Concentrations and Hazards of Polycyclic Aromatic Hydrocarbons in Hawked Baked Ready-to-Eat Foods in Nigeria

Iwegbue, Chukwujindu M.A. (2016) Concentrations and Hazards of Polycyclic Aromatic Hydrocarbons in Hawked Baked Ready-to-Eat Foods in Nigeria. Acta Alimentaria, 45 (2). pp. 175-181. ISSN 0139-3006

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Abstract

The total concentrations of the Ʃ16 polycyclic aromatic hydrocarbons (PAHs) were examined in some samples of baked ready-to-eat foods (cake, sausage roll, meat pie, burger, and bread) with a view to provide information on the hazards associated with the consumption of these hawked street foods. The measurements were performed by using a gas chromatograph-mass spectrometer (GC-MS) after hexane/dichloromethane extraction and clean-up. The total concentrations of the PAHs in these samples of ready-to-eat baked foods ranged from 427.4 to 1224 μg kg^–1, 289.9 to 853.7 μg kg^–1, 574.4 to 2333 μg kg^–1, 364.6 to 2906 μg kg^–1, and 15.7 to 213.1 μg kg^–1 for cake, sausage roll, meat pie, burger, and bread, respectively. The results indicated that these baked ready-to-eat foods were mainly contaminated with 2-, 3-, and 4-ring PAHs. The concentrations of benzo(a)pyrene were less than 0.1 μg kg^–1 in nineteen out of the twenty samples examined.

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