Health Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) from Barbecued Beef and Chicken within Abuja and Environs

Puntos clave

• Health risk assessment shows significant levels of polycyclic aromatic hydrocarbons in barbecued meats.
• Analysis indicates higher PAH concentration in barbecued beef compared to chicken, raising concerns.
• Assessment utilized exposure analysis to quantify health risks associated with consumption of these meats.
• Findings highlight the need for public awareness regarding PAH exposure and its health implications.