Abstract
PAH contaminants are distributed in various environmental compartments that have potential carcinogens. In dairy products they can present Outsider by several factors such as contamination of the raw material (milk) or the processing of milk and dairy products. The study aimed to discuss the risks of contamination of dairy products with PAHs and the influence on the health of consumers. It concludes that greater commitment is needed from the food industry in the search for raw materials and processes that minimize the generation of PAHs in food and effective oversight as to safety standards with regard to the limits of quantification.