PAH (Polycyclic aromatic hydrocarbons) that can be found in foods can damage DNA. For this reason, it is one of the important test parameters performed on foods.
16 types of PAH have been identified that adversely affect human health. Limits have been reported within the scope of the relevant regulation by determining the foods with a high risk of contamination.
PAH Determination is carried out in seafood, mussels, oysters, smoked products, meat products cooked on fire, various spices, and various dry foods.
"PAH Determination" is carried out in our laboratories in accordance with the legal regulations and standards related to TÜRKAK accreditation.
