Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria

Albanie, Samuel; Oyewole, O. B.; Obadina, Olusegun A.; Adeniran, O E; Oyedele, Hakeem; Olugbile, Adetola O.; Omemu, A. M.

doi:10.1080/15428052.2015.1080644

Cited by 22 publications

(13 citation statements)

References 8 publications

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“…Since it is difficult to imagine such high daily consumption, one can conclude that consuming fish that has been smoked in modern, automated smoking chambers does not pose a risk to consumers. Since some research indicates that PAH levels are higher in products smoked in traditional smokehouses (Adeyeye et al, 2016;Duedahl-Olesen et al, 2010;Wretling, Eriksson, Eskhult, & Larsson, 2010), it would be advisable to estimate the risk posed by these types of products especially since their popularity is on the rise. (Pettersen, 2015).…”

Section: Health Risk Assessmentmentioning

confidence: 99%

Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Malesa‐Ciećwierz

Szulecka

Adamczyk

2019

J Food Process Preserv

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The aim of the study was to determine if the smoked fish being produced in Poland complies with the new, stricter limits set for BaP and PAH4. The effect of sample position in the smoking chamber was also studied. The margin of exposure (MoE) approach was used for assessing the risk of dietary exposure to PAHs from smoked fish products. The study material comprised of sprat, herring, mackerel, and salmon from a fish processing plant equipped with smoking chambers with external smoke generators. None of the smoked fish products studied exceeded the new, stricter limits set for BaP and PAH4. The MoE indicators far exceed the limit of 10,000 (values lower than this indicate a potential risk to consumer health). The sensory analysis identified significant differences among the products studied that indicate the high quality of cold‐smoked salmon fillets and the statistically significant lower quality of a smoked salmon abdominal parts. Practical applications In 2011 and 2015, the European Commission amended Regulation No. 1881/2006, setting new maximum levels for polycyclic aromatic hydrocarbons in food products in order to protect consumer safety. The currently applicable limits are: for benzo(a)pyrene—2.0 μg/kg and for the sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene, and chrysene—12.0 μg/kg in muscle meat of smoked fish and smoked fishery products with the exception of smoked, canned smoked sprat, smoked, and canned smoked Baltic herring ≤ 14 cm, where the limits are, respectively, 5.0 μg/kg and 30.0 μg/kg. The presented study was to determine if the sprat, herring, mackerel, and salmon from a fish processing plant equipped with smoking chambers with external smoke generators comply with the new, stricter limits set for BaP and PAH4 by Regulation No. 835/2011 and No. 2015/1125. The results showed that none of 54 smoked fish products that had been examined exceeded the new, stricter limits set for BaP and PAH4 and also that changes in PAH4 content depending on the position of the product in the smoking chamber were statistically insignificant, what is important information for processing plants. The sensory analysis indicated the high quality of cold‐smoked salmon fillets and the statistically significant lower quality of smoked salmon abdominal parts.

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Section: Health Risk Assessmentmentioning

confidence: 99%

Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Malesa‐Ciećwierz

Szulecka

Adamczyk

2019

J Food Process Preserv

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“…17 In addition, smoked fish has also been reported to contain carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) residues that pose potential threats to fisherfolk as well as other consumers. [18][19][20] Fisherfolk in marine and inland fisheries experience injuries that affect negatively on their health. 21…”

Section: Introductionmentioning

confidence: 99%

Occupational Health Risks and Hazards Among the Fisherfolk in Kampi Samaki, Lake Baringo, Kenya

Ngaruiya

Ogendi

Mokua

2019

Environ�Health�Insights

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Globally, almost 2.78 million deaths that occur annually are attributed to work-related health risks. Worldwide and, especially, in developing countries, about 20% to 50% of the workers are exposed to health risks. Fishing is an ancient occupation, and like many others, it is characterized by numerous health risks and hazards. This study sought to understand the exposure of fisherfolk to human health risks, through fish handling and processing in Lake Baringo, Kenya. The study adopted a cross-sectional social survey design. A systematic random sampling technique was used to select respondents for this study. A semi-structured questionnaire was administered to the respondents to collect data on risks involved during the handling and processing of fish. Key informant interviews and observation checklists were also used to collect more information. Both descriptive and inferential statistics were used to analyze data. Inferential statistics included Pearson χ2 test, which was used to test the association of various factors on the encounter with occupational health risks. The level of significance was tested at α = 0.05. The study findings reveal the fisherfolk-encountered risks such as cuts, eye irritability, sunburns, skin burn, cold, falls, and musculoskeletal injuries during their work. The results showed that only 12% of the fisherfolk use personal protective equipments (PPEs) at work. Pearson χ2 test analysis showed there was an association between gender and gender roles (χ2 = 39.517, P < .05). In addition, an association was revealed between occupational health risks and gender (χ2 = 16.283, P < .05). There was also an association between occupational hazards and gender (χ2 = 21.352, P < .05). However, there was no association revealed between occupational health risk and marital status (χ2 = 1.305, P > .05) and PPEs (χ2 = 1.089, P > .05). Furthermore, results indicate that 61% of the fisherfolk who suffered from occupational health risks missed work. The study concludes that all the fisherfolk at Kampi Samaki are exposed to various health risks while working, which is thus likely to affect their health. We recommend public health campaigns to sensitize fisherfolk on the associated risks in fish handling and processing. There is also a need for health campaigns for the fisherfolk to appreciate the need for First Aid Kits during the fishing operations.

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“…The amounts of the heavy metals found in the 'Robo' from watermelon (Citrullus lanatus (Thunb.) and melon (Citrullus vulgaris) were generally below the maximum acceptable limits set by FAO/World Health Organization for Ar (0.3 ppm); Pb (0.3 ppm); Cd (0.2 ppm), Hg (0.2 ppm) and Cr (0.5 ppm) and hence pose no consumption risk (Adeyeye et al, 2016). Table 6 shows the results of the sensory evaluation.…”

Section: Minerals Profile Of 'Robo' Samples From Watermelon (Citrullumentioning

confidence: 97%

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Albanie¹,

Olushola²,

Abegunde³

et al. 2019

Food Res.

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This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin Bcomplex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create readymade market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

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Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria

Cited by 22 publications

References 8 publications

Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Occupational Health Risks and Hazards Among the Fisherfolk in Kampi Samaki, Lake Baringo, Kenya

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

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