Comparative Analysis of Polycyclic Aromatic Hydrocarbons in Smoked, Grilled, and Raw Fish, Chicken, and Beef: Influence of Processing Methods on PAH Accumulation

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are toxic compounds formed during incomplete combustion of organic matter and can accumulate in foods during smoking and grilling, posing potential health risks. This study evaluated PAH levels in smoked, grilled, and raw catfish (Clarias gariepinus), chicken, and beef, and assessed the impact of common cooking methods on their accumulation. Fresh samples were purchased from Ose Market, Onitsha, and analyzed using Gas Chromatography–Mass Spectrometry (GC–MS). Results revealed that raw samples contained minimal PAHs, with benzo(a)pyrene detected only in fish at 0.002 mg/kg. Smoked samples exhibited significantly higher PAH concentrations (p < 0.05), with indeno(1,2,3-cd)pyrene highest in smoked fish (0.198 mg/kg), benzo(b)fluoranthene highest in smoked beef (0.370 mg/kg), and chrysene highest in smoked fish (0.081 mg/kg). Grilled samples also accumulated PAHs, although generally lower than smoked samples; for example, fluoranthene (0.314 mg/kg) and benzo(b)fluoranthene (0.811 mg/kg) were significantly higher in grilled fish than in chicken or beef (p < 0.05). Naphthalene levels were consistently low or below detection across all samples. Fish and beef accumulated higher PAHs than chicken, and smoking resulted in greater PAH levels than grilling. These findings demonstrate that smoking and grilling significantly increase PAH content in animal-derived foods. The presence of carcinogenic PAHs, including benzo(a)pyrene and indeno(1,2,3-cd)pyrene, highlights potential health risks associated with frequent consumption of these processed foods. Adoption of safer cooking practices, such as indirect heating, reduced cooking time, and minimization of fat dripping, is recommended to mitigate dietary exposure to PAHs