Level of Polycyclic Aromatic Hydrocarbon in Smoked Food Materials from Roadside Barbeque Spots in Western Nigeria and Health Implication

Abstract

Levels of polycyclic aromatic hydrocarbons (PAHs) in smoked food materials from roadside barbeque spots in western Nigeria were determined. Different samples of smoked fish, meat and plantain were collected from states in western region of Nigeria. Analyses of PAHs in various samples were done using GC-MS operated in selected ion monitoring mode. Result showed the values of PAH4 observed for the smoked fish, meat and plantain were 511, 513, 445 µg/kg, respectively. Also concentrations of Benzo [a] pyrene observed for the samples were 61, 66 and 45 µg/kg for fish, meat and plantain, respectively. These values were above maximum acceptable level. The study revealed that consumption of smoked roadside food materials could pose a danger to human health

Keywords:

• GC-MS
• PAHs
• smoked food

Disclosure statement

There are no conflicts of interest.