Polycyclic aromatic hydrocarbons (PAHs) in meat, poultry, fish and related product samples of Iran: a risk assessment study

Meat, poultry, and seafood such as fish are a valuable source of protein, vitamins and minerals. Considering their high consumption in the human diet, it is necessary to study pollutants (such as PAHs) in them. This present study has focused on the PAHs level and probabilistic risk of health in meat, poultry, fish and related product samples by MSPE-GC/MS technique (magnetic solid-phase extraction with gas chromatography-mass spectrometry). The maximum mean of 16 PAH was detected in smoked fish samples (222.7 +/- 13.2 mu g/kg) and the minimum mean of 16 PAH was detected in chicken (juje) kebab (112.9 +/- 7.2 mu g/kg mu g/kg). The maximum mean of 4PAHs was detected in tuna fish (23.7 +/- 2.4 mu g/kg) and the minimum mean of 4PAHs was seen in grilled chicken and sausage samples (non-detected). Our results showed the 4PAHs and B[a]P were lower than the EU (European Union) standard levels (these standard levels were 30 and 5 mu g/kg, respectively). Furthermore, the correlation among the type and concentrations of PAHs congeners was investigated through cluster analysis by heat map and principal component analysis. The 90(th) percentile ILCR (incremental lifetime cancer risk) of PAH compounds in fish, poultry, meat and related products samples was 3.39E-06, which was lower than the maximum acceptable level of risk (10(-4)). Finally, the highest ILCR was related to hamburger (4.45E-06). Therefore, there is no risk in consuming these foods in Iran, but it is necessary to monitor PAHs concentration in different types of foods.

Automated summary

This present study focused on the PAHs level and probabilistic risk of health in meat, poultry, fish, and related product samples. The results showed that the highest 16PAHs content was detected in smoked fish samples (222.7 +/- 13.2 ug/kg), while the lowest 16PAHs content was detected in chicken (juje) kebab samples (112.9 +/- 7.2 ug/kg). The highest 4PAHs content was detected in tuna fish samples (23.7 +/- 2.4 ug/kg), while it was not detected in grilled chicken and sausage samples.