Assessment of Polycyclic Aromatic Hydrocarbons and Heavy Metals Contamination in the Egyptian Smoked Herring (Clupea harengus)

References

• G. D. Stroud, “The Herring, FAO in Partnership with Support Unit for International Fisheries and Aquatic Research, TORRY ADVISORY NOTE No. 57,” http://www.fao.org/wairdocs/tan/x5933E/x5933e00.htm.
   Google Scholar
• B. O. Silva, O. T. Adetunde, T. O. Oluseyi, K. O. Olayinka, and B. I. Alo, “Effects of the Methods of Smoking on the Levels of Polycyclic Aromatic Hydrocarbons (PAHs) in Some Locally Consumed Fishes in Nigeria,” African Journal of Foods Science 57 (2011): 384–91.
   Google Scholar
• S. Moret, B. Piani, R. Bortolomeazzi, and L. S. Conte, “HPLC Determination of Polyaromatic Hydrocarbons in Olive Oils,” Zeitschrift fûr Lebensmittsmittel Untersuchung und Forshung A 5 (1997), 116–20; M. D. Guillen, P. Sopelana, and M. A. Partearroyo, “Food as a Source of Polycyclic Aromatic Carcinogens,” Reviews on Environmental Health 12 (1997), 133–46; D. H. Philips, “Polycyclic Aromatic Hydrocarbons in the Diet,” Mutation Research 443 (1999), 139–47.
   Google Scholar
• K. D. Bartle, “Analysis and Occurrence of PAHs in Food,” in Food Contaminants: Sources and Surveillance, edited by C. S. Creaser and R. Purchase (Cambridge: Royal Society of Chemistry, 1991), 41–60.
   Google Scholar
• Ibid; M. G. Knize, C. P. Salmon, P. Pais, and J. S. Felton, “Food Heating and the Formation of Heterocyclic Aromatic Amine and PAH Mutagens/Carcinogens,” in Impact of Processing on Food Safety, edited by L. S. Jackson, M. G. Knize, and J. N. Morgan (New York: Kluwer Academic, 1999), 179–93.
   Google Scholar
• K. Srogi, “Monitoring of Environmental Exposure to Polycyclic Aromatic Hydrocarbons: A Review,” Environmental Chemistry Letters 5, no. 4 (2007): 169–95.
   PubMed Web of Science ®Google Scholar
• C. A. Menzie, B. B. Potocki, and J. Santodonato, “Exposure to Carcinogenic PAHs in the Environment,” Environmental Science and Technology 26 (1992): 1278–84.
   Web of Science ®Google Scholar
• C.-Y. Kuo, Y.-W. Cheng, Y.-W. Chen, and H. Lee, “Correlation between the Amounts of Polycyclic Aromatic Hydrocarbons and Mutagenicity of Airborne Particulate Samples from Taichung City, Taiwan,” Environmental Research Section A 78 (1998): 43–9; X. L. Wang, S. Tao, R. W. Dawson, and F. L. Xu, “Characterizing and Comparing Risks of Polycyclic Aromatic Hydrocarbons in a Tianjin Wastewater-Irrigated Area,” Environmental Research 90 (2002): 201–6.
   PubMed Web of Science ®Google Scholar
• M. Dural, M. Z. I. Goksu, A. A. Ozak, and B. Derici, “Bioaccumulation of Some Heavy Metals in Different Tissues of Dicentrachus labrax L., 1758, Sparus aurata L., 1758, and Mugil cephalus L., 1758 from the Camlik Lagoon of the Eastern Coast of Mediterranean (Turkey),” Environmental Monitoring and Assessment 118 (2006): 66–74; A. M. Younis, G. M. El-Zokm, and M. A. Okbah, “Spatial Variation of Acid-Volatile Sulfide and Simultaneously Extracted Metals in Egyptian Mediterranean Sea Lagoon Sediments,” Environmental Monitoring and Assessment 186 (2014): 3567–79.
   Web of Science ®Google Scholar
• X. Wang, T. Sato, B. Xing, and S. Tao, “Health Risks of Heavy Metals to the General Public in Tianjin, China via Consumption of Vegetables and Fish,” Science of the Total Environment 350, no. 1–3 (2005): 28–37; A. M. Younis and S. M. Nafea, “Impact of Environmental Conditions on the Biodiversity of Mediterranean Sea Lagoon, Burullus Protected Area, Egypt,” World Applied Sciences Journal 19 (2012): 1423–30.
   PubMed Web of Science ®Google Scholar
• M. Weil, J. Bressler, P. Parsoms, G. T. Bolla, and B. Schowrtz, “Blood Mercury Levels and Neurobeha-Vioral Function,” JAMA 294, no. 6 (2005): 679–80.
