Abstract
Polycyclic aromatic hydrocarbons (PAHs) are harmful compounds produced during the
incomplete combustion of fats, particularly when fish is barbecued or grilled. When fat drips
onto hot coals, flames, or electric burners, flare-ups occur, leading to PAH formation that can
contaminate food and enter the human body through dietary intake. In this study conducted in
Yenagoa, Bayelsa State, Nigeria. The concentrations of the PAH26 were analyzed in fresh, foil
wrapped barbecued, and directly barbecued tilapia using three established methods. Directly
barbecued samples showed the highest contamination levels (0.18–9.56 mg/kg), followed by foil
wrapped barbecued fish (0.04–3.79 mg/kg) and fresh fish (0.07–1.37 mg/kg), while blank
samples showed no detectable levels. Chrysene recorded the highest concentration (0.76–9.56
mg/kg) in fresh and directly barbecued samples, exceeding limits set by the European Food
Safety Authority Regulation No. 2023/915. In contrast, phenanthrene levels (0.43–0.61 mg/kg)
were below EFSA standards. Health risk valuation indicators—including Incremental Lifetime
Cancer Risk (ILCR), Hazard Quotient (HQ), Chronic Daily Intake (CDI) and Estimated Daily
Intake (EDI) all calculated ILCR values exceed 10⁻⁴, as ILCR values indicating potential
carcinogenic risk since it is above the acceptable risk threshold (10⁻⁴). While Margin of
Exposure (MOE)—suggested that overall consumption of ΣPAH26 from barbecued fish products
poses low risk of cancer to adults and children in the study area.