Polycyclic Aromatic Hydrocarbons
Maximum permitted levels of polycyclic aromatic hydrocarbons (PAHs) in fish and fishery products are listed below.
| Seafood | Maximum permitted levels of benzo(a)pyrene (µg/kg) | Maximum permitted level of the sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene (µg/kg) |
|---|---|---|
|
Smoked fish and smoked fishery products (i.e those listed under CN 0305, 0306, 0307 and 1605), excluding products as listed in the remaining rows. In case of fish, the maximum level applies to muscle meat of fish. Where fish are intended to be eaten whole, the maximum level shall apply to the whole fish. The maximum level for smoked crustaceans applies to muscle meat from appendages and abdomen, excluding the cephalothorax. In the case of smoked crabs and crab-like crustaceans (Brachyura and Anomura), it applies to muscle meat from appendages. |
2.0 |
12 |
|
Smoked sprats and canned smoked sprats (Sprattus sprattus), smoked Baltic herring ≤14 cm in length and canned smoked Baltic herring ≤14 cm in length (Clupea harengus membras); katsuobushi (dried bonito, Katsuwonus pelamis). |
5.0 |
30 |
|
Smoked sprats and canned smoked sprats (Sprattus sprattus), smoked Baltic herring ≤14 cm in length and canned smoked Baltic herring ≤14 cm in length (Clupea harengus membras); katsuobushi (dried bonito, Katsuwonus pelamis). Where fish are intended to be eaten whole, the maximum level applies to the whole fish. For the canned product the analysis shall be carried out on the whole content of the can. As regards the maximum level for the whole composite product, account has to be taken of the relative proportions of the ingredients in the product as well as any dilution or concentration factors. |
5.0 |
30 |
|
Fresh, chilled or frozen bivalve molluscs |
5.0 |
30 |
|
Smoked bivalve molluscs |
6.0 |
35 |
The relevant Regulation in England, Scotland and Wales is assimilated Regulation 1881/2006 as amended by The Contaminants in Food (Amendment) (EU Exit) Regulations 2019. In Northern Ireland the relevant regulation is Regulation (EU) 2023/915.
FSA guidance
The Food Standards Agency (FSA) has guidance on PAHs can be found via the following link:
Codex Code of Practice
Food preparation techniques such as smoking, drying, roasting and barbecuing are important sources of contamination with PAHs. Contamination can be reduced through good practice.
The Codex Alimentarius has produced ‘Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes’.