Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.

Charcoal-grilling may lead to contamination of food with carcinogenic polycyclic aromatic hydrocarbons (PAHs) during the grilling process. The objective of this work was to determine the effect of charcoal preparation on 16 USEPA priority PAHs in the smoke produced during the grilling process. Firstly, mangrove charcoal was prepared at carbonisation temperatures of 500, 750 and 1000 °C.