New regulation for HAP

Regulation (UE) 1881/2006 has recently been amended concerning maximum levels for polycyclic aromatic hydrocarbons in food.

Indeed, the Regulation (UE) 853/2011 of 19 August 2011 which will come into force on 1 September 2012 takes into account new data on the presence of carcinogenic HAP and presents a very different approach from a regulatory perspective.
Initially, benzo(a)pyrene was used as the only marker of the presence of carcinogenic HAP but new data have shown that it was not a suitable marker and that a system of four specific substances (HAP4: sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene) would be the most appropriate indicator of the presence of HAPs.
The regulation provides maximum levels for benzo(a)pyrene and for the sum of HAP4 listed above.

For regulated products, the matrices already in Regulation 1881/20006 such as oils and fats, smoked meats, smoked fish, there is the addition of "cocoa bean and derivatives products", "coconut oil for the direct human consumption "and Sprat.
At present, datas on the presence HAP in cereals, fruits and vegetables are too narrow. It appears that these matrices contain relatively low levels of HAPs but given the high consumption of which they are subject, will be conducting studies to assess the need to set levels maximales.Il will be the same for the complement food.

These are genotoxic and carcinogenic chemicals compounds formed mainly due to incomplete combustion or decomposition of organic matter by heat. The main sources of exposure are the consumption of foods potentially contaminated with HAP, either through environmentalS factors, or by methods of industrial and processing and domestic food (smoking, heating, cooking coal, drying ...).

Know that your laboratory PHYTOCONTROL is able to achieve these four parameters.
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