Levels of polycyclic aromatic hydrocarbon (PAH) in fresh water fish dried with different drying regimes

Okenyi, A. D.; Ubani, Chibuike Samuel; Oje, Obinna Aru; Onwurah, Ikechukwu N. E.

doi:10.1007/s11694-016-9319-y

Cited by 10 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pH values recorded in this study revealed its unsuitability for discharge into the environment, and such indiscriminate discharge should be monitored. The results obtained in this study are in agreement with the study that reported pH values of 6.43 -6.45 confirming the slight acidity of the river close to their study area due to the introduction of effluent from industries within 15 . The pH values ranged from 3.34 to 5.23 with a mean pH (4.28) in sampling point A while it ranged from 6.43 to 8.72 with a mean pH (7.21) in sampling point B (Tables 1 and 2).…”

Section: Resultssupporting

confidence: 92%

Physicochemical and bacteriological assessment of ricemill wastewater discharged into river Benue, Nigeria

Adeleye¹,

Oladeji²,

Barde³

et al. 2021

Biological. environ. pollut.

View full text Add to dashboard Cite

Rapid industrialization affects the environment in different ways through indiscriminate disposal of large amount of wastewater into the surrounding water bodies thereby causing serious problems to the environment. This study was conducted to assess the suitability of the ricemill wastewater being discharged into River Benue. Wastewater was sampled from point of discharge (sampling point A) and 20 meters away from the final entry into river Benue (sampling point B). Standardized methods were employed to analyze biochemical oxygen demand (BOD), chemical oxygen demand (COD), total dissolved solids (TDS), total heterotrophic count (THC), nitrate, phosphate, sulphate and pH in the sampled wastewater. Results were generated and compared with permissible standards Results generated from the analyses indicate that in sampling point A, pH ranged from 4.28 to 5.23, TDS ranged from 1478 - 1615 mg/L while THC ranged from1540 - 1600 cfu/ml. In point B, (BOD) ranged from 4.8 - 3.6 mg/L, (COD) ranged from 4.1 - 3.1mg/L, (TDS) 586 - 348mg/L, (THC) 608 - 512 cfu/ml and pH 7.32 - 6.43. Considering these results, (TDS), (THC), nitrate and THC were above permissible limits of World Health Organisation (WHO) and National Environmental standards and regulations Enforcement Agency (NESREA) respectively. Owing to these results, treatment measures and regulatory policies are suggested with a view to checkmating the abuse of river Benue through indiscriminate disposal of wastewater so as to avert imminent dangers it might likely pose to aquatic ecological system.

show abstract

Section: Resultssupporting

confidence: 92%

Physicochemical and bacteriological assessment of ricemill wastewater discharged into river Benue, Nigeria

Adeleye¹,

Oladeji²,

Barde³

et al. 2021

Biological. environ. pollut.

View full text Add to dashboard Cite

show abstract

“…These pathways of PAHs contamination in fish meat are pointed in Figure 1. The most frequent pathway by which PAHs contaminate fish meat is related to food processing methods, such as drying (Okenyi et al, 2016) and smoking , or thermal cooking methods, such as grilling, roasting and frying (Dutta et al, 2022). Generally, there are some major factors that influenced the formation of PAHs in fish products during these procedures and practices include the heat source type, duration, temperature, fat content of fish, fuel and wood type, smoke generator, the distance between the food and the heat source, cleanliness and maintenance of equipment (Onopiuk et al, 2021;Sampaio et al, 2021).…”

Section: Main Factors and Sources Of Contaminationmentioning

confidence: 99%

The Occurrence of Polycyclic Aromatic Hydrocarbons in Fish Meat and Their Impact on Food Quality

SAVIN,

LADOȘI,

LADOȘI

et al. 2023

BUASVMCN-ASB

View full text Add to dashboard Cite

Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds known to be potentially toxic for human health. Humans are exposed mostly through ingestion, but also through inhalation and skin contact. Thus, their concentrations in foods should be as low as possible. Fish products are appreciated as functional food, with high nutritional properties and organoleptic attributes. Despite these qualities, fish products may also contain PAHs. Humans are exposed to PAHs by eating fish meat, which can be contaminated from environmental sources, from industrial food processing methods, and from some home cooking practices. The main aspects concerning PAHs contamination of fish meat are briefly discussed: analysis and occurrence in some fish products, main factors and sources of contaminations, methodology of the determination of PAHs and current legislation on PAHs. The contamination of fish meat with PAHs has an impact on food quality. Mainly, topical studies from the last 20 years were taken into account, and also some studies that were the basis of the research in PAHs. The following platforms were used in the search: Web of Science and Scopus.

show abstract

“…The drying process can be an important source for PAH contamination in herbs when the product comes in direct contact with the heat source (Okenyi, 2016). VNK, however applies an indirect drying process in which a plate exchange heater is used to air dry the valerian roots.…”

Section: Production Chain Analysismentioning

confidence: 99%

Study toward possible sources of polycyclic aromatic hydrocarbons in dried valerian root

Strikwold¹

2021

View full text Add to dashboard Cite

Polycyclic aromatic hydrocarbons (PAHs) are a group of more than hundred compounds that are ubiquitous in our environment. Some of these PAHs are known to be carcinogenic, mutagenic and teratogenic. PAHs have been detected in dried herbs that were cultured in The Netherlands as well as in other European countries above the maximum levels in dried herbs set by the EU (EU, 2015) for benzo(a)pyrene and the sum of the following four PAHs benzo(a)pyrene, benzo[a]anthracene, benzo[b]fluoranteen and chrysene. The origin of these PAHs in herbs is unknown. VNK cultivates, harvests and dries herbs including valerian and would like to identify the source of PAHs to comply to the EU limits for PAHs in herbs. The goal of the present study was to identify the source of PAHs found in valerian root, and to identify possible measures to reduce the concentration of PAHs in valerian root.

show abstract

Levels of polycyclic aromatic hydrocarbon (PAH) in fresh water fish dried with different drying regimes

Cited by 10 publications

References 9 publications

Physicochemical and bacteriological assessment of ricemill wastewater discharged into river Benue, Nigeria

Physicochemical and bacteriological assessment of ricemill wastewater discharged into river Benue, Nigeria

The Occurrence of Polycyclic Aromatic Hydrocarbons in Fish Meat and Their Impact on Food Quality

Study toward possible sources of polycyclic aromatic hydrocarbons in dried valerian root

Contact Info

Product

Resources

About