Health Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) from Barbecued Beef and Chicken within Abuja and Environs

Aims: Polycyclic Aromatic Hydrocarbons (PAHs) in heat-treated meat constitute a global risk to human health. This study determined the concentrations of PAHs in commonly consumed barbecued meat (Suya) in Abuja, Nigeria, and evaluated the health dangers related to their intake. Methodology: Analysis was performed using gas chromatography-mass spectrometry, while health risks were estimated using models proposed by the European Commission, the European Food Safety Authority, and the United States Environmental Protection Agency. Results: The results showed different levels of 13 PAHs in meat products, with the highest concentration in barbecued beef. The mean concentrations of individual PAHs ranged from not detected (ND) to 0.220 mg/kg. The total PAH concentrations (mg/kg) in various meat samples were 1.358, 1.031, 0.969, 0.687, and 0.733 for barbecued beef, basted barbecued chicken, non-basted barbecued chicken, control beef, and chicken, respectively. Total carcinogenic PAH levels (mg/kg) were 0.357, 0.281, 0.175, 0.119, and 0.259 for barbecued beef, basted barbecued chicken, non-basted barbecued chicken, control beef, and chicken, respectively. Benzo[a]pyrene (B[a]P) and PAH4 concentrations in barbecued samples were well above the maximum levels stipulated by the European Union, suggesting health risks. But they were undetected in non-basted barbecued chicken. The total daily dietary exposure was higher for barbecued beef compared to barbecued chicken and non-basted barbecued chicken. Hazard quotients and indexes were<1 in all barbecued samples. The margin of exposure (MOE) for the indicators of PAHs in barbecued chicken and non-basted barbecued chicken was greater than 10,000, implying low concern for consumer health. However, the MOEs for (B[a]P) and PAH8 in barbecued beef were less than 10,000, implying that dietary exposure may pose a significant health risk and so require risk management actions. Conclusion: Basting of meat during barbecuing may increase PAH formation, including carcinogenic PAHs, therefore, vendors should be enlightened on control measures.