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The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study

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Abstract

The concentration of PAHs among raw and cooked meat products (sausages and burgers), randomly collected from five regions of Tehran, Iran, was investigated by the aid of a gas chromatography-mass spectrometry (GC-MS), and the risk assessment was conducted. The concentration of 16 types of PAHs in sausage and burger samples was found in the range of 8.08 to 29.55 and 10.18 to 29.85 μg/kg, respectively. The concentrations of some PAHs such as anthracene (A) (14.12 μg/kg) and acenaphthylene (Acl) (13.4 μg/kg) were higher than the European Standard (2 μg/kg). Among the meat products with different meat percentages (50, 70, and 90), the highest level of total PAHs was noted in the product containing 90% meat (19.34 μg/kg), while the highest mean level of PAHs was noted in fried meat products (23.31 μg/kg). A positive and significant correlation between cooking method and brand of product with the concentration of PAHs (p-value < 0.05) was noted. Also, no concern regarding the non-carcinogenic risk due to the ingestion of PAHs via consumption of the meat products was demonstrated by the health risk. However, the carcinogenic risk due to the consumption of sausage and burger was at the tolerable (1E−6 to 1E−4) and considerable (> 1E−4) risk levels, respectively. In this regard, further assessments to control and modify the cooking method among the Iranian population were recommended.

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Authors and Affiliations

  1. Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Samane Samiee, Parisa Sadighara, Mohammad Rezaei, Ramin Nabizadeh & Nabi Shariatifar

  2. Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Yadolah Fakhri

  3. Vice-Chancellery of Food and Drug, Shahroud University of Medical Sciences, Shahroud, Iran

    Majid Arabameri

  4. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

    Mohammad Rezaei

  5. Halal Research Center of IRI.FDA.MOH, Tehran, Iran

    Nabi Shariatifar

  6. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Nabi Shariatifar

  7. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121, Campinas, São Paulo, 13083-862, Brazil

    Amin Mousavi Khaneghah

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  1. Samane Samiee
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Samiee, S., Fakhri, Y., Sadighara, P. et al. The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study. Environ Sci Pollut Res 27, 21126–21139 (2020). https://doi.org/10.1007/s11356-020-08413-z

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