PREVALENCE OF POLYCYCLIC AROMATIC HYDROCARBONS IN FRESH MEAT TYPES AT GUSAU CENTRAL ABBATOIR, ZAMFARA STATE, NIGERIA

Ingestion of Polycyclic Aromatic Hydrocarbons (PAH) in food can cause cancer not only
through the mutagenic properties of their metabolites, but also through their parent compounds
which potentially enhance tumor initiation and progression. World Health agencies mentioned
PAHs in priority pollutant list owing to their carcinogenic and mutagenic properties. This
research was conducted between the months of April to August 2023 in Gusau Central Abattoir
Zamfara State, to determine the type and prevalence of PAH in fresh beef, chevon and mutton.
The samples were collected in two visits with a total of 36 samples collected and analyzed using
Gas Chromatography Mass Spectroscopy (GC-MS) technique. Results indicated a total of 45
PAHs belonging to 16 types of PAH compounds were detected in both rainy and dry season
among the three meat types. Seventeen PAH compounds were detected in fresh beef samples, 13
PAH occured in chevon 15 were detected in mutton samples. The PAH 1,2,3,4-tetrahydro
Naphthalene was found to be more prevalent (37.77%), followed by Decahydro-1-Naphthalene
with (8.88%) and Decahydro-2-met-Naphthalene, Naphthalene, 2-methyl-Naphthalene, were
identified with prevalent of about 6.66% each. Similarly, Decahydro-Naphthalene, 2,3,6
trimethyl-Naphthalene, 1,6-dimethyl-4-(1)-Naphthalene and 1,5-dimethyl-Naphthalene were
found with 4.44% each. However, the less occurring PHA were Anthracene, Phenanthrene, 1,2
dimethyl-Naphthalene, 2,6-dimethyl-Naphthalene,1-methyl-Naphthalene, 1,8-dimethyl
Naphthalene and Azulene at 2.23% each. It was therefore concluded the presence of some PAH
in fresh meat pose safety risks to consumers owing to their toxicity and their possible
bioaccumulation.