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. Keywords: Polycyclic Aromatic Hydrocarbons, Prevalence, Beef, Chevon, Mutton