Benzene is classified as carcinogenic to humans by the IARC. Several sources may contribute for the occurrence of this compound in foods, such as, environmental and process contamination and the oxidative decarboxylation of benzoic acid in the presence of ascorbic acid and metal ions. Benzoate salts and ascorbic acid may be naturally present or added as food additives. At low pH, hydroxyl radicals are supposed to be the key intermediate for this oxidative mechanism.This paper studied the occurrence and formation of benzene in foodstuffs. Therefore, a sensitive analytical method for the determination of benzene in all food matrices was in-house validated (LOD=0.5 �g.kg-1). A survey of 450 food samples from Belgium showed that benzene was omnipresent. A probabilistic dietary exposure for the adult Belgium population was performed. In addition, since several reactions in foods may give rise to the generation of hydroxyl radicals, their potential to decarboxylate benzoate was evaluated.AcknowledgementsFinancial support by the Belgian Federal Public Service of Health, Food Chain Safety and Environment (contract 08/02 Benzene) is gratefully acknowledged. Datasets