Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety
Alexandra Tabaran, Oana Lucia Crisan-Reget, Dana Alina Magdas, Mihai Borzan, Sergiu Condor, Caroline Lǎcǎtuş, Sorin Daniel Dan · 2025
Read Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety by Alexandra Tabaran, Oana Lucia Crisan-Reget, Dana Alina Magdas, Mihai Borzan, Sergiu Condor, Caroline Lǎcǎtuş, Sorin Daniel Dan (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12736057.txt.
Description
Alexandra Tabaran and colleagues tested traditional pork products for safety in 2025. Artisanal smoking and drying give prized flavors. Those methods can also add chemical and germ risks. The team collected products from markets and small producers. They analyzed well over one hundred samples. Four marker smoke chemicals were measured with precision tools. Standard plate tests counted hygiene-related bacteria. Targeted tests hunted two dangerous germs, with gene confirmation.
Smoke chemical levels varied widely between products. Smoked sausages carried the highest loads. Dry-cured ham and smoked bacon ranked lower. Total sums stayed under the European safety limit overall. Bacterial loads ran higher in goods from unregulated producers. That gap points to weaker hygiene in making and storage. One dangerous germ appeared in ten sausage samples. Another appeared in three traditional products. The authors urge tighter control of smoking and handling.
Catalog record
| CREATOR | Alexandra Tabaran, Oana Lucia Crisan-Reget, Dana Alina Magdas, Mihai Borzan, Sergiu Condor, Caroline Lǎcǎtuş, Sorin Daniel Dan |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 31 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |