Current Research in Interdisciplinary Studies

Research article

Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Charbroiled Meat Commonly Consumed in Port Harcourt Metropolis

  • By Joy Ogheneochuko Okpara-Akpotu, Lebari Sibe, Michael Horsfall Jnr - 24 Mar 2023
  • Current Research in Interdisciplinary Studies, Volume: 2, Issue: 3, Pages: 10 - 23
  • Received: March 8, 2023; Accepted: March 19, 2023; Published: March 24, 2023


This study was designed to assess polycyclic aromatic hydrocarbons (PAHs) concentrations in four selected commonly consumed charbroiled meats (Micropogonias undulatus, Gallus gallus domesticus, Sus scrofa domesticus, Bos Taurus) and their potential health risks associated with consumption. The charbroiled samples (croaker fish, chicken, pork and beef) respectively were analyzed with Gas Chromatograph GC (Agilent 6890N) coupled with mass detector (Agilent 5975) in accordance with standard analytical method for PAHs. The levels of PAHs in croaker fish, chicken, pork and beef collected from Mile 4 are significantly lower at p<0.05 in comparison to the concentrations of PAH in croaker fish, chicken, pork and beef collected from Choba. The highest mean individual concentration was recorded for Benzo (a) pyrene in croaker fish (0.733±0.015mg/kg) and pork (0.733±0.021mg/kg) from Choba and Mile 4 respectively and were above the maximum permissible limits as recommended by the USEPA. Low molecular weight PAHs (LMW PAHs) were generally predominant compared to High molecular weight PAHs (HMW-PAHs). This suggests that the sources of these PAHs in the samples analyzed were mainly of pyrogenic and petrogenic origin at the Choba and Mile 4 sites respectively. Estimated Daily Dose (EDD), Hazard Quotient (HQ), Hazard Index (HI) and Life Time Excess Carcinogenic Risk (LECR) showed that ingestion of charbroiled croaker fish and chicken across the study areas were above the set standard limits. Hence there is a potential risk of consumption. However, Hazard indexes < 1 described by the EPA across all samples analyzed indicated non-carcinogenic threat from the consumption of charbroiled meat.