The occurrence of polycyclic aromatic hydrocarbons (PAHs) in dairies has been widely reported. Consumers may be overly exposed to PAHs through dairies causing health risks. Hazards can be reduced by controlling influencing factors in the full-chain of dairy production. This review briefly introduces research trends and analytical methods concerning PAHs in dairies. Additionally, this review discusses influencing factors of PAH concentrations in various dairies to avoid PAHs' formation and accumulation during manufacture. Relevant regulations are referred to and the reported risk assessment methods are summarized. Furthermore, indicators of health risks including TEQBaP, the number and the rate of over-standard are calculated based on PAH concentrations. Through analyses, we find PAH and BaP contamination in dairies are complex problems depending on environment, processing and storage. There was a significant correlation between fat contents and PAH concentrations. Results of infant formula in certain research were worrying and those of smoked cheeses are remarkably high indicating the dangerous smoking process. It is significant to monitor PAHs and calculate TEQBaP from meadows to feeders. Moreover, the existing regulations are insufficient and need strengthening. The data and discussions in this review contribute to worldwide Big Data, further scientific investigation and regulations for PAHs in dairies.
Keywords: Benzo[a]pyrene; PAH4; butter; milk; sterilization; yogurt.