Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish

An official control programme of benzo[a]pyrene (BaP) levels in Swedish smoked meat and fish was carried out in 2006 and 2007. Thirty-eight samples of smoked meat and meat products and 39 samples of smoked fish were analysed for BaP and other polycyclic aromatic hydrocarbons (PAHs). The high resolution gas chromatography–mass spectrometry (HRGC–MS) method employed was elaborated and validated for the control programme. The method complies with the criteria for official control according to Commission Regulation (EC) No 333/2007. Nine samples of smoked meat showed high BaP levels ranging from 6.6 to 36.9 μg/kg, exceeding the 5.0 μg/kg maximum level for smoked meat and fish established by the European Commission (Regulation (EC) No 208/2005). These samples were produced by traditional “sauna” smoking, where the food is directly exposed to hot smoke from a burning log fire. Six samples of smoked fish had BaP levels exceeding 5.0 μg/kg, the concentrations ranging from 8.4 to 14.4 μg/kg. Samples of meat and fish smoked by indirect technique, using smoke from an external smoke generator, all had BaP levels below the limit of quantification, i.e., 0.3 μg/kg. Actions have been initiated by the food control authorities on account of the non-complying results.