Facultad de Ciencias Químicas
QFB. Sandra Luz Villarreal Morales
Abstract: The polyaromatic hydrocarbons (HPA) form part of the organic pollutants more recalcitrant on the environmental, due to contaminating aquifers and soil, causing damage affecting in the health status of the organisms near the contaminated site, besides affecting people by contaminating food sources produced at these sites, as fish and seafood caught in rivers and seas polluted and foods such as vegetables and grains. Besides this type of compounds are produced during food processing such as smoked, drying or cooking at high temperatures, increasing the predisposition to HPA consumption in humans. These compounds are considered toxic and mutagenic, have a high lypophilic character and can bioaccumulate in organisms, they also have been associated with different types of human cancer, as colon cancer. Moreover, they have isolated bacterial consortia with metabolic ability to degrade aromatic compounds, under anaerobic conditions and sulfate reduction; however, there are few pure microorganisms capable of degrading complex hydrocarbons such as HPA.