Polycyclic aromatic hydrocarbons in smoked Lates niloticus from selected markets, Gulu District, Uganda

Abstract

Hot smoking is among the oldest methods of preservation which mankind has used in food processing. Potential health hazards associated with smoked foods may be caused by carcinogenic components of wood smoke -mainly polycyclic aromatic hydrocarbons (PAHs) and their derivatives. This paper presents results based on the determination of PAHs in smoked Lates niloticus from three markets in Gulu district, northern Uganda. The samples were analysed using gas chromatography-mass spectrometry (

Effect of charcoal grilling on polycyclic aromatic hydrocarbons (PAHs): content, composition, and health risk in edible fish in Japan

“…17 This indicated that the consumption of charcoal-grilled mackerel and sardine could pose a potential health concern to human health. Previous studies reported similar results: PAH4 ranged from 8.14 ng/g to 11.00 ng/g in grilled Nile perch (Lates niloticus) from Uganda, 27 and much higher content of BaA (7.4-39.4 ng/g), CHR (16.3-55.2 ng/g), BbF (5.7-23.2 ng/g), and BaP (3.0-38.0 ng/g) were observed in smoked or grilled fish (mudfish, jackfish, and mackerel) in Nigerian. 28 The elevation of total PAHs indicated that charcoal grilling resulted in the formation of PAHs, particularly the carcinogenic PAH4.…”