In this study, the following concentrations of some PAHs (Polycyclic Aromatic Hydrocarbons) were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in processed foods (n=165) and cooked meats (n=45) and established the analytical method by characteristics of processed foods. The methodology involved extraction (alkali digestion, liquid-liquid extraction, microwave extraction), clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). The recovery of overall method for 8 PAHs spiked into these products ranged from 92 to 103%. The mean level of detected foods was found to be benzo(b)fluoranthene $0.9;{mu}g/kg$ in smoked salmon, benzo(b)fluoranthene $1.0;{mu}g/kg$, benzo(k)fluoranthene $0.3;{mu}g/kg$, benzo(a)pyrene $0.9;{mu}g/kg$ in dried banana, benzo(b)fluoranthene $0.2;{mu}g/kg$, benzo(k)fluoranthene $0.1;{mu}g/kg$, benzo(a)pyrene $0.2;{mu}g/kg$ in smoked chicken, benzo(b)fluoranthene $1.3;{mu}g/kg$, benzo(k)fluoranthene $0.3;{mu}g/kg$, benzo(a)pyrene $0.9;{mu}g/kg$ in charcoal grilled pork, respectively.