Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food

Polycyclic aromatic hydrocarbons are persistent environmental contaminants, several of which, including benzo[a]pyrene (BaP), are potent carcinogens. Their presence in food poses significant health risks, necessitating accurate and sensitive monitoring. This review summarizes analytical approaches used for the extraction, separation, and detection of BaP and other Polycyclic aromatic hydrocarbons in food and beverages. Conventional chromatographic methods, particularly liquid chromatography with fluorescence detection (LC-FLD) and gas chromatography-mass spectrometry (GC-MS), remain the reference techniques for quantitative analysis, achieving detection limits of 0.01-10 μg/kg across various matrices. Immunological methods such as enzyme-linked immunosorbent assay and lateral flow immunoassay offer rapid, cost-effective screening, with sensitivities of 0.03-0.1 μg/kg. Recent spectroscopic innovations, including Raman, surface-enhanced Raman, and fluorescence spectroscopy, enable non-destructive, solvent-free detection of BaP at sub-ppb levels. These techniques support the growing shift toward high-throughput, portable analytical platforms for food safety surveillance. Overall, while immunological and spectroscopic tools provide excellent preliminary screening capabilities, chromatographic methods, especially LC-FLD and GC-MS, remain the most reliable and widely validated options for routine food analysis due to their superior accuracy, selectivity, and regulatory acceptance.