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Article Number - FBD534550813


Vol.9(3), pp. 126-135 , March 2015
DOI: 10.5897/AJFS2014.1227
ISSN: 1996-0794



Full Length Research Paper

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



Kafeelah A. Yusuf
  • Kafeelah A. Yusuf
  • Science and Technology Education Research Group (STERG),Nigeria. Department of Chemistry, Lagos State University, Ojo, PMB 0001 Lagos Post Office, Badagry Express Way, Ojo, Lagos, Lagos State, Nigeria.
  • Google Scholar
Lucy N. Ezechukwu
  • Lucy N. Ezechukwu
  • Department of Chemistry, Faculty of Science, Lagos State University, Ojo, P.M.B 0001, Lagos,Nigeria.
  • Google Scholar
Kafayat A. Fakoya
  • Kafayat A. Fakoya
  • Department of Fisheries, Faculty of Science, Lagos State University, Ojo, Nigeria.
  • Google Scholar
Shehu L. Akintola
  • Shehu L. Akintola
  • Department of Fisheries, Faculty of Science, Lagos State University, Ojo, Nigeria.
  • Google Scholar
Julius I. Agboola
  • Julius I. Agboola
  • Department of Fisheries, Faculty of Science, Lagos State University, Ojo, Nigeria.
  • Google Scholar
Titus O. Omoleye
  • Titus O. Omoleye
  • Department of Fisheries, Faculty of Science, Lagos State University, Ojo, Nigeria.
  • Google Scholar







 Received: 03 November 2014  Accepted: 16 February 2015  Published: 30 March 2015

Copyright © 2015 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. This work investigated the effect of fish smoking methods on dietary exposure to PAHs and potential risks to human health. The smoking methods considered accounted for differences in smoked catfish/solefish content of 16 PAHs. The results revealed traditional method of smoking had 7 genotoxic PAHs. Traditionally smoked catfish/solefish were 18 - 24 times higher than those measured by modern method. Risk assessment conducted using benzo[a]pyrene carcinogenic and mutagenic toxicity equivalency factors (TEF and MEF, respectively) showed low risk (2.01 x 10-8 - 2.86 x 10-8 and 1.09 x 10-8 - 1.83 x 10-8, respectively for carcinogenicity and mutagenicity) associated with consuming smoked catfish/solefish and below the USEPA guideline (1.0 × 10−5) 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. 
 
Key words: Smoked fish, polycyclic aromatic hydrocarbons, mutagenic, carcinogenic, human health, hazard index.

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APA Yusuf, K. A., Ezechukwu, L. N., Fakoya, K. A., Akintola, S. L., Agboola, J. I., Omoleye, T. O. (2015). Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health. African Journal of Food Science, 9(3), 126-135.
Chicago Kafeelah A. Yusuf, Lucy N. Ezechukwu, Kafayat A. Fakoya, Shehu L. Akintola, Julius I. Agboola, Titus O. Omoleye,. "Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health." African Journal of Food Science 9, no. 3 (2015): 126-135.
MLA Kafeelah A. Yusuf, et al. "Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health." African Journal of Food Science 9.3 (2015): 126-135.
   
DOI 10.5897/AJFS2014.1227
URL http://academicjournals.org/journal/AJFS/article-abstract/FBD534550813

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