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| Product Code | Material | Matrix | Approx. Size |
|---|---|---|---|
|
FCCE2-SPI26QC
|
T06135QC |
Spice - Smoked Black Pepper |
15 g |
Benz[a]anthracene, Chrysene, Benzo[b]fluoranthene, Benzo[a]pyrene, Indeno[1,2,3-cd]pyrene, Benzo[g,h,i]perylene, PAH4 (sum)
31/08/2026
Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals produced by burning of carbon-based materials. PAHs can contaminate food either from the environment or during food processing. Poor practices during smoking and drying of food are the most common cause for PAH contamination of food. As such effective testing should be used to control and identify quickly any high levels of PAHs within processed foodstuffs.
Pepper is used across a large range of foodstuffs worldwide as a seasoning ingredient. Peppercorns are among the most widely traded spices in the world, which can form large challenges to maintain high quality, safe produce used as ingredients within manufacturers’ foodstuffs.
Fapas quality control materials are useful to ensure ongoing assessment of your testing ability. This can ensure your testing measures are maintained between proficiency testing activities, and in turn any improvements can be actioned accordingly to safeguard the testing ability of your laboratories and staff. This can be through both instrumentation calibration and staff training activities.
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