eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-07-04 10 7 467 475 10.12691/jfnr-10-7-4 JFNR20221074 article Isaac Williams Ofosu iwofosu.cos@knust.edu.gh 1 Edmund Afari Larbi 1 Desmond Alale 1 Gloria Mathanda Ankar-Brewoo 1 Herman Erick Lutterodt 1 Food Systems Chemistry Toxicology and Risks Studies, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana Cooking methods for rice products may also present contaminating polycyclic aromatic hydrocarbons (PAHs), which are known to be carcinogenic. This study collected a total of 54 different cooked rice products from the study area and extracts were made using the Quick, Easy, Cheap, Effective, Rugged and Safe (QuECheRS) method. After quantifying the PAH¡¯s concentrations using HPLC, standard protocols were used to determine the exposure of key PAHs (total benzo [a] pyrene (BaP), ¦²PAH4, ¦²PAH8) and the risks of consumers based on the rice consumption pattern from 760 participants. The results indicated 11 congeners, presenting 2-methylnaphthalene as the highly contaminating PAH (61.11%) and total benzo [a] pyrene (BaP) as the lowest (18.52%) contaminating PAH. The ¦²PAH4 and the ¦²PAH8 types presented 5th-95th percentiles concentrations ranging between 0.302 and 9.275 mg/kg for ¦²PAH4 and between 0.304 and 9.315 mg/kg for ¦²PAH8 respectively. However, benzo [a] pyrene (BaP)s concentration ranged between 0.050 and 1.526 mg/kg. The 95th percentile exposure (1.28-8.04 mg/kg (bw)-day), margin of exposure (MoEs) (<104), and incremental life time cancer risk (ILTCR) (1×10-3 >10-4) indicated high risk among the consumers. All eight non-carcinogenic PAHs showed significantly high hazard indices (HI >1) except for outliers which were isolated cases. Thus, the study suggests a high-risk predisposition of the top 5% of the consumer population of such cooked rice products. Constant monitoring is therefore warranted to maintain safety. http://pubs.sciepub.com/jfnr/10/7/4/jfnr-10-7-4.pdf cooked rice product food safety toxicology hazard index margin of exposure incremental lifetime cancer risks; risk assessment