Quantitative Occurrence of Polycyclic Aromatic Hydrocarbons in Heat-Processed Fish and Meat Products in Variable Processing Matrices

d with Essumang et al. (2013). Table 3. Spearman Correlation Coefficients Between PAH4 Parameters and Processing Variables Variable BaP Chr BaA BbF PAH4 Sum Processing Temperature 0.94*** 0.91*** 0.93*** 0.92*** 0.94*** Smoking Duration 0.74*** 0.71*** 0.73*** 0.72*** 0.74*** Fat Content (%) 0.98*** 0.96*** 0.97*** 0.97*** 0.98*** Moisture Content (%) −0.61*** −0.58*** −0.60*** −0.59*** −0.61*** Fuel Type (rank score) 0.81*** 0.79*** 0.80*** 0.80*** 0.81*** Protein Content (%) 0.32* 0.29* 0.31* 0.30* 0.32* *p < 0.05; ***p < 0.001. Spearman rank correlation; n = 60. Fuel type rank: 1 (hardwood) < 2 (coconut charcoal) < 3 (wood charcoal) < 4 (softwood) < 5 (sawdust) < 6 (rubber wood). 4. Conclusions This investigation provides the most geographically comprehensive probabilistic assessment of PAH4 contamination and associated carcinogenic risk in traditionally processed Nigerian protein foods reported to date. Smoked mackerel recorded PAH4 concentrations far exceeding EU and Codex regulatory thresholds, with fish processing in coastal states such as Rivers and Cross River presenting the greatest public health burden. Monte Carlo-derived ILCR estimates demonstrated unacceptable carcinogenic risk for all Nigerian consumer subgroups examined, with children, fishermen's households and high-frequency suya consumers recording the most concerning risk profiles. Fuel type, processing temperature and food matrix fat content were identified as the strongest modifiable determinants of PAH4 formation. These findings carry direct policy implications for Nigeria's food safety regulatory landscape. The National Agency for Food and Drug Administration and Control is urged to: (i) establish enforceable PAH maximum limits for smoked and grilled protein foods aligned with EC Regulation No. 835/2011; (ii) mandate adoption of improved kiln designs with restricted direct food-smoke contact for artisanal fish processors; prohibit or phase out the use of rubber wood and sawdust as processing fuels; (iv) integrate PAH monitoring into the national food surveillance programme; and (v) launch targeted consumer education campaigns emphasizing risk reduction practices. Future research should investigate the efficacy and economic viability of marinade pre- treatments, alternative fuel sources, and post-processing decontamination techniques specific to Nigerian processing contexts. Declarations Authors' Contributions Jimah Abdulrahman: conceptualization, methodology, data collection, formal analysis, writing original draft. Jimah Khadijah Bawa: data collection, laboratory analysis, validation, writing — review and editing. Both authors approved the final manuscript.