Levels of PAHs in Commonly Consumed Barbecued Chicken and Grilled Meat (Suya) in Benin Metropolis

Abstract

Reports from most health institutions across the country has increased public awareness on the danger of consumption of grilled meat products. The use of charcoals in the preparation of grilled chicken and cow meat (suya) for consumption leaves many residues and contaminants of which polycyclic aromatic hydrocarbons (PAHs) is of major concern. This study investigated the concentrations of PAHs in grilled Chicken and Cow meat (Suya) obtained from five local producers within Benin Metropolis. The PAHs value in the grilled and barbecued meat samples were examined in the laboratory using a GC/HPLC. The result revealed that eight of the most carcinogenic congeners were present. The concentrations of Indeno(1,2,3-cd)pyrene, Dibenzo(a,h)anthracene, Fluoranthene and Benzo(g,h,i)perylene were: 529.92, 1710.8, 562.27, and 763.33μg/kg respectively. PHAs present in the samples were all greater than 5.0μg/kg on the average of the total contamination profile, with dibenzo(a,h)anthracene and benzo(g,h,i)perylene occurring with the highest concentrations (mean contents of 1710.8 and 763.33μg/kg respectively). Irrespective of the sample type analyzed, grilled chicken was potentially more risky, since total PAHs contents for chicken was generally higher as compared to grilled cow meat samples. Significant to the findings of this research is that PAHs levels were far above the European Union recommended level of 5μg/kg in smoked/ grilled meat. It is recommended that the consumption of grilled chicken should be minimized.
Keywords: Grilled meat, Barbecued chicken, PAHs, Benin metropolis