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Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: MRI-AA-02-4006
Contract period: 01.01.2007 - 31.12.2007
Purpose of research: Basic research

Central objective of research was the development of a GC/MS method for the determination of several PAH in smoked meat products, liquid smokes and ingredients (e.g. spices). With the help of this method the contents of carcinogenic PAH in smoked meat products and liquid smokes were investigated with regard to reproducibility and accuracy. These investigations are important with regard to the considerations of the EU to establish maximum contents for serveral carcinogenic PAH in food.

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Subjects

Framework programme

BMEL Frameworkprogramme 2002

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