The aim of the focus action "PAH in smoked salt" was to obtain an overview of the content of polycyclic aromatic hydrocarbons (PAH) in smoked table salt. Furthermore, a risk characterization was carried out on the basis of the benzo(a)pyrene and PAH4 (benzo(a)pyrene, benz(a)-anthracene, benzo(b)fluoranthene and chrysene) contents. Twenty-two samples from all over Austria were examined. Four samples were rejected:

• All samples were in compliance with food regulations with regard to composition and PAH content.
• Two samples were rejected due to incorrect labeling.
• Two samples did not comply with the requirements of the pre-packaging ordinance.

PAHs are carcinogenic substances that are formed by incomplete combustion processes or pyrolysis of organic materials (wood, coal, gasoline, oil, tobacco, waste) or food (grilling, frying, smoking, drying). PAHs are solid, mostly colorless, chemically stable but photosensitive compounds. They are lipophilic (fat-soluble), and are sparingly soluble in water. They are also formed during the roasting of cocoa beans.