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Polycyclic Aromatic Hydrocarbons (PAHs) in Food

Polycyclic aromatic hydrocarbons (PAHs) are harmful chemicals which can be formed: 

  • when organic material is burned without enough oxygen, for example when food turns black because it has been overheated or left cooking for too long;
  • during barbecuing, smoking, drying, roasting, baking, frying or grilling of some foods; 
  • by certain natural events such as forest fires and volcanic eruptions where they can contaminate the environment.

There are many different types of PAHs, and they exist in nature as complex mixtures rather than individual chemicals. The best known and understood PAH is Benzo[a]pyrene (BaP), and most of the information scientists have on the health effects of PAHs on consumers is based on this chemical.

Here are some questions and answers about PAHs:

Click on the blocks below.

  • Are PAHs dangerous to consumers?

    Yes, PAHs can be dangerous to consumers. However, the impacts on consumer health generally depends on:

    • The type(s) of PAH being consumed, i.e. toxicity
    • The type of food been consumed, i.e. source
    • How much PAH is been consumed, i.e. the concentration in food
    • How long PAHs are consumed for, i.e. over short or long time


    Scientific studies on Benzo[a]pyrene have indicated that PAHs can have toxic effects on many parts of the human body, e.g., blood, immune, reproductive and developmental systems. Of particular concern is the ability of some PAHs to cause cancers.

  • What are the sources of exposure to PAHs in food?

    Contamination of food with PAHs may occur at different stages. For example, on the farm crops and animals may consume or inhale PAHs present in soil, water or air. Some shellfish like mussels and oysters are known to absorb and accumulate PAHs from contaminated water. 


    PAHs may also be formed during the processing of food in factories or the cooking of food in the home. During the processing and cooking of food, the formation of PAHs depends on a combination of factors:

    • The type of food, e.g., shellfish, smoked meats, etc.
    • The cooking/processing method, e.g., roasting, barbecuing, smoking, baking, frying, grilling or drying 
    • The material used for cooking/processing, e.g., gas, wood, charcoal etc.
    • The amount of oxygen present during the cooking/processing.

    For example, direct fire-drying and heating processes used during the production of some vegetable oils can result in high levels of PAHs, e.g., in the production of palm oil, palm kernels are often roasted over an open flame which can lead to the formation of PAHs. Cleaning and refining vegetable oils can help remove PAHs. But processing methods that avoid the initial formation of PAHs should be used wherever possible, such as ensuring correct ventilation.
     

  • What should food businesses do to limit PAHs in foods?

    All food businesses, i.e., food business operators, have a legal responsibility under the General Food Law (Regulation (EC) No 178/2002) to ensure the food they place on the market is safe and complies with all relevant legal requirements.

    The implementation of a food safety management system based on the principles of Hazard Analysis and Critical Control Point (HACCP) is also a legal requirement for most food businesses under Article 5 of Regulation (EC) No 852/2004.

    A HACCP system enables hazards such as PAHs to be identified and controlled by the food business, before they become a food safety issue. In that regard, in those food businesses where PAHs have been identified as a hazard, it must be ensured that food placed on the market complies with the maximum levels for PAHs. These maximum limits are laid down in three pieces of legislation depending on the food type: 

    • Regulation (EC) No 2065/2003 establishes maximum levels for benz[a]anthracene in smoke flavourings used or intended for use in or on foods.
    • Regulation (EU) No 231/2012 establishes maximum limits for the PAHs (benzo(a)pyrene) in additives, vegetable carbon (E 153) and microcrystalline wax (E 905). 
    • Regulation (EU) 2023/915 establishes maximum levels for various PAHs and combinations of PAHs in smoked meat and smoked meat products, smoked fish and smoked fishery products, oils and fats, infant formulae and follow-on formulae, baby food, processed cereal-based foods for infants and young children, food for special medical purposes intended for infants and young children, cocoa fibre, banana chips, dried herbs and spices, and powders of food of plant origin used for the preparation of beverages.
    Note: Temporary derogation from current maximum levels in Regulation (EU) 2023/915 in relation to certain traditionally smoked meat/fish and meat/fish products

    Despite using good smoking practices, the maximum levels for PAHs have not been achievable in some European Union countries for certain traditionally smoked meat and fish products. This is because the smoking practices could not be altered without significantly changing the taste, flavour/aroma, texture or appearance of the food.

    Consequently, if lower maximum PAH levels were applied, these traditionally smoked foods would disappear from the market resulting in the closure of many small and medium sizes food businesses. Therefore, a derogation for local production and consumption has been granted for certain traditionally smoked meat and fish products, in specific European Union countries, including Ireland.

    In accordance with this derogation, Ireland may allow the placing on its market traditionally smoked meat products, smoked in its jurisdiction, with higher levels of PAHs, provided that those traditionally smoked products do not contain more than the specified levels of PAHs outlined in the derogation.

    With this derogation for higher levels of PAHs, there is a requirement for these European Union countries and food businesses to sample and monitor for the presence of PAHs in these products and ensure that good smoking practices are always used.

  • How are foods sampled and monitored for PAHs?

    There are detailed rules provided in Regulation (EC) No 333/2007 for the sampling and analysis of foods for PAHs. These rules include the sampling procedures to be followed by those taking the samples, the precautions to be taken during sampling and the methods of analysis to be used in the laboratories.
     

  • How do you minimise the presence and level of PAHs in food?

    As outlined earlier, the implementation of HACCP is a legal requirement for most food businesses. As such, it is important that food businesses identify if PAHs are a hazard for their food and, if they are a hazard, identify and implement controls in their food production processes, to minimise risk.


    A code of practice to help reduce contamination of food with PAHs was published in 2019 by the Codex Alimentarius, i.e., CAC/RCP 68-2009. This code of practice  provides guidance for both regulators and food businesses to prevent and reduce contamination of food with PAHs in commercial smoking and direct drying processes. For consumers there are some useful tips provided in the FSAI healthy eating guidelines, to help minimise the risks of PAHs, when preparing food. These tips are summarised below:

    • Choose lean meat and fish where possible.
    • Avoid contact of foods with direct flames where possible, and avoid fats or oils dripping onto an open flame (e.g., by using aluminium foil between the food and the heat source), as this can create smoke that contaminates food with PAHs.
    • Stew and boil meat more often than frying, grilling or barbequing.
    • Grilling foods (i.e., when the heat source for cooking is above the food) can result in lower PAH levels.
    • When grilling food try to ensure food is not in direct contact with the heat source and minimise use of fat and oil. 
    • Cook at lower temperatures for a longer time, e.g., the use of medium to low heat and placement of the meat further from the heat source can greatly reduce formation of PAHs.
    • Remove charred parts of meat, where PAHs are concentrated.
    • Wash or peel waxy surfaces of vegetables and fruits before cooking.
    • If you are a manufacturer, follow good manufacturing practices to limit the formation of PAHs. For example, avoid the direct contact of oil seeds or cereals with combustion products during drying processes.