TY - JOUR
T1 - Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns
T2 - Levels and human health risk implications through dietary exposure in Ghana
AU - Asamoah, Eunice Konadu
AU - Nunoo, Francis Kofi Ewusie
AU - Addo, Samuel
AU - Nyarko, Josephine O.
AU - Hyldig, Grethe
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/3
Y1 - 2021/3
N2 - The concentrations of sixteen polycyclic aromatic hydrocarbons (PAHs) in fish smoked using the traditional Chorkor, the improved Cabin and Abuesi gas fish smoker (AGFS) kilns were investigated. Fresh mackerel and barracuda were smoked using LPG gas and two firewood species and the PAH levels were determined using gas chromatography-mass spectrometry. Based on consumption trends, the potential carcinogenic risks associated with consuming the products from these kilns were also assessed. The AGFS-smoked products had mean benzo(a)pyrene and PAH4 concentrations up to 0.66 and 2.52 μg/kg respectively, which were below the European Union maximum limits (2 and 12 μg/kg respectively). The benzo(a)pyrene and PAH4 concentrations were up to 3.59 and 67.99 μg/kg respectively for Cabin kiln and 15.51 and 121.60 μg/kg respectively for Chorkor kiln. Depending on the type of firewood used, the Cabin kiln produced BAP below the maximum limits when ‘Esa’ (Celtis mildbraedii) was used, while the Chorkor kiln had levels 3 to 8 times higher than the maximum limits. The PAH4 levels in the Cabin and Chorkor products were all above the maximum limits (4 and 8 times higher respectively). Based on the frequency and quantities of smoked mackerel and barracuda consumed by an average Ghanaian adult, the potential carcinogenic risks were lowest in the gas smoked mackerel and all barracuda samples (2.72 × 10−6 to 1.54 × 10−5), moderate in the Cabin smoked mackerel (2.82 × 10−5 and 5.73 × 10−5) and highest in the Chorkor smoked mackerel (7.06 × 10−5 and 1.71 × 10−4).
AB - The concentrations of sixteen polycyclic aromatic hydrocarbons (PAHs) in fish smoked using the traditional Chorkor, the improved Cabin and Abuesi gas fish smoker (AGFS) kilns were investigated. Fresh mackerel and barracuda were smoked using LPG gas and two firewood species and the PAH levels were determined using gas chromatography-mass spectrometry. Based on consumption trends, the potential carcinogenic risks associated with consuming the products from these kilns were also assessed. The AGFS-smoked products had mean benzo(a)pyrene and PAH4 concentrations up to 0.66 and 2.52 μg/kg respectively, which were below the European Union maximum limits (2 and 12 μg/kg respectively). The benzo(a)pyrene and PAH4 concentrations were up to 3.59 and 67.99 μg/kg respectively for Cabin kiln and 15.51 and 121.60 μg/kg respectively for Chorkor kiln. Depending on the type of firewood used, the Cabin kiln produced BAP below the maximum limits when ‘Esa’ (Celtis mildbraedii) was used, while the Chorkor kiln had levels 3 to 8 times higher than the maximum limits. The PAH4 levels in the Cabin and Chorkor products were all above the maximum limits (4 and 8 times higher respectively). Based on the frequency and quantities of smoked mackerel and barracuda consumed by an average Ghanaian adult, the potential carcinogenic risks were lowest in the gas smoked mackerel and all barracuda samples (2.72 × 10−6 to 1.54 × 10−5), moderate in the Cabin smoked mackerel (2.82 × 10−5 and 5.73 × 10−5) and highest in the Chorkor smoked mackerel (7.06 × 10−5 and 1.71 × 10−4).
KW - Fish smoking
KW - Ghana
KW - Human health risks
KW - Polycyclic aromatic hydrocarbons (PAHs)
KW - Smoking kilns
UR - http://www.scopus.com/inward/record.url?scp=85090216911&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2020.107576
DO - 10.1016/j.foodcont.2020.107576
M3 - Article
AN - SCOPUS:85090216911
SN - 0956-7135
VL - 121
JO - Food Control
JF - Food Control
M1 - 107576
ER -