Benzopyrene is a carcinogenic and mutagenic polycyclic aromatic hydrocarbon (PAH) fraction which occurs as a contaminant in foods exposed to smoke, charring, grilling, or combustion. Grilled and barbecued meats, smoked fish, and oils heated to smoking point are typical sources, with charred surfaces carrying the highest levels. Food-safety authorities monitor PAH levels in these products against maximum limits and advise cooking practices that minimize charring, such as trimming fat to reduce flare-ups and avoiding direct flame contact, to reduce exposure. Smoking processes for traditional products are increasingly optimised to deliver flavour with lower PAH formation, balancing heritage methods with modern safety expectations.