Polycyclic aromatic hydrocarbons and heavy metals in some Nigerian commercial meats: a public health concern?

Background: Various chemical compounds enter food during meat production, processing, and storage. With increasing urbanization and industrialization, environmental pollution is also rising, posing a public health concern. Objectives: This study determined the concentrations of polycyclic aromatic hydrocarbons (PAHs) and heavy metals in commonly consumed commercial meats obtained from different sources in Calabar, Nigeria. Method: The six samples investigated in this study are roadside grilled ram meat (suya), hotel suya, grilled pork, fried pork, grilled catfish and smoked catfish. PAH levels were determined using gas chromatography, while heavy metal concentrations were analysed using atomic absorption spectrophotometry. Results: The grilled meats had significantly higher contents of most of the PAHs with Flouranthene having the highest concentration (19.04±0.03 µg/kg) in grilled pork. Also notable was the exceptionally high value (49.53±0.04 µg/kg) recorded by grilled catfish for Benzo[e]Anthracene (BeA) while on the other hand, it was not detected in fried pork. Both Pyrene and BeA were not detected in smoked catfish but were significantly found in other samples. The heavy metals were found in minimal concentrations with mercury not being detected at all in any of the six samples. Notably, most of the PAH levels detected were below the European Food Safety Authority’s (EFSA) maximum permissible limit of 35 µg/kg for total PAHs in food. Conclusion: To prevent undesirable health outcomes that long term/excessive consumption these meats may pose due to their PAH and heavy metal contents, mild to moderate consumption should be advised as well as healthier preparation methods such as air frying.