Polycyclic aromatic hydrocarbons
Maximum permitted levels in seafood
|
Seafood product |
Maximum permitted level of |
|
Muscle meat of smoked fish and fishery products, excluding bivalve molluscs. The maximum level for smoked crustaceans applies to muscle meat from appendages and abdomen. In case of smoked crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages. |
5.0 |
|
Fish |
2.0 |
|
Crustaceans, cephalopods, other than smoked. The maximum level for crustaceans applies to muscle meat from appendages and abdomen. In case of crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages. |
5.0 |
|
Bivalve molluscs |
10.0 |
Relevant legislation: Commission Regulation 1881/2006.
Developments
The Commission's Environmental & Industrial
Contaminants Working Group has concluded a review of polycyclic
aromatic hydrocarbon (PAH) limits. EFSA has advised that better
control of the risk from PAHs will be achieved if regulation is
based on the levels of the 4 PAHs
- benzo(a)pyrene as at present, and
- benz(a)anthracene,
- benzo(b)fluoranthene and
- chrysene.
Following EFSA advice, the Commission published Regulation 835/2011, an amendment to Regulation 1881/2006, with new maximum permitted levels of these PAHs. The new levels will be introduced on 1 September 2012, and a new set of lower levels will become effective from 1 September 2014, as detailed below. There will be no maximum limit for fish and fishery products that have not been smoked, other than fresh, chilled or frozen bivalve molluscs.
Maximum levels of PAHs permitted from 1 September 2012
|
Seafood Product |
Maximum permitted level of benzo(a)pyrene (µg/kg wet weight) |
Maximum permitted level of the sum of benzo(a)pyrene , benz(a)anthracene, benzo(b)fluoranthene and chrysene (µg/kg wet weight) |
|
Muscle meat of smoked fish and smoked fishery products, excluding fishery products listed below. The maximum level for smoked crustaceans applies to muscle meat from appendages and abdomen. In case of smoked crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages. |
5.0* |
30.0* |
|
Smoked sprats and canned smoked sprats (Sprattus sprattus) |
5.0 |
30.0 |
|
Bivalve molluscs (fresh, chilled or frozen) |
5.0 |
30.0 |
|
Smoked bivalve molluscs |
6.0 |
35.0 |
*Lower levels come into force on 1 September 2014 as detailed below.
Maximum levels of PAHs permitted from 1 September 2014
|
Seafood Product |
Maximum permitted level of benzo(a)pyrene (µg/kg wet weight) |
Maximum permitted level of the sum of benzo(a)pyrene , benz(a)anthracene, benzo(b)fluoranthene and chrysene (µg/kg wet weight) |
|
Muscle meat of smoked fish and smoked fishery products, excluding the 3 last categories listed in the table above. The maximum level for smoked crustaceans applies to muscle meat from appendages and abdomen. In case of smoked crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages. |
2.0 |
12.0 |
Guidance for reducing PAHs
The Codex Alimentarius has produced
a Code of Practice for for the Reduction of
Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH)
from Smoking and Direct Drying Processes, available
here:
http://www.codexalimentarius.net/download/standards/11257/CXP_068e.pdf
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