For instance, [PERSON] reported the mean exposure to BPA for pregnant women to be 0.05 and 0.06 \(\mathrm{\SIUnitSymbolMicro g}\) per kg body weight per day (\(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day) for samples collected between 2007 and 2009 ([PERSON] et al., 2010), while [PERSON] reported exposures varying from 0.047 to 0.049 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day in pregnant women for samples collected in 2015 ([PERSON] et al., 2009). Another study reported that the level of BPA exposure from canned foods for pregnant women from Southern Spain was 1.1 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day ([PERSON] et al., 2010). On the other hand, [PERSON] et al. analysed 158 food composites from Quebec City and found dietary intakes of BPA for infants were 0.17-0.33 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day, for children aged from 1 to 19 years 0.082-0.23 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day, and for adults 0.052-0.081 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day ([PERSON] et al., 2010). Furthermore, the UK Food Standards Agency reported that BPA intake was 0.36-0.38 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day for adults and 0.83-0.87 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day for infants. However, this exposure level was calculated based only on the BPA concentration in canned foods in the United Kingdom ([PERSON] et al., 2010). For infants and young children under 36 months, BPA exposure increased with increasing age. This may be due to the introduction of common foods such as solid foods and beverages to the diet. However, for adults (18 years and over) BPA exposure decreased with increasing body weight which is likely due to dilution effect of body weight increases rather than decreases in BPA intake through decreased food consumption. Moreover, Thomson and Grounds reported that the mean and maximum exposure to BPA in New Zealand was 0.008 and 0.29 \(\mathrm{\SIUnitSymbolMicro g}\)/kg \(\mathrm{\SIUnitSymbolMicro b}\)/day, respectively, based on BPA levels in canned foods ([PERSON] et al., 2010). Although in most cases the daily exposure to BPA from dietary meat sources are claimed to be lower than the toxicological limit determined by the international authorities, the levels reported would have a significant contribution to the overall exposure. This is of concern considering the proven undesirable effects of even low-level exposures to BPA ([PERSON] et al., 2010). In addition, many of the exposure values are calculated on the basis of exposure from canned meat whereas the studies of [PERSON] et al. and [PERSON] et al. have demonstrated that a number of other types of meats and meat products may contain BPA at appreciable levels ([PERSON] et al., 2010; [PERSON] et al., 2009). Therefore, more research is needed to address the contribution of different food categories (raw, processed and/or packaged) to the daily BPA exposure levels including their adverse health effects. BPA levels in meat and meat products, particularly in non-canned meats are rarely analysed. In addition, in the large studies published to date, there is a lack of understanding as to the impact of industrial processing and preparation, as well as household cooking procedures on BPA exposure. Therefore, the purpose of this review is to review and critically evaluate the available data on the regulatory aspects to control BPA exposure, occurrence of BPA and its metabolites in meat and meat products, possible routes of exposure in canned and raw products, as well as available procedures to detect and quantify BPA in foods, particularly meats.