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Read our blog to know more about what are the risks related to PAHs exposure : https://torrentlab.com/who-is-at-risk-for-exposure-to-dangerous-pahs/

The Polycyclic Aromatic Hydrocarbon (PAHs) Test Service is a comprehensive testing service available for all types of soil, water and air testing.

Polycyclic aromatic hydrocarbons (PAHs) are common environmental contaminants that are both human produced and come from natural sources. PAHs are chemicals that are naturally present in crude oil, coal and gasoline. 

The purpose of this study was to determine the amount of environmental danger posed by two rivers by examining the distribution of PAHs in their water bodies and sediment. The Mboppi River and the Ngoua River, both in Douala, Cameroon, were researched. The first is in a commercial zone, while the second is in an industrial zone. During the dry and wet seasons, water and sediment samples were taken. During the wet season, total PAH concentrations in sediment from the Ngoua River ranged from 140.42 g.g-1 to 229.47 g.g-1 dry matter in sediment, while during the dry season, total PAH concentrations in sediment ranged from 48.89 g.g-1 to 333.49 g.g-1 dry matter in sediment. The overall quantity of PAHs in the Ngoua River was found to range between 29.13 to 461.94 g.L-1 in extracts from water samples. Due to industrial operations, high molecular weight (HMW) PAHs predominated in all samples. PCA revealed significant changes in the characteristics of samples obtained upstream and downstream of Nettoycam Company along the Ngoua River or Mboppi Market along the Mboppi River, as well as samples collected during rainy and dry seasons. PAHs with two or three rings have low amounts and are even undetectable in some sediment samples, yet they are detected in both rivers' water samples. All of the examined media (water and sediment) from the rivers are hazardous to the environment. The Toxicity Equivalent (TEQ) concentration was used to determine the toxicity of the substance. Author(S) Details Ze Bilo’o Philemon Laboratory of Refining and Petrochemistry, National Advanced School of Mines and Petroleum Industries (ENSMIP), The University of Maroua, P.O. Box 08, Kaele – Cameroon and Laboratory of Industrial Chemistry and Bioressources (LICB), National School of Agro-Industrial Sciences (ENSAI), The University of Ngaoundere, P.O. Box 455, Ngaoundere – Cameroon. Mouthe Anombogo Ghislain Arnaud Department of Environmental Sciences, National Advanced School of Engineering of Maroua (ENSPM), The University of Maroua, P.O. Box 46, Maroua, Cameroon. Jessie Ekoka Christelle Solange Laboratory of Industrial Chemistry and Bioressources (LICB), National School of Agro-Industrial Sciences (ENSAI), The University of Ngaoundere, P.O. Box 455, Ngaoundere – Cameroon. Ngassoum Martin Benoit Laboratory of Industrial Chemistry and Bioressources (LICB), National School of Agro-Industrial Sciences (ENSAI), The University of Ngaoundere, P.O. Box 455, Ngaoundere – Cameroon. View Book:- https://stm.bookpi.org/CAGEES-V3/article/view/6516

The juice and fat from the meat drip over the fire of a grill which creates smoke.  The smoke contains polycyclic aromatic hydrocarbons.  These molecules stick to the meat and heterocyclic amines are formed on the meat when amino acids and sugars of the meat react to the high temperatures of the fire and smoke.

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