The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in GrilledBeef Chicken and Fish by Considering Dietary Exposure and RiskAssessment

摘要

Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that canbe formed by cooking foods at high temperatures. The aim of this study is todetermine the level of contamination of PAH compounds with high performanceliquid chromatography (HPLC) on heat treated meat samples and the consumption ofPAH compounds in meat samples, as well as the dietary exposure status andpossible health risk estimation. In five different heat treated meat samples(meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH(Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26μg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fishsamples had a level 0.70 and 0.73 μg/kg. All of the samples analyzed werefound to be below the EU permitted limit (5 μg/kg) in terms of BaP.Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner,chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71,2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the averagemargin of exposure (MOE) value calculated was found in the range of 179.487 and425.000 for BaP and PAH4. This study is the first study to provide importantinformation in terms of evaluating the possible health risk that PAH compoundscan create in people’s diets due to heat treatment of meat and meatproducts in Sivas, Turkey.