Determination and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Meat Grilled with Wood and Gas

Polycyclic aromatic hydrocarbons (PAHs) are toxic environmental pollutants with established carcinogenic and mutagenic effects. This study assessed PAH contamination in grilled chicken meat prepared using two methods in Iraq: wood grilling (WGr) and gas grilling (GGr). Chicken samples (n=3 per method) were collected from Baghdad markets, extracted with organic solvents, and analyzed using GC–FID. Results showed significant differences (P ≤ 0.05) between the grilling methods. WGr samples exhibited higher PAH concentrations and a wider variety of compounds than GGr samples. Ten PAHs, including (BaP), (BaA), (Chr), (BbF), (BkF), (DahA), and (BghiP), were detected in WGr samples with concentrations ranging from (3.6 - 22.6) µg g-1. In contrast, GGr samples showed lower levels (1.6–11.6) µg g-1, and DahA and fluoranthene were absent. Total PAH16 concentrations reached (146.7) in WGr and (51.7) µg g-1 in GGr samples. (EDI) values for PAH16 were (121.5) for WGr and (42.8) µg kg-1/day for GGr. (TEQ) for PAH16 was (25.618) in WGr and (4.615) µg g-1in GGr. Margin of exposure (MOE) values for BaP, PAH2, PAH4, and PAH8 ranged from (5.99 - 23.46) in WGr and (15.8 - 52.8) in GGr, all well below the safety benchmark (MOE < 10,000). Cancer risk (CR) in WGr samples from (7.5×10⁻⁴ - 9.61× 10⁻²) mg kg-1, exceeding international limits. These findings indicate that wood grilling leads to substantially higher PAH contamination and greater health risks than gas grilling, hydrocarbons a significant public health concern associated with traditional grilling practices. Therefore, we recommend relying on gas grilling and using electric grills as well.