scholarly journals Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Mirja Hokkanen ◽  
Ulla Luhtasela ◽  
Pirkko Kostamo ◽  
Tiina Ritvanen ◽  
Kimmo Peltonen ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fish Products ◽  
Smoked Fish ◽  
Fish Samples ◽  
Smoke Generation ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
Meat Samples

Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.

scholarly journals The Shift from a Traditional to an Improved Fish Smoking Oven in Ghana

Afrika Focus ◽  
2021 ◽  
Vol 34 (1) ◽  
pp. 155-166
Author(s):  
Kennedy Bomfeh
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Processing Technique ◽  
Consumer Response ◽  
Consumer Acceptance ◽  
Fish Products ◽  
Smoked Fish ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
The Eu

Abstract Smoked fish products are an important source of animal protein in Ghana. They are processed on traditional ovens (namely, the Chorkor smoker and the metal drum), which results in elevated product contamination with carcinogenic polycyclic aromatic hydrocarbons (pah s). The main regulatory marker for pah s is benzo(a)pyrene (BaP). An improved oven called the fao-Thiaroye Processing Technique (ftt) has been proposed as an intervention. This study evaluated the efficacy of that intervention and evaluated consumer response to its products. Sardinella sp. was smoked separately on the ftt and the traditional ovens and their BaP levels determined. Whereas the mean BaP in the ftt product was 0.2 µg/kg (ten times lower than the EU limit of 2 µg/kg), the levels in the Chorkor smoker and metal drum products were 60 µg/kg and 26 µg/kg, respectively (up to 30 times the EU limit). Consumer acceptance did not differ between ftt and traditional oven products. This suggests that ftt is an efficacious intervention whose products are acceptable to consumers.

scholarly journals Polycyclic aromatic hydrocarbons (PAHs) in smoked meat and fish

2016 ◽  
Vol 72 (6) ◽  
pp. 383-388
Author(s):  
Alicja Niewiadowska ◽  
Tomasz Kiljanek ◽  
Stanisław Semeniuk ◽  
Krzysztof Niemczuk ◽  
Jan Żmudzki
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Product ◽  
Meat Products ◽  
Maximum Level ◽  
Fish Products ◽  
Eu Legislation ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
The Eu

The aim of the study was to assess the occurrence and to determine the concentrations of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and fish products of domestic production in relation to the amendment in the EU legislation. The determinations of benzo(a)pyrene (BaP), benzo(a)anthracene, benzo(b)fluoranthene, and chrysene were carried out in 286 meat product samples, which included 161 sausage samples and 125 samples of other smoked meats (ham, loins, bacon, etc.) as well as 17 fish samples, using gas chromatography coupled with mass spectrometry (GC-MS/MS). The highest mean concentrations of PAH4 (sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene, and chrysene) were determined in sausages – 21.0 µg/kg, including benzo(a)pyrene 2.6 µg/kg, lower in other meat products: PAH4 – 9.2 µg/kg and BaP 1.2 µg/kg, and lowest in fish: PAH4 – 2.0 µg/kg and BaP of 0.2 µg/kg. The maximum level (ML) for PAH4 (12 µg/kg) was exceeded in 30.8%, and ML for BaP (2.0 µg/kg) in 25.9% of smoked meat product samples. Evaluation of PAH levels in traditionally smoked sausages indicates differences in the concentrations of PAH4 depending on the smoking techniques and the type of wood used for smoking.

scholarly journals The Effects of Three Traditional Smoking Methods on the Concentrations of Polycyclic Aromatic Hydrocarbons (PAHS) in Smoked Fishes

2021 ◽  
pp. 22-30
Author(s):  
Aderinola Oluwatoyin Joseph ◽  
A. A. Adu ◽  
O. O. Babalola ◽  
V. Kusemiju ◽  
G. O. Mekuleyi
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Low Income ◽  
Awareness Campaigns ◽  
Smoked Fish ◽  
Total Pahs ◽  
Scomber Scombrus ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
Solid Liquid

