What if the foods you consider healthy are hiding cancer-linked chemicals? A new study by researchers in South Korea has revealed that everyday items like fruits and vegetables can carry harmful contaminants formed during cooking or environmental exposure.
The findings, published in the journal Food Science and Biotechnology, raise fresh concerns about what may be lurking on our plates. Researchers from Seoul National University of Science & Technology have discovered that PAHs are generated when food is grilled, roasted, smoked or fried, and can also accumulate through air pollution or soil contamination. Some of these compounds are known to be carcinogenic, making accurate and efficient testing essential for public health and food safety, they found.
Traditionally, detecting these contaminants requires time-consuming and chemical-intensive lab procedures. To improve monitoring, the research team led by Professor Joon-Goo Lee evaluated a newer testing approach called QuEChERS — short for Quick, Easy, Cheap, Effective, Rugged and Safe. The method simplifies the extraction of organic substances and reduces the use of toxic chemicals compared with older techniques.
The researchers applied the technique to eight PAHs across various food samples and reported high accuracy, strong recovery rates and very low detection limits. Using gas chromatography-mass spectrometry, they confirmed that the streamlined method was both sensitive and reliable when measuring contamination levels.
“This method not only simplifies the analytical process but also demonstrates high efficiency in detection compared to conventional methods,” Prof. Lee said, noting that it could be used across a wide range of food products.
Scientists say the approach could strengthen food safety checks and help industries improve quality control while cutting down costs and laboratory waste. The team emphasized that faster detection systems will be key in reducing consumer exposure to harmful chemicals.
“This can improve public health by ensuring safer food and reduce hazardous emissions from testing,” Prof. Lee added.
The study highlights the need for continued monitoring of contaminants in the global food supply, particularly as more consumers adopt health-focused diets and increase their intake of cooked produce. Researchers say better testing can prevent risks before they reach the plate.
