The traditional smoking procedure, which is the use of open fire, can lead to the formation of PAHs in sausages. The aim of this paper was to assess the types and concentrations of 16 PAHs in 30 samples of Slavonska kobasica, a traditional smoked sausage. In general, some samples showed high values of anthracene and acenaphthylene. In one sample, acenaphthylene reached the value of 1050 µg/kg and in another 1491 µg/kg anthracene was measured. Cancerogenic benzo(a)pyrene content was little above the maximum limit of 5 µg/kg in four samples, but mainly remained below the limit of quantification. PAH4 (i.c. benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(a)pyrene) were above the maximum limit of 30 µg/kg in three samples. Generally, it can be noted from the results that samples with high PAH4 and benzo(a)pyrene concentrations also have high PAH16 concentrations.

传统的吸烟程序是使用明火，可导致香肠中多环芳烃的形成。本文的目的是评估传统熏制香肠Slavonska kobasica的30个样品中16种PAH的类型和浓度。通常，一些样品显示出较高的蒽和值。在一个样品中，达到了1050 µg / kg的值，在另一个样品中，测得了1491 µg / kg的蒽。致癌的苯并（a）re含量在四个样品中略高于5 µg / kg的最大限值，但主要保持在定量限值以下。PAH4（ic苯并（a）蒽，，苯并（b）荧蒽和苯并（apy）在三个样品中都超过了最大限量30 µg / kg。通常，从结果中可以看出，具有高PAH4和苯并（a）concentrations浓度的样品也具有高PAH16浓度。