To analyze the concentrations of benzo(a)pyrene in 197 samples of edible vegetable oils and smoked and barbecued meat products collected from a province in Northwest China (2023—2024), analyse the effects of food type and processing methods on benzo(a)pyrene content, assesse relative exposure risks, and optimize detection methods.

After sample pretreatment, benzo(a)pyrene was detected using high performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). Exposure risks were evaluated using the margin of exposure (MOE) method.

Among the 197 samples, benzo(a)pyrene was detected in all food categories, with a detection rate of 61%. The mean benzo(a)pyrene concentration was 0.59 μg/kg. Bulk retail edible vegetable oils exhibited the highest detection rate (84%) and mean benzo(a)pyrene level (1.49 μg/kg). In a province in Northwest China, the average dietary benzo(a)pyrene exposure levels for different age groups (18–44, 45–60 and >60 years) were 0.34, 0.40 and 0.40 ng/(kg·d), respectively, while high-exposure consumers had values of 1.15, 1.36 and 1.37 ng/(kg·d). The MOE for all age groups exceeded 10000. Method optimization revealed that the optimal mobile phase consisted of 98% organic phase(acetonitrile), with the most sensitive excitation and emission wavelengths at 380 nm and 410 nm, respectively.

In 2023–2024, certain benzo(a)pyrene contamination is observed in key foods sold in a province in Northwest China. The health risks of dietary benzo(a)pyrene intake among residents of all age groups are low and within acceptable limits. However, continuous monitoring of benzo(a)pyrene-related food safety risks is necessary.Consumers should prefer pre-packaged edible vegetable oils and reduce consumption of fried foods, smoked and barbecued meats and other high-temperature-processed products.