Benzo(a)pyrene and Other Polynuclear Hydrocarbons in Charcoal-Broiled Meat

Science  03 Jul 1964:
Vol. 145, Issue 3627, pp. 53-55
DOI: 10.1126/science.145.3627.53


The possible production of carcinogenic polynuclear hydrocarbons in the charcoal broiling of food has been investigated. Fifteen steaks were cooked and the polynuclear compounds were extracted, separated by chromatography, and identified spectrometrically. Many polynuclear hydrocarbons were identified, but no nitrogen heterocyclic compounds were detected. The carcinogen benzo(a)pyrene was present in the average amount of 8 micrograms per kilogram of steak.