CAC/RCP 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes
INTRODUCTION
1. Many chemical contaminants are formed during the combustion of fuel both in the smoking and in the direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of e.g. nitrosamines). Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and possible other parameters.
2. Hundreds of individual PAH may be formed and released as a result of incomplete combustion or pyrolysis of organic matter, during forest fires and volcanic eruptions as well as industrial processes or other human activities, including the processing and preparation of food. Owing to their mode of formation, PAH are ubiquitous in the environment and therefore enter the food chain, especially via air and soil. PAH can be present in the raw materials due to environmental contamination from the air by deposition on crops, from contaminated soils and transfer from water to fresh and marine invertebrates. Commercial and domestic food preparation such as smoking, drying, roasting, baking, barbecuing or frying are recognized as important sources of food contamination. Presence of PAH in vegetable oils can also originate from smoking and drying processes used to dry oil seeds prior to oil extraction.
3. Contamination of food with PAH via environmental contamination should be controlled either by source-directed measures like filtering the smoke from relevant industries (e.g. cement work, incinerator and metallurgy) and limiting the exhaust fumes of PAH from cars. Good practices, including the selection of appropriate farmland/fishing waters, could also decrease the environmental contamination of raw materials with PAH. However, this contribution to the reduction of PAH intake from the final food is not included in this Code of Practice.
