Effects of “Doneness” Level on PAH Concentrations in Charcoal-Grilled Beef and Chicken: An Egyptian Study Case

Abstract

PAHs were extracted and quantified in meat and chicken grilled with wood charcoal at two levels (medium- and well-done) by GC–MS and estimated the dietary exposure of Egyptian population for first time in Egypt. Significant differences were observed for PAHs in grilled samples with both doneness levels, whereas grilled chicken had significantly higher (9.94 ng g−1) levels of PAHs than beef (8.755 ng g−1). Moreover, well-done samples had higher concentrations of PAHs than medium-done samples. Benzo(a)pyrene equivalent (BaPeq) was found to be 0.491 and 0.778 ng g−1 in medium and well-grilled beef, respectively, while these values were 1.155 and 1.601 ng g−1 in chicken for both levels of cooking, respectively. Moreover, toxicity index (BaPE) was 55% and 1-fold higher in medium and well-done cooked chicken when compared to beef. Cancer risks from dietary intake of ∑BaPeq from the grilled beef and chicken were determined to be 2.63 and 9.3, respectively. In general, the level of doneness has a significant effect on increasing the concentration of PAHs in charcoal-grilled meat samples and would pose health risk to consumers. The results may have practical applications through helping the authorities to reinforce control and management of PAH contamination in grilled food. Furthermore, the results highlighted the danger of the human intake of PAHs and it is urgent to minimize the formation and intake of these chemicals.