ASSESSMENT OF PESTICIDES AND POLYCYCLIC AROMATIC HYDROCARBONS IN BEEF JERKY MEAT FROM NIGERIA AND THEIR DIETARY CONCENTRATION TO HUMAN
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Jun 15, 2021
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The study reports the concentrations, daily intake levels and possible potential health risks of 33 pesticides and 16 polycyclic aromatic hydrocarbons (PAHs) in beef jerky meat samples collected from sellers in Ado-Ekiti, Nigeria. The PAHs concentration (µg/kg) ranged from 0.007 (indeno(1,2,3-cd)pyrene) to 0.516 (acenapthylene), while pesticides (µg/kg) ranged from 0.010(2,4,6-trichlorophenol) to 0.272 (oxamyl). The estimated daily intakes of the pesticides were within the acceptable daily intakes (EDI˂˂˂ADI). The hazard indices were significantly less than 1 (HI ˂˂ 1) with estimated range of 1.08 × 10-7 (pyriproxyfen) to 1.81 × 10-4 (aldrin). Non carcinogenic equivalent (mg/kg/day) intakes of PAHs from beef jerky consumption ranged from 0.000027 (pyrene) to 0.00421 (anthracene), while the carcinogenic equivalent concentration ranged from 0.000024 (chrysene) to 0.265 benzo(a)pyrene. The risk associated with beef jerky meat showed no potential non-carcinogenic and carcinogenic risk while mutagenic and carcinogenic risk revealed low potential health risk as compared to the guideline value (1.0 × 10-6) for potential cancer risk.
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Aaslyng, M.D., Duedahl-Olesen, L., Jensen, K., & Meinert, L. (2013). Content of heterocyclic amines and polycyclic aromatic hydrocarbons in Pork, beef and Chicken barbecued at home by Danish consumers. Meat Science, 93 (1), 85-91.
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Akpambang, V., Purcaro, G., Lajide, L., Amoo, I., Conte, L. & Moret, S. (2009). Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked grilled fish and meat. Food Additives and Contaminants, 26(7): 1096-1103.
ASTM (1978). Standard methods for comparison of waterborne petroleum oils by gas chromatography. In: Annual book of ASTM standards, Philadelphia: American Society for Test Materials, 31, 2153 - 2164.
ASTM (1979). Standard practice for identification of waterborne oils. Annual book of ASTM Standards, Philadelphia: American Society for Testing Materials, 31, 2096-2098.
Cheung, K.C., Leung, H.M., Kong, K.Y., & Wong, H.M. (2007). Residual levels of DDTs and PAHs in freshwater and marine fish from Hong Kong markets and their health risk assessment. Chemosphere, 66, 460 – 468.
Duedahl-Olesen L., White, S., &Binderup, M.L. (2006). Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products. Polycyclic Aromatic Compounds, 26, 163-184.
Duke, O., &Albert, I.O. (2007). Polynuclear aromatic hydrocarbons concentrations in char-broiled meat suya. Journal of Applied Science, 7, 1873-1879.
Durant, J., Busby, W., Lafleur, A., Penman, B., & Crespi, C.(1996). Human cell mutagenicity of oxygenated, nitrated and unsubstituted polycyclic aromatic hydrocarbons associated with urban aerosols. Mutagenic Research and Genetic Toxicology, 371, 123-157.
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Kilishi-Wikipedia, How is kilishi made? Kilishi-wikipedia/https://en.wikipedia˃wiki˃kili…
Moret, S., Conte, L.S., & Dean, D. (1999). Assessment of polycyclic aromatic hydrocarbon in grilled food. Journal of Agriculture and Food Chemistry, 31, 867-873.
Nigeria, Kano-kilishi is everything to the people. Retrived 7 July 2016.
Nisbet, I.C.T., & LaGoy, P.K. (1992). Toxic equivalency factors (TEFs) for poly-cyclic aromatic hydrocarbons (PAHs). Regulatory Toxicol. Pharm, 16, 290 -300.
