Determination of Polycyclic Aromatic Hydrocarbons in Smoked Fishes and Their Carcinogenic Health Risks

References

• B.K. Larsson, G.P. Sahlberg, A.T. Eriksson, and L.A. Busk, “Polycyclic Aromatic Hydrocarbons in Grilled Food,” Journal of Agricultural and Food Chemistry 31, no. 4 (1983): 867–73. doi:10.1021/jf00118a049
   PubMed Web of Science ®Google Scholar
• M.D. Guillén, “Polycyclic Aromatic Compounds: Extraction and Determination in Food,” Food Additives and Contaminants 11, no. 6 (1994): 669–84. doi:10.1080/02652039409374268
   PubMed Web of Science ®Google Scholar
• S. Moret, B. Piani, R. Bortolomeazzi, and L.S. Contel, “HPLC Determination of Polycyclic Aromatic Hydrocarbons in Olive Oils,” Zeitschrift für Lebensmitteluntersuchung Und -Forschung A 205, no. 2 (1997): 116–20. doi:10.1007/s002170050136
   Google Scholar
• E.A. Gomaa, J.I. Gray, S. Rabie, C. Lopez-Bote, and A.M. Booren, “Polycyclic Aromatic Hydrocarbons in Smoked Food Products and Commercial Liquid Smoke Flavourings,” Food Additives and Contaminants 10, no. 5 (1993): 503–21. doi:10.1080/02652039309374174
   PubMed Web of Science ®Google Scholar
• L. Zhu, B. Chen, J. Wang, and H. Shen, “Pollution Survey of Polycyclic Aromatic Hydrocarbons in Surface Water of Hangzhou, China,” Chemosphere 56, no. 11 (2004): 1085–95. doi:10.1016/J.CHEMOSPHERE
   PubMed Web of Science ®Google Scholar
• B. Armstrong, E. Hutchinson, J. Unwin, and T. Fletcher, “Lung Cancer Risk after Exposure to Polycyclic Aromatic Hydrocarbons: A Review and Meta-Analysis,” Environmental Health Perspectives 112, no. 9 (2004): 970–8. doi:10.1289/ehp.6895
   PubMed Web of Science ®Google Scholar
• European Food Safety Authority (EFSA), “Polycyclic Aromatic Hydrocarbons in Food. Scientific Opinion of the Panel on Contaminants in the Food Chain (Adopted on 9 June, 2008),” EFSA Journal 724 (2008): 1–114. http://www.efsa.europa.eu/EFSA/efsa-local-1178620753812-1211902034842.htm/ (accessed October 5, 2013).
   Google Scholar
• M.S. Zedeck, “Polycyclic Aromatic Hydrocarbons: A Review,” Journal of Environmental Pathology and Toxicology 3, no. 5–6 (1980): 537–67. https://pubmed.ncbi.nlm.nih.gov/7441099/.
   PubMedGoogle Scholar
• K.L. White, “An Overview of Immunotoxicology and Carcinogenic Polycyclic Aromatic Hydrocarbons,” Environmental Carcinogenesis Reviews 4, no. 2 (1986): 163–202. doi:10.1080/10590508609373342
   Web of Science ®Google Scholar
• D.K. Essumang, D.K. Dodoo, and J.K. Adjei, “Polycyclic Aromatic Hydrocarbon (PAH) Contamination in Smoke-Cured Fish Products,” Journal of Food Composition and Analysis 27, no. 2 (2012): 128–38. doi:10.1016/j.jfca.2012.04.007
   Web of Science ®Google Scholar
• L.V. Rodriguez, H.A. Dunsford, M. Steinberg, K.K. Chaloupka, L.J. Zhu, S. Safe, J.E. Womack, and L.S. Goldstein, “Carcinogenicity of Benzo[a]Pyrene and Manufactured Gas Plant Residues in Infant Mice,” Carcinogenesis 18, no. 1 (1997): 127–35. doi:10.1093/CARCIN/18.1.127
   PubMed Web of Science ®Google Scholar
• R. Van der Oost, H. Heida, A. Opperhuizen, and P.E. Vermeulen, “Interrelationships between Bioaccumulation of Organic Trace Pollutants (PCBs, Organochlorine Pesticides and PAHs), and MFO-Induction in Fish,” Comparative Biochemistry and Physiology. C, Comparative Pharmacology and Toxicology 100, no. 1–2 (1991): 43–7. doi:10.1016/0742-8413(91)90119-E
   PubMed Web of Science ®Google Scholar
