Evaluations on Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment
Received: Apr 14, 2020 ; Revised: May 20, 2020 ; Accepted: Jun 10, 2020
Published Online: Jun 26, 2020
Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with HPLC on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible 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 7.26 µg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level between 0.70 and 0.73 μg/kg. All of the samples analyzed were found 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 average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.