Investigation of polycyclic aromatic hydrocarbons in pizzas by modified magnetic solid-phase extraction and gas chromatography-mass spectrometry method: a probabilistic health risk assessment

Polycyclic aromatic hydrocarbons (PAHs) pose significant concerns for food safety due to environmental pollution and thermal processing, exhibiting both carcinogenic and non-carcinogenic health effects. The International Agency for Research on Cancer (IARC) addresses BaP (benzo[ a ]pyrene) as a carcinogen of Group 1. In contrast, benzo[ a ]anthracene (BaAC), benzo[ b ]fluoranthene (BbF), and chrysene (CH) are Group 2B (possibly carcinogenic). In accordance with Commission Regulation EC protocols, this study analyzed 30 pizza samples (chicken and beef) from Tehran markets using advanced magnetic solid-phase extraction gas chromatography–mass spectrometry (MSPE-GC/MS). Mean concentrations (μg kg −1 ) for BaP, ∑PAHs, and PAH4 were 0.18 ± 0.02, 12.75 ± 2.10, and 2.97 ± 1.82, respectively. Beef pizzas showed higher levels (4.20 ± 0.90, 14.90 ± 1.59, 0.31 ± 0.02) compared to chicken pizzas (1.50 ± 0.80, 10.18 ± 1.96, 0.03 ± 0.01). Health risks were evaluated using dietary exposure, the hazard index (HI), and the incremental lifetime cancer risk (ILCR). The highest and lowest daily intake levels were estimated to be related to benzo[ k ]fluoranthene (BkF) and dibenz[ a , h ]anthracene (D[ ah ]A), respectively. Hazard indices for adults and children were below one, indicating safety, with ILCR values of 2.28E-8 (children) and 6.07E-9 (adults). The findings confirm that PAH levels in chicken and beef pizzas pose no significant risk to consumers.