TabsArticle European Food Safety Authority doi: 10.2903/j.efsa.2007.33r Acknowledgements: There was an overwhelming response from Member States to the call for information on PAHs. Eighteen countries submitted results to which we are very grateful. Some Member States went to an extra effort to collect information on products with scarce data. The effort from laboratories in Spain to collect data on cocoa butter was much appreciated as was the effort of the United Kingdom to collect information on food supplements. Of course Germany should also be acknowledged for their excellent testing system providing more than half of the samples for the analysis. Type: Scientific Report of EFSA Question Number: EFSA-Q-2007-00230 Published: 24 September 2007 Affiliation: European Food Safety Authority (EFSA), Parma, Italy Send Print Cite Note: Download Article (491.37 KB) Abstract: No abstract available Summary: Polycyclic aromatic hydrocarbons (PAH) can be formed from a variety of combustion and pyrolysis processes. Humans can be exposed to PAHs through different routes. For non-smokers, the major route of exposure is from food with a minor contribution from inhaled air. In cigarette smokers, the contribution from smoking and food may be of similar magnitude. Food can be contaminated from environmental sources, industrial food processing and from home food preparation. The original report was published on the EFSA website 24/09/2007. It has undergone a major revision to correct for a unit mistake in one substantial Member State submission and it has also been updated with new data to match the recently published EFSA opinion on the subject.