Polycyclic aromatic hydrocarbon compounds (PAHs) with carcinogenic, teratogenic, and mutagenic properties are defined as organic pollutants containing benzene rings. PAHs, which are formed by the proliferation of carbon-containing substances in high-temperature and oxygen-free environment, have reached our dinner table by polluting our air, water, and soil as a result of increasing industrial wastes, fossil fuel use, man-made factors, and natural events such as fire. In addition to environmental pollution and contamination with contaminated food contact materials in raw and processed foods, it also occurs as a result of high-temperature processing operations. Heat treatment height applied to food, distance process time parameters between food and heat source are effective on PAH formation. Cooking techniques involving high heat treatment such as drying, frying, roasting, and grilling, especially applied to meat and meat products, cause the formation of PAH compounds. In this chapter, chemical structures of PAHs, prevention of PAH formation, health effects, and FTIR/Raman spectroscopic applications will be explained.