Analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Foods by GC-MS/MS

In recent years, there has been a trend toward viewing high concentrations of polycyclic aromatic hydrocarbons (PAHs) in foods (particularly smoked products) as a problem. In 2009, the Codex Alimentarius Commission issued standards for reducing the PAH contamination level in smoked and directly dried foods. In addition, Europe, Canada, South Korea, China, and others established food standards for benzo[a]pyrene.
This Application Data Sheet describes using a GC-MS/MS system to analyze the PAHs in "katsuobushi" (dried, smoked, and fermented skipjack tuna, which is very popular in Japanese cuisine).