Distribution of polycyclic aromatic hydrocarbons and carcinogenic risk assessment in street-barbecued foods in China

Abstract

Street-barbecued foods, despite their popularity, produce carcinogenic polycyclic aromatic hydrocarbons (PAHs) such as benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), benzo[a]pyrene (BaP) due to incomplete charcoal combustion, direct food-fuel contact, and excessive heating. This study analyzed barbecued foods from high-traffic street vendors using high-performance liquid chromatography. Among five food categories (meat, vegetable, aquatic, starch, and soy products), eight foods exceeded China’s BaP limit (5 µg/kg) and twelve exceeded the EU limit (2 µg/kg). The highest BaP and PAH4 levels were found in barbecued beef and pork belly, respectively. Chr levels were notably high due to open flame exposure. Health risk assessments indicated fourteen foods posed elevated carcinogenic risks. This study highlights the necessity of consumption control to mitigate these risks and provides evidence for improving street food safety and dietary security.