Regulatory standards University of Benin Nigeria Sample analysis Solvent extraction Silica gel purification

Smoked beef is a common food sold on the streets in Nigeria, popularly known as ‘suya’. This project evaluates the levels of sixteen polycyclic aromatic hydrocarbons (PAHs) and five heavy metals in smoked beef, aiming to determine PAH and heavy metal concentrations and compare them with regulatory limits. The study employed analytical techniques including gas chromatography for PAH analysis and atomic absorption spectrometry (AAS) for heavy metal analysis. Samples of smoked beef were collected from various locations around University of Benin axis (Ekosodin, Hall 2 and Maingate) which underwent solvent extraction using a sonic bath, followed by purification with a silica gel column and were analysed via Gas Chromatography/Flame Ionization Detector for their PAH levels. For heavy metals, samples were digested with nitric and perchloric acid and then analyzed using Atomic Absorption Spectrometry. The results revealed the presence of PAHs and various heavy metals, with concentrations varying among samples showed that the PAH levels were well within the regulatory standards while some of the heavy metals were above the regulatory standards. The findings provide valuable insights into the contamination levels of smoked beef and highlight the importance of monitoring and regulating food processing practices to ensure consumer safety.