POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SMOKED FISH AND HUMAN HEALTH RISK ASSESSMENT

Polycyclic aromatic hydrocarbons (PAHs) are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of smoked fish, which can occur during fish processing, involving high temperatures. Smoking is one of the oldest methods of fish...

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Bibliographic Details
Main Authors: Uka, Kujtim, Blazhekovikj - Dimovska, Dijana, Ismaili, Mentor, Zogejani, Vlora, Kadriu, Ariana
Format: Article in Journal/Newspaper
Language:English
Published: Arizona State University 2022
Subjects:
Agriculture
forestry and fisheries
Veterinary science
Atlantic salmon
Salmo salar
Online Access:http://eprints.uklo.edu.mk/7558/
http://eprints.uklo.edu.mk/7558/1/FULL%20PAPER%20-%20LATIN%20AMERICA%20CONFERENCE.pdf
Description
Summary:Polycyclic aromatic hydrocarbons (PAHs) are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of smoked fish, which can occur during fish processing, involving high temperatures. Smoking is one of the oldest methods of fish preservation since smoke contains bactericidal and antioxidant properties. Depending on the smoking method, the amount of carcinogenic compounds in smoke varies. Several PAHs compounds represent carcinogenic, especially for smoked fish. The EU Scientific Committee on Food (SCF) has identified 15 PAHs compounds as carcinogenic genotoxic i.e. Benzo[a]anthracene, Benzo[b] fluoranthene, Benzo(j)fluoranthene, Benzo[k]fl fluoranthene, Benzo(a)pyrene, Benzo(ghi) perylene, Chrysene, Cyclopenta[cd]pyrene, Dibenz[a,h]anthracene, Dibenzo[a,e]pyrene Dibenzo[a,l]pyrene, Dibenzo[a,i]pyrene, Indeno[1,2,3-cd]pyrene, and 5-Methylchrysene. This research aimed to determine the content of polycyclic aromatic hydrocarbons (PAHs) in five species of smoked fish, namely brown trout (Salmo trutta), tuna (Thunnus albacares), mackerel (Scomber scombrus), Atlantic salmon (Salmo salar) and mullet (Mugil cephalus), obtained from markets of different countries. The levels of these compounds in smoked fish have been determined by a GC/MS technique. The content of all identified compounds, in each fish species, was below the permissible limits following European regulations for the maximum permitted amount of polycyclic aromatic hydrocarbons in smoked products.

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