Determination of Polycyclic Aromatic Hydrocarbons in some selected smoked Fish species inGwarjiko area of Niger State, Nigeria

Abstract

Some fish species smoked with traditional drum-type smoking kilns from Gwarjiko area of NigerState were screened for their polycyclic aromatic hydrocarbons (PAHs) content using GC/MS. The results from the study showed that the PAHs content in different fish species ranged between 0.54 -1.98𝜇g/kg and were below the European Union’s recommended limit (5𝜇g/kg) for carcinogenicity in smoked meat and fish products. The result also showed that the Chrysichthysauratus species had the highest PAHs profiles of 1.98𝜇g/kg and Tilapia zilli species the lowest (0.54𝜇g/kg). The cumulative PAHs burden in the studied fish species ranged between 14.62 – 20.70𝜇g/kg). From the findings, from this study, it is suggested that smoking method in use is not too appropriate and needed to be improved upon or substituted with modern smoking kilns in order to improve on food security in the country.