Benzo[a]pyrene (BaP) is a polycyclic aromatic hydrocarbon (PAH) that is toxic and carcinogenic to humans. It also has some mutagenic properties as described by the World Health Organization (WHO), which makes its presence in food a health concern. BaP is one of the markers for the occurrence of PAHs in foods, for which maximum residue limits (MRLs) are enforced in many countries. Worldwide regulatory limits of BaP in edible fats and oils range from 2.0 μg/kg to 10 μg/kg. Edible oils and fats are the main sources of human PAH intake. BaP may form in edible oils by pyrolytic processes, such as incomplete combustion of organic substances.
The APLAC T108 was conducted in parallel with the key comparison CCQM-K146 BaP in olive oil using the same test material. The key comparison reference value (KCRV) obtained from CCQM-K146 was used as the assigned value for evaluating the performance of participants in the APLAC T108 and the standard deviation for proficiency assessment was derived from the Horwitz Equation. The use of the CCQM-K146 KCRV as the metrologically traceable assigned value enhanced the quality of the PT programme by enabling the assessment of comparability, and more importantly, the accuracy of laboratories’ results.