Health Risk Measurement of Polycyclic Aromatic Hydrocarbons (Pahs) In Barbecue Food “Nile Tilapia” (Oreochromis Niloticus)

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are harmful compounds produced during the incomplete combustion of fats, particularly when fish is barbecued or grilled. When fat drips onto hot coals, flames, or electric burners, flare-ups occur, leading to PAH formation that can contaminate food and enter the human body through dietary intake. In this study conducted in Yenagoa, Bayelsa State, Nigeria. The concentrations of the PAH26 were analyzed in fresh, foil wrapped barbecued, and directly barbecued tilapia using three established methods. Directly barbecued samples showed the highest contamination levels (0.18–9.56 mg/kg), followed by foil wrapped barbecued fish (0.04–3.79 mg/kg) and fresh fish (0.07–1.37 mg/kg), while blank samples showed no detectable levels. Chrysene recorded the highest concentration (0.76–9.56 mg/kg) in fresh and directly barbecued samples, exceeding limits set by the European Food Safety Authority Regulation No. 2023/915. In contrast, phenanthrene levels (0.43–0.61 mg/kg) were below EFSA standards. Health risk valuation indicators—including Incremental Lifetime Cancer Risk (ILCR), Hazard Quotient (HQ), Chronic Daily Intake (CDI) and Estimated Daily Intake (EDI) all calculated ILCR values exceed 10⁻⁴, as ILCR values indicating potential carcinogenic risk since it is above the acceptable risk threshold (10⁻⁴). While Margin of Exposure (MOE)—suggested that overall consumption of ΣPAH26 from barbecued fish products poses low risk of cancer to adults and children in the study area.