IFST releases information statement on polycyclic aromatic hydrocarbons (PAHs) 12 Jul 2012

The purpose of this document is to provide an overview on polycyclic aromatic hydrocarbons (PAHs), formation and occurrence in foods, public health significance, legislation, methods of detection, and industry good practices.

PAHs are a group of relatively stable lipophilic organic substances containing two or more aromatic rings. They are primarily formed during incomplete combustion or breakdown of organic matter at high temperatures and during various industrial processes.

In food preparation PAHs may be formed in a number of food processing and domestic preparation steps including barbecuing, grilling, roasting, smoking, drying, baking, frying, toasting. PAHs are classified as contaminants and regulated under Commission Regulation (EC) No 1881/2006.