More people are paying close attention to what they eat, often tracking calories, exercising daily, and filling their plates with foods that seem naturally healthy, including fruits and vegetables. Yet even nutritious foods can carry hidden chemical concerns. Some contaminants can enter food from the environment, while others can form during high heat cooking methods such as heating, smoking, grilling, roasting, and frying.

Among the compounds of concern are polycyclic aromatic hydrocarbons, or PAHs (hydrophobic organic compounds comprising multiple fused aromatic rings). Some PAHs are known for their cancer causing potential, which makes reliable food testing an important part of protecting public health.

A Hidden Food Safety Challenge

Detecting PAHs in food is not simple.…