Nisha, A.R., Dinesh Kumar., V., Arivudainambi, S., Umar, M., &Khan, M.S. (2015). Polycyclic aromatic hydrocarbons in processed meats. A toxicological perspective. Resea. J. Chemistry Environ, 19 (6), 72-76.
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Tsakiris, I.N., Maria, T., Manos, K.P., & Mitianga, M.T. (2011). Aristides. A risk assessment study of greek population dietary chronic exposure to pesticide residues in fruits, vegetables and olive oil, pesticides formulations, effects, fate: Prof. Margarita Stoytcheva (ED).
USEPA (1993). “Provisional Guidance for Qualitative Risk Assessment of PAHs, EPA/600/R-93/089, “United State Environmental Protection Agency.
USEPA (2000). Guidance for Assessing Chemical Contaminant Data for Use in Fish Advisories, EPA/823/B-00/007, United States Environmental Protection Agency.
USEPA (2004). Risk assessment Guidance for superfund, human health evaluation manual, (Part E., Supplemental Guidance for Dermal Risk Assessment). Http://www.epa.gov/risk/risk-assessment-guidance-superfund-rags-part-e.
USEPA (2009). “Exposure Factors Handwork,” External Review Draft.
Watson, R., Denton, W., & Anyadiegwu, M. (2004). PAHs report on seafish survey of UK seafood smoking business and products. Seafood Scotland [Cited.2008 Aug. 09]. Available from: http:www.seafish.org/pdf.pl?file=seafish/Documents/SR557_PAH_final.pdf.
WHO/IPCS (2009). Inventory of IPCS and other WHO pesticide evaluations and summary of toxicological evaluations performed by the Joint meeting on Pesticide Residues (JMPR).
Yurchenco, S., &Molder, U. (2005). The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. J. Food Composition Analysis 18, 857-869.
AFSSA (2003). Avis de l’AFSSA relative àunedemanded’avis sur l’évaluation des risqué présentés par le benzo[a]pyrene B[a]P et par d’autreshydrocarburesaromatiquespolycycliques (HAP), présentsdansdiversesdenréesoudanscertaineshuilevégétales, ainsi que sur les iveaux de concentration en HAP dans les denrées au-delàdesquels des problèmes de santé risquent de se poser. AgenceFrançaise de Sécurité Sanitaire des Aliments. Saisine n 2000-SA-005.
Ahmad, R.S., Imran, A., &Hussain, M.B. (2018). Nutritional composition of meat. In: Arshad, M.S. (Ed). Meat Science and Nutrition, pp. 61-67. BoD- Books on Demand: Health and Fitness.
Akpambang, V., Purcaro, G., Lajide, L., Amoo, I., Conte, L. & Moret, S. (2009). Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked grilled fish and meat. Food Additives and Contaminants, 26(7): 1096-1103.
ASTM (1978). Standard methods for comparison of waterborne petroleum oils by gas chromatography. In: Annual book of ASTM standards, Philadelphia: American Society for Test Materials, 31, 2153 - 2164.
ASTM (1979). Standard practice for identification of waterborne oils. Annual book of ASTM Standards, Philadelphia: American Society for Testing Materials, 31, 2096-2098.
Cheung, K.C., Leung, H.M., Kong, K.Y., & Wong, H.M. (2007). Residual levels of DDTs and PAHs in freshwater and marine fish from Hong Kong markets and their health risk assessment. Chemosphere, 66, 460 – 468.
Duedahl-Olesen L., White, S., &Binderup, M.L. (2006). Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products. Polycyclic Aromatic Compounds, 26, 163-184.
Duke, O., &Albert, I.O. (2007). Polynuclear aromatic hydrocarbons concentrations in char-broiled meat suya. Journal of Applied Science, 7, 1873-1879.
