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Smoked meats: food makers to watch carcinogen PAH levels

UK - Nearly a third of smoked meats may not meet targets set by Brussels for incoming rules on the levels of potentially carcinogenic PAH compounds.

From 1 April new rules set maximum levels for benzopyrene in fish and meat products will be 5 micrograms/kg, in oils and fats 2 micrograms and in children's foods 1 microgram/kg.

Increasingly pinpointed by consumer organisations as a food safety issue in the food chain, Polycyclic Aromatic Hydrocarbons (PAH), of which benzopyrene figures prominently, are a group of over 100 different chemicals that are formed during the incomplete burning of coal and oil, or other organic substances like tobacco or charbroiled meat.

Consumers might be exposed to PAHs by eating grilled or charred meats, contaminated cereals, flour, bread, vegetables, fruits, meats as well as processed or pickled foods.

In 2003, smoked ham products were analysed without the dark top layer. When the top layer was removed, not totally surprising, “levels of benzopyrene dropped”.

The new barrier levels against PAH contamination, in particular benzopyrene, firm up temporary measures set up while the Commission accumulated more data on this potential contamination problem highlighted by stakeholder groups.

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Source: MeatProcess.com

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