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 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 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.

Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers

Food Control ◽  
2021 ◽  
pp. 108089
Author(s):  
Ogouyôm Herbert Iko Afé ◽  
Claude Saegerman ◽  
Yénoukounmè Euloge Kpoclou ◽  
Caroline Douny ◽  
Ahmed Igout ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Biogenic Amines ◽  
Aromatic Hydrocarbons ◽  
Smoked Fish ◽  
Polycyclic Aromatic ◽  
Dried Fish

Assessment of Polycyclic Aromatic Hydrocarbons in Underground Water around the Viccinity of Balogun-Biiro Dump Site, Oke Bale, Osogbo, Nigeria

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
T A Adedosu
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Water Samples ◽  
Underground Water ◽  
Dump Site ◽  
Diagnostic Indices ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
Mean Concentration ◽  
Significant Concentration

Well-water samples were collected from the vicinity of Balogun–biiro dump site located in Okebaale Osogbo, Osun state, Nigeria. The polycyclic aromatic hydrocarbons were determined qualitatively and quantitatively using GC-FID. The concentration of polycyclic aromatic hydrocarbons in the water samples ranged from 0.01235 µg/kg to 0.05365 µg/kg with mean concentration ranging from 0.00094 µg/kg to 0.00335 µg/kg respectively. The highest concentration of ∑16 𝑃𝐴𝐻𝑠was recorded in S6 and it was observed that there is decline in polycyclic aromatic hydrocarbons concentrations from point of water pollution. There was a significant concentration of both the lower and higher rings polycyclic aromatic hydrocarbons in the samples. These distributions as well as various polycyclic aromatic hydrocarbons diagnostic indices calculated showed that the sources of polycyclic aromatic hydrocarbons in the samples were both petrogenic and pyrogenic. The mean concentrations of polycyclic aromatic hydrocarbons recorded in the water samples showed a little bit enhanced values than the recommended tolerable limits, which indicated some level of pollution in the water samples

scholarly journals Polycyclic Aromatic Hydrocarbons in PM2.5 and PM2.5–10 in Urumqi, China: Temporal Variations, Health Risk, and Sources

Atmosphere ◽  
2018 ◽  
Vol 9 (10) ◽  
pp. 412 ◽  
Author(s):  
Suwubinuer Rekefu ◽  
Dilinuer Talifu ◽  
Bo Gao ◽  
Yusan Turap ◽  
Mailikezhati Maihemuti ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Coal Combustion ◽  
Temporal Variations ◽  
Diagnostic Ratios ◽  
Positive Matrix ◽  
Increasing Trend ◽  
Polycyclic Aromatic ◽  
The Mean

PM2.5 and PM2.5–10 samples were simultaneously collected in Urumqi from January to December 2011, and 14 priority polycyclic aromatic hydrocarbons (PAHs) were determined. The mean concentrations of total PAHs in PM2.5 and PM2.5–10 were 20.90~844.22 ng m−3 and 19.65~176.5 ng m−3 respectively, with the highest in winter and the lowest in summer. Above 80% of PAHs were enriched in PM2.5, which showed remarkable seasonal variations compared to coarse particles. High molecular weight (HMW) PAHs were predominant in PM2.5 (46.61~85.13%), whereas the proportions of lower molecular weight (LMW) and HMW PAHs in PM2.5–10 showed a decreasing and an increasing trend, respectively, from spring to winter. The estimated concentrations of benzo[a]pyrene equivalent carcinogenic potency (BaPeq) in PM2.5 (10.49~84.52 ng m−3) were higher than that of in PM2.5–10 (1.15~13.33 ng m−3) except in summer. The estimated value of inhalation cancer risk in PM2.5 and PM2.5–10 were 1.63 × 10−4~7.35 × 10−3 and 9.94 × 10−5~1.16 × 10−3, respectively, far exceeding the health-based guideline level of 10−4. Diagnostic ratios and positive matrix factorization results demonstrated that PAHs in PM2.5 and PM2.5–10 were from similar sources, such as coal combustion, biomass burning, coking, and petroleum combustion, respectively. Coal combustion was the most important source for PAHs both in PM2.5 and PM2.5–10, accounting for 54.20% and 50.29%, respectively.

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