Residue Levels, Profiles, Emission Source and Daily Intake of Polycyclic Aromatic Hydrocarbons Based on Smoked Fish Consumption, An Egyptian Pilot Study

Abstract

Residue levels and spectrum of polycyclic aromatic hydrocarbons (PAHs) were determined in smoked fish, and canned smoked fish, collected from grocery shops from Cairo, Giza, Menoufya, and Ismailia governorates, Egypt. Residues of PAHs were monitored using gas liquid chromatography, equipped with a flame ionization detector. The concentrations of ∑13 PAHs in the smoked fish and the canned smoked fish ranged from 36.06–547.1 μg/kg, respectively. Benzo(a)pyrene was not detected in smoked canned fish, while its mean residues in smoked fish amounted to 1.1 μg/kg, corresponding to one fifth of the maximum tolerable limit of 5 μg/kg established by EU. The congeners profile showed that the sources of PAHs in the two brands of smoked fish are mainly petrogenic. Based on smoked fish the daily intake of 13 PAHs and benzo(a)pyrene were 45.59 μg/day and 0.092 μg/day, respectively, while for canned smoked fish the intake was fifteen times lower (3 μg/day), and the intake of benzo(a) pyrene is zero μg/day. Results showed that the consumption of smoked fish would pause some risk to consumers; meanwhile canned smoked fish showed no risk to Egyptian consumers.

Key Words:

• Egypt
• food analysis
• food safety
• polycyclic aromatic hydrocarbons
• QuEChERs
• smoked fish