Table 2 PAHs compounds and their maximum permissible limits in processed meat products
Meat products | PAHs compound | Permissible limits | References |
|---|---|---|---|
Thermally processed meat and meat products | BaP | 6 µg/kg | [108] |
Thermally processed meat and meat products | PH4 | 35 µg/kg | |
Bacon and meat products | BaP | 2 µg/kg | |
Bacon and meat products | PH4 | 12 µg/kg | |
Smoked meat and meat products | BaP | 2 µg/kg | EU. Commission regulation (EU) no 835/2011 of 19 August 2011 |
Smoked meat and meat products | PAH4 | 12 µg/kg | |
Traditionally smoked meat and smoked meat products. (Applicable in Ireland, Spain, Croatia, Cyprus, Latvia, Poland, Portugal, Romania, Slovak Republic, Finland, Sweden and the UK) | BaP | 5 µg/kg | (European Commission, 2014) |
PAH4 | 30 µg/kg |