When smoking and baking, the fat droplets on the charcoal fire are coked to produce thermal polymerization reaction, which is easy to form benzopyrene and attach to the food surface; The incomplete combustion of fuel charcoal also makes the smoke contain a lot of benzopyrene, which may penetrate into food with the smoke at high temperature, resulting in high benzopyrene content in smoked food.
Extended data
Food scientists have been trying to find ways to reduce or remove toxic and harmful substances in fried, pickled and smoked foods, so as to reduce their harm to human body. For example, adding lactic acid bacteria strains to pickled vegetables for lactic acid bacteria fermentation can reduce and inhibit the generation of nitrite. For another example, using liquid fumigant instead of smoking in the processing of smoked food can greatly reduce or even eliminate polycyclic aromatic hydrocarbons in food.
In short, the harmful substances contained in fried, pickled and smoked foods that meet the requirements of food safety standards will not cause food safety problems under normal consumption. However, in view of the above-mentioned "defects" in these three kinds of foods, consumers are advised to pay attention to reasonable collocation in their daily diet and control their intake appropriately.
People's Network-Knowledge of Food: Can't you eat more fried, pickled and smoked food?