Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products

摘要: Abstract In this study, 108 fish samples of smoke cured Sardinella aurita (sardines/herrings) collected from 12 major fishing communities along the coastal belt Ghana were extracted with Soxhlet apparatus using dichloromethane (DCM), and analyzed for sixteen polycyclic aromatic hydrocarbons (PAHs) GC/MS (Varian 3800 GC system 8400 auto-sampler) to determine levels, distribution characterization their sources. The mean total PAHs in smoked sardines various ranged 510.59 μg/kg 1461.79 μg/kg all seasons a value 716.84 μg/kg. benzo[a]pyrene (BaP) had maximum level 73.78 μg/kg. unit risk carcinogenic benzo[a]pyrene, chrysene, dibenz[a,h]anthracene, benzo[a]anthracene, benzo[k]fluoranthene, benzo[b]fluoranthene, indenol[1,2,3-cd]pyrene associated oral ingestion sardine was calculated be 6.1 × 10−7 adults 1.6 × 10−7 children. There is significant correlation between lipid content PAH levels. average varied among (3 seasons) Ghana. A significantly high accumulation found smoke-cured as compared non-smoke-cured control samples, which showed levels that below detection (0.10–2.0 μg/kg). This study highlights increased danger consuming some are known carcinogenic. These results indicate there need find alternative ways curing other than traditional smoking process.