Polycyclic Aromatic Hydrocarbon (PAHs) Contamination in Spices from Katsina State, Nigeria: A Review of Sources, Migration Pathways, and Health Implications

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental contaminants with significant health implications due to their carcinogenic and mutagenic properties. Spices, integral to global culinary practices, are susceptible to PAH contamination through various environmental and processing pathways. This review synthesizes existing literature on PAH occurrence, sources, and migration into spices, with a specific focus on the context of Katsina State, Nigeria. Drawing upon recent studies (2010-2025), this manuscript explores the primary routes of PAH exposure for spices, including atmospheric deposition, soil contamination, and processing methods such as drying and smoking. It further examines the factors influencing PAH accumulation and distribution in different spice varieties. The review highlights the potential health risks associated with consuming PAH-contaminated spices and discusses current regulatory frameworks and mitigation strategies. By consolidating current knowledge, this review aims to provide a comprehensive understanding of PAH contamination in spices, particularly within the Nigerian context, and to identify critical gaps for future research to safeguard public health.