Polycyclic Aromatic Hydrocarbons - HAP'S
Polycyclic aromatic hydrocarbons (PAHs) are chemical contaminants whose formation results from the incomplete combustion of organic products. These molecules are toxic to humans: some PAHs are carcinogenic and genotoxic.
The contamination of foodstuffs by polycyclic aromatic hydrocarbons (PAHs) can be of environmental origin (emission into the environment or pollution such as oil spills) but the major source of contamination of foodstuffs by PAHs is linked to treatment processes. heat of food (for example, cooking by grilling, smoking, etc.).
Benzo(a)pyrene (B(a)P) (used as a marker of food contamination by PAHs) and the sum of four specific substances (HAP4) are regulated in certain categories of foodstuffs by the decree of 13 May 2013 and Regulation (EU) No. 835/2011 amending Regulation (EC) No. 1881/2006
Our skills :
- Experience of more than 10 years
- Participation in the inter-laboratory comparison network: FAPAS since 2018
- Regular monitoring of the quality of these results.
Type of Products:
- Oils and fats
- Smoked meats and smoked meat products
- Muscular meat of smoked and unsmoked fish
- Smoked and non-smoked fish products: Crustaceans, cephalopods, bivalve molluscs, etc.
Type of Analysis
- Polycyclic aromatic hydrocarbons detected:
- Benzo[a]pyrene
- Benzo[b]fluornthene
- Benz[a]anthracene
- Chrysene
