Occurrence of polycyclic aromatic hydrocarbons in meat and meat products: systematic review, meta-analysis and probabilistic human health risk

Polycyclic aromatic hydrocarbons (PAHs) are a group of toxic chemicals formed during incomplete combustion organic materials. In this study, the 16 PAHs were investigated in meat and products. Literature search was performed Scopus, PubMed Web Science databases from 2000 to 2021. Preferred Reporting Items for Systematic Reviews Meta-Analyses (PRISMA) used. Fifteen (15) studies containing 155 observations selected based on criteria. The sum ranged 0.4 2290.32 µg/kg (wet weight). Low-weight PAH dominant species. pooled weight indicated that effect size concentration 4.02 (95% CI = 0.495 7.545, p 0.03) with I2, Q statistics Tau2 corresponding 47.61, 638.36 values 100%, respectively. upper confidence limit (UCL) excess lifetime cancer risk (ELCR) estimates 2.76 × 10?5 1.15 97% estimates, ELCR value showed high potential risk. UCL hazard index (HI) 2.53 10?3 33.9 which 39.35% displayed non-carcinogenic health risks. Environmental contamination raw samples cooking procedures processed responsible further formation.