ENVIRONMENTAL CONTAMINANTSThe occurrence of Polycyclic Aromatic Hydrocarbons (PAHs) in foodstuffs is a major source of exposure to these carcinogenic compounds. Given the risk to human health from PAHs in food, the European Commission established maximum levels for PAHs and identified a group of four PAHs as indicators based on occurrence and toxicity in EC 1881/2006. These include benzo[a]pyrene (BaP), benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF) and chrysene (CHR).
All 16 EU Priority PAHs in olive oil
AVAIL. UNTIL: 10/31/2019
PAHs in Smoked fish product
AVAIL. UNTIL: 10/19/2018