FSSAI issued a Code of Practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes.

According to the advisory issued by the apex food regulator, the commissioners were advised to sensitize the stakeholders about minimizing the contamination taking place during such an act.

The advisory stated that many chemical contaminants are formed during the combustion of fuel, both in the smoking and direct drying processes.

“Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of e.g. nitrosamines),” it added.

“Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and possible other parameters,” the advisory stated.

It explained, “The concern mainly is incomplete combustion. This led to pyrolysis of organic matter and commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as important sources of food contamination.”

“The presence of PAH in vegetable oils can also originate from smoking and drying processes used to dry oil seeds prior to oil extraction,” the advisory added.

It also stated that this Code of Practice intended to provide guidance for regulatory bodies and manufactures to prevent and reduce contamination of food with PAH in commercial smoking and direct drying processes.

For this purpose, this code of practice identifies important points to consider and provides relevant recommendations.

The smoking and direct drying processes are used both in industry and in private households.

Food is often smoked by consumers using a direct smoking process, while drying can be done either directly or indirectly, for instance in the sun or in an oven.

The Code of Practice and the guidelines could also be used as the basis for information to consumers.

The advisory said that the food producer should be aware of the conditions under which higher levels of PAH are generated and wherever possible, should control those conditions to minimize their formation.

To accomplish this, an analysis of important points to consider in processes used or intended to be used in food production with smoking or direct drying should be carried out.

So what are PAHs? Ashwin Bhadri, chief executive officer, Equinox Labs said, “Commonly, PAHs are rings made of carbon and hydrogen. However, as simple as they seem, there are studies which have shown that few from the group of more than 100 chemicals might be potent mutagens – cancer-causing.”

“These chemicals are formed due to the improper burning (which is scientifically known as incomplete combustion) of oils, biomass, wildfires, gas, petrol, etc.,” he added.

“Latest developments has brought to light that smoked food can contain large amounts of these complex chemicals due to the use of latest methods of preparation. The sad part is that human activity contributes majorly to the growing amount of PAHs in the atmosphere,” Bhadri said.

And how do smoking and drying impact the change in chemical composition of the food?
Bhadri explained, “The formation occurs due to the pyrolytic process, which is decomposition of hydrocarbons at high temperatures.”

“PAHs are results of such a pyrolytic process, which occurs during several cooking practices, like grilling and frying,” he added.

“Thus, the chemical structure and nutritive value of food that we eat changes, and it won’t be wrong to say that, unknowingly, we have been consuming poison,” Bhadri said.

And it has serious impact on health. He elaborated, “There are many studies that support the fact that PAHs may be possible mutagens. Now it is a complex group of chemicals that function together, which makes them even harmful.”

“Research has also found that some, if not all are cancer-causing, are known to affect the pulmonary, gastrointestinal, renal as well as dermatological areas of the body,” Bhadri added.

“Hence, not just food, but people are also at risk from air, water and constant exposure of skin to the environment,” he said.

Meanwhile, the advisory said that processes such as smoking and direct drying provided a wide variety of food textures and flavours, and consequently, a broader choice for consumers.

Many types of smoked and dried fish products like Masmin and smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide the flavour and consistency required by consumers.

The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content.

On the question of effectiveness of the guidelines, Bhadri said, “There cannot be a perfect time for these guidelines.”

“Food businesses who smoke, grill, fry or use any of these cooking processes need to be careful about the manufacturing process and the way it is being served,” he added.

“They may have to recheck their products that are consumed by people. We have been unknowingly consuming toxic chemicals. These guidelines by FSSAI will surely help enhance food safety and consumer health in the country,” Bhadri said.