Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Table 2

The calculated maximum permitted ion ratio tolerance for fish and meat samples.

Compound	Maximum permitted ion ratio tolerance for fish samples	Maximum permitted ion ratio tolerance for meat samples
Benzo[a]pyrene	4.0–7.5	4.5–8.4
Benz[a]anthracene	4.0–6.6	3.9–7.3
Chrysene	3.6–5.9	3.7–6.1
Benzo[b]fluoranthene	6.2–12	5.0–9.3