Polycyclic aromatic hydrocarbons in Cambodian smoked fish

ABSTRACT

More than 85% of the population in Cambodia is strongly dependent on agriculture, of which freshwater aquaculture is one of the most important sources of food production. The smoked fish represents an important source of nutrients for Cambodian population; however, it can also lead to excessive intake of polycyclic aromatic hydrocarbons (PAHs). A field survey was conducted among selected smoked fish producers near to Tonle Sap river in Kampong Chhnang province, Cambodia. The study revealed that maximal limits for benzo[a]pyrene and the sum of four PAHs given by EC 1881/2006 were exceeded 2–50 times. Such burden can lead to increased risk of development of carcinogenic diseases.

KEYWORDS:

• Smoked fish
• PAH
• aquaculture
• Tonle Sap
• Cambodia

Acknowledgements

This work was supported by the Internal Grant Agency of the Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague (project number: 20175013) and by Czech Development Agency project No. 09/2014/06.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Internal Grant Agency of the Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague project number: [20175013] and by Czech Development Agency project No. [09/2014/06].