CIL’s PAH Standards – For Food, Environmental, and Human Exposure Analysis

Polycyclic aromatic hydrocarbons (PAHs) are a class of organic compounds that occur naturally in coal, crude oil, and gasoline. PAHs are produced and released into the environment by burning coal, oil, gas, wood, household waste, and tobacco. Along with inhalation, consumption of contaminated food is a main route of human exposure to PAHs, which are associated with health risks including carcinogenesis. Food contamination can occur via environmental pollution, food processing and preparation, and cooking, especially during grilling, toasting, roasting, and frying.

In 2008, the European Food Safety Authority (EFSA) determined that benzo[a]pyrene was not a suitable marker for the occurrence and toxicity of PAHs in food, and recommended using the sum of four (EFSA-4) or eight (EFSA-8) PAHs as appropriate indicators.¹ The European Commission issued an amended regulation in 2011, which recommended new maximum levels for the sum of the four major PAHs found in food, benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene.² CIL’s high-purity ¹³C-PAH standards, including multi-component EFSA-4 and EFSA-8 mixtures, offer robust options for PAH testing in food.

PAHs are also ubiquitous in the environment, including in air, soil, and water. They are moderately persistent and can remain in the environment for months or years. CIL’s deuterated PAH standards provide great screening options for environmental samples. Alkylated, nitrated, and hydroxylated PAH standards are also available for metabolic and tracing studies.

¹³C Polycyclic Aromatic Compounds (PACs)

1. Alexander, J.; Benford, D.; Cockburn, A.; et al. 2008. Scientific opinion of the panel on contaminants in the food chain. EFSA Journal, 1018, 1-59.
2. COMMISSION REGULATION (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Read more.