Health Risk Assessment of PAHs in Processed Fish and Roasted Bovine Skin in Benin City, Nigeria
Polycyclic aromatic hydrocarbons (PAHs) are environmental contaminants with potential health risks, particularly in food. This study assessed the PAH levels present in processed bovine skin (kpomo) and grilled fish and their related health risks. Ten (10) kpomo and 10 grilled fish samples were collected from different vendors and analysed using gas chromatography-mass spectrometry. Health risk assessments were carried out based on estimated daily intake (EDI), hazard quotient (HQ), hazard index (HI), and cancer risk index (CR). Results showed that fluoranthene was the only PAH detected in kpomo samples, with concentrations ranging from 0.039 mg/kg to 0.125 mg/kg. In grilled fish samples, PAH levels ranged from 0.012 mg/kg (Benzo(b)fluoranthene) to 0.764 mg/kg (Indeno(1,2,3) perylene), with only two samples showing contamination. HQ and HI values indicated minimal non-carcinogenic risks for most food samples; however, children exposed to certain fish samples (ZE) had an HI > 1, suggesting potential adverse health effects. The cancer risk assessment showed generally low carcinogenic risks, except for a sole processed fish sample (ZE), where HI values exceeded 1 × 10⁻³ for children. These findings revealed the need for continued monitoring of PAHs in food products, improved processing techniques, and stricter food safety regulations to minimize health risks, particularly for vulnerable human populations.