Polycyclic aromatic hydrocarbons in food

Introduction:

When it comes to our health and well-being, the food we consume plays a vital role. We trust that the food we purchase and consume is safe and free from harmful substances. However, there are various potential contaminants that can find their way into our food, posing risks to our health. One such group of contaminants is polycyclic aromatic hydrocarbons (PAHs). In this blog post, we will delve into the significance of testing for PAH contamination in food and how food testing laboratories play a crucial role in ensuring our safety.

Understanding the PAHs:

Polycyclic aromatic hydrocarbons are a group of organic compounds that are formed during the incomplete combustion of organic materials. They can be found in various sources, including vehicle exhaust, industrial emissions, and even through certain cooking processes such as grilling, smoking, or charring food. PAHs have been linked to adverse health effects, including carcinogenicity, mutagenicity, and developmental toxicity. Therefore, it is imperative to monitor and regulate the levels of PAHs in our food supply.

The Role of Food Testing Laboratories:

Food testing laboratories play a pivotal role in safeguarding our food supply by conducting comprehensive tests to identify and quantify potential contaminants, including PAHs. These laboratories employ state-of-the-art equipment and techniques to detect even trace amounts of PAHs in various food products, ensuring adherence to regulatory standards and consumer safety.

Types of Food Tested for PAHs:

Food testing laboratories analyse a wide range of food products for PAH contamination. Some commonly tested food items include:

Health effects of PAHs in food:

Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals that can form during the incomplete combustion of organic materials, such as grilling or smoking of food. When consumed through contaminated food, PAHs can have various health impacts. Here are some potential health effects of PAHs in food:

Regulations and standards:

• The Food Safety and Standards Authority of India (FSSAI) issued an advisory on 18 January 2017 regarding the reduction of contamination of food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes.
• Smoking and direct drying processes can introduce various chemical contaminants, including PAH, into food. These contaminants can also be present in raw materials due to environmental contamination.
• Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing, and frying are recognized as significant sources of PAH contamination in food.
• The advisory aims to provide guidance to regulatory bodies and manufacturers to prevent and reduce PAH contamination in food during smoking and direct drying processes.
• The advisory does not cover PAH contamination in food from the use of herbs and spices in the smoking process, indirect drying, other food processes like barbecuing, and environmental contamination of raw materials.
• Manufacturers should analyze and identify possible sources of PAH contamination, assess their effect on consumer health, and implement measures to control and reduce PAH contamination while ensuring the safety and quality of the final product.
• The fuel used, drying method, smoke generation process, distance between food and heat source, fat content of food, duration and temperature of smoking and direct drying, cleanliness and maintenance of equipment, and design of smoking chamber and equipment are important variables affecting PAH formation.
• Measures to reduce PAH contamination include preventing flame formation during smoke generation, replacing direct smoking with indirect smoking, using external smoke generators with controlled conditions and smoke washing, using filters to remove particulate material, balancing oxygen levels, controlling temperature, and considering post-smoking treatments like washing, shaving the surface of smoked products, or using condensed smoke.
• Direct drying processes using sun, wind, or other fuels can also introduce PAH contamination into food. Contamination can occur through environmental sources or combustion gases.
• Measures to reduce PAH contamination in direct drying processes include avoiding high-temperature burning, ensuring complete combustion of fuel, minimizing drying time, and using active carbon during oil refining to reduce PAH content.
• The FSSAI advisory provides definitions of terms used in the code of practice and aims to serve as a source of information for consumers.
  
  

Testing methods:

Eurofins role in testing Polycyclic aromatic hydrocarbons in food:

Eurofins is a global leader in food testing and analytical services. They offer comprehensive testing solutions, including the analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in food. Eurofins' role in testing PAHs in food involves the following:

Accredited Testing Laboratories: Eurofins operates a network of accredited laboratories worldwide that are equipped with state-of-the-art instrumentation and staffed by experienced scientists. These laboratories are capable of performing PAH analysis in various food matrices.

Method Development and Validation: Eurofins invests in research and development to continuously improve their testing methods for PAH analysis. They work on method development and validation to ensure accurate and reliable results.

Compliance with Regulatory Standards: Eurofins follows national and international regulatory standards for PAH testing in food. They stay updated with the latest regulations and guidelines, including those set by organizations like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).

Comprehensive Testing Services: Eurofins offers a wide range of testing services for PAHs in food products. They can analyze various food categories, including cereals, oils, meat products, fish, vegetables, and more. Their testing services cover both raw materials and finished products.

Sample Collection and Logistics: Eurofins provides support for sample collection, handling, and logistics. They ensure proper sampling procedures and suitable packaging to maintain sample integrity during transportation to their laboratories.

Fast Turnaround Times: Eurofins aims to deliver fast turnaround times for PAH testing. They understand the importance of timely results for their clients and strive to provide efficient and reliable testing services.

Expert Consultation: Eurofins has a team of experts who can provide consultation and guidance on PAH testing and related regulatory requirements. They can assist clients in interpreting results, addressing compliance issues, and ensuring food safety and quality

Eurofins Analytical Services India, located in Bangalore, has achieved a significant milestone by receiving recognition from the US Food and Drug Administration (FDA) under the Laboratory Accreditation for Analyses of Foods (LAAF) program. This makes Eurofins the first laboratory in Asia to receive such recognition.

References

1. Sampaio GR, Guizellini GM, da Silva SA, de Almeida AP, Pinaffi-Langley ACC, Rogero MM, de Camargo AC, Torres EAFS. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. Int J Mol Sci. 2021 Jun 2;22(11):6010. doi: 10.3390/ijms22116010. PMID: 34199457; PMCID: PMC8199595.
2. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet
3. https://foodsafetyhelpline.com/fssai-issues-advisory-regarding-reduction-contamination-food-pah/

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