Polycyclic aromatic hydrocarbons (PAHs) form a class of diverse organic compounds, each of them containing two or more aromatic rings. Hundreds of different compounds may be formed and released during a variety of combustion and pyrolysis processes, including under certain food preparation and cooking conditions, e.g., smoking, grilling and roasting.
Regulatory Information
EU legislation
Contaminants Framework Regulation: Regulation No. 315/93/EEC, as amended
Contaminants Legislation setting MLs: Regulation (EC) No 1881/2006, as amended
Sampling & Analysis Regulation: Regulation (EC) No. 333/2007, as amended
Increased Control Measures: For potentially applicable emergency measures and temporary increased controls, please see the section on Imports.
National legislation
S.I. No. 218 of 2010 as amended (S.I. No. 276 of 2012, S.I. No. 348 of 2012, S.I. No. 380 of 2013, S.I. No. 143 of 2014, S.I. No. 329 of 2016, S.I. No. 377 of 2017)