Determination of Poly Aromatic Hydrocarbons (PAH) in Foods

We can be exposed to Poly Aromatic Hydrocarbons (PAHs) in many ways. Smoking is one of the causes of exposure to Poly Aromatic Hydrocarbons (PAHs). For non-smokers, the main route of exposure is through food. PAHs present in foods are generally environmental residues and processing methods.

Food processing methods such as smoking, drying, roasting and barbecuing can cause the formation of Poly Aromatic Hydrocarbons (PAHs). 16 PAHs found in food that pose a potential health problem have been identified by the European Food Safety Authority (EFSA). The main reason for analyzing food is the health problems that may arise.

According to EFSA, the presence of PAH is limited to 10.0 µg/kg in vegetable oils and fats, and the PAH4 limit in coconut oil is 20.0 µg/kg.

You can contact Nanolab Food Analysis Laboratory for the Determination of Poly Aromatic Hydrocarbons (PAH) in Food.