National Agricultural Library (United States Department of Agriculture).
Polycyclic Aromatic Hydrocarbons
Agricultural Research Service (United States Department of Agriculture).
Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with polycyclic aromatic hydrocarbons (PAH).
National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).
Food and Drug Administration (United States Department of Health and Human Services).
Specifies how the results of sensory testing and chemical analyses will be used in re-opening seafood closure areas. Includes a table containing the levels of concern for PAH.
Joint Research Centre-Institute for Reference Materials and Measurements (European Commission).
Contains several PAH publications, books, guidelines, training materials, proficiency testing providers, and analytical methods. Includes resources directly related to food safety.
Centre for Food Safety (Hong Kong).
Answers frequently asked questions about the health concerns, studies, and reducing risk of polycyclic aromatic hydrocarbons (PAH) on barbecued meat.
RIKILT - Institute of Food Safety (Netherlands).
Assesses the risk of polycyclic aromatic hydrocarbons (PAH). Covers toxicology, human oral exposure, measurements in feed, and transfer from animal feed to products for human consumption.
World Health Organization (United Nations).
Evaluates the safety of various food contaminants, with the aim to advise on risk management options for the purpose of public health protection. Includes absorption, distribution, metabolism, excretion, and toxicological data, analytical methods, sampling protocols, sources and occurrences in foods, effects of processing and cooking, prevention, and more on polycyclic aromatic hydrocarbons.
European Food Safety Authority.
Report that focuses on 16 priority PAHs, providing data on levels in various foods and facts on the influence of different production conditions, PAH indicators, and prevention.