• M.D. Guillén, P. Sopelana, and M.A. Partearroyo, “Food as a Source of Polycyclic Aromatic Carcinogens,” Reviews on Environmental Health 12, no. 3 (1997): 133–46. doi:10.1515/REVEH.1997
   PubMedGoogle Scholar
• S.A.O. Adeyeye, “Assessment of Polycyclic Aromatic Hydrocarbon Concentrations and Heavy Metal Profile of Traditional Drum-Smoked and Convective Kiln-Smoked Bonga Shad and Nigerian Tongue Sole,” Polycyclic Aromatic Compounds 41, no. 10 (2021): 2210–20. doi:10.1080/10406638.2019.1710857
   Web of Science ®Google Scholar
• S.A.O. Adeyeye, and T.J. Ashaolu, “A Study on Polycyclic Aromatic Hydrocarbon and Heavy Metal Concentrations of Commercial Grilled Meat (Suya) and Smoked Catfish (Clarias gariepinus Burchell, 1822) Fish from South-West, Nigeria,” Polycyclic Aromatic Compounds 42, no. 6 (2022): 3281–90. doi:10.1080/10406638.2020.1858883
   Web of Science ®Google Scholar
• Z. Zhao, L. Zhang, Y. Cai, and Y. Chen, “Distribution of Polycyclic Aromatic Hydrocarbon (PAH) Residues in Several Tissues of Edible Fishes from the Largest Freshwater Lake in China, Poyang Lake, and Associated Human Health Risk Assessment,” Ecotoxicology and Environmental Safety 104 (2014): 323–31. doi:10.1016/j.ecoenv.2014.01.037
   PubMed Web of Science ®Google Scholar
• E. Nyarko, B.O. Botwe, and E. Klubi, “Polycyclic Aromatic Hydrocarbons (PAHs) Levels in Two Commercially Important Fish Species from the Coastal Waters of Ghana and Their Carcinogenic Health Risks,” West African Journal of Applied Ecology 19 (2011): 53–66.
   Google Scholar
• M. Shen, R.S. Chapman, X. He, L.Z. Liu, H. Lai, W. Chen, and Q. Lan, “Dietary Factors, Food Contamination and Lung Cancer Risk in Xuanwei, China,” Lung Cancer (Amsterdam, Netherlands) 61, no. 3 (2008): 275–82. doi:10.1016/J.LUNGCAN.2007.12.024
   PubMed Web of Science ®Google Scholar
• P. Mehta, A.N. Kadam, S.N. Gajbhiye, and B.N. Desai, “Petroleum Hydrocarbon Concentration in Selected Species of Fish and Prawn from Northwest Coast of India,” Indian Journal of Marine Science 23, no. 2 (1994): 123–5. https://drs.nio.org/xmlui/handle/2264/7413.
   Web of Science ®Google Scholar
• A. Malik, P. Ojha, and K.P. Singh, “Distribution of Polycyclic Aromatic Hydrocarbons in Edible Fish from Gomti River, India,” Bulletin of Environmental Contamination and Toxicology 80, no. 2 (2008): 134–8. doi:10.1007/S00128-007-9331-3
   PubMed Web of Science ®Google Scholar
• A. Hei, and C. Sarojnalini, “Proximate Composition, Macro and Micro Mineral Elements of Some Smoke-Dried Hill Stream Fishes from Manipur, India,” Nature and Science 10, no. 1 (2012): 59–65. http://www.sciencepub.net/nature59.
   Google Scholar
• M.B. Singh, C. Sarojnalini, and W. Vishwanath, “Nutritive Values of Sun-Dried Esomus Danricus and Smoked Lepidocephalus Guntea,” Food Chemistry 36, no. 2 (1990): 89–96. doi:10.1016/0308-8146(90)90093-J
   Web of Science ®Google Scholar
• N.K. Chanu, and K.R. Singh, “Role of Women Fishers in Indigenous Fish Processing and Preservation in Manipur,” International Journal of Advanced Research 5, no. 4 (2017): 462–70. doi:10.21474/IJAR01/3833
   Google Scholar
• A.D. Upadhyay, S.G. Singh, D.K. Pandey, Y.J. Singh, and P. Pal, “Profitability, Efficiency and Gender Equity in Smoked Fish Value Chain of North Eastern Region of India,” Journal Entomology and Zoology Studies 8, no. 6 (2020): 1029–35.