   PubMed Web of Science ®Google Scholar
• S. Hozhabri, F. White, M. H. Rahbar, M. Agboatwalla, and S. Luby, “Elevated Blood Lead Levels among Children in a Fishing Community, Karachi, Pakistan,” Archives of Environmental Health 59, no. 1 (2004): 37–41.
   PubMed Web of Science ®Google Scholar
• L. Jarup, “Hazards of Heavy Metal Contamination,” British Medical Bulletin 68, no. 1 (2003): 167–82.
   PubMed Web of Science ®Google Scholar
• M. T. Ahmed, F. Malhat, and N. Loutfy, “Residue Levels, Profiles, Emission Source and Daily Intake of Polycyclic Aromatic Hydrocarbons Based on Smoked Fish Consumption, an Egyptian Pilot Study,” Polycyclic Aromatic Compounds 36, no. 3 (2016): 183–96.
   Google Scholar
• AOAC, Official Methods of Analysis, 15th ed. (Washington, DC: Association of Official Analytical Chemists, 1990).
   Google Scholar
• AOAC, Official Methods of Analysis of the Association of Official Analytical Chemistry, 16th ed. (Washington, USA: AOAC International, 1995), 1141.
   Google Scholar
• United States Environmental Protection Agency (USEPA), “Method of Soxhlet Extraction: 1994 (EPA Method 3540C)," https://www.epa.gov/sites/production/files/2015-12/documents/3540c.pdf
   Google Scholar
• UNEP/FAO/IAEA/IOC, “Sampling of Selected Marine Organisms and Sample Preparation for Trace Metal Analysis: Reference Method for Marine Pollution Studies No. 7, Rev. 2,” (1984), 19.
   Google Scholar
• Ibid.
   Google Scholar
• V. Zaitsev, T. Kizevettek, L. Lagunov, T. Makarov, L. Minder, and V. Podsevalov, Fish Curing and Processing (Moscow: MIR Publishers, 1969).
   Google Scholar
• S. Yurchenko and U. Molder, “The Determination of Polycyclic Aromatic Hydrocarbons in Smoked Fish by Gas Chromatography Mass Spectrometry with Positive-Ion Chemical Ionization,” Journal of Food Composition and Analysis 18 (2005): 857–69.
   Web of Science ®Google Scholar
• J. F. Lawrence and D. F. Weber, “Determination of Polycyclic Aromatic Hydrocarbons in Some Canadian Commercial Fish, Shell-Fish, and Meat Products by Liquid Chromatography with Confirmation by Capillary Gas Chromatography-Mass Spectrometry,” Journal of Agricultural and Food Chemistry 32 (1984): 789–94; C. Nistor, “Prezenta Unor Hidrocarburi Policiclice Aromatice in Petele Afumat,” Igiena 34, no. 3 (1985): 227–30.
   Web of Science ®Google Scholar
• Bartle, “Analysis and Occurrence of PAHs,” 41–60.
   Google Scholar
• Yurchenko and Molder, “The Determination of Polycyclic Aromatic Hydrocarbons,” 857–69.
   Google Scholar
• L. Duedahl-Olesen, S. White, and M. L. Binderup, “Polycyclic Aromatic Hydrocarbons (PAH) in Danish Smoked Fish and Meat Products,” Polycyclic Aromatic Compounds 26, no. 3 (2006): 163–84.
   Web of Science ®Google Scholar
• Yurchenko and Molder, “The Determination of Polycyclic Aromatic Hydrocarbons,” 857–69.
   Google Scholar
• S. T. Ubwa, J. Abah, L. Tarzaa, R. L. Tyohemba, and U. J. Ahile, “Effects of Traditional Smoking Methods on the Concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in Some Species of Smoked Fish Traded in Benue State, Nigeria,” Journal of Food Research 4, no. 2 (2015): 119–27.
   Google Scholar
• Silva et al., “Effects of the Methods of Smoking,” 384–91.
   Google Scholar
• “Commission Regulation No. 1881/2006 of 19 December 2006 European Commission (EC), Setting Maximum Levels for Certain Contaminants in Food stuffs,” Official Journal of the European Union (2006), L364/5.
   Google Scholar
• G. L. Mihalca, O. Tiţa, M. Tiţa, and A. Mihalca, “Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Fish from Three Smoke-Houses in Brasov County,” Journal of Agroalimentary Processes and Technologies 17, no. 4 (2011): 392–7.
   Google Scholar
• European Food Safety Authority (EFSA), “Scientific Opinion of the Panel on Contaminants in the Food Chain on a Request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food,” The EFSA Journal 724 (2008): 1–114.
   Google Scholar
• H. Alomirah, S. Al-Zenki, S. Al-Hooti, S. Zaghloul, W. Sawaya, N. Ahmed, and K. Kannan, “Concentrations and Dietary Exposure to Polycyclic Aromatic Hydrocarbons (PAHs) from Grilled and Smoked Foods,” Food Control 22 (2011): 2028–35.
