The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study

Samiee, Samane; Fakhri, Yadolah; Sadighara, Parisa; Arabameri, Majid; Rezaei, Mohammad; Nabizadeh, Ramin; Shariatifar, Nabi; Mousavi Khaneghah, Amin

The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study

2020

The concentration of PAHs among raw and cooked meat products (sausages and burgers), randomly collected from five regions of Tehran, Iran, was investigated by the aid of a gas chromatography-mass spectrometry (GC-MS), and the risk assessment was conducted. The concentration of 16 types of PAHs in sausage and burger samples was found in the range of 8.08 to 29.55 and 10.18 to 29.85 μg/kg, respectively. The concentrations of some PAHs such as anthracene (A) (14.12 μg/kg) and acenaphthylene (Acl) (13.4 μg/kg) were higher than the European Standard (2 μg/kg). Among the meat products with different meat percentages (50, 70, and 90), the highest level of total PAHs was noted in the product containing 90% meat (19.34 μg/kg), while the highest mean level of PAHs was noted in fried meat products (23.31 μg/kg). A positive and significant correlation between cooking method and brand of product with the concentration of PAHs (p-value < 0.05) was noted. Also, no concern regarding the non-carcinogenic risk due to the ingestion of PAHs via consumption of the meat products was demonstrated by the health risk. However, the carcinogenic risk due to the consumption of sausage and burger was at the tolerable (1E−6 to 1E−4) and considerable (> 1E−4) risk levels, respectively. In this regard, further assessments to control and modify the cooking method among the Iranian population were recommended.

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