Abstract
This paper provides an introduction into the topic of polycyclic aromatic hydrocarbons (PAHs) in food and feed. It presents shortly general information about PAHs, a summary of toxicological assessments, as well as a brief outline of exposure data. Analytical methods are discussed and international standards for the determination of PAHs in food are presented. The information is complemented with an introduction into monitoring of PAHs in food, a compilation of maximum levels applicable in different jurisdictions, and reported PAH contents of food and feed. References are made primarily to peer reviewed articles which were published within the last decade.
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