Accessibility navigation

Smoking out carcinogens

Baines, D., Griffiths, H. and Parker, J. ORCID: (2016) Smoking out carcinogens. Food Science and Technology, 30 (2). pp. 36-39.

Text - Accepted Version
· Please see our End User Agreement before downloading.


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.


Smoked foods are becoming increasingly popular and are being produced by large and small food operations, artisan producers, chefs and consumers themselves. Epidemiological studies conducted over a number of decades have linked the consumption of smoked foods with various cancers and these findings have been supported by animal testing. Smoke contains a group of dangerous carcinogens that are responsible for lung cancer in cigarette smokers and implicated as causative agents for colorectal and other human cancers resulting from the consumption of smoked and barbequed food products. This article describes a new innovation in smoke filtration technology that can significantly reduce the presence of carcinogens in aerosol smoke used to produce smoked food products and hence largely remove a group of dangerous chemicals from the food supply.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68249
Publisher:Institute of Food Science and Technology


Downloads per month over past year

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation