Risk assessment : Biphenyl in food
Started by sanidadexterior, Apr 25 2025 06:47 AM
Biphenyl, also known as phenylbenzene, dibenzene, or diphenyl, is an organic compound belonging to the group of aromatic hydrocarbons used in agriculture as a fungicide. It may be present in creosote-based wood preservatives.
Biphenyl is an active ingredient not authorized for use as a component in plant protection products. It has low acute toxicity; the WHO established a PTDI of 0.038 ppm for biphenyl. This PTDI has been adopted by the EU as an ADI.
Its presence in food has been detected in tea and condiments, primarily nutmeg.
For more information on the risk assessment arising from the presence of biphenyl in food, please see the attached file.
Attached Files
Patulin risk assessment
Risk analysis hair covering requirement as per BRCGS issue 7
Are argentine peanuts a food safety risk ?
Allergen risk assessment and validation for allergen transfer to uniforms
Packaging Area Zoning - High Care vs Low Risk
SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery
Is food safety part of your risk register?
Can Frozen Dairy Dessert Be Classified as Low Risk Under BRC?
Assessment for Production Risk Zones based on Clause 4.3.1 of BRC Issue 9
Moisture & Temperature Control in Flour Silos – Is It a Food Safety Risk