   Google Scholar
• H. Lilabati, and W. Vishwanath, “Biochemical, Nutritional and Microbiological Quality of Six Species of Smoked Fishes from Manipur,” Fishery Technology 37, no. 2 (2000): 89–94.
   Google Scholar
• A.Y. Kafeelah, N.E. Lucy, A.F. Kafayat, L.A. Shehu, I.A. Julius, and O.O. Titus, “Influence of Fish Smoking Methods on Polycyclic Aromatic Hydrocarbons Content and Possible Risks to Human Health,” African Journal of Food Science 9, no. 3 (2015): 126–35. doi:10.5897/AJFS2014.1227
   Google Scholar
• K.C. Cheung, H.M. Leung, K.Y. Kong, and M.H. Wong, “Residual Levels of DDTs and PAHs in Freshwater and Marine Fish from Hong Kong Markets and Their Health Risk Assessment,” Chemosphere 66, no. 3 (2007): 460–8. doi:10.1016/J.CHEMOSPHERE.2006.06.008
   PubMed Web of Science ®Google Scholar
• I.C.T. Nisbet, and P.K. LaGoy, “Toxic Equivalency Factors (TEFs) for Polycyclic Aromatic Hydrocarbons (PAHs),” Regulatory Toxicology and Pharmacology 16, no. 3 (1992): 290–300. doi:10.1016/0273-2300(92)90009-X
   PubMed Web of Science ®Google Scholar
• A. Kumari, R.K. Sinha, K. Gopal, and K. Prasad, “Dietary Intake of Persistent Organochlorine Residues through Gangetic Fishes in India,” International Journal of Ecology and Environmental Sciences 27, no. 2 (2001): 117–20.
   Google Scholar
• Q.T. Jiang, T.K.M. Lee, K. Chen, H.L. Wong, J.S. Zheng, J.P. Giesy, K.K.W. Lo, N. Yamashita, and P.K.S. Lam, “Human Health Risk Assessment of Organochlorines Associated with Fish Consumption in a Coastal City in China,” Environmental Pollution 136, no. 1 (2005): 155–65. doi:10.1016/J.ENVPOL.2004.09.028
   PubMed Web of Science ®Google Scholar
• USEPA, Guidance for Assessing Chemical Contaminant Data for Use in Fish Advisories,” Risk Assessment and Fish Consumption Limits, 3rd ed., Vol. 2 (EPA 823-B-00-008, 2000).
   Google Scholar
• Commission Regulation (EU), No 835/2011 of 19 August 2011 Amending Regulation (EC) No 1881/2006 as Regards Maximum Levels for Polycyclic Aromatic Hydrocarbons in Foodstuffs Text with EEA Relevance.
   Google Scholar
• D.K. Essumang, D.K. Dodoo, and J.K. Adjei, “Effect of Smoke Generation Sources and Smoke Curing Duration on the Levels of Polycyclic Aromatic Hydrocarbon (PAH) in Different Suites of Fish,” Food and Chemical Toxicology : An International Journal Published for the British Industrial Biological Research Association 58 (2013): 86–94. doi:10.1016/J.FCT.2013.04.014
   PubMed Web of Science ®Google Scholar
• O.M. Olabemiwo, A.O. Alade, A.C. Tella, and G.O. Adediran, “Assessment of Polycyclic Aromatic Hydrocarbons Content in Smoked C. gariepinnus and T. guineensis Fish Species Available in Western Nigeria,” International Journal of Basic and Applied Science 11, no. 02 (2011): 135–50.
   Google Scholar
• S.A.O. Adeyeye, O.T. Bolaji, T.A. Abegunde, and F. Idowu-Adebayo, “Polycyclic Aromatic Hydrocarbon Profile, Chemical Composition and Acceptability of Suya (a West African Grilled Meat),” Polycyclic Aromatic Compounds 42, no. 1 (2022): 249–59. doi:10.1080/10406638.2020.1726417
   Web of Science ®Google Scholar
• S.A.O. Adeyeye, O.T. Bolaji, T.A. Abegunde, and F. Idowu-Adebayo, “Polycyclic Aromatic Hydrocarbon, Microbial Safety and Heavy Metal Profile of Smoke-Dried Grass Cutter (Thryonomys swinderianus) Meat,” Polycyclic Aromatic Compounds 42, no. 2 (2020): 333–343.
