Svar på skriftligt spörsmål om bibehållande av den traditionella finska metoden att basturöka kött

This procedure is a response to a written question concerning the traditional Finnish method of smoking meat. It addresses concerns about polycyclic aromatic hydrocarbons (PAHs) and carcinogens potentially present in smoked meat products. The response likely clarifies regulations or provides information on how this traditional practice aligns with food safety standards, affecting consumers and producers of smoked meat in Finland.