الفهرس 
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Abstract
Ninety meats and meat product samples, including 60 smoked meat products samples were collected from Fayoum hypermarkets, the collected samples were represented by smoked beef, chicken and turkey (10 each), smoked salami, frankfurter, and hotdog (10 each), in addition to 30 samples of grilled beef steak, beef kofta and chicken from different restaurants and districts in Fayoum Governorate (10 each). Additionally, 90 samples of different meat types (beef steak, beef kofta and broiler chicken) were experimentally marinated and grilled by different grilling methods (charcoal, gas and electric grill), ten samples in every meat category and in every grilling method. These samples were analyzed for the presence of polycyclic aromatic hydrocarbons (PAHs) profile in them. All processed samples were wrapped in aluminum foil to be protected from light to prevent photodegradation of PAHs.
Extraction, clean up, and analysis of samples were carried out at Environmental and Food Pollutants Laboratory, Faculty of agriculture, Fayoum University.
1-Polycyclic aromatic hydrocarbons in grilled meats from different restaurants:
Concerning grilled meat samples from different restaurants, naphthalene, recorded the highest mean level in beef steak that was 20.23±2.67µg/kg. While benzo[a]pyrene was estimated at the highest level in grilled kofta samples at 3.63±2.18µg/kg but was not detected in grilled chicken samples. On the other hand, benzo[ghi]perylene was below the limit of detection in all grilled meat types. Additionally, the highest average content of PAH4, PAH8 and ƩPAHs were estimated in beef steak samples that recorded 5.32, 9.97 and 56.91µg/kg, wet weight, respectively. On contrary to that, the lowest levels of them were detected in grilled chicken samples that were 0.10, 0.10 and 29.95µg/kg, wet weight, respectively.
Benzo[k]fluoranthene, benzo[a]pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi]perylene were not detected in any of the analyzed chicken samples. There were significant differences in the mean values of PAHs between grilled steak, kofta and chicken samples collected from different restaurants at p≤0.05. In comparison to permissible limits, it could be revealed that 40% of kofta samples exceeded benzo[a]pyrene permissible limits set by national and international organizations.
2- Polycyclic aromatic hydrocarbons levels in smoked meats:
Concerning smoked meat samples from different supermarkets, naphthalene, recorded the highest mean content in smoked beef (5.01±0.49µg/kg), followed by smoked turkey (3.06±0.79). While the least content was recorded in smoked chicken (1.01±0.04µg/kg). Additionally, benzo[a]pyrene was estimated at the highest level in smoked beef samples (0.53±0.32µg/kg), but was not detected in smoked turkey samples. On the other hand, benzo[ghi]perylene was below the limit of detection in all smoked meat types from different supermarkets. Additionally, the highest average content of PAH4 was estimated in smoked chicken samples that was 2.63µg/kg, wet weight. Meanwhile, the highest PAH8 levels were analyzed in smoked turkey samples that were 7.77µg/kg, wet weight. Moreover, the highest ƩPAHs level was estimated in smoked beef and recorded 35.11µg/kg. Contrarily, the least ƩPAHs content was in smoked chicken and recorded 14.90µg/kg, wet weight.
There were significant differences in the average values of PAHs between smoked beef, turkey and chicken samples at p≤0.05. In comparison to permissible limits, benzo[a]pyrene and PAH4 levels in all tested smoked beef, chicken and turkey samples were all within the permissible limits set by national and international organizations.
3-Polycyclic aromatic hydrocarbons levels in smoked sausages:
Concerning smoked sausage types, naphthalene recorded the highest mean level in smoked frankfurter, 19.27±2.50, followed by smoked hotdog, 15.82±0.57 and finally smoked salami that was 7.52±2.10µg/kg, wet weight. On the other side, benzo[ghi]perylene and indeno[1,2,3-cd]pyrene were not identified in all samples of the three types of smoked sausages. Furthermore, benzo[a]pyrene and ƩPAHs recorded the highest average levels (0.46 and 30.82µg/kg) in smoked salami samples. Moreover, PAH4 and PAH8 recorded highest mean levels in smoked hotdog samples (3.24 and 3.95µg/kg, respectively). Contrarily, PAH4 and PAH8 were estimated at the lowest concentrations in smoked frankfurter that were 1.35 and 1.51µg/kg, respectively.
