Findings of the EFSA Data Collection on Polycyclic Aromatic Hydrocarbons in Food
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.
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