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The concentrations of benzo(a)pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial cured meat products and 14 homegrilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 µg kg-1 for benzo(a)pyrene was exceeded in 3.4% of samples. The highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood-burning grill. The average intake of benzo(a)pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of individual food consumption questionnaire and for the general population based on the national food consumption

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The electrochemical reduction of O2 was studied on TiO2 and normalPt‐TiO2 coated Ti electrodes using the rotating disk electrode technique. The normalPt‐TiO2 coatings were prepared by the thermal decomposition method in the Pt composition range 10–100 wt %. Tafel plots with two distinct slope regions were observed for the reduction of O2 on the normalPt‐TiO2 electrodes of high Pt content. The electrocatalytic activity toward oxygen reduction decreased remarkably for the electrodes containing less than 35% Pt. The activity decrease was explained by an electrode resistance increase at lower Pt contents. Cyclic voltammetric measurements revealed that the electrode behavior was strongly dependent on the Pt content in the coating. The surface of electrodes was characterized by X‐ray diffraction, scanning electron microscopy, and X‐ray photoelectron spectroscopy. © 1999 The Electrochemical Society. All rights reserved.