Abstract The purpose of this research was to determine the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) and 8 biogenic amines in traditionally smoked cheeses in order to control their safety. The majority of the examined cheeses met the requirements of the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) set for meat and meat products, except the cheeses D, H and I. However, all cheeses examined in our study were characterized by a relatively low amount of the sum of these compounds when compared to information available in literature regarding cheese. It ranged from

中文翻译：

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多环芳烃和生物胺对传统熏制奶酪的污染

摘要 本研究旨在确定传统熏制奶酪中16 种多环芳烃(PAHs) 和8 种生物胺的含量，以控制其安全性。大多数被检测的奶酪都符合苯并 [a] 芘的最高含量 (2 μg/kg) 以及苯并 [a] 蒽、芘、苯并 [b] 荧蒽和苯并 [a] 芘 (12 μg/kg) 用于肉类和肉制品，奶酪 D、H 和 I 除外。然而，与有关奶酪的文献中的可用信息相比，我们研究中检查的所有奶酪的特征在于这些化合物的总和相​​对较低. 它的范围从