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Abstract Bread is one of the most consumed foods all over the world. Several contaminants are identified in bread. Polycyclic aromatic hydrocarbons (PAHs) is one of these contaminants. This systematic study evaluates the amount of four carcinogenic PAHs (PAH4) in various types of breads. To conduct this study, a comprehensive search was carried out using keywords of polycyclic aromatic hydrocarbons, PAHs, PAH4, and bread, with no time limitations. 17 articles were selected and fully evaluated. The observed range of PAH4 concentrations in bread varied from non-detected (ND) to 20.66 µg/kg. In the sample preparation process for analysis, an ultrasonic bath was predominantly utilized. Most chromatographic methods are able to measure PAHs in food, but the GC-MS method has been used more. To mitigate PAH levels in bread, it is suggested to incorporate antioxidants during the bread-making process. Furthermore, the type of bread, the type of fuel used to bake the bread, the temperature and the cooking time were some of the factors affecting the amount of PAH. Restricting these factors could significantly reduce PAH content. Regarding the risk assessment conducted in the manuscript, it was determined that industrial breads are usually considered safe. However, some traditional breads may pose risks in terms of their potential PAH content.

IntroductionThe gut microbiota may be altered following changes in diet or exposure to drugs. Humans can be exposed to antibiotic residue in food. People may be exposed to these compounds for years. But in determining the maximum residue level (MRL), the effects of antibiotic residue on the intestinal microbiota are not investigated. Some evidence suggests that antibiotics in small amounts also lead to changes in the intestinal microbiota. Therefore, a systematic study was conducted with the aim of investigating the effect of antibiotic residues in food on the intestinal microbiota.MethodThe main criterion of this research was to investigate the effects of antibiotics at low doses. For this purpose, a search was made in the databases with keywords antibiotic, veterinary antibiotic, food, residue, microbiome, and microbiota. The investigated doses of each of the antibiotics in the studies were compared with their MRL in food.ResultsThe most significant change in the structure and function of the microbiota was made by tetracycline, sulfamethoxazole, cefquinome, florfenicol and tylosin. The lowest observed effect was related to the antibiotics fosfomycin and amoxicillin.DiscussionExposure to antibiotic residues through food is usually a long-term exposure. In vivo studies, changes in the intestinal microbiota were observed. Therefore, it is necessary to inform the breeders and competent authorities in order to comply with the principles of treatment. The gut microbiota may be altered following changes in diet or exposure to drugs.