Barbecued desi chicken: an investigation on the impact of polluted milieu upon formation and ingestion of polycyclic aromatic hydrocarbons (PAHs) in commercial versus laboratory barbecued organs along with stochastic cancer risk assessments in people from an industrial district of Punjab, Pakistan

8∑PAHs in 2- and 4-month-old desi chicken organs collected from Faisalabad district, Punjab, Pakistan, were examined via high-performance liquid chromatography (HPLC). Exposure doses (A_VDD) of PAHs with consequential lifetime excess cancer risks (L_tECR) were also estimated in people ingesting laboratory barbecued (L_b) and commercially barbecued (C_b) desi meat organs. The results exposed the presence of 8ΣPAH in 2- and 4-month-old L_b and C_b chicken organs: drumsticks (D_s), breast (B_S), and wings (W_s) (0.45, 3.10, 0.97 ng g⁻¹; 2.52, 4.31, 1.22 ng g⁻¹; and 10.09, 15.04, and 9.06 ng g⁻¹ respectively). BαP was found only in C_b organs with the highest concentrations (5.08 ng g⁻¹) in B_s. It was above the EU's tolerable limit, while it was not detected in all L_b organs. The lowest level of 8ΣPAH was found in 2-month-old desi W_s. A comparative percentage increase in 8ΣPAH levels between all L_b and C_b organs was found in the range of 1500–2416.67%. L_tECR for males and adults were ranging from 1.35 × E⁻¹³ to 4.49 × E⁻⁵ at different consumption rates with A_VDD ranging from 1.08 E⁻⁶ to 6.01 E⁻⁵. In contrast to 2- and 4- month-old chicken meat, 2-month-old desi meat is better having less PAH load. Comparing different organs, W_s of former one displayed abridged PAH levels. In conclusion, L_b desi meat is less carcinogenic relative to C_b. More PAH levels are due to secondary smoke in C_b samples collected from the metropolitan. Ingestion of L_b 2-month-old desi chicken organs could be safe to dine as compared with 4-month-old desi and C_b organs. [ABSTRACT FROM AUTHOR]