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|Title: ||Health risk assessment of PAH in bread|
|Authors: ||Abdul-Gafaru, Osumanu|
|Issue Date: ||11-Oct-2018|
|Abstract: ||To investigate the health risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in bread, Monte Carlo simulation was used to estimate the probabilistic cancer risk. A dietary survey at Kwadaso sub-metro Kumasi was conducted to determine bread consumption and as input variables in cancer risk assessment. The concentration of 12 PAHs in 47 bread samples was performed by HPLC/FLD. Six of the PAHs were detected and benzo [a] pyrene was not detected in any of the bread samples. The concentrations of the PAHs ranged from 0.54 to 1212.5 µg/kg whiles benzo [a] pyrene equivalent (BaPeq) concentration ranged from 0.0021 to 3.99 µg/kg on wet weight (w.w). Naphthalene and it derivatives 1-methylnaphthalene and 2-methylnaphthalene were the dominant PAHs in the bread samples. The mean daily exposure to PAH in bread was 2.55E-10 mg/kg, bwday-1. The 95% percentile risk (2.06E-7) is lower than 10-6 , the cancer risk ‘acceptable’ range (less than 10-6) and it could be concluded that PAH in bread is likely not a health risk. Further studies are however needed on the content of PAHs in bread and other cereal products to effectively control dietary exposure to PAH since it is a major source of PAHs in diet.
|Description: ||A Thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of
Master of Science in Food Quality Management, 2017|
|Appears in Collections:||College of Science|
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