FAQ Food and Quality Control FAQ Food and Quality Control

1.What is PAH?
PAH is an acronym for Polycyclic Aromatic Hirokarbon. It is a chemical produced by the combustion process for high-fat foods at high temperatures.

2.What factors influence the content of PAH in food?
There are many things that mempenharuhi PAH content in foods such as method of cooking or burning, combustion temperature, the process of fumigation, fumigation level, fat content, environmental pollution and so on.

3. What foods contain PAH?
Foods that contain PAHs are often associated high-fat foods are cooked roast and fumigation.

4.What is the effect on health?
PAHs are classified as carcinogens and can cause cancer. Continuous exposure to high levels can pose a health risk to consumers.

5.Is there a toxicological studies conducted on PAH?

At the international level, the Joint FAO / WHO Expert Committee on Food Additive (JECFA) has conducted a toxicological assessment of PAH content in the food and found the level of PAH exposure to health risk is low.
The MOH also monitors the content of PAH in food and on risk exposure assessment conducted, the health risk is low.

6.How to reduce PAH in food preparation?
PAH content can be reduced by the following ways:

  • Avoid direct burn with fire. Use a cloth or wrap in banana leaves, paper foil (aluminum foil) or use the pan during baking.
  • Cook gently like a low heat or embers.
  • Remove / reduce the fat in the food to be baked.


7.Should consumers stop taking baked goods?
No. Ministry of Health Malaysia to encourage people to adopt a healthy lifestyle and eating a balanced diet. Baked goods can also be taken in moderation.
It is recommended choosing less fatty foods, avoid foods that are cooked directly with flame while grilling or baking and cooking at low temperatures with a long period of time.
 

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