A REVIEW OF POLYCYCLIC AROMATIC HYDROCARBONS IN FOODS

During the last 10 years various workers have demonstrated the widespread occurrence of polycyclic aromatic hydrocarbons in the human environment. The Food and Drug Administration has been actively engaged in the development of analytical methods and their application to foodstuffs. The results of these studies indicate that various smoked products, edible vegetable oils, total diet samples, and related products of food additive significance contain trace quantities of polycyclic hydrocarbons—for example, benzo(a)- pyrene and other hydrocarbons were isolated from smoked ham and smoked fish samples at part per billion levels and were also found in some vegetable oils and total diet samples. In cooperation with the U. S. Department of Agriculture. 60 foodstuffs and related products were analyzed. Levels of benzo(c) pyrene found in 32 products ranged up to 7.0 p.p.b. The methodology for and occurrence of such hydrocarbons in food are reviewed. © 1969, American Chemical Society. All rights reserved.