Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso

• Main Authors: Bazoin Sylvain Raoul Bazié, Caroline Douny, Thomas Judicaël Ouilly, Djidjoho Joseph Hounhouigan, Aly Savadogo, Elie Kabré, Marie-Louise Scippo, Imaël Henri Nestor Bassole
• Format: Article
• Language: English
• Published: MDPI AG 2021-03-01
• Series: Toxics
• Subjects: braised chicken; flamed chicken; polycyclic aromatic hydrocarbons; risk assessment; Burkina Faso
• Online Access: https://www.mdpi.com/2305-6304/9/3/65

Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk.