The aim of the focus action was to check the maximum content for polycyclic aromatic hydrocarbons (PAHs) in banana chips. 31 samples from all over Austria were examined.
- No sample was rejected
Polycyclic aromatic hydrocarbons (PAHs) are formed when food is improperly grilled, smoked or dried and comes into contact with open, smoking fire. Many of these compounds are considered carcinogens. Elevated levels of PAHs can occur in banana chips, which are commonly deep-fried in coconut oil.
The following maximum levels have applied to banana chips since April 1, 2016:
- Benzo(a)pyrene: 2.0 µg/kg;
- Sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene: 20.0 µg/kg.