The effects of three traditional smoking methods on the concentrations of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fishes were studied to determine the concentration of PAHs in locally available and commonly consumed smoked fish species. Samples of two highly traded species of fish, Scomber scombrus and Horse markerel, among the low income people for immediate consumption were purchased from the market and processed using sawdust smoke, firewood smoke and charcoal smoke respectively. Some of the fresh fishes were also analyzed as control. The PAHs content were extracted with standard dichloromethane using solid-liquid extraction, and analyzed using Gas chromatography – Mass spectrophotometer (GC-MS) method. The results showed that fish samples processed with sawdust smoke recorded the highest concentrations of total PAHs, having 1.295 mg/kg in Horse markerel and 2.020 mg/kg in Scomber scombrus, followed by firewood smoked samples with total PAHs content of 0.910mg/kg in Horse markrel and 1.175 g/kg in Scomber scombrus while charcoal smoked samples recorded the least total PAHs levels of 0.590 mg/kg in Horse markerel and 0.960 mg/kg in Scomber scombrus. Benzo(a)pyrene concentrations which is usually used to estimate the carcinogenicity of other PAHs was below detection level in both species of fish. PAH4 was proposed by European food safety authority, recommendation level of 30 mg/kg was concluded by the EU regulation. Any PAHs have been associated with intense carcinogenicity in humans, and thus have implication for the quality and safety of these fish products. Therefore, it is imperative that regulatory bodies conduct awareness campaigns to educate the smoked fish processors, traders and consumers on the need to discourage the use of sawdust in smoking fish and adopt safer and improved methods of smoking fishes.

scholarly journals LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) IN FISH SAMPLES FROM DIFFERENT PROCESSING METHODS

2020 ◽  
Vol 45 (6) ◽  
Author(s):  
A.U. Itodo ◽  
V.O. Nnodim ◽  
S. Ande ◽  
H.U. Itodo ◽  
O. Ofoegbu
Keyword(s):  
Water Pollution ◽  
Gas Chromatography ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Membered Ring ◽  
Diagnostic Ratios ◽  
Smoked Fish ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
Petrogenic Source

Fish is easily contaminated from water prone to water pollution. In this study, the levels of polycyclic aromatic hydrocarbons (PAHs) in fish samples processed, using three methods and marketed in Makurdi, Benue state, were determined. The samples were coded as SF (Smoked Fish), SD (Sundried) and FD (fried) fish samples. PAHs in the samples were quantified, using gas chromatography – mass spectrometer (GC-MS). The Ʃ16PAH concentrations were in the range of 0.2- 10.0 mg/kg. Both LPAHs/HPAHs and the binary diagnostic ratios of PAHs indicated pyrogenic and petrogenic sources Ʃ16PAH and their dominant PAH ring-types were separately computed for each sample. The six-membered ring PAHs in smoked fish was 32.07% (with Bezo(ghi)perylene as most dominant). High levels of six member ring PAHs (Dibenz(a,h) anthracene) were also found in Sundried fish and fried fish contain Dibenz(a,h) anthracene. Generally, the PAHs concentrations in the samples, pointed more at pyrogenic than the petrogenic source. With exception of the five and six membered rings, estimated PAH levels were within the NAFDAC permissible limits.

scholarly journals Polycyclic Aromatic Hydrocarbons in Two Commonly Consumed Fresh and Smoked Fishes in Ekiti State and their Effects on Human Health

2019 ◽  
pp. 1-15 ◽  
Author(s):  
S. S. Asaolu ◽  
A. J. Adesina ◽  
A. A. Adebawore ◽  
A. A. Araromi
Keyword(s):  
Molecular Weight ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Organic Pollutant ◽  
Soxhlet Extraction ◽  
Southwestern Nigeria ◽  
Fresh Fish ◽  
Fish Samples ◽  
Polycyclic Aromatic ◽  
The Mean

