Commission Regulation (EC) No 466/2001 as amended by Regulation 208/2005 sets maximum levels for polycyclic aromatic hydrocarbons (PAH), specifically benzo[a]pyrene, in certain foods. In view of remaining uncertainties on levels of carcinogenic PAH in foods, especially on those PAHs identified by the former EC Scientific Committee on Food (SCF) to possess both genotoxic and carcinogenic properties, the Regulation provides for a review of the measures by the Commission by 1 April 2007.
Objectives of the database
The database will be developed in response to Commission recommendation 2005/108/EC on the further investigation into the levels of PAHs in certain foods.
The database on PAH in food has been set up by the EFSA to investigate the following aspects:
- the respective levels and relative proportions of benzo[a]pyrene and other carcinogenic PAH, in particular the 15 EU priority PAHs and the additional PAH identified by JECFA in various foods
- the effects on PAH levels of different production and processing methods used for e.g. edible oils and fats and for smoked and dried food
- environmental sources of PAH contamination
Whom to fill in and access to the database
Data from all kind of laboratories are needed, e.g. official food control, research, food industry. Online database is available on the EFSA Extranet. To get access to the database a password is needed and laboratories who wish to provide data should contact EFSA in order to receive it together with more instructions.
For more information please contact:
Head of Unit
Data Collection and Exposure Unit
Stefan.Fabiansson [at] efsa.europa.eu ()