Polycyclic Aromatic Hydrocarbon (PAH) Testing

SKU
FR/000474OEC00003
£275.00
Contact Us

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  • Telephone

We will use the email address provided above to contact you about this service within 2 working days

Polycyclic Aromatic Hydrocarbon (PAH) Testing
  • Method Used
    High Resolution GC - Low Resolution MS
  • LOD (Level of Detection)
    Target LOD’s: 0.01 - 0.02 μg/kg
  • Accreditation
    Yes - ISO17025
  • Minimum Sample
    50g

Fera food contaminant experts are able to establish the levels of a range of PAHs within your food sample as part of an accredited analysis activity. Through our industry accepted methods and leading technologies, we are able to provide accurate analysis within a timely turnaround window. We are also able to work closely with you to perform tailored analysis of your samples on request.

PAHs are polycyclic, aromatic hydrocarbons (i.e. containing only carbon and hydrogen), which are found naturally in some instances, including in some foods, but also produced by incomplete combustion of carbon-based fuels like petroleum or wood.

For decades we have been aware of the presence of polycyclic aromatic hydrocarbons (PAHs) in foodstuffs. Legislation has been used to set and revise regulatory limits on the permitted levels of PAHs in food, to keep up with improving evidence about how they affect us and the environment, what levels can be considered safe and where levels might get too high in some processes.

They are of interest due to potentially adverse effects on consumers' health as genotoxic carcinogens. Limits on maximum permitted levels of polycyclic aromatic hydrocarbons (PAHs) have been introduced for a range of foodstuffs including; banana chips, dried herbs and spices and certain types of food supplement. These are set out in Commission Regulation 2015/1933 which came into force on 1 April 2016 (although limits do not apply to products placed on the market before this date). The limits for spices do not apply to smoked dried capsicum species.

PAH limits for supplements had been under discussion since 2006, when the first PAH limits in food were introduced and in most cases, poor drying practices are thought to be the reason for PAH contamination, although other sources cannot be ruled out.

PAHs formed when organic material containing carbon is burned can be naturally occurring or man-made. Because of this, smoked foods or anything cooked with a very high heat or charred can have potentially higher than desired levels of PAHs, for example, smoked meat or fish or chargrilled vegetables or fried steak.

Some foods are known to contain levels that are at risk of exceeding current legislative limits for these compounds. Cocoa fibre for example which is commonly used as an ingredient in low calorie, high fibre foods or banana chips which pick up contamination when fried in coconut oil as well as food supplements derived from botanical extracts such as dried herbs and spices, propolis, royal jelly and spirulina. Limits also exist for vegetable oils, molluscs, chocolate, smoked meats & fish as well as infant baby formula.

Analytes

Many different matrices can be tested not just foods, contact us for further information or to discuss your needs with one of our scientists.

Methods and Expertise

We use UKAS Accredited methods for Dioxins/Furans, PCBs, PAHs, Brominated Dioxins and Brominated Flame Retardants and make use of our accredited GC-MS methods to establish levels of a range of PAHs within your samples.

Our expertise is not limited to standard analysis and we work with a number of organisations on a consultancy basis to tailor analyses for specific requirements. If you have questions about PAH testing, legislation, or the regulatory environment, then Fera's consultant senior scientists with broad and deep experience in the food industry can advise and support research interests.

Submitting your sample

When submitting your sample please include the food sample submission form to allow us to process your samples efficiently. Failure to send a sample submission form may result in a delay of your sample being tested.

Download the food sample submission form here.

Detail

Specification

Method Used

Analysis is by High Resolution GC- Low Resolution MS

Accredited

ISO17025 for Food Samples

Sample Types

Many different samples can be tested not just foods, contact us for further information or to discuss your needs with one of our scientists.

Sample Information

50g

Target LOD

Target LOD’s for the study are 0.01 - 0.02 μg/kg. Where applicable a reporting limit of 0.01 μg/kg will be imposed - i.e. results below that value will be reported <0.01 μg/kg.

Turnaround Time

15 working days

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