Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

Essumang, David Kofi; Dodoo, D.K.; Adjei, Joseph Kweku

doi:10.1016/j.fct.2013.04.014

Cited by 103 publications

(55 citation statements)

References 28 publications

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“…While TEQ BaP is directly associated with carcinogenicity, MEQ BaP (mutagenic activity) may not be directly associated with cancer (Zeiger, 1998(Zeiger, , 2001Essumang et al, 2013) and may have implications for other non-cancerous adverse health effects like pulmonary diseases, birth defects, impotency, low intelligent quotient, etc. (DeMarini et al, 2004;Essumang et al, 2013). From the result in Table 6, the TEQ for the seven USEPA priority carcinogens were 0.040 and 0.028 for catfish and solefish smoked traditionally.…”

Section: Cancer and Non-cancer Risk Assessment Of Pahs In Smoked Fishmentioning

confidence: 99%

“…It is known that in mammalian cells, PAHs undergo metabolic activation to diol, and epoxides that bind covalently to cellular macromolecules, including DNA, thereby causing errors in DNA replication and mutations that initiate the carcinogenic process (Rodriguez et al, 1997;Schoket, 1999;Lightfoot et al, 2000;Essumang et al, 2012Essumang et al, , 2013. Polymorphisms causing glutathione transferase deficiencies (GSTM1) may result in elevated breast cancer, lung cancer and other forms of human cancer risk from PAHs (IARC, 1999;Van der Hel et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…PAHs occur as contaminants in different food categories and beverages including water (Belykh et al, 1999), fruit, cereals, oils (Dennis et al, 1983(Dennis et al, , 1991Moret and Conte, 2002), smoked meat (Potthast, 1977;Simko, 2002) and smoked fish (Simko, 1991;Akpan et al, 1994;Lodovici et al, 1995;Moret et al, 1999). Non-processed fish contains low PAHs concentration even when it comes from contaminated water because fishes rapidly metabolize PAHs, resulting in low steady-state level in the tissue (Moret et al, 2000;Chen and Chen, 2005;Wretling et al, 2010;Essumang et al, 2013). The health effects resulting from PAH exposure have recently been discussed extensively in the literature (Shen et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Yusuf¹,

Ezechukwu²,

Fakoya³

et al. 2015

Afr. J. Food Sci.

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) for potential cancer risk. Mean hazard indexes were below 1 (below an acceptable cumulative threshold) ranging from 1.43 x 10 -6 -9.96 x 10 -8 . A significantly high accumulation of PAHs was found in the smoked fish as compared to the non-smoked fish control samples. This study indicates that there is no adverse health effect of PAHs content on consumers of smoked fish species but levels of PAHs present in smoked catfish/solefish prepared using traditional methods may pose elevated cancer risks if consumed at high consumption rates over many years.

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Section: Cancer and Non-cancer Risk Assessment Of Pahs In Smoked Fishmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Yusuf¹,

Ezechukwu²,

Fakoya³

et al. 2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Since individual PAHs have different ability to produce a toxic effect, the toxic equivalency factors (TEFs) (Table 3) are utilized for the estimation of the potential risk of PAH compounds (Essumang et al., 2013; Jiang et al., 2015; Li, Wu et al., 2016). BaP, the most potent carcinogenic and representative PAH, has a reference TEF value of 1.…”

Section: Methodsmentioning

confidence: 99%

“…The sources of PAH in food can come from food processing and preparation, cooking procedures, environmental contamination, and direct contact with nonfood grade mineral oil and contaminated package material (Purcaro et al., 2013). Generally, the amount of PAHs generated during the thermal food processing might cause by many parameters, such as temperature, duration of the treatment, distance from the source of heating, fat content, oxygen accessibility, and the type of combustible used (Akpambang et al., 2009; Essumang, Dodoo, & Adjei, 2013; Lee et al., 2016; Oz & Yuzer, 2016). …”

Section: Introductionmentioning

confidence: 99%

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

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Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

et al. 2021

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BACKGROUND In the traditional food sector, the smoking process and smoking‐drying process are widely used to increase the shelf‐life of seafood products. The smoking process and smoking‐drying process are mainly performed using barrel kiln and wood as fuel in many West African countries. The present study evaluated the performances of the barrel kiln and its effects on physicochemical characteristics and safety of smoked fish (SF) and smoked‐dried fish (SDF). Twelve follow‐ups were conducted with three experimental processors and 24 samples of fish collected at different steps of processing were analyzed in a laboratory using standard methods. RESULTS The extreme values of combustion temperature recorded during the smoking process (456.4 °C) and smoking‐drying process (482.8 °C) were higher than 450 °C, the temperature at which wood pyrolysis generates polycyclic aromatic hydrocarbons (PAHs). Smoked fish were highly contaminated with PAHs, and showed maximal levels of benzo[a]pyrene (52.7 μg kg−1) and PAH4 (i.e. sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene and benz[a]anthracene) (290.9 μg kg−1) exceeding the European Union limits by about 25‐fold. After smoking of Scomber scombrus and smoking‐drying of Cypselurus cyanopterus, no significant differences were recorded for lipid, protein and biogenic amine contents between fresh and processed fish, even if the histamine content of both fish exceeded the limit fixed by the European Union regulation. CONCLUSION The results obtained in the present study showed that smoked fish and smoked‐dried fish produced using barrel kiln and wood fuel are highly contaminated by PAHs. Therefore, there is a need to improve the preservation practices of raw fish and smoking conditions to limit the contamination of end‐products by PAHs known to be carcinogenic components for humans and to ensure consumer safety. © 2021 Society of Chemical Industry.

show abstract

Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

Cited by 103 publications

References 28 publications

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

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