Polycyclic aromatic hydrocarbons (PAHs)

EU Legislation

Sampling/Method of Analysis

Commission Regulation (EC) No 333/2007 (OJ L88, p29, 29/03/2007) of 28 March 2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs

Commission Recommendation 2005/108/EC (OJ L34, p43, 08/02/2005 ) of 4 February 2005 on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods

According to the European Scientific Committee on Food, benzo(a)pyrene can be used as a marker for the occurrence and effect of carcinogenic PAH in food, including also benz(a)anthracene, benzo(b)fluoranthene, benzo(j)fluoranthene, benzo(k)fluoranthene, benzo(g,h,i)- perylene, chrysene, cyclopenta(c,d)pyrene, dibenz(a,h)anthracene, dibenzo(a,e)pyrene, dibenzo(a,h)pyrene, dibenzo( a,i)pyrene, dibenzo(a,l)pyrene, indeno(1,2,3-cd)pyrene and 5-methylchrysene.

In order to protect public health, maximum levels are set in  Regulation (EC) No 1881/2006  for benzo(a)pyrene in certain foods containing fats and oils and in foods where smoking or drying processes might cause high levels of contamination. Maximum levels are also necessary in foods where environmental pollution may cause high levels of contamination, in particular in fish and fishery products, for example resulting from oil spills caused by shipping.

Last reviewed: 13/1/2011