There were significant differences in mean levels of PAHs between smoked beef, turkey and chicken samples at p≤0.05. In comparison to permissible limits, benzo[a]pyrene and PAH4 levels in all tested smoked salami, frankfurter and hotdog samples were all within the permissible limits set by national and international organizations.
4- Polycyclic aromatic hydrocarbons in experimentally grilled beef steak:
Firstly, naphthalene recorded the highest average content in charcoal-grilled, 20.33±1.54, followed by electric grilled, 15.45±1.07 and finally gas-grilled beef steak samples (14.05±1.38µg/kg, wet weight). On contrary to that benzo[ghi]perylene was not detected in any of the examined steak samples in any grilling method. In addition, benzo[a]pyrene and ƩPAHs recorded the highest average levels (1.88 and 63.54µg/kg) in charcoal grilled beef steak samples. Meanwhile, PAH4 and PAH8 recorded the highest mean levels in electric grilled steak samples (9.34and 14.71µg/kg, respectively). Contrarily, PAH4 and PAH8 were estimated at the lowest concentrations in charcoal grilled beef steak samples that were 6.35and 7µg/kg, respectively.
There were significant variances in the average values of PAHs between beef steak samples grilled by charcoal, gas and electric grill at p≤0.05. Furthermore, benzo[a]pyrene exceeded the permissible limits in charcoal grilled steak and PAH4 exceeded the permissible limits in gas grilled steak samples.
5-Polycyclic aromatic hydrocarbons in experimentally grilled beef kofta:
Naphthalene recorded the highest average content in charcoal-grilled (17.30±1.35), followed by electric grilled (13.55±1.28) and finally gas-grilled beef kofta samples that was 9.59±1.52µg/kg, wet weight. On contrary, dibenz[a,h]anthracene and indeno[1,2,3-cd]pyrene was not detected in any of the examined grilled kofta grilled samples in any grilling way. Furthermore, benzo[a]pyrene, PAH4, PAH8 and ƩPAHs recorded the highest average levels (7.59, 15.74, 17.86 and 60.95µg/kg, respectively) in charcoal grilled beef kofta. Oppositely, PAH4 and PAH8 recorded lowest mean levels in electric grilled kofta samples (3.02and 4.27µg/kg, respectively).
There were significant differences in the average levels of PAHs between beef kofta samples grilled by charcoal, gas and electric grill at p≤0.05. Benzo[a]pyrene exceeded the permissible limits in samples of charcoal, gas and electric grilled kofta (80, 40 and 20%), besides, PAH4 exceeded the permissible limits in 80% of charcoal grilled kofta samples.
6-Polycyclic aromatic hydrocarbons in experimentally grilled chicken:
Initially, naphthalene recorded the highest average content in charcoal-grilled, 17.08±2.31, followed by electric grilled, 14.76±0.92and finally gas-grilled beef kofta samples that was 13.97±1.52µg/kg, wet weight. Contrarily, benzo[b]fluoranthene, benzo[ghi]perylene and dibenz[a,h]anthracene were not detected in any of the tested grilled chicken samples in any grilling method. Moreover, phenanthrene, anthracene, fluoranthene and chrysene recorded the highest levels in charcoal grilled chicken that were 2.88±0.26, 2.87±0.15, 0.56±0.02 and 1.71±0.09µg/kg, wet weight, respectively.
Benzo[a]pyrene, PAH4, PAH8 and ƩPAHs recorded the highest average levels (1.38, 3.09, 3.09 and 36µg/kg, respectively) in charcoal grilled chicken. Instead, they recorded lowest mean levels in electric grilled chicken samples that were ND, 0.44, 0.55 and 26.36µg/kg, respectively.
There were significant variations in the average concentrations of PAHs between chicken samples grilled by charcoal, gas and electric grill at p≤0.05. In comparison to the permissible limits, benzo[a]pyrene exceeded the permissible limits in some samples of charcoal grilled chicken.
Sources and public health hazards of PAHs in different meats and meat products were discussed and recommendations to minimize these harmful compounds in different meat and meat products were done.