PAH (EPA) in food

analysis: organic contaminants

Polycyclic aromatic hydrocarbons arise during combustion processes and occur as a natural part of tar and mineral oil. The group includes several hundred compounds, many of them classified as carcinogenic. With regard to food, PAHs occur during manufacturing processes such as roasting or smoking, and because they are fat-soluble, they usually accumulate in the fat content of foods. In the 1980s, the EPA commission (US Environmental Protection Agency) defined 16 key substances as compounds which can be analysed as representative of the whole group.

analysisorganic contaminants
amount of sample200 g
LaboratoryPiCA GmbH

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