   Google Scholar
• T. Nakamura, H. Kawamoto, and S. Saka, “Pyrolysis Behavior of Japanese Cedar Wood Lignin Studied with Various Model Dimers,” Journal of Analytical and Applied Pyrolysis 81, no. 2 (2008): 173–82. doi:10.1016/j.jaap.2007.11.002
   Web of Science ®Google Scholar
• S.C. Deb, T. Araki, and T. Fukushima, “Polycyclic Aromatic Hydrocarbons in Fish Organs,” Marine Pollution Bulletin 40, no. 10 (2000): 882–5. doi:10.1016/S0025-326X(00)00090-4
   Web of Science ®Google Scholar
• U. Varanasi, J.E. Stein, M. Nishimoto, W.L. Reichert, and T.K. Collier, “Chemical Carcinogenesis in Feral Fish: Uptake, Activation, and Detoxication of Organic Xenobiotics,” Environmental Health Perspectives 71 (1987): 155–70. doi:10.1289/EHP.8771155
   PubMed Web of Science ®Google Scholar
• G. Falcó, A. Bocio, J.M. Llobet, and J.L. Domingo, “Health Risks of Dietary Intake of Environmental Pollutants by Elite Sportsmen and Sportswomen,” Food and Chemical Toxicology 43, no. 12 (2005): 1713–21. doi:10.1016/J.FCT.2005.05.014
   PubMed Web of Science ®Google Scholar
• T. Saeed, S. Al-Yakoob, H. Al-Hashash, and M. Al-Bahloul, “Preliminary Exposure Assessment for Kuwaiti Consumers to Polycyclic Aromatic Hydrocarbons in Seafood,” Environment International 21, no. 3 (1995): 255–63. doi:10.1016/0160-4120(95)00020-L
   Web of Science ®Google Scholar
• H.B. Moon, H.S. Kim, M. Choi, and H.G. Choi, “Intake and Potential Health Risk of Polycyclic Aromatic Hydrocarbons Associated with Seafood Consumption in Korea from 2005 to 2007,” Archives of Environmental Contamination and Toxicology 58, no. 1 (2010): 214–21. doi:10.1007/S00244-009-9328-5
   PubMed Web of Science ®Google Scholar
• USEPA. Exposure Factors Handbook (External Review Draft, 2009).
   Google Scholar
• V. Dhananjayan, S. Muralidharan, and V.R. Peter, “Occurrence and Distribution of Polycyclic Aromatic Hydrocarbons in Water and Sediment Collected along the Harbour Line, Mumbai, India,” International Journal of Oceanography 2012 (2012): 1–7. doi:10.1155/2012/403615
   Google Scholar
• M. Hokkanen, U. Luhtasela, P. Kostamo, T. Ritvanen, K. Peltonen, and M. Jestoi, “Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland,” Journal of Chemistry 2018 (2018): 1–14. doi:10.1155/2018/2160958
   Web of Science ®Google Scholar
• T.F. da Silva, D.D.A. Azevedo, and F.R.D.A. Neto, “Polycyclic Aromatic Hydrocarbons in Fishes and Sediments from the Guanabara Bay, Brazil,” Environmental Forensics 8, no. 3 (2007): 257–64. doi:10.1080/15275920701506433
   Web of Science ®Google Scholar
• I. Tongo, O. Ogbeide, and L. Ezemonye, “Human Health Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Fish Species from Markets in Southern Nigeria,” Toxicology Reports 4 (2017): 55–61. doi:10.1016/J.TOXREP.2016.12.006
   PubMed Web of Science ®Google Scholar
• V.O.E. Akpambang, G. Purcaro, L. Lajide, I.A. Amoo, L.S. Conte, and S. Moret, “Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Commonly Consumed Nigerian Smoked/Grilled Fish and Meat,” Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment 26, no. 7 (2009): 1096–103. doi:10.1080/02652030902855406
   PubMed Web of Science ®Google Scholar
• CAC. “Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes,” Codex Alimentarius Commission 68 (2009): 1–16.
   Google Scholar