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RS CXC 68: 2009
ICS 67.120.10 Reference number RS CXC 68: 2009 © RSB 2026 200 RWANDA STANDARD RS CXC 68(IDT) Edition 2009 Adopted by RSB 2026-07-30 Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from s

Abstract

9. The scope of this Code of Practice is PAH contamination during commercial smoking,
both direct and indirect, and direct drying processes.
10. The Code of Practice does not cover PAH contamination in food originating from
a) Use of herbs and spices in the smoking process1;
b) Indirect drying;
c) Other food processes, including barbecuing and other types of cooking in private
homes or the catering sector; and
d) Environmental contamination of raw materials.
11. This Code of Practice covers contamination with PAH only. It should, however, be
emphasized that conditions that lead to a reduction of one contaminant might lead to
increases in the levels of other contaminants or could lower the microbiological safety of
the food products. The possible interplay among levels of contaminants like PAH,
heterocyclic amines, and nitrosamines is not always well understood, but these
contaminants can be food safety problems, either as such or due to the reaction with
food components. This is the case of nitrogen oxide reaction with components in the
food leading to the formation of nitrosamines. It should be underlined that any guidance
given to reduce PAH levels in a final product should not lead to an increased risk to
human health due to increases in other contaminants or to reduced microbiological
safety.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS CXC 68: 2009	CODEX STANDARDS	Food technology	1	Fifth Edition Jul 2026	Available