They can enter food either from the environment or during food processing. Some PAHs are known to cause cancer because they can damage DNA. It is therefore important that current levels in foods are low enough to reasonably be achieved.
After the first regulatory limits in food were set in 2006, the European Food Safety Authority (EFSA) published a Scientific Opinion (Opens a new window) It has identified 16 PAHs that occur in food and are a possible health problem. EFSA recommended that any adjustment should be based on the sum of the four of the most common PAHs. As a result, regulatory limits have been set for foods that are considered to be at the highest risk of contamination and these are specified in Regulation 1881/2006.
Can perform Poly Aromatic Hydrocarbons (PAH) test on the following foods:
Bivalve shellfish accumulate PAH from seawater and sediment.Therefore, limits are applied to ensure that heavily contaminated mussels or oysters do not enter the food chain.
Certain cooked meat products, such as burgers
Certain types of dry foods, including spices and herb or algae-based supplements, can be susceptible to PAH contamination if not dried correctly.