   Web of Science ®Google Scholar
• E. Ferrarese, G. Andreottola, and I. A. Oprea, “Remediation of PAH Contaminated Sediments by Chemical Oxidation,” Journal of Hazardous Materials 152 (2008): 128–39; S. Moret, A. Dudine, and L. S. Conte, “Processing Effects on the Polyaromatic Hydrocarbon Content of Grapeseed Oil,” Journal of the American Oil Chemists Society 77, no. 12 (2000): 1289–92.
   PubMed Web of Science ®Google Scholar
• M. D. Guillen and P. Sopelana, “Occurrence of Polycyclic Aromatic Hydrocarbons in Smoked Cheese,” Dairy Science 87 (2004): 556–64.
   PubMed Web of Science ®Google Scholar
• L. M. N. Palm, D. Carboo, P. O. Yeboah, W. J. Quasie, M. A. Gorleku, and A. Darko, “Characterization of Polycyclic Aromatic Hydrocarbons (PAHs) Present in Smoked Fish from Ghana,” Advance Journal of Food Science and Technology 3, no. 5 (2011): 332–8.
   Google Scholar
• Ferrarese et al., “Remediation of PAH,” 128–39.
   Google Scholar
• “Commission Regulation (EU) No. 1327/2014 of 12 December 2014 amending Regulation (EC) No. 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products,” Official Journal of the European Union (2014), L358/13.
   Google Scholar
• J. Mičulis, A. Valdovska, V. Šterna, and J. Zutis, “Polycyclic Aromatic Hydrocarbons in Smoked Fish and Meat,” Agronomy Research 9, Special Issue II (2011): 439–42.
   Google Scholar
• D. K. Essumang, K. Kowalski, and E. G. Sogaard, “Levels, Distribution and Source Characterization of Polycyclic Aromatic Hydrocarbons (PAHs) in Topsoils and Roadside Soils in Esbjerg, Denmark,” Bulletin of Environmental Contamination and Toxicology 86, no. 4 (2011): 438–43.
   PubMed Web of Science ®Google Scholar
• Guillen and Sopelana, “Occurrence of Polycyclic Aromatic Hydrocarbons,” 556–64; EFSA (European Food Safety Authority), European Commission, Scientific Committee on Food, “Opinion on the Risks to Human Health of Polycyclic Aromatic Hydrocarbons in Food,” SCF/CS/CNTM/PAH/29/Final (2002).
   Google Scholar
• O. A. A. Eletta, F. A. Adekola, and J. S. Omotosho, “Determination of Concentration of Heavy Metals in Two Common Fish Species from Asa River, Ilorin, Nigeria,” Toxicological & Environmental Chemistry 85, no. 1 (2003): 7–12.
   Google Scholar
• A. F. Brain and G. C. Allen, Food Science, Nutrition and Health, 6th ed. (Great Britain: Edward Arnold Plc., 1993), 226–241.
   Google Scholar
• Hozhabri et al., “Elevated Blood Lead Levels,” 37–41; G. M. El Zokm, M. A. Okbah, and A. M. Younis, “Assessment of Heavy Metals Pollution Using AVS-SEM and Fractionation Techniques in Edku Lagoon Sediments, Mediterranean Sea, Egypt,” Journal of Environmental Science and Health A 50 (2015): 1–14.
   PubMed Web of Science ®Google Scholar
• R. Macrae, R. K. Robinson, and M. J. Sadler, Encyclopedia of Food Science, Food Technology and Nutrition, vol. 2 (New York: Academic Press Ltd., 1993), 1245.
   Google Scholar
• H. Marcussen, P. E. Holm, L. T. Ha, and A. Dalsgaard, “Food Safety Aspects of Toxic Element Accumulation in Fish from Wastewater‐Fed Ponds in Hanoi, Vietnam,” Tropical Medicine & International Health Journal 12, no. 2 (2007): 34–9; A. M. Younis, H. F. Amin, A. Alkaladi, and Y. Y. I. Mosleh, “Bioaccumulation of Heavy Metals in Fish, Squids and Crustaceans from the Red Sea, Jeddah Coast, Saudi Arabia,” Open Journal of Marine Science 5 (2015): 369–78; R. F. Baker, P. J. Blanchfiled, M. J. Paterson, R. J. Flett, and L. Wesson, “Evaluation of Nonlethal Methods for the Analysis of Mercury in Fish Tissue,” The American Fisheries Society 133, no. 3 (2004): 568–76.
   PubMed Web of Science ®Google Scholar
• El Zokm et al., “Assessment of Heavy Metals Pollution,” 1–14.
   Google Scholar
• M. Tuzen and M. Soylak, “Determination of Trace Metals in Canned Fish Marketed in Turkey,” Food Chemistry 101 (2007): 1378–82.
   Web of Science ®Google Scholar