EC: Commission Recommendation of 4 February 2005 on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods (notified under document number C(2005) 256) (Text with EEA relevance)
Date: 2005-02-04
Institutions: European Commission
Subjects: consumer protection, flavouring, food standard, foodstuff, public health, toxic substance

8.2.2005

EN

Official Journal of the European Union

L 34/43

COMMISSION RECOMMENDATION

of 4 February 2005

on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods

(notified under document number C(2005) 256)

(Text with EEA relevance)

(2005/108/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

unclear. Production and processing methods should be
used which prevent the initial contamination of crude
oils with PAH,

Having regard to the Treaty
establishing the European
Community, and in particular the second indent of Article
211 thereof,

HEREBY RECOMMENDS THAT MEMBER STATES:

Whereas:

(1)

(2)

(3)

Commission Regulation (EC) No 466/2001 (1)
sets
maximum levels for polycyclic aromatic hydrocarbons
(PAH), specifically benzo(a)pyrene,
In
view of remaining uncertainties on levels of carcinogenic
PAH in foods the Regulation provides for a review of the
measures by 1 April 2007. Information is required to
inform that review.

in certain foods.

low as

The Scientific Committee on Food concluded in its
opinion of 4 December 2002 that a number of poly-
cyclic aromatic hydrocarbons (PAH) are genotoxic carci-
nogens. In view of the non-threshold effects of genotoxic
substances the levels of PAH in foods should be reduced
to as
reasonably achievable. The Scientific
Committee on Food concluded that benzo(a)pyrene
could be used as a marker for the occurrence and
effect of carcinogenic PAH in food, as listed in the
Annex. Further analyses of the relative proportions of
these PAH in foods is necessary,
to inform a future
review of the suitablility of maintaining benzo(a)pyrene
as a marker. Methods are available to test for multiple
PAH.

PAH can be formed in foods during heating, drying and
smoking processes which allow combustion products to
come into direct contact with the food substance. Where
high levels of PAH have been identified in foods, the
methods of production and processing should be inves-
tigated. For example, direct
fire-drying and heating
processes used during the production of food oils, such
as olive pomace oil, can result in high levels of PAH.
Active carbon can be used to remove benzo(a)pyrene
during the
refining
processes effectively remove all PAH of concern is

refining of oils, but whether

1.

2.

3.

Investigate the respective levels of benzo(a)pyrene and other
polycyclic aromatic hydrocarbons (PAH), in particular those
highlighted to be carcinogenic by the Scientific Committee
on Food, as listed in the Annex (2). Assess the relative
proportions of these PAH in the foods listed in Regulation
(EC) No 208/2005. Investigate also the levels of PAH in
other foods that can contain high levels of PAH, such as
dried fruits and food supplements. The level of each carci-
nogenic PAH measured in individual samples of specific
foods
the respective
PAH levels measured in each single sample of olive
pomace oil or sunflower oil or smoked fish (with name
of species) or smoked ham, etc., should be given. The raw
data will be collated and presented by the Commission.
Communicate the results of
to the
Commission by 31 October 2006, to inform a review of
the maximum levels and the suitability of maintaining
benzo(a)pyrene as a marker, by 1 April 2007.

should be reported. For example,

the investigations

Investigate the production and processing methods used for
food oils and fats. Where food oils and fats are produced
using methods that may cause high levels of PAH conta-
mination in the crude oil or fat, such as direct fire drying
and heating processes, investigate with the producers alter-
native or optimised methods that would lower the levels.
Report to the Commission by 31 October 2006 on findings
and on progress to avoid the use of methods that can cause
contamination.

Investigate the production and processing methods used for
smoking and drying foods. Where methods are used that
may cause high levels of PAH contamination,
investigate
with the producers alternative or optimised methods that
would lower the levels. Report to the Commission by 31
October 2006 on findings and on progress to avoid the use
of methods that can cause contamination.

(1) OJ L 77, 16.3.2001, p. 1. Regulation as last amended by Regulation

(EC) No 208/2005 (see page 3 of this Official Journal).

(2) New information on PAH other than those highlighted by the
Scientific Committee on Food are also welcomed where available
if there are public health implications.

L 34/44

EN

Official Journal of the European Union

8.2.2005

4.

Investigate the presence and prevention of PAH in cocoa butter and report findings to the Commission
by 31 October 2006. Information is required on the levels of benzo(a)pyrene and other PAH in cocoa
butter, on the sources of this possible contamination and on possible ways to reduce the contamination.
This information will be used to inform a review of the derogation for cocoa butter presently listed in
Regulation (EC) No 208/2005.

5. Provide information from any other investigations into environmental sources of PAH contamination in

foods.

Done at Brussels, 4 February 2005.

For the Commission

Markos KYPRIANOU
Member of the Commission

8.2.2005

EN

Official Journal of the European Union

L 34/45

Polycyclic aromatic hydrocarbons (PAH) highlighted to be carcinogenic by the Scientific Committee on Food (1),
for which further investigation of the relative levels in certain foods is required:

ANNEX

benz(a)anthracene

benzo(b)fluoranthene

benzo(j)fluoranthene

benzo(k)fluoranthene

benzo(g,h,i)perylene

benzo(a)pyrene

chrysene

cyclopenta(c,d)pyrene

dibenz(a,h)anthracene

dibenzo(a,e)pyrene

dibenzo(a,h)pyrene

dibenzo(a,i)pyrene

dibenzo(a,l)pyrene

indeno(1,2,3-cd)pyrene

5-methylchrysene.