Chemical Food contaminants
Polycyclic Aromatic Hydrocarbons
I do research and scientific based advising on environmental and food processing contaminants.
Since 2004 research and development of methods for detection of polycyclic aromatic hydrocarbons (PAH) in foods has been the main focus area. This work includes fat extraction, clean-up and mass spectrometric detection of PAH. Actual research projects has concentrated on smoking process pa-rameters effect on the PAH concentration of trout.
Scientific based advising to national as well as international authorities includes project leading of surveillance projects and advising the Danish Veterinary and Food Administration on PAH in foods.