Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety

Traditional pork meat products produced through artisanal smoking and drying techniques are highly appreciated for their distinctive sensory characteristics; however, such practices may raise concerns regarding both chemical and microbiological safety. The present study aimed to assess the occurrence of selected polycyclic aromatic hydrocarbons (PAHs) and hygiene- and safety-related microorganisms in traditionally processed pork meat products collected from local markets and small-scale producers. A total of 140 samples were analyzed for four marker PAHs-benzo[a]pyrene (BaP), benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF), and chrysene (Chr)-using gas chromatography-mass spectrometry (GC-MS). Microbiological contamination was evaluated through standard plate count techniques, and the presence of <i>Listeria monocytogenes</i> and <i>Salmonella</i> serovars was determined using selective isolation methods, followed by PCR confirmation of pathogenic strains. PAH concentrations varied widely: BaP (0.3-1.8 µg/kg), BaA (0.5-2.4 µg/kg), BbF (0.8-3.1 µg/kg) and Chr (0.4-2.0 µg/kg), with ΣPAH₄ (Sum of PAH4, referring to the total concentration of the four-priority polycyclic aromatic hydrocarbons) ranging from 2.5 to 8.3 µg/kg. Smoked sausages showed the highest contamination (BaP: 1.8 µg/kg; ΣPAH₄: 8.3 µg/kg), significantly exceeding levels in dry-cured ham (BaP: 1.2 µg/kg; ΣPAH₄: 6.1 µg/kg) and smoked bacon (BaP: 0.9 µg/kg; ΣPAH₄: 5.4 µg/kg) (Kruskal-Wallis, <i>p</i> < 0.0001). Although all samples complied with the EU ΣPAH₄ limit (12 µg/kg), 15% exceeded the BaP limit of 2.0 µg/kg, primarily among artisanal sausages. Microbiological analyses revealed total coliform counts between 1.5 × 10² and 6.2 × 10⁴ CFU/g, while Enterobacteriaceae ranged from 2.0 × 10² to 4.9 × 10⁴ CFU/g. Samples obtained from unregulated producers exhibited higher bacterial loads, indicating suboptimal hygiene during processing and storage. A moderate positive correlation was identified between total coliform and Enterobacteriaceae counts (r = 0.59, <i>p</i> < 0.05). Moreover, <i>Salmonella</i> serovars was detected in ten sausage samples, and <i>Listeria monocytogenes</i> was confirmed in three samples of traditional products. Overall, the findings suggest that although PAH contamination generally complied with EU safety limits, occasional exceedances of benzo[a]pyrene and elevated microbial indicators underscore the need for stricter control of smoking parameters, fuel sources, and hygienic handling. Implementation of standardized smoking protocols and good manufacturing practices (GMP) is recommended to enhance the safety and quality of traditional pork meat products.