DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN DRY MEAT POPULARLY KNOWN AS TIKO IN UGHELLI AND ODODEGHO, DELTA STATE, NIGERIA

Smoking and/or grilling, when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The aim of this work was to investigate the PAH content of different smoked or grilled meat products, commonly consumed in Nigeria. Gas Chromograph-Mass selective Detection (GC-MSD) Agilent 6890-5973N was used for the PAHs analysis in the sample which is firewood PAH2, PAH4 and PAH8.