PAHs in Shellfish

The occurrence of Polycyclic Aromatic Hydrocarbons (PAHs) in foodstuffs is a major source of exposure to these carcinogenic compounds for humans.

Given the risk to human health from PAHs in food, the European Commission established maximum levels for PAHs and identified a group of 4 PAHs as indicators based on occurrence and toxicity in EC 1881/2006.

Bivalve shellfish accumulate PAHs from seawater and sediment Limits are therefore applied to ensure that excessively-contaminated mussels or oysters do not enter the food chain. Some PAHs are known to cause cancer because they can damage DNA. It is therefore important that proficiency testing should be utilised to ensure the highly accurate testing ability required is safeguarded.

Fapas proficiency testing measures are invaluable for ensuring only high-quality test results are offered to your customers and regulators alike. This can be achieved through the use of challenging test materials, which are enabled due to the real food matrices Fapas utilise. These challenging test materials can ensure effective areas of improvement are highlighted, with areas of importance available to ensure test results are detailed and accurate enough to satisfy your customers.