Further progress on PAH identified in foods

Increasingly pinpointed by consumer organisations as a food safety issue in the food chain, PAHs are a group of over 100 different chemicals that are formed during the incomplete burning of coal and oil, or other organic substances like tobacco or charbroiled meat.

 

Consumers might be exposed to PAHs by eating grilled or charred meats, contaminated cereals, flour, bread, vegetables, fruits, meats as well as processed or pickled foods.

 

Commission Regulation (EC) No 466/2001 as amended by Regulation 208/2005 sets maximum levels for polycyclic aromatic hydrocarbons (PAH), specifically benzoapyrene, in certain foods.

 

But in view of remaining uncertainties on levels of carcinogenic PAH in foods, especially on those PAHs identified by the former EC Scientific Committee on Food (SCF) to possess both genotoxic and carcinogenic properties, the rules have provided for a review of the measures by the Brussels by 1 April 2007.

 

Food Traceability 2006 conference will be held on February 1-2 2006 in Dallas, USA. This hot topic is driven by health scares, bioterrorism and new laws. It will become the largest RFID application but we cover DNA and many other vital technologies as well. For further details please visit www.trackingfood.com 

 

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