Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 mu g/kg. B[a]P recorded the highest value of 9.221 mu g/kg (0 kGy) and the least value of 0.057 mu g/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product.

Automated summary

This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbon (PAHs) contents in smoked guinea fowl meat. It was found that irradiation significantly reduced the concentrations of PAHs and their carcinogenic derivatives. The health risk estimation suggested that the treated smoked meats pose no dietary intake risks to humans.