Occurence of Polycyclic Aromatic Hydrocarbons (PAHs) in selected smoked foods and their associated health risk to consumers in Selangor

ROZAIMAN ZAIDI, NUR SAHIRA (2022) Occurence of Polycyclic Aromatic Hydrocarbons (PAHs) in selected smoked foods and their associated health risk to consumers in Selangor. [Project Paper] (Submitted)

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Abstract

Introduction: Polycyclic Aromatic Hydrocarbons (PAHs) are persistent contaminants where presence in abundance throughout the environment and food that is the primary route of contamination. The prevalence of PAHs in foods has been attributed due to the cooking process and practices including smoking. Consequently, the formation of PAHs in foods have shown to cause negative impacts on human health such as cancer. Objectives: This study aimed to measure the concentration of 13 PAHs compounds present in the six different types of local smoked foods (beef, quail, duck, catfish, chicken, and lamb), and estimate the health risk among Selangor population. Methodology: Smoked food sample was extracted using ultrasonication, cleaned-up with RP-18 solid phase extraction (SPE) silica column, quantified by gas-chromatography mass spectrometry (GCMS). Incremental lifetime cancer risk (ILCR) was used to estimate the carcinogenic health risk of consuming PAHs contaminated smoked food. Results and Discussion: The findings showed that thirteen PAHs were identified in all smoked food samples. The mean concentration of benzo(a)pyrene (B(a)P) of four out of six samples exceeded the maximum limit of European Union (5 μg/kg for B(a)P). Amongst six groups of smoked food samples, smoked beef (354.02 μg/kg) appeared to have greater Σ13 PAHs contamination, followed by smoked quail (261.11 μg/kg), smoked duck (168.10 μg/kg), smoked chicken (64.15 μg/kg), smoked catfish (33.60 μg/kg) and the least was smoked lamb (27.48 μg/kg). The concentration of PAH4 of four samples were above the acceptable limit European Union (30 μg/kg) except for smoked chicken, smoked catfish and smoked lamb. The results of incremental lifetime cancer risk (ILCR) for the smoked foods consumption were between 10-8 and 10-5 which indicate an acceptable or inconsequential carcinogenic health risk among adult consumer in Selangor. Conclusion: The results showed that the thermal cooking process could lead to PAHs formation. Increase in consumption rate of smoked food must be cautious as it increases the carcinogenic health risk. Keywords: Polycyclic aromatic hydrocarbons, smoked foods, smoked meats, GC-MS, carcinogenic health risk assessment

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Hafizzuddin Hamidon
Date Deposited:	24 Aug 2023 03:11
Last Modified:	24 Aug 2023 03:11
URI:	http://psaspb.upm.edu.my/id/eprint/1185

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