| dc.description.abstract | The World Health Organization’s International Agency for Research on Cancer issued a
statement in 2015 about the classification of red (mammalian) meats and meat products that
caused alarm worldwide. Some processed products were placed in category 1, as proven
human carcinogens, due to the formation of technological contaminants (nitrosamines,
polycyclic aromatic hydrocarbons (PAH), heterocyclic amines (HCA)) during their production.
These compounds can be formed by heat treatment, during home or catering cooking
processes, such as grilling. At the same time, food-borne epidemics in recent years have
shown that in order to establish microbiological safety, we need appropriate antimicrobial
procedures, such as the application of heat treatment, both in the food industry and in food
preparation at home or in restaurants. | en_US |