Background and Objective: Polycyclic aromatic hydrocarbons have received substantial consideration as an environmental organic pollutant in many continents such as Africa, Europe, and Asia as well as parts of America. Many polycyclic aromatic hydrocarbon compounds have been proven, identified and quantified in nearly all segments of the environment due to their carcinogenicity, mutagenicity, and cytotoxicity even at very low concentrations. The objective of the study was to look at the levels of polycyclic aromatic hydrocarbons in fresh and smoked Scomber scombrus (Atlantic mackerel or Titus) and Trachurus trachurus (horse mackerel or kote in southwestern Nigeria) sold in Ado-Ekiti major markets, Nigeria and also assess the risks involved in their exposure and consumption. Materials and Methods: Fresh and smoked samples of two selected fishes (Kote and Titus) were taken for this study. They were cleaned and wrapped in aluminium foils, then refrigerated and the homogenized samples were extracted simultaneously by solvent-solid and Soxhlet extraction. The extracts were analyzed for sixteen polycyclic aromatic hydrocarbons using the Agilent 6890N GC-FID/MS. One and 2-way ANOVA and SPSS were employed for the statistical analysis. Results: The mean total polycyclic aromatic hydrocarbons levels in the fish samples ranged from 0.028 and 0.145 μg/kg. High molecular weight PAHs (HMW-PAHs) were generally predominant compared to low molecular weight PAHs (LMW-PAHs). The LMWPAH/HMW-PAH ratios were < 1 for both samples, indicating anthropogenic, mainly pyrogenic, the origin of PAHs in the sourced environment. Risk assessment conducted using benzo(a)pyrene carcinogenic and mutagenic toxicity equivalency factors (TEF and MEF, respectively) showed low risk (8.69e-08 – 5.93e-07 and 1.02e-07 – 1.83e-07 μg/kg, respectively for carcinogenicity and mutagenicity) associated with consuming both smoked and fresh fish samples were below USEPA guideline (1.0e-05) for potential cancer risk. The mean hazard indexes ranged from 6.77e-08 – 4.61e-07 and were below 1 in line with an acceptable cumulative threshold. Correlation is significant at the 0.01 < P > 0.05 levels (2-tailed).  Conclusion: This study showed that there are no adverse health effects of PAHs content on consumers of these two fish samples, however, levels of PAHs present in smoked fish may pose elevated cancer risks if consumed at high consumption rates over a long period.

Dietary Intake of Polycyclic Aromatic Hydrocarbons in a Spanish Population

2005 ◽  
Vol 68 (10) ◽  
pp. 2190-2195 ◽  
Author(s):  
RAQUEL IBÁÑEZ ◽  
ANTONIO AGUDO ◽  
ANTONIO BERENGUER ◽  
PAULA JAKSZYN ◽  
MARÍA JOSÉ TORMO ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Dietary Intake ◽  
Aromatic Hydrocarbons ◽  
Smoking Status ◽  
Meat Products ◽  
The United States ◽  
Dietary History ◽  
Total Pahs ◽  
Polycyclic Aromatic ◽  
The Mean

The objective of the present study was to estimate the dietary intake of polycyclic aromatic hydrocarbons (PAHs), particularly benzo[a]pyrene (B[a]P), as well as to identify the principal dietary sources of such compounds in the Spanish adult population. The study included 40,690 subjects aged 35 to 64 years from five regions of Spain that were included in the European Prospective Investigation into Cancer and Nutrition (EPIC)–Spain cohort. Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. The estimations of B[a]P and total PAHs were made, taking into account the country where the determinations of content of these compounds in the foods came from and the year of publication. The mean intake of B[a]P in the population was 0.14 μg/day, and the mean intake of total PAHs was 8.57 μg/day. Both for B[a]P and total PAHs, women had a significantly lower mean intake than men, and older people consumed lesser amounts than younger people. Furthermore, the intake was higher in the northern regions. There were no significant differences by smoking status. The food groups of meat and meat products, cereals, and oils and fats contribute 55.5% to the total B[a]P intake, while cereals and meat and meat products contribute 61% to the total PAH consumption. Our estimations of B[a]P intake were lower than in the United Kingdom and The Netherlands, were similar to those found in other studies from Spain and Italy, and were higher than those in the United States and Norway.

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