The Effects of Three Traditional Smoking Methods on the Concentrations of Polycyclic Aromatic Hydrocarbons (PAHS) in Smoked Fishes

The effects of three traditional smoking methods on the concentrations of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fishes were studied to determine the concentration of PAHs in locally available and commonly consumed smoked fish species. Samples of two highly traded species of fish, Scomber scombrus and Horse markerel, among the low income people for immediate consumption were purchased from the market and processed using sawdust smoke, firewood smoke and charcoal smoke respectively. Some of the fresh fishes were also analyzed as control. The PAHs content were extracted with standard dichloromethane using solid-liquid extraction, and analyzed using Gas chromatography – Mass spectrophotometer (GC-MS) method. The results showed that fish samples processed with sawdust smoke recorded the highest concentrations of total PAHs, having 1.295 mg/kg in Horse markerel and 2.020 mg/kg in Scomber scombrus, followed by firewood smoked samples with total PAHs content of 0.910mg/kg in Horse markrel and 1.175 g/kg in Scomber scombrus while charcoal smoked samples recorded the least total PAHs levels of 0.590 mg/kg in Horse markerel and 0.960 mg/kg in Scomber scombrus. Benzo(a)pyrene concentrations which is usually used to estimate the carcinogenicity of other PAHs was below detection level in both species of fish. PAH4 was proposed by European food safety authority, recommendation level of 30 mg/kg was concluded by the EU regulation. Any PAHs have been associated with intense carcinogenicity in humans, and thus have implication for the quality and safety of these fish products. Therefore, it is imperative that regulatory bodies conduct awareness campaigns to educate the smoked fish processors, traders and consumers on the need to discourage the use of sawdust in smoking fish and adopt safer and improved methods of smoking fishes.