References
- Alomirah H, Al-Zenki S, Husain A, Sawaya W, Ahmed N, Gevao B, Kannan K. 2010. Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs’. Food Addit Contam Part A. 27:869–878.
- Ciecierska M, Obiedzinsk M. 2013. Polycyclic aromatic hydrocarbons in vegetable oils from unconventional sources. Food Control. 30:556–562.
- Ellison SLR, Williams A, editors. 2012. Quantifying uncertainty in analytical measurement, eurachem/CITAC guide. 3rd ed. ISBN 978-0-948926-30-3. Available from: www.eurachem.org
- [EC] European Commission. 2002. Opinion of the Scientific Committee on Food (SCF) on the risks to human health of polycyclic aromatic hydrocarbons in food. Available from: http:// europa.eu.int/comm/food/fs/sc/scf/index_en.html
- [EC] European Commission. 2005. Commission recommendation of 4 February 2005on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods. Official Journal of the European Union L 34/43.
- [EC] European Commission. 2006. Commission regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union L 364/5.
- [EC] European Commission. 2011a. Commission regulation (EU) No 835/2011 of 19 August 2011 amending regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union L 215/4.
- [EC] European Commission. 2011b. Commission regulation (EC) 836/2011 of 19 August 2011 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs. Official Journal of the European Union L215/9.
- [EFSA] European Food Safety Authority. 2007. Findings of the EFSA data collection on polycyclic aromatic hydrocarbons (PAHs) in food. A report from the Unit of Data Collection and Exposure on Request from the European Commission, 29 June 2007, EFSA/DATEX/002. Available from: http://www.efsa.europa.eu/EFSA/Scientific_Document/datex_report_pah.pdf
- [EFSA] European Food Safety Authority. 2008. Scientific opinion of the panel on contaminants in the food chain on a request from the European Commission on polycyclic aromatic hydrocarbons in food. EFSA J. 724:1–114.
- [FAPAS] Food Analysis Performance Assessment Scheme. 2012. Food Analysis Performance Assessment Scheme, Proficiency Testing Report 0652, Smoked meat material. Sand Hutton, York, UK: The Food and Environment Research Agency.
- Guillen MD, Sopelana P, Palencia G. 2004. Polycyclic aromatic hydrocarbons and olive Pomace oil. J Agric Food Chem. 52:2123–2132.
- [JECFA]J oint FAO/WHO Expert Committee on Food Additives. 2005. Summary and Conclusions of the Joint FAO/WHO Expert Committee on Food Additives, Sixty-Fourth meeting; February 8–17; Rome. Available from: http://www.who.int/ipcs/food/jecfa/summaries/summary_report_64_final.pdf
- Min-Seok O, Lee S-H, Moon MH, Lee DS, Park HM. 2014. Simultaneous analysis of phthalates, adipate and polycyclic aromatic hydrocarbons in edible oils using isotope dilution-gas chromatography–mass spectrometry. Food Addit Contam Part B. 7:168–175.
- Moreda W, Rodrıguez-Acuña R, Perez-Camino M, Cert A. 2004. Determination of high molecular mass polycyclic aromatic hydrocarbons in refined olive pomace and other vegetable oils. J Sci Food Agric. 84:1759–1764.
- Moret S, Conte LS. 2000. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. J Chromatogr. 882:245–253.
- Moret S, Purcaro G, Conte LS. 2005. Polycyclic aromatic hydrocarbons in vegetable oils from canned foods. Eur J Lipid Sci Technol. 107:488–496.
- Rojo Camargo MC, Antoniolli PR, Vicente E, Tfouni SAV. 2011. Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure. Food Addit Contam Part B. 4:152–159.
- Sannino A. 2011. Development of a method based on gas chromatography/ tandem mass spectrometry for determination of 16 polycyclic aromatic hydrocarbons in smoked meat. Industria Conserve. 86:155–163.
- Yurchenko TS, Mölder U. 2005. The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. J Food Composition Anal. 18:857–869.