Poly Aromatic Hydrocarbons (PAH)

 
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About

PAHs are found naturally in some instances, in some foods, but also produced by incomplete combustion of carbon-based fuels. This is linked to cooking processed food, smoke flavouring, and poor drying practices.

In some cases, the incorrect use of ‘spent hydrocarbon oils’ is responsible for contamination.

These compounds are of interest due to potentially adverse effects on consumers health as carcinogens


Limits

Limits on maximum permitted levels of polycyclic aromatic hydrocarbons (PAHs) have been in use since 2006 for a range of food and foodstuffs including; smoked meats & fish, banana chips, oils, dried herbs & spices and infant formula.

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MSS can offer technical expertise for this service and can assist the customer with sampling, matrices and data interpretation