Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia

Overview

Journal Environ Health Insights

Publisher Sage Publications

Specialty Environmental Health

Date 2023 Dec 4

PMID 38046521

Authors

Bismark Dwumfour-Asare

Emmanuel Dartey

Nomolox Solomon Kofi Adherr

Kofi Sarpong

Emmanuel Agyapong Asare

Affiliations

Soon will be listed here.

Abstract

The study assessed 18 Polycyclic Aromatic Hydrocarbons (PAHs) in (Nile tilapia) sampled from an aquaculture cage (farm) and a wild catch. The PAHs in fish samples were analysed using Gas Chromatography-Mass Spectrometry. Four PAHs (in order of levels: Indeno [1,2,3-cd] pyrene > Anthracene > Perylene > Pyrene; 100-0.8 µg/kg) and only one PAH (Pyrene: 4 µg/kg) were detected in raw samples from the cage and wild catch respectively. Chargrilling significantly increased Pyrene levels after cooking (wild: 4-11 µg/kg; cage: 5-23 µg/kg, < .05), and likewise Anthracene levels in cage samples (13-153 µg/kg) but decreased Indeno [1,2,3-cd] pyrene levels from 100 ± 20 to 1.2 ± 0.2 µg/kg in cage samples. Smoking significantly increased 13 to 15 PAH congeners' levels (from < 1.0 up to 340 µg/kg) and total PAHs (wild: 4 to 840 µg/kg; cage: 110 to 560 µg/kg), and decreased Indeno [1,2,3-cd] pyrene (100 to 1.3 µg/kg) in cage samples but showed no effect on Benzo [g, h, i] perylene and Dibenzo [a, h] anthracene levels in all samples. For smoked samples, Benzo [a] pyrene and PAH4 (Benzo [a] anthracene, Chrysene, Benzo [b] fluoranthene, and Benzo [a] pyrene) exceeded the respective maximum permissible limits of 2 µg/kg and 12 µg/kg, and significantly influenced the levels of carcinogenic PAHs (CPAH, 135-170 µg/kg). Nevertheless, the Excess Cancer Risk (ECR) estimates, from a conservative approach, were far below the threshold (10), implying that consuming smoked or grilled tilapia from the study site is safe.

Citing Articles

Polycyclic Aromatic Hydrocarbons Burden of Meats Singed with Different Fuel Sources from Abattoirs in Ghana and Associated Cancer Risk Assessment.

Abdulai P, Ossai C, Ezejiofor A, Frazzoli C, Rovira J, Ekhator O Environ Health Insights. 2025; 19:11786302241310842.

PMID: 39759478 PMC: 11700419. DOI: 10.1177/11786302241310842.

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