This work was aimed to record the concentrations of eight polycyclic aromatic hydrocarbons (PAHs): (benzo[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, indeno[1,2,3-c,d]pyrene, benzo[g,h,i]perylene and chrysene) in meats and fishes sold in Abobo market in Abidjan, Côte d’Ivoire. The amount of PAHs present in each sample was quantified using high-performance liquid chromatography (HPLC) equipped withultraviolet (UV) detector. PAHs were present in all samples in variable quantity. More over benzo[a]pyrene (B[a]P) was present in majority of samples, in quantity above the limit fixed by European Union. With regard to cooking processes, smoking produce more PAHs compared to frying or grilled cooking. Concerning the nature of the matrices, no significant differences were found between meat and fish except benzo[g,h,i]perylene. The study declared that PAHs contamination in the tested foods exceeded the acceptable limit. Health risks linked with the consumption of these foods is a real danger that requires further study.
Key words: Polycyclic aromatic hydrocarbons (PAHs), fishes, meats, high-performance liquid chromatography (HPLC).
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