Durant, J., Busby, W., Lafleur, A., Penman, B., & Crespi, C.(1996). Human cell mutagenicity of oxygenated, nitrated and unsubstituted polycyclic aromatic hydrocarbons associated with urban aerosols. Mutagenic Research and Genetic Toxicology, 371, 123-157.
Durant, J., Lafleur, A., Busby, W., Donhoffner, L., Penman, B., & Crespi, C. (1999). Mutagenicity of C24H14 PAHs in human cells expressing CYPIA1.Mut. Res. Gen. Toxicol. 446, 1-14.
FAO/WHO (2002). Report of the thirty-fourth session of the codex committee on pesticide residues. Food and Agriculture Organisation of the United Nations/World Health Organisation. The Hague, Netherlands.
http://knoema.com˃topics
Kilishi-Wikipedia, How is kilishi made? Kilishi-wikipedia/https://en.wikipedia˃wiki˃kili…
Moret, S., Conte, L.S., & Dean, D. (1999). Assessment of polycyclic aromatic hydrocarbon in grilled food. Journal of Agriculture and Food Chemistry, 31, 867-873.
Nigeria, Kano-kilishi is everything to the people. Retrived 7 July 2016.
Nisbet, I.C.T., & LaGoy, P.K. (1992). Toxic equivalency factors (TEFs) for poly-cyclic aromatic hydrocarbons (PAHs). Regulatory Toxicol. Pharm, 16, 290 -300.
Nisha, A.R., Dinesh Kumar., V., Arivudainambi, S., Umar, M., &Khan, M.S. (2015). Polycyclic aromatic hydrocarbons in processed meats. A toxicological perspective. Resea. J. Chemistry Environ, 19 (6), 72-76.
Ogbuagu, D.H., & Ayoade, A.A. (2012). Presence and levels of common polynuclear aromatic hydrocarbons (PAHs) in staple foods of Nigerians. Food Public Health, 2(1), 50-54.
Special Report, Nigeria’s meat of possibilities (video documentary)-Nigeria Today. 30 April, 2016.
Storelli, M.M., Giacominelli, S.R., & Marcotrigiani, G.O. (2003). Polycyclic aromatic hydrocarbons, polychlorinated biphenyls, chlorinated pesticides (DDTs), hexachlorobenzene residues in smoked seafoods. Journal of Food Protection, 66, 1095-1099.
Tsakiris, I.N., Maria, T., Manos, K.P., & Mitianga, M.T. (2011). Aristides. A risk assessment study of greek population dietary chronic exposure to pesticide residues in fruits, vegetables and olive oil, pesticides formulations, effects, fate: Prof. Margarita Stoytcheva (ED).
USEPA (1993). “Provisional Guidance for Qualitative Risk Assessment of PAHs, EPA/600/R-93/089, “United State Environmental Protection Agency.
USEPA (2000). Guidance for Assessing Chemical Contaminant Data for Use in Fish Advisories, EPA/823/B-00/007, United States Environmental Protection Agency.
USEPA (2004). Risk assessment Guidance for superfund, human health evaluation manual, (Part E., Supplemental Guidance for Dermal Risk Assessment). Http://www.epa.gov/risk/risk-assessment-guidance-superfund-rags-part-e.
USEPA (2009). “Exposure Factors Handwork,” External Review Draft.
Watson, R., Denton, W., & Anyadiegwu, M. (2004). PAHs report on seafish survey of UK seafood smoking business and products. Seafood Scotland [Cited.2008 Aug. 09]. Available from: http:www.seafish.org/pdf.pl?file=seafish/Documents/SR557_PAH_final.pdf.
WHO/IPCS (2009). Inventory of IPCS and other WHO pesticide evaluations and summary of toxicological evaluations performed by the Joint meeting on Pesticide Residues (JMPR).
Yurchenco, S., &Molder, U. (2005). The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. J. Food Composition Analysis 18, 857-869.