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Polycyclic aromatic hydrocarbons (PAHs) can contaminate foods during smoking, heating, and drying processes that allow combustion products to come into direct contact with food. They can also enter food supply chains through contaminated air and water, and accumulate in various food chains. Regulations are in place to monitor PAHs levels in foods; the EU set a stringent maximum residue limit (MRL) for BaP in muscle meat of smoked fish and smoked fishery products at 2 µg/kg.2 In this study, seafood samples were prepared using a QueChERS extraction method followed by a dispersive solid-phase extraction clean-up step. The samples were subsequently analyzed by coupling a UHPLC system with a triple quadrupole mass spectrometer.
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Step 2 of the European Standard (EN 15662) Supra-d QuEChERS Dispersive SPE method to perform multiple pesticide residue analysis.