## 3 Results and Discussion
Flu showed the highest concentration in sample SS2 with 44.26 \(\upmu\)kg, and its minimum value was detected SS28 with 7.33 \(\upmu\)kg. Ant showed very high levels (\(>\)100 \(\upmu\)kg) in nine samples, SS1-4, SS6-9 and SS13. The highest concentration of Ant was quantified in sample SS1 with 228.03 \(\upmu\)kg. Other samples were below 100 \(\upmu\)kg and the lowest concentration quantified for this PAH was 33.38 \(\upmu\)kg in sample SS28. Phen concentrations stayed below 30 \(\upmu\)kg in all samples, and the highest level was found in SS1, 27.11 \(\upmu\)kg. The sum of 4 PAHs (PAH4) is shown in Table 2 which gives an overview of samples that can be declared as potentially harmful to human health. The EU regulation no. 1881/2006, 835/2011 and XX/2019 [19; 20; 21], prescribes that the sum of PAH4 in traditional meat products should be lower than 30 \(\upmu\)kg. According to this regulation, four samples analyzed in this survey (SS1, SS3, SS4, SS17, and SS18) exceed the prescribed values. Sample SS1 showed concurringly high concentration of PAH4, 99.26 \(\upmu\)kg/kg. Twenty-two samples had acceptable values for PAH4 below 30 \(\upmu\)kg and three samples had below--LOQ values for PAH4 SS13, SS28, and SS29. These samples can be considered safe for human consumption. In Table 2 the sums of PAH16 are also displayed. They appear to be high. SS1 had the highest value for PAH16 462.83 \(\upmu\)kg followed by SS2 with 316.78 \(\upmu\)g/kg. However, no legal regulation for PAH16 in food commodities has been set so it is not possible to estimate if those concentrations are harmful to human health. [PERSON] et al. [33] reported lower levels for PAH4 in Croatian dry-cured hams. This is probably due to the fact that these samples were produced in industrial conditions. The samples that showed high PAH4 and BaP concentrations also have high PAH16 concentrations probably due to smoke intensity (duration and temperature). Prolonged smoking or smoking with an unsuitable wood type (oak, pine or other types of softwood) may contribute to elevated PAHs levels in meat products. Distribution of PAHs in Slavonska sunka samples according to the place of production is shown in Table 3. The highest concentration of PAH4 and PAH16 were detected in Vukovar-Srijem county who exhibited significantly higher PAH values in comparison to other counties. Individual PAHs concentrations were also detected in Vukovar-Srijem county, with the exception of Pyr. This is probably due to the fact that certain producers pay more attention to combustion conditions, such as distance from the fire, wood type or fire height. Table 4 represents the PAH4 occurrence in different counties according to Chi-square (\(\chi^{2}\)) test. The results of this test are in accordance with the results shown in Table 3. The results indicate that 50.0% of samples originating from Vukovar-Srijem county contains low concentrations of PAHs, which is, in comparison to other counties, the highest incidence. Moderate concentrations of PAHs are mostly found in Osijek-Baranja county, with the 46% incidence. This is a high incidence for moderate concentrations since other counties showed 23% (Brod-Posavina) and 31% (Vukovar-Srijem). The lowest incidence of moderately contaminated samples is found in Pozega-Slavonija county, with 0%. Highly contaminated samples were evenly distributed in all counties with 29%. The exception was found in Brod-Posavina county that resulted in 14% of high contamination in samples. The effect of different wood types on PAH content is shown in Table 5. It is visible that the samples smoked using elm tree for combustion exhibited higher values for PAHs than the samples smoked using beech and hornbeam.