Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds whose presence in food is due to environmental contamination or to manufacturing processes.

The laboratory searches for the following hydrocarbons:

  • Acenaphthene
  • Acenaphthylene
  • Anthracene
  • Benzo (a) anthracene
  • Benzo (a) pyrene
  • Benzo (b) fluoranthene
  • Benzo (and) pyrene
  • Benzo (k) fluoranthene
  • Benzo (g, h, i) perylene
  • Chrysene
  • Dibenzo (a, e) pyrene
  • Dibenzo (a, h) anthracene
  • Dibenzo (a, h) pyrene
  • Phenanthrene
  • Fluoranthene
  • Fluorene
  • Indeno (1,2,3-c, d) pyrene
  • Naphthalene
  • Perylene
  • Pyrene

MAIN MATRICES ANALYZED 

  • Waters intended for human consumption
  • Additives, ingredients, preservatives, thickeners
  • Organic food
  • Infants formulae and baby food
  • Aromas
  • Alcohol-free drinks
  • Coffee and cocoa
  • Candies, sweets and sugar products
  • Meat and meat products
  • Cereals, food flours and grains
  • Jams, vegetable preserves
  • Flours
  • Offal
  • Dried fruit
  • Mushrooms
  • Ice cream and desserts
  • Ice
  • Grains
  • Dietary supplements
  • Milk, cheese and other dairy products
  • Legumes
  • Honey and beekeeping products
  • Animal oils and fats
  • Olives and derivatives
  • Fruit and vegetables and derivatives, fourth range fruit and vegetables
  • Pastas
  • Pastry and creams
  • Fish, fish products and fish preserves
  • Dehydrated preparations for tea, infusions and chamomiles
  • Herbal products and medicinal plants
  • Bakery products
  • Gastronomy products
  • Frozen products
  • Salt
  • Sauces and gastronomy products
  • Cured meat
  • Syrups
  • Seeds, oilseeds fruits and extraction flours
  • Snacks
  • In oil and pickles
  • Spices, herbs
  • Fruit juices
  • Surfaces (buffers, sponge bags, slides, plates)
  • Tea, infusions, herbal teas
  • Eggs and egg products
  • Wines and spirits
  • Yogurt
  • Sugar and molasses