Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks

Abstract

Consumers are at risk of exposure to carcinogenic and toxic polycyclic aromatic hydrocarbons (PAHs) through dairy consumption. This study analyzed 39 yogurt samples for PAH24 using GC–QqQ-MS following quick, easy, cheap, effective, rugged, and safe pretreatment. Benzo[a]pyrene (BaP) levels, cumulative PAH concentrations, and toxic equivalents (TEQs) ranged from not quantified to 1.30, 12.30 to 216.75, and 0.02 to 8.50 μg/kg, respectively. Among three types of yogurts, baked yogurt showed the highest concentration and TEQ due to the Maillard reaction. The mean PAH concentration and TEQ were 109% and 395% higher in full-fat yogurt compared with low-fat yogurt, respectively. According to the maximum daily intake derived from the incremental lifetime cancer risk model, further reduction of PAH levels in yogurt is essential for enhanced safety. This study recommends improving the Maillard processing to control PAH levels and establishing regulations for PAHs in yogurt based on TEQ levels.