbed by the surface of meat. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) recommended to the member states of European Union to use the sum of benzo[a] pyrene (BaP), benz[a] anthracene (BaA), benzo[b] fluoranthene (BbF) and chrysene (CHR), (PAH4 compounds), as a marker for the occurrence and impact of carcinogenic PAHs in food, instead of benzo[a]pyrene. The maximum content of BaP and sum of all four compounds (PAH4) has been established by European Commission Regulation No. 835/2011. For smoked foods, from 1st September 2014, the maximum BaP content was lowered to 2 mu g/kg, while the content of PAH4 is allowed to 12 mu g/kg. The new maximum residue limits (MRL) both for BaP and sum of PAH4 compounds in smoked meat and meat products were defined by the legislation of Serbia, as well, and it is in accordance with EU regulation. The aim of this paper was the validation of the method for identification and determination of benzo[a] pyrene, chrysene, benz[a] anthracene and benzo[b] fluoranthene in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of PAH4 compounds. Fluorescence detector operated at excitation/emission wavelength 275/385 nm for BaA and CHR, 256/446 nm for BbF and 260/410 nm for BaP, respectively. On the base of experimental results, it is possible to conclude as follows: The in-house validation procedure of the method meets all cri

Smoked meat and smoked meat products represent a significant part of the human diet in Serbia. The process of smoking, i.e. wood combustion, is one of the most important sources of polycyclic aromatic hydrocarcarbons (PAHs). Considering the carcinogenic and mutagenic properties of some PAHs, these compounds have been in the spotlight of scientific interest. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) reviewed the available data on occurrence and toxicity of PAHs in food. In 2008, the CONTAM Panel concluded that benzo[a]pyrene is not a suitable indicator for the occurrence of PAHs in food. Based on the currently available data relating to occurrence and toxicity, the CONTAM Panel concluded that the sum of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene (PAH4) are the most suitable indicators of PAHs in food. These proposals have become part of the legislation both of EU and Serbia. From 1st September 2014, maximum residue limits (MRL) both for benzo[a]pyrene (2 μg/kg) and sum of PAH4 compounds (12 μg/kg), in smoked meat and meat products, were defined by the legislation of Serbia, which is in accordance with EU regulation. In this paper, the method has been developed for the determination of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene (PAH4 compounds) in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene. Different conditions of HPLC-FL analysed were applied (mobile phase, HPLC column, oven temperature, flow) in order to achieve optimal conditions for qualitative and quantitative analysis of PAH4 compounds, Dimljeno meso i proizvodi od mesa zauzimaju važno mesto u ishrani stanovništva u Srbiji. S obzirom, da tokom dimljenja tj. procesom sagorevanja drveta nastaju policiklični aromatični ugljovodonici (Polycyclic Aromatic Hydrocarbons, PAH), koji su klasifikovani kao karcinogena i mutagena jedinjenja, proučavanje ovih jedinjenja uvek zaokuplja pažnju javnosti. Na osnovu podataka, koji su rezultat novih bioloških i toksikoloških naučnih istraživanja, evropska naučna komisija o zagađivačima u lancu ishrane je u junu 2008. godine predložila da se suma sadržaja benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena, tj. PAH4 jedinjenja koristi kao marker prisustva drugih PAH jedinjenja u različitoj hrani. Ovi predlozi postali su deo zakonske regulative, kako Evropske unije, tako i Srbije. Zakonska regulativa Srbije, koja je u saglasnosti sa propisima EU, od 1. septembra 2014. godine definiše maksimalno dozvoljenu količinu (MDK) za sumu sadržaja PAH4 jedinjenja (12 μg/kg), kao i za sadržaj benzo[a]pirena (2 μg/ kg) u dimljenom mesu i proizvodima od mesa. U ovom radu razvijena je metoda za određivanje benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena tj. PAH4 jedinjenja u dimljenom mesu i proizvodima od mesa. Za ekstrakciju lipida i lipofilnih jedinjenja iz uzoraka korišćena je ubrzana ekstrakcija pomoću rastvarača. Ekstrakcija na čvrstoj fazi je korišćena kao postupak za uklanjanje molekula lipida iz ispitanih uzoraka. Identifikacija i kvantifikacija benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena rađena je korišćenjem visokoefikasne tečne hromatografije sa fluorescentnim detektorom (HPLC-FL). Primenjeni su različiti uslovi HPLC analize (mobilna faza, HPLC kolona, temperatura peći, protok mobilne faze) u cilju postizanja optimalnih uslova za kvalitativnu i kvantitativnu analizu PAH4 jedinjenja.