Polycyclic Aromatic Hydrocarbons in Grilled Meat (Suya): HPLC Profiling in Keffi, Nigeria

Abstract

Background: Polycyclic aromatic hydrocarbons (PAHs) are a group of environmental contaminants that arise from the incomplete combustion of organic matter or fuel. They consist of more than 200 organic compounds containing two or more fused aromatic rings. Aim: This study aimed to assess the occurrence and quantify polycyclic aromatic hydrocarbons present in grilled meat (suya) sold around Keffi metropolis. Methodology: Grilled meat samples were collected from four different locations in Keffi metropolis, namely Uke, Total Junction, along Nasarawa State University Road (School Road) and Old Barracks. High-performance liquid chromatography (HPLC) was used to identify and quantify polycyclic aromatic hydrocarbons in the samples. Results: The HPLC analysis showed extensive contamination of barbecued chicken and grilled meat (suya) sold in Keffi with polycyclic aromatic hydrocarbons, particularly carcinogenic high-molecular-weight compounds such as chrysene, fluoranthene, benzo(a)pyrene and dibenz(a,h)anthracene, in substantial amounts. Conclusion: This study provides scientific evidence that current street-vending practices for grilled meats in Keffi may pose public health concerns. Without targeted interventions, continued exposure may contribute to an increased burden of diet-related cancers within the population.