Monitoring and assessment of polycyclic aromatic hydrocarbons in pizza samples (meat and chicken) using modified MSPE extraction and GC/MS method

The objective of present research was to assess the PAH (polycyclic aromatic hydrocarbon) concentrations in Pizza (chicken and beef) cooked, by technique of MSPE-GC/MS (magnetic solid phase extraction-gas chromatography mas spectrophotometry). The outcomes revealed the mean ± SD of PAH4, ∑PAHs and BaP in all pizza samples was 2.97 ± 1.82, 12.75 ± 2.1 and 0.18 ± 0.02µg/kg, respectively. Based on the present results, in meat pizza samples, the mean ± SD (min-max) of PAH4, total PAHs and BaP was 4.20 ± 0.9 14.90 ± 1.59 and 0.31 ± 0.02 µg/kg, respectively, and in chicken pizza samples was 1.5 ± 0.8 10.18 ± 1.96 and 0.03 ± 0.01, respectively. A Heat map was used to understand the individual similarities and distinctions between PAHs detected in each sample with color intensity. The Based on the Monte Carlo consequences achieved, the EDI (estimated daily intake) of PAH measured was ranked as B(k)F > Fl > B(a)P > B(b)F > B(a)A > Ph > CHR > I(1,2,3-cd)P > D(a,h)A. The ILCR (incremental lifetime cancer risk) for the children and adults was 2.28E-8 and 6.07E-9, respectively. The research’s outcomes indicate the contents of PAH in pizza (chicken and beef) do not pose a safety concern for consumers in Iran (ILCR < 10 ^− 6 ).