POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SMOKED FISH AND HUMAN HEALTH RISK ASSESSMENT

Uka, Kujtim and Blazhekovikj - Dimovska, Dijana and Ismaili, Mentor and Zogejani, Vlora and Kadriu, Ariana (2022) POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SMOKED FISH AND HUMAN HEALTH RISK ASSESSMENT. Latin American International Conference on Natural and Applied Sciences. pp. 147-157. ISSN ISBN: 978-625-8246-27-8

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Abstract

Polycyclic aromatic hydrocarbons (PAHs) are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of smoked fish, which can occur during fish processing, involving high temperatures. Smoking is one of the oldest methods of fish preservation since smoke contains bactericidal and antioxidant properties. Depending on the
smoking method, the amount of carcinogenic compounds in smoke varies. Several PAHs compounds represent carcinogenic, especially for smoked fish. The EU Scientific Committee on Food (SCF) has identified 15 PAHs compounds as carcinogenic genotoxic i.e. Benzo[a]anthracene, Benzo[b] fluoranthene, Benzo(j)fluoranthene, Benzo[k]fl fluoranthene, Benzo(a)pyrene, Benzo(ghi) perylene, Chrysene, Cyclopenta[cd]pyrene, Dibenz[a,h]anthracene, Dibenzo[a,e]pyrene Dibenzo[a,l]pyrene, Dibenzo[a,i]pyrene, Indeno[1,2,3-cd]pyrene, and 5-Methylchrysene. This research aimed to determine the content of polycyclic aromatic hydrocarbons (PAHs) in five species of smoked fish, namely brown trout (Salmo trutta), tuna (Thunnus albacares), mackerel (Scomber scombrus), Atlantic salmon (Salmo salar) and mullet (Mugil cephalus), obtained from markets of different countries. The levels of these compounds in smoked fish have been determined by a GC/MS technique. The content of all identified compounds, in each fish species, was below the permissible limits following European regulations for
the maximum permitted amount of polycyclic aromatic hydrocarbons in smoked products.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Dijana Blazhekovikj - Dimovska
Date Deposited:	26 Dec 2022 17:38
Last Modified:	26 Dec 2022 17:38
URI:	https://eprints.uklo.edu.mk/id/eprint/7558

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