Polycyclic Aromatic Hydrocarbons in Selected Foods - April 1, 2018 to March 31, 2019
Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion of materials such as coal, oil, gas, wood and charbroiled meat. They are a common airborne pollutant and often contaminate crops. PAHs can also form in food during thermal processing. This survey analyses the 4 most toxic PAHs, including: benzo[a]pyrene, which has been classified as “carcinogenic to humans" by the International Agency for Research on Cancer (IARC), as well as benzo[a]anthracene, benzo[b]fluoranthene and chrysene, which have been classified as “possibly carcinogenic to humans" by the IARC.
This targeted survey generated baseline surveillance data on the occurrence of PAHs in domestic and imported products on the Canadian market. The CFIA sampled and analyzed 287 products, including 142 baked goods, 78 oils and 67 roasted vegetable products. PAHs were detected in 46% of samples tested, with total PAH levels ranging from 0.001 ppb to 9.17 ppb TEQ (Toxic Equivalency).
- Publisher - Current Organization Name: Canadian Food Inspection Agency
- Contributor: Science
- Licence: Open Government Licence - Canada
Data and Resources
Polycyclic Aromatic Hydrocarbons in Selected Foods - April 1, 2018 to March 31, 2019CSVEnglish French dataset CSV