[Benzo(a)pyrene content in sausage products].

The content of the carcinogenic polycyclic aromatic hydrocarbon, benz(a)pyrene was determined in sausage products (boiled, raw- and semi-smoked) treated both with a smoke-air mixture and with the smoking liquid "Vakhtol". It was found that in raw- and semi-smoked sausage products treated with the smoke-air mixture, the level of benz(a)pyrene was 12-18 times greater than in boiled sausages exposed to the similar treatment. The use of the smoking liquid "Vakhtol" favours the manufacture of the produce not contaminated with carcinogenic substances. This forms basis for "Vakhtol" introduction into food industry.