## 4 PAH Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Product**} & \multirow{2}{*}{**Processing**} & \multicolumn{3}{c}{**PAHs (ug/kg)**} & \multicolumn{3}{c}{**PAH Derivatives (ug/kg)**} & \multirow{2}{*}{**Reference**} \\ \cline{3-4}  & & **BaP** & **Total Sum** & & & & \\ \hline \multicolumn{4}{l}{Meat and meat-derived products} \\ \hline Chicken & Grilling & 1.38-3.27 & 10.10–12.83 (8) & - & - & - & [92] \\  & Grilling & \textless{}LOD-22.09 & 118.10–473.78 (16) & - & - & - & [92] \\  & Boiling; Grilling & - & - & - & \textless{}LOD-195.4 (3) & - & [94] \\  & Grilling & \textless{}LOD-86.4 & 190.1–1781.4 (16) & - & - & - & [95] \\  & Smoking & \textless{}LOD-230 & 0.21–8.30 (4) & - & - & - & [39] \\  & Freying & - & - & - & \textless{}LOD-2.13 (5) & - & [96] \\  & Grilling & - & - & - & \textless{}LOD-14.43 (5) & - & [96] \\ Meatballs & Freying & 0.10–1.64 & 0.10–3.66 (2) & & & & [97] \\  & Beef & Grilling & \textless{}LOD-43.63 & 328.78–817.18 (16) & - & - & - & [93] \\  & Boiling; Grilling & - & - & 2.1–2.6 (3) & - & - & [94] \\  & Barbequing & \textless{}LOD-0.29 & \textless{}LOD-2.63 (8) & - & - & - & [98] \\  & Grilling & 2.20–5.07 & 9.20–23.81 (4) & - & - & - & [99] \\  & Freying & - & - & - & \textless{}LOD-2.19 (5) & - & [96] \\  & Grilling & - & - & - & \textless{}LOD-7.92 (5) & - & [96] \\  & Satay & Grilling & 0.95–32.60 & 69.14–350.38 (15) & - & - & - & [100] \\ Meatballs & Freying & \textless{}LOD-1.96 & 0.08–3.87 (2) & - & - & - & [97] \\  & Patties & Barbequing & 12–83–34.4 (6) & 26.0–62.4 (7) & - & - & [101] \\  & Patties & Barbequing & 0.20–0.34 & 8.79–16.63 (11) & - & - & - & [102] \\  & Pork & Grilling & \textless{}LOD-163.31 & 304.42–2290.31 (16) & - & - & - & [93] \\  & Boiling Grilling & - & - & - & \textless{}LOD-4.2 (3) & - & [94] \\  & Grilling & \textless{}LOD-8.04 & - & - & - & - & [103] \\  & Grilling & 0.68–5.99 & 4.38–33.17 (4) & - & - & - & [99] \\  & Grilling & - & - & - & 5.62 (16) & - & [104] \\  & Freying & - & - & - & \textless{}LOD-2.15 (5) & - & [96] \\  & Grilling & - & - & - & \textless{}LOD-11.46 (5) & - & [96] \\  & Grilling & - & 3.0–570 (12) & - & - & 0.02–0.08 (20) & [21] \\  & Freying & 0.38–6.83 & 0.38–7.90 (4) & - & - & - & [105] \\ Mutton & Freying & - & - & - & \textless{}LOD-2.26 (5) & - & [96] \\  & Grilling & - & - & - & \textless{}LOD-7.63 (5) & - & [96] \\ Sausages & Commercial & \textless{}LOD-1.05 & \textless{}LOD-3.31 (4) & - & - & - & [106] \\  & Commercial & - & - & - & 46 (16) & - & [104] \\  & Freying & - & - & - & \textless{}LOD-LOQ (5) & - & [96] \\  & Grilling & - & - & - & \textless{}LOD-6.48 (5) & - & [96] \\  & Smoking & 1.6–32.7 & 10.2–271.0 (4) & - & - & - & [107] \\  & Smoking & \textless{}LOD-6.20 & 1.21–35.90 (4) & - & - & - & [39] \\  & Smoking & \textless{}LOD-\textless{}LODQ & 114–679 (16) & - & - & - & [108] \\  & Smoking & 0.43–0.47 & 24.42–34.07 (16) & - & - & - & [109] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Outline of PAH prevalence in processed meat, edible oils, and cereal-derived products. Food processing entails internal physical and chemical modifications of the particular raw material, the extent of which (size, nature) dictates the selection of the technique [135; 136]. With no precise formation mechanism established, three potential routes have been pinpointed in connection to PAH formation in thermally treated food products: the pyrolysis