Chemical Hazard :: Polycyclic Aromatic Hydrocarbons (PAHs)

DATASHEET
Chemical Hazard Series

What are Polycyclic Aromatic Hydrocarbons? Polycyclic Aromatic Hydrocarbons (PAHs) are
a large group of stable, lipophilic organic chemical contaminants containing two or more
fused aromatic rings.

They can be produced during the partial combustion or pyrolysis of organic material and are
common by-products of a number of industrial processes, including the processing and
preparation of food.

PAHs are potentially carcinogenic and their presence in food, even at low levels, is therefore
undesirable.

Sources and Occurrence in Foods:

The main sources for PAHs in foods are air, soil or water-borne environmental
contamination and food which has been processed at high temperatures. Sources in the
diet include smoked meat and fish, smoke flavourings and vegetable oils including olive
pomace oil.

During processing of meat, pyrolysis occurs when fat drips onto a heat source and PAHs may
be produced and deposited onto the food itself. Meat that is also heated to temperatures
above 200°C (392°F) may also undergo pyrolysis which may produce PAHs on the surface.

PAHs are usually present in oils as a consequence of direct seed drying methods where the
product comes into contact with combustion gases.

PAHs in dried products is most likely to occur from exposure to partially burnt combustion
gases in direct flame dryers.

Other potential sources include bivalve shellfish which accumulate PAHs from seawater and
sediment. Vegetables are also vulnerable to environmental PAH contamination, particularly
when grown in areas where industrial pollution levels are high.

Effects on Health: There is not a lot of data on health effects due to PAH exposure.

It is said to be unlikely that any acute toxicity would occur through consumption of
contaminated food and it is the effect of low doses over a long time that would be of most
concern from a food safety aspect.

A number of PAHs including benzo[a]pyrene BaP has been shown to be both carcinogenic
and genotoxic in experimental animals and are therefore potential human carcinogens.

Control Measures:
The control of PAHs in foods focuses on limiting their production during processing.

Replace traditional direct smoking processes with indirect smoking or use smoke flavouring.

Reduce cooking temperatures and do not brown food excessively.

Avoid direct contact of oil seeds and cereals with combustion gases during drying.

Avoid fat coming into contact with heat e.g. fat should not drip down onto an open flame,
creating smoke that may coat the product with PAHs.

Safe advice for consumers on safer barbecuing and grilling of meat and fish in the domestic
environment may also help with reduction of PAHs in their diet.
Chemical Hazard :: Polycyclic Aromatic Hydrocarbons (PAHs)

Maximum levels in Regulation 835/2011 for Polycyclic Aromatic Hydrocarbons (PAHs) in certain foodstuffs Maximum levels ( µg/kg)
Foodstuff Benzo(a)pyrene Sum of benzo(a)pyrene, benz(a)anthracene,
benzo(b)fluoranthene and chrysene
6.1.1 - Oils and fats (excluding cocoa butter and coconut oil) 2,0 10,0
intended for direct human consumption or use as an ingredient
in foods
6.1.2 - Cocoa beans and derived products 5,0 µg/kg fat 30,0 µg/kg fat
6.1.3 - Coconut oil intended for direct human consumption or 2,0 20,0
use as an ingredient in food
6.1.4 - Smoked meat and smoked meat products 2,0 12,0
6.1.5 - Muscle meat of smoked fish and smoked fishery 2,0 12,0
products, excluding fishery products listed in points 6.1.6 and
6.1.7. The maximum level for smoked crustaceans applies to
muscle meat from appendages and abdomen. In case of
smoked crabs and crab-like crustaceans (Brachyura and
Anomura) it applies to muscle meat from appendages
6.1.6 - Smoked sprats and canned smoked sprats (Sprattus 5,0 30,0
sprattus); Smoked Baltic herring ≤ 14 cm length and canned
smoked Baltic herring ≤ 14 cm length (Clupea harengus
membras); Katsuobushi (dried bonito, Katsuwonus pelamis);
bivalve molluscs (fresh, chilled or frozen); heat treated meat
and heat treated meat products sold to the final consumer
6.1.7 - Bivalve molluscs (smoked) 6,0 35,0
6.1.8 - Processed cereal-based foods and baby foods for infants 1,0 1,0
and young children
6.1.9 - Infant formulae and follow-on formulae, including 1,0 1,0
infant milk and follow-on milk
6.1.10 - Dietary foods for special medical purposes 1,0 1,0
intended specifically for infants

USA/FDA Regulations
The U.S. Food and Drug Administration has not established standards governing the PAH content of foodstuffs.

SUMMARY TABLE
Occurrences in food • Smoked Fish
• Smoked Meat
• Oils and Fats
Effects on health • Potential carcinogenic and genotoxic effects
Control • Control of smoking of foods during processing
• Reduce cooking temperatures and do not brown food excessively
• Avoid direct contact of oil seeds and cereals with combustion gases during drying
Published Risk • Science Direct :: Monitoring and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in
Assessments processed foods and their raw materials
https://www.sciencedirect.com/science/article/pii/S0956713518302378
• Public Health England :: Contaminated land information sheet: risk assessment approaches for
polycyclic aromatic hydrocarbons
https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_d
ata/file/671075/Contaminated_land_information_sheet_PAHs.pdf

SAFEFOOD 360 team@safefood360.com

Disclaimer: This datasheet is not legal advice and should be considered educational in nature. You may implement this advice at your own risk
References
1. Lawley, R., 2018. The Food Safety Hazard Guidebook. Royal Society of Chemistry
2. PlanetSave. 2018. Polycyclic Aromatic Hydrocarbons -- #6 In "Top 10 Toxic Ingredients Used By The Fossil Fuel Industries" Series | PlanetSave. [ONLINE] Available at:
http://planetsave.com/2013/12/02/mercury-6-top-10-toxic-ingredients-used-fossil-fuel-industries-series/ [Accessed 16 November 2018]
3. Food Standards Agency. 2018. Polycyclic aromatic hydrocarbons | Food Standards Agency. [ONLINE] Available at: https://www.food.gov.uk/business-guidance/polycyclic-aromatic-hydrocarbons [Accessed
16 November 2018]
4. Food Safety Authority of Ireland, Polycyclic Aromatic Hydrocarbons (PAHs) in Food [ONLINE] Available at https://www.fsai.ie/uploadedFiles/Reg835_2011.pdf [Accessed 16 November 2018]
5. Toxicity of Polycyclic Aromatic Hydrocarbons (PAHs): Standards and Regulations for PAHs Exposure | ATSDR - Environmental Medicine & Environmental Health Education - CSEM. 2018. Toxicity of Polycyclic
Aromatic Hydrocarbons (PAHs): Standards and Regulations for PAHs Exposure | ATSDR - Environmental Medicine & Environmental Health Education - CSEM. [ONLINE] Available at:
https://www.atsdr.cdc.gov/csem/csem.asp?csem=13&po=8 [Accessed 29 November 2018]

SAFEFOOD 360 team@safefood360.com

Disclaimer: This datasheet is not legal advice and should be considered educational in nature. You may implement this advice at your own risk